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Three chocolate no-bake vegan cookies stacked on top of each other.

Easy No-Bake Vegan Chocolate Cookies (Gluten-Free)

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4.7 from 3 reviews

  • Author: Elaine Gordon
  • Total Time: 5 minutes
  • Yield: 8 1x
  • Diet: Vegan


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.


Units Scale
  • 1 cup oats (I prefer quick cooking oats for texture but old fashioned oats work as well); use GF if desired
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon fine salt
  • 1/2 cup raw creamy unsalted almond butter
  • 1/3 cup maple syrup
  • 2 tablespoons melted vegan butter or melted coconut oil*
  • 1/2 teaspoon vanilla extract
  • optional add-ins: 1/3 cup crispy quinoa (not toasted quinoa or puffed quinoa) OR hemp hearts


  1. Whisk together all dry ingredients (oats, cocoa powder and salt) in a large mixing bowl.
  2. 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.
  3. Use a 2 tablespoon retractable cookie scoop to form 8 cookies. Place the cookies on a parchment-lined baking sheet.
  4. Place in the freezer for 1-2 hours to set. Enjoy straight from the freezer. 


*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