If you like fresh cookies that come with peanut butter and chocolate, then these gluten-free vegan no-bake cookies recipe is for you! Simple to make with classic fudgy taste and chewy texture, they are the perfect dessert, no oven required!
If you love the classic combination of chocolate and peanut butter, these fuss-free, hassle-free, no-bake cookies are a delicious treat to whip up anytime a chocolate craving strikes!
With a few tweaks including vegan butter, dairy free milk and gluten-free oats they both a vegan cookie and gluten-free! Plus, they are so simple to make with pantry staples.
If you love chocolate and peanut butter, be sure to check out this vegan chocolate peanut butter pie, frozen peanut butter banana chocolate cups and chocolate peanut butter brownie bites!
Why You Will Love This Easy No-Bake Cookie Recipe
- Easy to make: These no-bake cookies require cooking for less than 20 minutes.
- Simple ingredients: Oats, peanut butter and cocoa powder means you probably have everything you need to make these right now!
- Ready in under an hour: These classic no-bake cookies are baked quickly with the right ingredients provided and you would be relishing the crispy freshness under an hour.
Ingredients Needed
- Vegan butter: Use any butter you prefer.
- Light brown sugar: Packed light brown sugar adds moisture to the chewy cookies.
- Unsweetened cocoa powder: Natural unsweetened cocoa powder is best, but Dutch processed can be used.
- Almond milk: I used unsweetened vanilla almond milk, but any dairy free milk works.
- Old fashioned rolled oats: Certified gluten-free oats if needed! You can use quick-oats but I love the chewier texture in old-fashioned oats.
- Creamy peanut butter: Regular creamy no stir peanut butter needs to be used here. Not the natural kind that needs to be stirred.
- Pure vanilla extract: To add rich flavor.
- Salt: Just a pinch for taste.
How to Make Vegan No Bake Cookies
- Add butter, brown sugar, cocoa powder, and almond milk to a pot over medium heat. Stir until the mixture comes to a boil. Let the ingredients boil for at least 1 minute but no longer than 2 minutes to prevent burning.
- Add the peanut butter, vanilla extract, and salt into the pot and stir until the peanut butter has melted and all the ingredients have combined well. Add the gluten-free oats 1 cup at a time.
- Scoop the cookies onto the parchment paper lined cookie sheet using a large spoon or cookie scoop.
- Press the cookies down with a spoon to create a rounded shape and place the cookie sheet in the fridge for about 30-40 minutes to fully set.
Expert Tips
- You may not need all of the oats. You don’t want the mixture to be too runny, but you also don’t want it to be too dry.
- For correct texture, your butter mixture must boil for one minute and no longer than two minutes. Set a timer!
- Drizzle with melted peanut butter and top with flakey sea salt.
- Place cookies in the freezer to set faster.
FAQs
Yes! Your vegan no bake cookies will not be as chewy but it really is a matter of preference.
Yes! Double or triple these vegan gluten-free no bake cookies to always have some on hand.
Sure! Chopped nuts, coconut flakes or chocolate chips could be added.
How to Store
These vegan no bake cookies are best served cold!
Store cookies in an airtight container in the refrigerator for up to one week or in the freezer for up to 2 months.
More Gluten-Free Veagn Cookies
Gluten-Free No-Bake Cookies
Ingredients
- 1/2 cup vegan butter
- 1 1/2 cups light brown sugar , packed
- 1/4 cup unsweetened cocoa powder
- 1/2 cup almond milk , I used unsweetened vanilla almond milk
- 3 1/2 cups old fashioned rolled oats , gluten-free
- 2/3 cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- pinch of salt
Instructions
- Line a cookie sheet with parchment paper and set aside.
- Add butter, brown sugar, cocoa powder, and almond milk to a pot over medium heat. Stir until the mixture comes to a boil. Let the ingredients boil for at least 1 minute but no longer than 2 minutes to prevent burning. Remove the pan from the heat.
- Add the peanut butter, vanilla extract, and salt into the pot and stir until the peanut butter has melted and all the ingredients have combined well.
- Add the gluten-free oats 1 cup at a time. You may not need all of the oats. You don’t want the mixture to be too runny, but you also don’t want it to be too dry.
- Scoop the cookies onto the lined cookie sheet using a large spoon or cookie scooper.
- Press the cookies down with a spoon to create a rounded shape and place the cookie sheet in the fridge for about 30-40 minutes to fully set. If desired, drizzle with melted peanut butter and top with flakey sea salt.
