No-Bake Cookies (Dairy-Free)

Why You’ll Love This Recipe

• Refined sugar-free. Make decadent cookies with natural sweeteners and ingredients.
• The flavor. The chocolate-peanut butter combination makes these cookies impossible to eat just one.
• Quick and easy. Using basic pantry ingredients, make dairy-free chocolate-peanut butter cookies in 10 minutes.

Naturally gluten-free. Be sure to use certified gluten-free oats.

Ingredients You’ll Need

• Organic Coconut Oil – helps make a soft and chewy cookie and helps the cookie keep its shape. If you can have butter, you can substitute butter 1:1 for the coconut oil for a more traditional no-bake cookie taste.
• Unsweetened Cocoa Powder – adds a deep, chocolatey flavor.
• Coconut Sugar – For a classic no-bake taste you can use regular sugar, but coconut sugar is a great natural alternative. It sweetens no-bake cookies perfectly with a caramel-toffee-like flavor.
• Pure Maple Syrup – enhances the sweetness and adds moisture to create a soft, moist cookie.
• Almond Milk (unsweetened) – or any non-dairy milk you like.
• Peanut Butter – tastes fantastic with the fudgy, chocolatey goodness.
• Vanilla Extract – enhances the rich chocolate and peanut butter flavors.
• Quick Oats – Make sure they are certified gluten-free if necessary.
• Cinnamon – adds subtle spice and warming flavor.
• Salt– enhances the sweetness of the cookies, you especially need salt if you’re using unsalted peanut butter for a better-tasting cookie

How to make no-bake cookies without dairy

Gather your ingredients, measure them out and let’s not-bake some cookies!

• Heat chocolate mixture: In a saucepan, over medium heat, mix together coconut oil (or butter), cocoa, coconut sugar, maple syrup, and almond milk. Bring to a boil, stirring constantly. Let boil for 1 minute and then remove from heat.

• Mix no-bake cookie dough: Stir in peanut butter, vanilla, oats, salt, and cinnamon. Mix well until a firm and cohesive cookie dough forms.

• Mold dough: On a wax paper-lined cookie sheet, drop heaping tablespoons of dough in a single layer.

• Chill until firm: Transfer the cookie sheet to the refrigerator to let sit until firm (about 30 minutes). Serve immediately or transfer to a sealed container and keep refrigerated.

Recipe Tips

• Double or triple the recipe and store extra in the freezer for whenever you are craving something sweet.
• For soft, moist cookies use creamy peanut butter. Using peanut butter with a smooth consistency makes the BEST no-bake cookies.
• All of the ingredients are naturally gluten-free. However, cross-contamination happens, so be sure to double-check the ingredient labels, especially with the quick oats.

Substitutions

The listed ingredients can be used interchangeably to make vegan no-bake cookies.

• Coconut Oil – Regular Butter or Vegan Butter
• Unsweetened Cocoa Powder – Cacao Powder
• Coconut Sugar – Brown Sugar (vegan), Regular Sugar, or Maple Sugar
• Almond Milk – Coconut Milk, Oat Milk, Cashew Milk, Soy Milk, etc.
• Peanut Butter – Almond Butter, Cashew Butter, Mixed Nut Butter, Sun Butter, etc.
• Quick Oats – Rolled Oats or Old Fashioned Oats (keep in mind you’ll end up with a chewier, more textured no-bake cookie).

Chocolate No-Bake Cookie Mix-Ins

Try making these addicting salty and sweet cookies by adding one or two of the following mix-ins to the dough.

• Unsweetened Shredded Coconut
• Chopped Peanuts
• Chopped Almonds, Walnuts, Macadamia Nuts, etc.
• Vegan Dark Chocolate Chunks or Chocolate Chips
• Raisins, Dried Dates, Dried Cranberries, etc.

Storing & Freezing

Storing: Once the cookie dough has had enough time in the fridge to firm up completely, transfer the cookies to an airtight container of the zip-top bag and refrigerate for up to 5 days.

Freezing: No-bake cookies can be frozen for up to a month. Thaw in the fridge or enjoy chilled straight from the freezer.

Recipe FAQ

More Healthier Desserts

Protein-packed Vegan Chocolate Mousse

No-bake Light Coconut Cream Pie

Flourless Chocolate Tahini Brownies

Healthier Chocolate Chip Blondies

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