Vegan No-Bake Chocolate Peanut Butter Oatmeal Cookies are a healthier version of the classic recipe and take absolutely no time to make!
There’s no question that one of my very favorite childhood recipes was my mother’s famous chocolate peanut butter no-bake cookies.
I’m sure you’ve had the traditional versions yourself, right? 🙂 They’re quite messy to make, not the prettiest things to look at, but they are honestly one of the most delicious cookie recipes you’ll ever taste.
So obviously, I made to make a rendition of these this past holiday weekend.
And, of course, I had to share them with you.
After all, sometimes it’s just fun to make a mess in the kitchen and feel like a kid again, am I right or am I right? 🙂
First Things First: Ingredients and Supplies to Make No-Bake Vegan Chocolate Peanut Butter Oatmeal Cookies
The traditional No-Bake Chocolate Peanut Butter Oatmeal Cookie recipe that I grew up eating calls for butter, cocoa powder, sugar, oats, and typical, oil-based, sugary peanut butter.
Obviously, we aren’t using that same lineup!
My heathier—yet equally delicious recipe—calls for oats, cocoa powder, a pinch of stevia (or you could use maple syrup if you eat sugar), raw coconut butter, and a natural peanut butter without sugar, salt, dairy, or oil. Yep, that’s it!
You could also use another nut butter for the peanut butter if you’re allergic to peanuts or you can use more nut butter, cocoa butter, or even coconut oil in place of the coconut butter I used.
With no oven required for these hot summer days, you’ll be enjoying these healthy cookies in less time than it takes to bake a cake or make a pie!
- 1 1/2 cup quick or rolled oats (I used gluten-free quick oats)
- 1/2 cup unsweetened cocoa powder (I used a dark, Dutch-processed)
- 1/4 cup raw coconut butter (or coconut oil, raw cacao butter or more peanut butter will work)
- 1/2 cup creamy, unsweetened peanut butter ( I used a natural, no salt, oil or sugar added variety)*
- pinch of pure stevia extract (about 1/4 tsp. or 1 tsp. liquid stevia) - or 6 puréed dates
- First, grab all your supplies and get them by your side—including the cleaning products!
- Next, add the oats to a bowl (you can use quick-cook or old-fashioned, rolled oats-either is fine).
- Soften 1/4 cup raw coconut butter. I do this on my coffee maker's hot plate in a ramekin so I don't burn it. Works like a charm in less than 5 minutes. Please do not microwave coconut butter; it will ruin the texture and the entire recipe. You want the coconut butter to be a whipped consistency.
- As the coconut butter is warming, blend the following in a large bowl: the oats, natural peanut butter, stevia (or dates), and cocoa (or raw cacao powder).
- Stir well. This is where things get sticky!
- Next, stir in the coconut butter and stir, stir, stir. It will harden up just like regular no-bake cookies once it starts to cool down (see below).
- Next, grab a glass plate or large (9x9 inch) baking dish like I used. Set aside.
- Dollop the cookies into large drops, keeping them as separated as possible as you drop a huge spoonful onto the dish. Like classic cookies, they will spread until they start to cool, it's okay!
- Put the cookies on the plate or in the baking dish for 10 minutes in the freezer or 20 minutes in the fridge. Meanwhile, it's time to clean-up!
- First, wash your hands, then wet your dish cloth and grab some natural dish soap. I gently wet my Scoth-Brite Dish-Cloth® and used one of my favorite natural dish soaps from Target (Method brand).
- Next, start wiping off your counters with the dish cloth and gently wipe away all the mess.
- Now it's time to wash the dishes and the sink!
- Hang the towel up to dry and you're all set to sit back and relax to enjoy these cookies.
- *You can use any peanut butter you prefer, but you may want to omit the stevia if you use a sweetened variety.
- *If you're allergic to peanuts, you can sub in any nut or seed butter of your choice in the same amounts as the peanut butter.
- *If you don't like coconut butter, don't have any, or don't want a coconut taste, you can use melted coconut oil, softened raw cacao butter (raw chocolate butter), or more creamy nut butter instead. Any of these will work fine in replacement to coconut butter, but I do not recommend using something like a vegan butter alternative since vegan butter alternatives won't hold solid at room temperature since they're made of liquid-based oils.
- *Any plain cacao or cocoa powder or variety of rolled or quick oats will work for this recipe.
- * If you do not like stevia, you can use 2 tablespoons of your choice sweetener (such as coconut sugar, maple syrup, date syrup, or even honey), however, I would recommend you testing the amount to your liking as it may differ from my suggestions.
Nutritional Benefits of the Ingredients in Vegan No-Bake Chocolate Peanut Butter Oatmeal Cookies:
Oats – Full of beta-glucan fibers that reduce and eliminate harmful cholesterol from the body, rich in iron and protein, a good source of calcium, magnesium, and potassium, plus oats contain small amounts of omega-3 fats too!
Plain peanut butter – Rich in protein, iron, magnesium and potassium plus zinc and vitamin E too, peanuts are a great source of a variety of nutrients and one of the best nuts for your heart. You could also use peanut powder in this recipe for the same benefits since it’s just made of ground peanuts, but you may need to add more coconut butter if you go that route. See the modifications in the notes section of the recipe for ways to do that!
Coconut butter – Packed with MCT fats that have been shown to improve liver function and improve mood and brain health, coconut butter is made from the whole coconut fruit meat, not just the oil (fat only). It’s a good source of fiber, amino acids, and has no dietary cholesterol unlike traditional butter making it a more heart-friendly option.
Cocoa powder – A great source of antioxidants, iron, and magnesium, cocoa powder (or raw cacao powder) is one of the most heart-healthy foods you can eat … and one of the most delicious too! Cocoa powder is also low in fat and free of added sugars compared to higher fat varieties of chocolate which makes it lighter and easier on the system while still being rich in flavor!
Happy (messy) no-baking! 🙂