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My Chocolate Peanut Butter No Bake Cookies are heavenly! These divine no-bake cookies aren’t only vegan (obvi) but they’re also gluten-free and refined sugar-free. All you need is 8 ingredients which you probably already have in your pantry. So there’s no excuse to not treat yourself with this delicious dessert.
Let’s talk about the Peanut Butter!
Most no-bake cookies call for a stabilised peanut butter (like Skippy) but I really wanted to make these cookie’s as healthy as I could so I opted for a natural, no preservative added, peanut butter. Stabilised cookies tend to set without the use of a fridge, so using a natural peanut butter means you have to refrigerate the cookies for around 30 mins or until they’re completely set.
When recipe testing, I found smooth peanut butter works best! But when it came to the day I wanted to photograph these cookies I only had crunchy peanut butter at home, and if this happens to you, don’t worry! All you need to do is measure the peanut butter first (in grams), then transfer it into a food processor and blend until smooth!
No Bake Cookie Tips:
If your cookies are too hard, try using quick oats or even reduce the time you allow the wet mixture to boil by 10-15 seconds.
If you’re having the opposite problem and your cookies are too soft, try allowing the wet mixture to boil for 10-15 seconds longer.
8 Ingredient’s you’ll need for these Chocolate Peanut Butter No Bake Cookies:
- rolled oats
- vegan butter
- non-dairy milk (I used oat)
- cacao powder
- vegan chocolate
- vanilla extract
- peanut butter
- coconut sugar
How to make Chocolate Peanut Butter No Bake Cookies:
- Add rolled oats, chopped dark chocolate and natural peanut butter cookies into a bowl.
- In a pot combine vegan butter, non-dairy milk, cacao powder and coconut sugar.
- Heat the mixture on low-medium until the vegan butter is completely melted.
- Get your phone and get a timer for 1 min 30 seconds ready!
- Bring the mixture to a boil and as soon as you see a few bubbles boiling near or in the centre start your timer!
- Once your timer has buzzed, carefully pour the mixture over your dry ingredients. (Be careful as the wet mixture will be very hot!)
- Pour the tablespoon of vanilla extract into the bowl and mix until well combined.
- Scoop out the mixture using a tablespoon or a small ice-cream scoop onto a pre-lined baking tray.
- I wanted to make mine look a little fancier so I gently pressed some dried rose petals on top. This is completely optional, and if you don’t have rose petals you could experiment with some nuts, seeds or even desiccated coconut!
- Pop the cookies into the fridge for 30 minutes or until set!
- Enjoy. Happy non-baking!
How to Store these Divine No Bake Cookie:
Store in an air container in the fridge for up to 1 week or even 3 months in the freezer. If freezing, thaw before serving.
Unlike baked cookies, these vegan no-bake cookies taste best the day you make them AND straight from the fridge whenever you need a quick dessert or even snack (I’m not judging, I 100% understand haha).
More Vegan No Bake Desserts:
Peanut Butter Cookie Dough Bars
Pink Pitaya Coconut Macaroons
Salted Caramel Bliss Balls
Ingredients
- 270 g rolled oats (3 cups, gluten free if needed )
- 140 g coconut sugar (1 cup)
- 113 g vegan butter (1/2 cup)
- 190 g smooth peanut butter (3/4 cup)
- 125 ml non-dairy milk (1/2 cup)
- 1 tbsp vanilla extract
- 88 g chopped vegan chocolate (I used dark choc) (1/2 cup)
- 26 g cacao powder (1/4 cup)
Instructions
- Line two baking trays with parchment paper.
- In a bowl add the oats, peanut butter and chopped chocolate. Don't mix them up yet!
- In a pot add non-dairy milk, vegan butter, coconut sugar and cacao powder.
- Heat the pot over low-medium heat, mix and allow the butter to melt completely.
- Ok, this part is extremely important! Get your phone and get a timer ready for 1 min 30 seconds.
- Once the mixture starts to bubble, wait until it stats to also boil near the middle. As soon as you see a bubble or two start your timer!
- Allow the mixture to cook and as soon as your timer ends turn off the heat and pour your wet mixture over the oats.
- Add the vanilla extract and mix until well combined.
- Scoop out the cookie mixture using a small ice-cream scoop or a tablespoon onto the pre-lined baking tray.
- I sprinkled some dried rose petals on my cookies but this is completely optional, I just wanted these cookies to look fancy.
- Place the baking tray with the cookies into the fridge for around 30 minutes or until set.
- Enjoy!
Nutrition
- Calories: 172
