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Square photo of a dish with vegan no bake cookies

Vegan No Bake Cookies

  • Author: Iosune
  • Prep: 15 mins
  • Total: 15 mins
  • 24 cookies 1x
  • Dessert
  • American
  • Vegan

Servings 24 cookies 1x

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These sweet and chewy vegan no bake cookies only require 7 ingredients, are so easy to make and you don’t even have to turn on the oven!



  1. Line two large baking sheets with parchment paper. Set aside.
  2. Add the vegan butter, sugar, soy milk, and cocoa powder to a saucepan. Cook over medium heat until the butter is melted, whisking constantly.
  3. Whisking occasionally, bring to a boil, stop whisking and allow to boil for 1 minute. 
  4. Remove from heat, and whisk in the peanut butter and vanilla extract until completely combined.
  5. Add the oats, stir again until combined, and allow the mixture to sit for 5 minutes.
  6. Use a cookie scoop to scoop the mixture out onto your lined baking sheets (you can also use a regular spoon). Slightly flatten down with the back of a spoon if desired. 
  7. Refrigerate for about 30 minutes or until cookies are set. Remove from the refrigerator and enjoy!
  8. Store leftovers in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.


  • I’ve never tried this recipe using oil, but I definitely would go for coconut oil.
  • Feel free to use other types of sugar, like brown, coconut, or cane sugar. Make sure the sugar you’re using is vegan.
  • I’ve only made this recipe using peanut butter, but I guess it should work with other types of nut butter, like almond butter or cashew butter.
  • If you can’t eat nuts, you could try to use some seed butter or even coconut butter instead, although I’ve never tried it myself.
  • You can also use old-fashioned oats instead, or gluten-free oats if needed.
  • Prep time doesn’t include the time you need to refrigerate the cookies until they’re set.


  • Serving Size: 1 cookie
  • Calories: 149
  • Sugar: 13.5 g
  • Sodium: 56 mg
  • Fat: 6.3 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 21.7 g
  • Fiber: 1.8 g
  • Protein: 3.5 g