I often see a lot of recipes for healthy vegan no bake cookies floating around the internet this time of year. I’m just going to put this out there: these cookies aren’t healthy. These cookies are pure indulgence. I got in in my head to veganize a recipe for no-bake cookies that I learned to make in middle school cooking class. I just went for it! And not only that, I added extra good stuff, like raisins, coconut, and almonds. They were the best no-bake cookies I’d ever tasted. These delicious treats will be a hit with vegans and non-vegans alike!
Ingredients You’ll Need
Vegan butter. Look for brands like Miyoko’s and Earth Balance near where regular butter is sold at the supermarket.Sugar. Use organic sugar to keep the recipe vegan.Non-dairy milk. Any variety that’s unsweetened and unflavored will work. Soy milk, almond milk, and oat milk are all great choices.Peanut butter. Almond butter also works!Cocoa powder.Vanilla extract.Cinnamon.Salt.Rolled oats. Quick oats should work just fine as a substitute, though the texture of the cookies may be a bit different. Use certified gluten-free oats if needed.Shredded coconut. The recipe calls for unsweetened coconut. If all you can find is sweetened, use that instead. Raisins. Just about any dried fruit can be substituted, such as cherries, cranberries, or black currants.Slivered almonds. Other type of chopped nuts will work. Try peanuts, pecans, walnuts or hazelnuts.
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Start by making some room in your fridge — you’ll need to fit a couple of baking sheets in there.Add your butter, sugar, milk, peanut butter, and cocoa powder to a large pot. Pop it on the stove. While these cookies are no-bake, they’re not no-cook: you do need to use the stove-top. But, good news! The stove shouldn’t really make your house hotter.Heat up the mixture, stirring to mix the ingredients while the butter melts. Bring it to a simmer and let it cook for about a minute. It should get smooth and glossy.Take the pot off of the stove and stir in your vanilla extract, followed by the oats, coconut, raisins, and almonds.
Let the mixture sit for a few minutes, until it’s cool enough to handle, then scoop the dough and shape it into cookies. Drop it by about 2 tablespoonfuls on baking sheets lined with parchment paper. The mixture will be sticky. Sorry, but it is what it is. Just scrape and rinse your hands every few minutes.
Tip: I find it’s easiest to let the cookie dough mounds sit on the baking sheet for a few minutes to begin setting, then shape them a bit and flatten out the tops with a spoon.
Pop the baking sheets into the fridge (or freezer to speed things up) and let them chill until set.
Shelf-Life & Storage
Store your no-bake cookies in an airtight container in the fridge, where they’ll be good for at least 5 days. Separate layers of cookies within a container with layers of parchment paper. You can try storing them at room temperature if your house is cool, but they’ll be very soft.
More Vegan No Bake Treats
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