My husband has a sweet tooth. I am reminded of that almost every day. Well, maybe not every day but every so often he makes me aware of the fact that there is a place for “sugar” in the diet. While he doesn’t necessarily use a lot of processed sugar, he is willing to get his sugar fix from other sources such as honey, maple syrup, raisins, bananas etc. He certainly enjoys his baked, sweet treats from time to time but it is hard to find healthy baked goodies in the store. They are usually filled with ingredients which he doesn’t want . High processed sugars, butter, dairy milk and a lot of preservatives and additives. So what can I give him to satisfy his cravings. Well I have discovered the perfect, quick and easy to prepare dessert for him and that is No Bake Vegan Cookies.
What’s so great about these no bake cookies?
- Well the most obvious is the fact that you don’t have to light up that old oven to bake these treats.
- Also, the healthy, wholesome ingredients allows you to partake of these desserts without guilt.
- They do not contain any preservatives or other undesirable additives.
- They can be made in a very short time.
- You can actually make these anywhere since you don’t need an oven. You can make them at work, in your dorm room. Hey, you can even make them at a picnic.
- You can have them for breakfast or as an afternoon snack …or any time for that matter.
- You can pack them in your children’s lunch bag as they make a healthy, nourishing snack.
Tips for making no bake cookies
Make sure you have the perfect ratio of sticky wet ingredients (for example. peanut butter and maple syrup) to dry ingredients (such as rolled oats and shredded coconut). Having the right balance of wet to dry allows the cookies to keep their form once they have cooled and set.
Get all your ingredients together before you begin. These recipes go together fast. When you’re adding ingredients to hot syrups and melted mixtures, stopping to measure out the next ingredient may result in the recipe being ruined.
If you are using sugar, be sure that it is completely dissolved when you are heating the sauce before adding the other ingredients such as peanut butter, cereal, chocolate etc. Many no-bake cookies start with a sugar syrup and if the sugar is not completely dissolved, the cookies will be grainy.
You have waited long enough. Here they are.
I am sure you are eager to try some of these so let’s get on with these recipes.
Vegan Chocolate Peanut Butter No Bake Cookie
- 2 Tbsp almond milk (you may use soy or any other non-dairy milk of your choice)
- ¼ cup maple syrup
- 3 Tbsp coconut oil
- 1 ¼ cup rolled oats
- 3 Tbsp unsweetened cocoa powder or cacao powder
- 1/3 cup peanut butter (or other nut butter of your choice.)
- 1/2 tsp pure vanilla extract
- 1 Pinch sea salt
- 1/2 cup chopped vegan dark chocolate
- chopped roasted peanuts or shredded unsweetened coconut (optional)
- Line a baking sheet or serving platter with parchment or wax paper.
- Add the maple syrup, almond milk, coconut oil, and cocoa powder to a medium saucepan and bring to a low boil over medium heat, stirring frequently.
- Once bubbling, let boil for 1 minute.
- Remove from heat and add the peanut butter, vanilla, salt, and dark chocolate.
- Mix until they are well blended together
- Add the oats next and combine and fully incorporate all ingredients.
- Scoop out the batter a Tablespoon at a time and place on the prepared baking sheet.
- Sprinkle with crushed peanuts and/or additional flaked coconut (optional).
- Allow to cool and set by leaving at room temperature for about 30 – 45 minutes. If you can’t wait that long place in the fridge and allow to cool for about 15 minutes.
This recipe makes about 15 cookies.
Store them in an airtight container in the fridge for up to a week or in the freezer for up to a month. Actually, you don’t even have to worry about the storage because you are going to eat them all long before that time.
Here is a recipe with only 3 ingredients. I am sure you can find these ingredients in you kitchen right now so why don’t you go and whip up a batch.
3 Ingredient No Bake Cookie
- 1 cup natural, unsalted creamy peanut butter (or you can make your own peanut butter)
- ½ cup maple syrup
- 2 cups rolled oats
- Line a baking sheet with parchment paper or wax paper and set aside.
- In a medium saucepan over medium-low heat, add peanut butter and maple syrup. Whisk together until well incorporated.
- Stir occasionally (as it can quickly burn) until mixture begins to bubble.
- Remove from heat
- Add the oats to the peanut butter mixture and stir and fold until thoroughly combined.
- Using a medium cookie scoop or a tablespoon, scoop and drop balls of cookie dough onto the prepared baking sheet, evenly spaced apart.
- Use a fork or your fingers to flatten cookies to desired thickness.
- Chill in the freezer for 15-20 minutes until firm.
Store in an airtight container in the fridge. It will keep for about 10 days or you may keep it in the freezer for even longer storage.
Here is another recipe that uses sugar instead of maple syrup.
Vegan No Bake Peanut Butter Cookie
- 1 1/2 cups old-fashioned oats
- 1/4 cup peanut butter
- 1/2 teaspoon vanilla extract
- pinch of salt
- 1/4 cup vegan butter (or coconut oil)
- 1 cup coconut sugar
- 1/4 cup water
- In a large bowl, combine the oats, peanut butter, vanilla, and salt. Set aside.
- In a small saucepan, combine the vegan butter, sugar, and water. Start to bring the mixture to a boil stirring occasionally.
- As soon as the mixture starts to boil set a timer for 2 minutes and let the mixture boil without stirring until the timer goes off.
- When the timer goes off, immediately remove the boiled sugar from the heat and pour it into the bowl of oats. Stir well to make sure everything is evenly coated.
- Use a heaping tablespoon to scoop the dough onto a baking sheet lined with parchment paper. Use the back of the spoon to flatten the cookies.
- Allow the cookies to cool at room temperature, or you may speed up the process by placing them in the fridge or freezer.
- Store in an airtight container on the counter or in the fridge.
The cookies can be stored at room temperature for up to a week, but they start to dry out the longer they stay out on the counter. If for some miraculous reason your cookies can last that long, it might be best to store them in the fridge.
This recipe makes 16 cookies.
Mmm, Good stuff
I am just quoting my husband. That is his typical response when he is really enjoying something new. (Actually, it doesn’t even have to be new).
That can be your response too. Give these vegan no bake cookies a try, and let us know which one is your favourite.
Tell us about it in the comments section below.