No Bake Cookie Recipe

This easy chewy no bake cookie recipe is made with oats and peanut butter, making it wholesome, satisfying, and naturally vegan!

Course Desserts, Snacks

Cuisine American

Prep Time 7

Cook Time 3

Cooling Time 1

Total Time 1 10

Servings servings

Calories 246

Line a baking sheet or two with parchment paper.
In a medium saucepan, combine the coconut oil, plant milk, sugars, and cocoa powder. Heat over medium heat on the stovetop until the coconut oil has melted and all of the ingredients have combined, stirring frequently.
Bring the mixture to a boil and cook for 1 ½ minutes, whisking consistently. Remove the saucepan from the heat and whisk until you no longer see bubbles.
Stir in the peanut butter and vanilla. Keep stirring until the peanut butter has fully melted into the coconut oil mixture. Stir in the oats and cinnamon until all of the ingredients are thoroughly combined.
Drop 2-3 tablespoon-sized portions of dough onto the prepared baking sheet, leaving 1 ½ inches of space between each portion. Lightly press each cookie down with the back of a spoon.
Allow the cookies to set at room temperature for 30 minutes, and then pop them in the fridge* until hardened.

* If your cookie sheets don’t fit in the fridge, you can stack the cookies on a plate lined with parchment paper with additional sheets of parchment paper between each layer.
To store: Refrigerate your no bake cookies in an airtight container for up to a week. I recommend letting them come to room temperature before enjoying them.
To freeze: Layer parchment paper between the cookies in a freezer-safe container or freezer bag; they will keep for 3 months. When you're ready to enjoy them, let the cookies thaw at room temperature.