Vegan Peanut Butter No-Bake Cookies

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Batch of our Vegan Peanut Butter No Bake Cookies recipe resting on a vintage scale

Behold: the no-bake cookie of my dreams. Peanut buttery, chocolatey, fudgy, and ready in 1 pot and 25 minutes!

9 simple ingredients for making Vegan Peanut Butter No Bake Cookies

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).

Stirring oats into a saucepan of other ingredients for Vegan Peanut Butter No Bake Cookies

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.

Parchment-lined plate with a batch of our delicious No Bake Peanut Butter Cookies recipe for a vegan dessert

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!

Stack of Vegan Peanut Butter No Bake Cookies perched upon a scale

Vegan Peanut Butter No-Bake Cookies

Fudgy, peanut buttery no-bake cookies naturally sweetened and fiber-rich from oats! Just 9 ingredients, 25 minutes, and 1 pot required! An indulgent and satisfying dessert.
Author Minimalist Baker
Parchment-lined plate of Vegan Chocolate Peanut Butter No Bake Cookies
4.98 from 91 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 15 (cookies)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days


  • 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.



*To keep this recipe naturally-sweetened, simply use bittersweet or naturally-sweetened dark chocolate (such as Eating Evolved).

Nutrition (1 of 15 servings)

Serving: 1 cookie Calories: 134 Carbohydrates: 12 g Protein: 3 g Fat: 8 g Saturated Fat: 4 g Cholesterol: 0 mg Sodium: 33 mg Potassium: 131 mg Fiber: 2 g Sugar: 5 g Calcium: 20 mg Iron: 1.2 mg

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My Rating:

  1. Heather says

    My mom used to make the original non-vegan version all the time when I was growing up, so I’m SO glad I found a vegan recipe! They turned out alright, definitely delicious and sweet enough for me even without the added chocolate chips. The only problem I had was that they were very crumbly. I’m thinking maybe it took too long to incorporate everything, or maybe I should add the peanut butter at the beginning so it can melt. Will be making again with some adjustments!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Heather, the melted chocolate helps hold them together, so we think that may be why they were crumbly! Hope that helps for next time!

  2. Melissa says

    These feel like a warm hug. I have been making these for a while whenever I crave something sweet, but now with the social distancing, these have become my go-to comfort food. They are super easy to make and they taste AMAZING.
    As a bonus, I share them with a partner that has an autoimmune disease and several dietary restrictions as a result. They can eat all of these ingredients, making these cookies the best dessert/snack/pick me up ever.

  3. Alesha says

    These were really simple and tasty. I will be making these again! I did not add the chopped chocolate and even without, it was a tad too chocolatey for my liking. Next time I will try only using 2 tablespoons of cocoa powder Instead of 3. I added shredded coconut to the mix. The coconut really gave it a great flavor! Thanks for the recipe!


    These are delicious! Making them again tonight. We put the cookies in the freezer and they were so good!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Juliet. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  5. Erin says

    I’ve had these before and they were delicious. When I made them myself, the mixture came out runny and could not be scooped as shown in the photos. They taste delicious but have an after taste that is hard to describe–kind of bitter and metallic? Any ideas of what went wrong? I doubled the recipe and substituted coconut milk for almond milk but followed the recipe exactly otherwise.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Bitter and metallic. Hmm, makes me think maybe your brand of cocoa powder was either bitter, expired, or off? Or your pan had residue on it? Otherwise, I’m stumped!

  6. Cheryl says

    Excellent and easy! These are perfect for my vegan friends and my non-vegan child loved them too. Thank you! I’ll have to get your cookbook ( I’ve already bought it as a gift for a friend)

  7. Pamela Learmond says

    Made them with my two year old. So easy, delicious and simple pantry ingredients! We rolled them into balls because…fun! Shared with nana, papa, auntie and dad, everyone loved them.

  8. Carol says

    Christmas with family and friends, I’m the only one eating vegan. The woman who brought dessert brought these cookies for me (so delighted by her thoughtfulness). I have made the quicker PB no bake cookies many times, but these are worth the extra time. Switching to this recipe now. Thanks, Dana!

  9. Sasha spaysky vater says

    Delicious and super easy to make. I did GF oats and almond butter because that is what I had on had. Thank you for sharing all of your recipes! I love every one I have tried!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for your kind words and lovely review, Sasha =) We’re so glad you enjoy our recipes!

  10. Maria Cristina Pascual says

    Made this today,hubby approved. I will bring it for potluck tonight,I’m sure they will like it.Thanks Dana.

  11. Alex Emmott says

    Super delicious. These cookies have been getting me through nursing & the 4th trimester this summer! I put a little extra sea salt on top, used bittersweet chocolate, and added a couple extra tbsp maple syrup. I’m sure you wouldn’t need any extra syrup if using semisweet chocolate. I find they keep well in a sealed container in the fridge at least 7 days. I like these sooooo much more than the sugary version I ate as a kid – somewhere between a no bake cookie & a chocolate peanut butter truffle consistency. Well done!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Flora. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  12. Mandy says

    I have mace these twice now! I used bittersweet chocolate chips just to save time. They were amazing each time!

  13. Gilda Bodine says

    These cookies are my granddaughters’ favorite. They are easy to make and delicious & no oven heating up the house. I add a bit of almond extract. Once my granddaughter added some chocolate chips (good but they were falling off of the cookies). Thank you for the recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Gilda. We are so glad your granddaughter enjoys these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  14. Deepa says

    I made this recipe with my 8-year old nephew and they turned out oh-so-good! I want to sub the maple syrup with honey or dates, and also the cocoa powder with some protein powder next time! I thought the texture of rolled oats without toasting or cooking them may not be so pleasant for some, but doesn’t bother me. This is a fantastic recipe!

  15. Katie says

    super easy and delicious! next time i plan on adding some adaptogens, such as maca, ashwaganda, and maybe even some mucuna :)

  16. Terri says

    I made these cookies tonight anticipating them to taste close to what i have made with full sugar, dairy and gluten in the past…They were PERFECT!! I made a couple tweaks due to what I had on hand, I subbed kerigold butter for coconut oil, and used raw almond butter instead of peanut butter…These turned out amazing!! Not too sweet, and absolutely divine!! Thanks so much for this recipe!! Its and keeper, and so nice in summer when too hot to turn on the oven!!

  17. Nancy says

    I saw a youtube video but cant find your recipe for these protein balls

    Nut butter
    Protein powder

    Please send the recipe re: the amounts of each.

  18. Carlee Hemming says

    This is a great recipe. I forgot to put in the dark chocolate chips and it was still rich and chocolately – and fewer calories, I guess! Yummy all the way through!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Carlee! Next time would you mind leaving a rating with your review? It’s super helpful for us and other readers. xoxo!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ally, we haven’t tried that, but it should work! Let us know if you give it a try!

  19. Neetika Nath says

    I didn’t have cocao powder or peanut butter. Instead I added chocolate chips, coconut flakes and cashews. Without the stickiness of peanut butter, I couldn’t make balls so just made a thin layer over parchment paper in a baking sheet and put it in the freezer and cut it up into bars.

    It was amazing! ?

  20. Jenna says

    These are so good! Such a fast easy recipe. I followed exactly and they are so yummy. Would be an awesome recipe to make with kids as so simple and quick to make. Thanks Dana! You are my #1 go to for recipes! I always love every recipe of yours that I try.

  21. Carolyn says

    These are delicious! I made a modification, I substituted the peanut better for almond flour (I didn’t have almond better), also I didn’t add the almond milk, I added an extra tablespoon of coconut oil. Not sure what the original cookies taste like but mine were excellent!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Carolyn! Next time would you mind leaving a rating?! It’s super helpful for us and others readers. xoxo!

  22. From City to Ranch says

    Ha! I made these with my girls and *then* read the comments. I was going to say they were sweeter than I was expecting and perhaps a smidge too sweet—maybe because we used chocolate chips instead of the dark vegan chocolate. Funny that most everyone else thought they weren’t sweet enough. Either way, we had shredded coconut, chopped brazil nuts and roasted salted peanuts in the cupboard so we threw those in and they came out great.

  23. Marian says

    My co-workers brought these in to our Spring Fling party and they are just delicious. She passed the email on to the whole staff since they were such a nit. It is the favorite no-bake confection I’ve ever had. These do not have a strong peanut flavor, but are very, very chocolate-y and fudge-y (and yumm-y)!

    • Jackie says

      I find these are just as delicious omitting the extra 1/2 cup dark chocolate. Sprinkled roasted salted cashew peices on top (on sale last week at grocery) and they are a tasty and super easy treat. I think these could work well with other nut butters as well!

  24. Susanna says

    Eh, no, I’m going to change that to say I’ll try 2 tablespoons more maple syrup next time. 1/2 cup would probably be too much. And I’m changing the rating to 5 because these are really delicious and addictive, even if not quite as sweet as I was expecting.

  25. Susanna says

    These are really good, but not nearly sweet enough. This coming from someone who hasn’t eaten refined sugar for years and rarely makes any kind of sweets. Next time I’d try 1/2 cup maple syrup. I didn’t have chocolate so added peanuts instead.

  26. Lolo says

    I was looking for a way-less-sugar no-bake cookie recipe, and these are fantastic. I used almond butter in place of the peanut butter, and added coconut flakes. They are perfectly fudgy right out of the fridge.
    Looking forward to trying with other nut butter varieties, too!

  27. Kent says

    Have made these at least 5 times. Non-vegan family loves them too. Only problem I had was one time the chocolate wasn’t melting enough, I think because I added the oats first so now I add the chocolate first, then peanut butter and oats. Yummy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes, that should work, though we haven’t tried and can’t say for sure. Let us know how you make out, Matt!

  28. Susan Jackson says

    Curious if I could make these, let them harden overnight in fridge or freezer, mail to daughter in college? She’s a vegan and exam time, etc. I would wrap them up well but obviously they would thaw in transit.

  29. Dannah says

    These are super easy and delicious—really rich, as someone else mentioned, but great! I used vegan butter and pulsed the oats into a chunky “flour” as I don’t love chomping on whole raw oats. My three year old and husband will probably polish them off in a couple hours :) Thanks for another excellent recipe!

  30. Judy says

    These are really good. Whenever I try anything from any site I always swap out the sweetner for swerve 1st time around. If it doesn’t turn out, but I really want to try the recipe, I repeat the recipe as written. I really didn’t expect these to be as good as they were, considering, but I really, really like them. Thanks Dana! I’ll be making these a lot. I always have something of yours in my freezer. Right now are chocolates and energy bars. These are a wecome addition!

  31. Melissa Valder says

    I’ve made these twice in the past two weeks. The first time I made them, I followed the recipe exactly except I used coconut milk because it’s what I had available. The result was perfect. Today, I ran out of coconut oil and only had 2T instead of the 3 the recipe calls for, so I put 3T of coconut milk instead of just 2. They actually came out creamier and a bit gooier! I prefer the 2nd time around, with less oil and more milk, so I’ll keep that adjustment from now on. Thank you for the awesome recipe!

  32. LisaZ says

    I am not sure what I did wrong. The mixture is very runny and won’t be scooped. I ended up pouring in a pan and cutting into squares when cool.

  33. LaTanya says

    This amazing treat was a hit at my house! It definitely fulfills that Chocolate craving that we get from time to time. I love your simply recipes. I have made several of them. Thanks for sharing your recipes. I am definitely a fan!

  34. Lily says

    Hi Dana, I made these for a potluck and they were a huge hit and every single one got eaten. This recipe is easy and impressive. I used a small cookie scoop and got almost 30 cookie drops. It worked well with organic chunky peanut butter. I want to triple the recipe this time- do I need to change the cooking time on the stove? -Lily

  35. Dana says

    These are delish! I used a mix of honey/maple syrup and 1/4 cup chocolate chips but I might leave them out next time cause they are so good without! My only problem is that I ate too much batter!

  36. Jules says

    Can I skip the boiling part? I’m planning to make these raw and also swap cocoa powder for protein choc powder for dem gains ;)

  37. tinny says

    These no-bake peanut butter chocolate cookies are delicious! I have made them 3 times, the first 2 times as written (except with boxed coconut milk, instead of almond milk, as that is what I had), and the 3rd time using unsweetened coconut flakes instead of oats. I would not hesitate to make these for a potluck, or a tea party, or picnic, or to freeze for a quick snack if company pops over. The first 2 batches I gave as gifts, and they were well received.

  38. Quinn says

    I haven’t made these yet, but I want to soon! I was wondering if I could swap avocado oil for the coconut oil? I don’t have any coconut oil at the moment. Thanks!

    • tinny says

      I don’t know if that would work, as the coconut oil helps these stay firm because coconut oil hardens when refrigerated. I do not know if avocado oil would also harden if refrigerated. You could try it though, and freeze them, instead of just refrigerate.

    • Vicky says

      Hi! I’m thinking on making these and swapping the coconut oil for avocado oil as well, I know it will impact how hard they get but maybe not that much? Any suggestions on this? Thanks!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        They may be more tender, but the melted chocolate will also help them solidify so we think it will be okay! Let us know how it goes!

  39. Amber says

    So delicious! I’ve been keeping these on hand for a few weeks now- they’re my go-to treat to satisfy my bedtime sweet tooth without the guilt. I’ve found they’re extra yummy with fresh- ground, semi-chunky peanut butter.

  40. Bridget says

    These are amazing! My friend introduced me to your site and I’m in love! So many different recipes to suit my healthy lifestyle, but also helping me deal with my current GI/Immunity issues (fresh off Whole30). Anyway, back to these scrumptious morsels! I made a boo boo and put the dark chocolate chips in too soon, but they still turned out fabulous! Made a double batch!

  41. Mary says

    These are just fantastic! I used Belgian chocolate bark for the chocolate and almond butter. I already ate 3 and have not shared them yet! Thank you once again Dana!

  42. Sheila says

    I loved these! Only thing is 120 calories each accordingvto MyNetDiary after I entered the recipe! But I look at it this way, it’s motivation to do higher miles in my Leslie Sansone HIIT training workouts! ? I will just have to burn an extra 240 calories do I can have two with a tea because these ARE worth it! Thank you Minimalistbaker for all you do!! Love your recipes and buy your books to support you! ?

  43. Gabby says

    My butt is doubling in size because I made these last night and can’t stop eating them. That’s okay though because they’re so chocolatey and worth it. Thank you for a tasty recipe that I didn’t even need to go to the grocery for–all of the simple ingredients were in my kitchen already. :)

  44. Carly says

    These look so yummy! I am going to try them with cocoa nibs though as I am sugar free or maybe additional nut butter? Wish me luck!

  45. Love says

    I’ve made these twice now! Soaking the oats makes them even fudgier, which I love. Speaking of, these remind me of a cookie my mom used to talk about eating in her school cafeteria (back when they still served actual food) called fudgies that were super simple and no-bake.

    I wonder if anyone has tried something like these without the chocolate (!) — like just a pure peanut butter version. Wonder if this recipe would work just leaving out the cacao/cocoa powder and chocolate.

  46. Heather Swinney says

    These are as sdvertised. Yummy. Mine turned out super rich. I subbed sunflower seed butter.

  47. Jo Holloway-Green says

    I tried making these yesterday. My first minimalist baker recipe. I’m hooked! They were so easy to make and they taste soooo good. Definitely going to try the freezing a batch for pulling out as a treat. Thanks for a brilliant recipe.

  48. Beverly Poole says

    These were amazing. I rolled them in Hemp seeds after they hardened. They are a huge hit with everybody! I also used chunky peanut butter and added unsweetened flaked coconut. Thank you for this one.

  49. Addi Schwieterman says

    These were great they are rich and have a great flavor. They are kinda like fudge with oats mixed in. I let mine cool for about 25 minutes instead of 15 in the fridge. I will definitely make these again.

  50. Sarah Cook says

    yummmmmmm!! i’m a sucker for all things peanut butter and chocolate and these are now on my top 5 list. aaaaand another 5 star.

  51. Riyana Rose says

    I made these with the leftover “meal” from making homemade coconut milk instead of oats, so that they’d be grain-free / paleo-esque, and they are absolutely DIVINE. This is from a person who has deeply enjoyed dairy and grains for many years and has a natural suspicion of vegan desserts from too many really dry yucky ones at potlucks in the past. I used cocao nibs instead of the dairy-free dark chocolate and crunchy peanut butter, so they have a nice chippy-crunch to them, and topped them with a dusting of coconut sugar for contrast.

    They’re so yummy that I’m hiding them from my husband and child. No one needs to know that my new diet is so delish.

  52. Elizabeth says

    I made these last night and they are so wonderful. I was out of maple syrup so I subbed 1/4 c. of coconut sugar as someone else had mentioned in the comments and added one extra tablespoon of almond milk to account for the loss of liquid. They turned out perfectly! So fudgy and delicious.

  53. Deb says

    I have some arthritis do peanuts are off the table. Almond butter worked just fine. Will try a seed butter next. Delicious.

  54. Dave says

    Just made these tonight and wow!!! SO. DAMN. GOOD! My kids (ages 7,6, and 2) are in love with them, as am I :) And so simple to make as well. These are going to be a regular in our household! ???

  55. Christianne says

    Love these! I’ve been looking for a refined sugar free version of no bakes and LOVE this!!

  56. ERIN says

    I was planning on no bake cookies for the weekend and did not have a dairy free recipe and boom!, this recipe was in my in box!
    Yes I made them and yes they’re GREAT!

  57. Samantha says

    Hi Dana! These cuties look like the perfect morsels to take on my weekend camping trip. I’m wondering if they will hold up well enough outside the house hold refrigerator? As in do you think packaged snuggly inside a portable cooler would be okay?
    Looking forward to enjoying these by the campfire!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      They do! They’re best in the fridge for storage, but they can be taken along for the ride outside. Good luck!

  58. pam says

    I love anything peanut butter, so made these right away. Sooo delicious. Going to top them with flaked sea salt next time.

  59. Ironmusclesupplements says

    The vegan cookies look amazing. I tried to make it and it tasted amazing. Even the kids love it.

  60. Rae says

    Made these tonight and they’re delicious! Totally remind me of my childhood. Though if you don’t have a sweet tooth, I recommend cutting the maple syrup a bit. I used the full 1/4 cup but then I only used 1/4 cup of 70% dark chocolate and 1/4 raw cacao, and the cookies are still a bit too sweet for my preference.

  61. Monica B says

    I made these tonight, so incredibly good! I forgot to buy almond milk, so I broke into the full fat coconut milk I had for a different recipe of yours. It worked out fine, it seems, and my 12 year old is very happy tonight. This is a summer keeper, though hard to eat just one.

  62. Mary says

    These are delicious- I just made them with almond butter instead of peanut butter, without adding extra chopped chocolate. Thanks for a quick and easy recipe!

  63. Katie says

    I made these again! I love them!! This time I added 1/2c peanut butter, and it tastes delicious! Again, as a note to others, I don’t add the dark chocolate.
    Thank you Dana for such a delicious recipe!

  64. Jenn says

    I just finished making this . They aren’t quite cooled off yet but there was a tiny bit left that I tasted. Really very good! I made these for my husband so I didn’t put coconut in, I was going to put extra peanuts in but wouldn’t you know it they are all gone. They aren’t quite as pretty without a little something sprinkled on top but still very tasty . I was going to post a picture but couldn’t figure out where to add it.

  65. pam says

    My daughter and I just made these this afternoon. So yummy!! We put coconut on top, but next time I’m putting flaked sea salt on top.

  66. Miki says

    I made these using coconut butter instead of oil and no chopped chocolate and they are delicious! I’m out of maple so I subbed that with 1/4 cup coconut sugar and 2 more tbsp plant milk. Because unlike oil coconut butter can burn, I didn’t let it boil. Also make sure you stir constantly. I bet they would be even more tasty with the chocolate, I will try that another time to make them more dessert like. As is, I had them for breakfast!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your recipe changes, Miki! We are glad you enjoyed them :D

  67. Stacia Campbell Howard says

    These cookies are amazing!! They are so easy to make and taste decadent!! From tasting the batter, I felt like I didn’t even need to add the extra dark chocolate but did I sprinkle in a few dark chocolate chips, just because.

    I love your website…thanks so much for sharing it with us!!

  68. Krishna says

    Delicious. I did make a few changes. Left out coconut oil and maple syrup, substituting the same quantity of almond milk for coconut oil and threw in about 4-5 tablespoons of raisins for some natural sweetness. To compensate for the lack of melted fat and syrup, I warmed the chocolate with the almond milk and peanut butter, then took it off the heat and stirred until the chocolate melted and peanut butter softened and used this to bind the oats. Also left out the cocoa powder as I wasn’t adding additional sweetening. They were chewy and cookie like and didn’t suffer for lack of added fat and sweetener. I made them into little balls with oiled hands. I will definitely be making variations of them again with different nuts, dried fruit and flavourings.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your recipe changes, Krishna! We are glad you enjoyed them!

    • Wendy says

      The oil is what helps them set up more firmly. Maybe try more peanut butter or add some brown rice syrup?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm I’m not sure that would work as well, Darlene! If you do give it a try though, report back. Good luck!

  69. Trish says

    Yum! I used vegan chocolate chips which melted into fudgy goodness. My husband mentioned that he may like coconut added but said they were his favourite no bake cookie yet! So yummy, thanks for the recipe! First batch is all in our bellies so will make another batch and try to freeze some next time!

  70. Lyris says

    Yum, I just made them and they’re awesome! I left out vanilla since I’m allergic, and also used chocolate almond milk and Demerara sugar I stress of maple syrup. Thank you; I love your site!

  71. Rose says

    Just made these and they came out beautifully, getting the solid 15 as specified. They are quite rich, but totally yummy! One satisfied my chocolate craving. For those commenters who aren’t keen on raw oats, I’m not particularly either, but instead of large flake, I used organic rolled oats – I find them a little more palatable when using them raw. I was also thinking as I was making the chocolate sauce…how good would that stuff be on some ice cream? Or drizzled over crepes? Thanks Dana – another winner!

  72. Nayna says

    Thanks for this delicious recipe and all the others!
    Eating evolved chocolate is bomb! I love making peanut butter cookies with crunchy PB ?? it adds a cool texture and tell peanut chunks! Cheers!

  73. Brittany Audra @ Audra's Appetite says

    I love having homemade treats on hand in the freezer too! So convenient…and no-bake cookies are one of my all-time favorites! Love how this uses so much less sugar than most versions :)

  74. Katie says

    Very chocolate-y (without the dark chocolate), yet of course still delicious! Doesn’t harden as well as the popular cookie recipe, but at least it’s healthier than that version, so it’s ok!
    I’d add more peanut butter next time.

  75. Ella says

    I just made these and love them! They have such a nutty, rich flavour! I found that the batter was a little on the liquidy side for me, so I just added another scoop or two of oats and coconut until the consistency was perfect. Will definitely add to my collection of fav recipes! :)

  76. Marta says

    These sound like they could be good. However, I don’t like raw oats. I’d leave them out or maybe use coconut.

    • Love says

      I’m with you on the raw oats. I have some soaking right now, so maybe that’ll work better. I’m a little unclear about how much to use, though, because I soaked 1 1/4 cup but I think now that they’ve absorbed some liquid they’re at a larger volume…

      • Rose says

        Hi there, I made these using rolled oats and posted a comment. But your comment got me thinking…so just now, I went into the house and tried adding some crushed heritage flakes (a sort of healthy non-corn version of corn flakes) to them. Or, I would also suspect that you could add brown rice crisp cereal, both of which add a nice crunch as well. Don’t know for sure if they would still hold together as “drop cookies”, but if not, you could squeeze everything together and make balls (which I did).

  77. Molly @ Transatlantic Notes says

    I think I will try these out on my peanut butter loving husband who is also highly suspicious of anything vegan! I am vegan so try to slip in a few things to get him onboard!