Behold: the no-bake cookie of my dreams. Peanut buttery, chocolatey, fudgy, and ready in 1 pot and 25 minutes!
The base for this cookie is maple syrup, coconut oil, and cocoa powder, which are cooked down into a thick chocolate sauce.
Then it’s time to add the vanilla, peanut butter, oats, and dark chocolate! Dark chocolate not only helps these cookies set and harden, but also adds fudgy flavor and texture.
To keep this recipe naturally-sweetened, simply use bittersweet or naturally-sweetened dark chocolate (such as Eating Evolved).
Once your cookie dough is formed, scoop into cookies and let cool. The hardest part was not eating one (or three) while they were cooling. But be patient! They’re worth the wait.
We hope you LOVE these cookies! They’re:
Studded with oats
Easy to make
& Seriously delicious
These cookies would make the perfect healthier treat to have on hand during the week. They would also be a great road trip snack! Personally, I prefer freezing a batching and pulling out one whenever a sweet craving strikes.
For more cookie inspo, check out our Fudgy Vegan Brownie Cookies, Healthy Oatmeal Chocolate Chip Cookies, Almond Butter Chocolate Chip Cookies, Almond Meal Chocolate Chip Cookies, and Peanut Butter Cup Cookies!
If you try this recipe, leave a comment, rating, and tag a photo @minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!
Vegan Peanut Butter No-Bake Cookies
- 1/4 cup maple syrup
- 2 Tbsp almond milk (unsweetened // or other non-dairy milk)
- 3 Tbsp coconut oil (use refined for a less intense coconut flavor | or sub vegan butter)
- 3 Tbsp unsweetened cocoa powder or cacao powder
- 1 ¼ cups rolled oats (gluten-free for GF eaters)
- 1/3 cup salted natural peanut butter (crunchy or creamy // or sub other nut butter)
- 1/2 tsp pure vanilla extract
- 1 pinch sea salt
- 1/2 cup chopped vegan dark chocolate*
- Chopped roasted peanuts or shredded unsweetened coconut (optional)
- Line a baking sheet or serving platter with parchment or wax paper.
- Add maple syrup, almond milk, coconut oil, and cocoa powder to a medium saucepan and bring to a low boil over medium heat, stirring frequently.
- Once bubbling, let boil for 1 minute. Then remove from heat and add oats, peanut butter, vanilla, salt, and dark chocolate and combine and fully incorporate all ingredients.
- Drop heaping Tablespoon amounts (I used this cookie scoop!) of the batter onto the prepared baking sheet or serving platter and sprinkle with crushed peanuts and/or additional flaked coconut (optional).
- Transfer baking sheet or serving platter to the fridge and allow to cool and harden- about 15 minutes. (Or, you can let them cool at room temperature for about 30-45 minutes.)
- Keep leftovers covered in the refrigerator for up to 5 days or in the freezer up to 1 month, though best when fresh.