A classic that never goes out of style: Vegan Chocolate Peanut Butter No Bake Cookies are super simple to pull together with pantry staples and make fabulous foodie gifts! This recipe is vegan and easily gluten free. | This post is sponsored by Rodelle. Thank you for supporting brands that keep Vanilla And Bean cookin’!
Vegan Chocolate Peanut Butter No Bake Cookies for Cookie Season!
For the love of cookie season and all things cozy, if this isn’t a cookie that doesn’t take me back to when I was a little girl, nothing else will. This recipe comes from my Mom, with just a few tweaks. Chocolate Peanut Butter No Bake Cookies were always a part of our holiday cookie box.
From my Ma’s original recipe, I reduced the sugar just a bit and replaced butter with coconut oil (I cannot detect a flavor difference). Also, I finished this no bake cookie recipe with a light sprinkling of Fleur de Sel. Optional, but it takes these little treats to adult status.
Making these peanut butter no bake cookies couldn’t be easier and that’s perhaps why they’re such a classic. Oh, and well, there’s the chocolate too!
How to Make Vegan No Bake Cookies
- First, in a medium sauce pot or saucier pan add the unsweetened baking cocoa, sugar, nut milk, and coconut oil. Whisk together until all the ingredients come together.
- Second, set on stove to high heat and bring the mixture to a hard rolling boil, without stirring. You’ll know it’s at a hard boil when the bubbles make their way all the way to the center of the mixture. Set a timer for one minute.
- Next, after one minute, the temperature should be at 230 F. Remove from heat and stir in the peanut butter, old fashioned oats, vanilla or bakers extract and salt. Working quickly, scoop by overfilled tablespoonfuls onto a parchment lined sheet pan.
- Last, the cookies will set and be ready to share in about 20-30 minutes.
Because this no bake cookie recipe is sturdy and shelf stable at room temperature for about two weeks, they make fabulous homemade gifts!
Do These No Bake Cookies Need To Be Refrigerated?
This easy no bake cookie recipe does not need to be refrigerated. Store them in a lidded container, at room temperature for up to two weeks.
How Long Do No Bake Cookies Have to Set?
Depending on temperature and atmospheric conditions (candy can be finicky) they should go from shiny and soft to a matt and firm finish in about 20-30 minutes.
Rodelle’s Organic Baking Cocoa is a fabulous choice for this Chocolate Peanut Butter No Bake Cookie Recipe. It’s ultra rich, smooth and dark and produces consistent results every time. Their Baker’s Extract is a blend of vanilla and chocolate extracts balanced and lovely in any baked recipe.
A Few Recipe Notes
- Note that these cookies are considered candy, so making them on a humid day is probably not ideal. If the air is too humid, the cookies may not set properly. They’ll remain shiny and soft. This is also the case if the candy mixture is not brought to a full rolling boil for one minute.
- Prepare your sheet pans with parchment paper before starting this recipe. Parchment helps the cookies release easily from the pan.
- Have all your ingredients ready and measured out before turning the stove on.
- Make sure to allow the mixture to come to a full rolling boil, and to 230 Fahrenheit, otherwise the cookies won’t set. This means that the entire mixture is boiling, not just around the edges. After the mixture has bubbles (or is boiling) all the way to the center, then set the timer for one minute. Do not stir, and boil for one minute.
- Work quickly after mixing all the ingredients together. You’ll notice the mixture starts to get firm as it cools. So getting them scooped and on to the pans quickly makes for easy scooping.
- I’ve included a single and double batch in the recipe for your baking fun!
Vegan Chocolate Peanut Butter No Bake Cookies Recipe
Ingredients
For 18 Cookies, .65oz (1 1/4 Tbs) ea:
- 2 Tbs. Unsweetened Baking Cocoa I use Rodelle
- 3/4 C (175g) Cane Sugar
- 1/3 C (70g) Nut Milk I use homemade unsweetened cashew milk
- 1/3 C (60g) Unrefined Coconut Oil melted
- 1/3 C (85g) Natural Peanut Butter stirred, crunchy or smooth, any excess oil dripped back into jar
- 1 1/2 C (140g) Old Fashioned Rolled Oats not quick, gluten free if needed
- 1 tsp Bakers or Vanilla Extract I use Rodelle
- 1/4 tsp Fine Sea Salt
- Optional Fleur de Sel or other Flakey Sea Salt for sprinkling
For 36 Cookies, .65oz (1 1/4 Tbs) ea:
- 4 Tbs Unsweetened Baking Cocoa I use Rodelle
- 1 1/2 C (330g) Cane Sugar
- 2/3 C (140g) Nut Milk I use homemade unsweetened cashew milk
- 2/3 C (110g) Unrefined Coconut Oil melted
- 2/3 C (170g) Natural Peanut Butter stirred, crunchy or smooth
- 3 C (280g) Old Fashioned Rolled Oats not quick, gluten free if needed
- 2 tsp Bakers or Vanilla Extract I use Rodelle
- 1/2 tsp Fine Sea Salt
- Optional Fleur de Sel or other Flakey Sea Salt for sprinkling
Instructions
- Line a sheet pan with parchment paper. One for one batch, two for a double. Set aside.In a medium sauce pot or saucier pan add the cocoa, sugar, milk, and coconut oil. Whisk together until all the ingredients come together. Set on stove to high heat and bring the mixture to a hard rolling boil, without stirring. You'll know it's at a hard boil when the bubbles make their way all the way to the center of the mixture. Set a timer for one minute. After one minute, the temperature should be at 230 Fahrenheit (110 Celsius). If not, give the mixture another 10 seconds OR until it reaches temperature. Remove from heat and stir in the peanut butter, mashing if needed, until incorporated. Immediately add the oats, vanilla extract and salt. Stir. The mixture will begin to set up, so working quickly, scoop the cookies by tablespoon fulls or with a #50 (about 1 1/2 Tbs) cookie scoop onto the prepared sheet pans.
- Allow the cookies to set at room temperature, uncovered for about 20-30 minutes. They'll go from shiny soft set to a firm dark brown matt finish. They're now ready to eat.
- Store at room temperature in a lidded container for up to two weeks.
