This healthy no-bake cookie recipe takes just 5 minutes of prep and a handful of simple ingredients to make! Featuring cocoa powder, almond butter and oats, the result is a delicious batch of fudgy cookies that are as tasty as they are easy.
Skip the oven for these vegan cookies! For me, especially in the summer, sometimes the last thing I want to do is turn on the oven. The solution? Easy vegan no-bake cookies that solidify in the freezer - refreshing and chocolatey all at once!
Chocolate and almond butter is an all-time favorite combo, so it only makes sense to pair them together in a chewy cookie. And with the only steps being to mix, scoop and freeze, this is an easy recipe for kids to get involved in the kitchen to enjoy a tasty treat!
Ingredients for Healthy No-Bake Vegan Cookies
Here's what we're cooking with! I love that these are ingredients I always have in my kitchen, so I don't need a special trip to the grocery store to make the perfect treat. See the recipe card at the bottom of the post for quantities and full instructions.
- Oats - I prefer quick cooking oats for texture, but old fashioned oats work as well. Oats are an important ingredient because they bind the cookies together as they set! Use certified gluten-free oats to keep it gluten-free.
- Unsweetened cocoa powder - Using a high-quality cocoa powder makes a big difference in recipes like this one.
- Almond butter - Raw, creamy, and unsalted almond butter is my favorite nut butter to use. You can swap for cashew butter or peanut butter, or sunflower seed butter to keep this nut-free.
- Maple syrup - This keeps these cookies free of refined sugar for a healthier recipe.
- Vegan butter - My favorite brand of vegan butter is Miyokos, which melts, bakes, and tastes just like traditional butter. You could also use melted coconut oil, but I just preferred the taste with vegan butter. Grab a jar of refined coconut oil to avoid a coconut-flavored cookie.
- Baking essentials - Just a splash of both salt and vanilla extract are going to perfectly balance the flavors.
How to Make No-Bake Chocolate Cookies
- Whisk together the dry ingredients (oats, cocoa powder and salt) in a large bowl.
- Add the wet ingredients (almond butter, maple syrup, melted vegan butter [or coconut oil] and vanilla) and stir until well incorporated.
- Use a 2 tablespoon retractable cookie scoop to form 8 cookies from the cookie dough. Place the cookies on a baking sheet lined with parchment paper.
- Place in the freezer for 1-2 hours to set. Enjoy straight from the freezer.
Store cookies in an airtight container in your freezer for up to three months, although we all know they won't last more than a day or two!
Why I Love Almond Butter
These healthy and nutritious cookies get tons of protein from almond butter, which also adds the most perfect subtle nutty flavor. I love the Trader Joe's creamy raw almond butter, but I also like making my own! It only requires one ingredient (almonds) and some time in the food processor.
Almonds are low in carbohydrates and high in protein. They also offer a good source of fiber, healthy fats, vitamin E and magnesium, in addition to iron and calcium. Learn more about all the nutritional benefits of almonds.
Naturally Sweetened Cookies make these a Healthier Version
One of the things that makes these cookies so much healthier than classic no bake cookies is that they're naturally sweetened. Rather than using refined sugar, I opted for pure maple syrup.
Maple syrup is made from one ingredient: the sap of maple trees. It is a seriously magic ingredient that I buy in bulk! It works wonders in both sweet and savory recipes to perfectly balance flavors and add just a bit of sweetness.
I hope you make and love these delicious cookies! They are perfect for getting little ones involved in the kitchen. These healthy no-bake chocolate cookies are gluten-free, vegan (no dairy or eggs!), soy-free, and can easily be made nut-free.
Make sure you check out all of my no-bake desserts and subscribe to my newsletter for fun, seasonal and plant-based recipes sent to your inbox each week!
More Vegan No-Bake Desserts (All Gluten-Free)
- Chocolate Chia Seed Pudding
- No-Bake Almond Butter Chocolate Crunch Bars
- Creamy Chocolate Fudgesicles
- Easy 5-Ingredient Vegan Peppermint Patties
- Chocolate Coated Almond Butter Crunch Balls
- No-Bake Vegan Gluten-Free Chocolate Cheesecake
- The Best Vegan Ice Cream Cake
- No-Bake Fudgy Hemp Bites
- Easy No-Bake Frosted Vegan Rice Crispy Treats
- No-Cook, No-Avocado Vegan Chocolate Pudding
Easy No-Bake Vegan Chocolate Cookies (Gluten-Free)
- Total Time: 5 minutes
- Yield: 8
- Diet: Vegan
Description
This healthy no-bake cookie recipe takes just 5 minutes of prep and a handful of simple ingredients to make! Featuring cocoa powder, almond butter and oats, the result is a delicious batch of fudgy cookies that are as tasty as they are easy.
Ingredients
- 1 cup oats (I prefer quick cooking oats for texture but old fashioned oats work as well); use GF if desired
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon fine salt
- ½ cup raw creamy unsalted almond butter
- ⅓ cup maple syrup
- 2 tablespoons melted vegan butter or melted coconut oil*
- ½ teaspoon vanilla extract
- optional add-ins: ⅓ cup crispy quinoa (not toasted quinoa or puffed quinoa) OR hemp hearts
Instructions
- Whisk together all dry ingredients (oats, cocoa powder and salt) in a large mixing bowl.
- Add the wet ingredients (almond butter, maple syrup, melted vegan butter [or coconut oil] and vanilla) and stir until well incorporated. Mix in any desired add-ins at this time.
- Use a 2 tablespoon retractable cookie scoop to form 8 cookies. Place the cookies on a parchment-lined baking sheet.
- Place in the freezer for 1-2 hours to set. Enjoy straight from the freezer.
Notes
*If you want to avoid the coconut flavor you could use refined coconut oil.
You can use any nut or seed butter but I prefer the taste of raw creamy almond butter here.
You can use old fashioned oats if you do not have quick cooking oats. I prefer the texture of quick cooking oats but either will work fine. You can also pulse old fashioned oats a couple of times in a blender or food processor to get a texture more similar to quick cooking oats.
Store cookies in an airtight container in the freezer for up to 3 months.
- Prep Time: 5
- Category: Dessert
- Method: Freezer
Amy A says
These are so yummy
Elaine Gordon says
Thank you so much, Amy! So happy to hear you enjoyed them 🙂
Maggie says
I made these with fresh ground peanut butter and real butter and they are delicious!! The perfect snack. Thanks for the recipe!
Elaine Gordon says
Aw, yay! Thank you so much! So happy you enjoyed!
Karen says
These are legitimately so delicious!!
Elaine Gordon says
Thank you so much, Karen! I'm so happy to hear you enjoyed these so much! Best, Elaine
Blair says
Delicious and decadent! Will they survive a holiday cookie box for teachers since they will be out of the freezer for hours after delivered during school? Thanks!!
Elaine Gordon says
Hey, Blair! Good question... probably not this one unfortunately. You can find most of my cookie recipes here: https://www.eatingbyelaine.com/recipes/?fwp_categories=cookies - my favorite for the hoidays is: https://www.eatingbyelaine.com/soft-baked-vegan-gingersnap-cookies-gluten-free-refined-sugar-free/ or https://www.eatingbyelaine.com/vegan-snickerdoodles-gluten-free-refined-sugar-free/ - LMK if you have any questions 🙂
Blair says
You read my mind! Yup! Those are the two I’m making instead ❤️ TY!!
Elaine Gordon says
Aw yay! I hope they turned out great and that you all enjoyed!
Lisa Farriss says
Could you sub avacado oil instead of coconut? Love coconut oil but I have to watch cholesterol…
Elaine Gordon says
Hi Lisa: In this recipe you need a fat that is solid when refrigerated. Vegan butter would work instead. You could try and leave it out and see how that goes but the texture and flavor will be slightly different without it. I hope that helps. Best, Elaine