When I was growing up, no-bake cookies were a family favorite. Now that I’ve mastered the vegan version, we can still enjoy this delicious treat!
While high in sugar content, these cookies offer at least some nutritional boost with the oats. Still, they are an indulgence and should be eaten only on occasion—which, I’m warning you, may be difficult because you’ll want to eat the whole batch in one sitting. I promise I won’t judge you if you do.
Featuring some of my favorite ingredients—peanut butter and cocoa— these gooey cookies will leave your sweet tooth satisfied, and you’ll search for an excuse to whip up your next batch. I’m sure you’ll enjoy them as much as my family and I do!
1/2 cup plain soy milk
1 3/4 cups sugar
1/2 cup vegan butter
1 tsp. vanilla extract
3 1/2 cups quick-cooking oats
1/4 cup unsweetened cocoa powder
1/2 cup peanut butter
- In a small pot, combine the soy milk, sugar, vegan butter, and vanilla and cook until smooth and creamy.
- In a large bowl, combine the oats, cocoa, and peanut butter.
- Pour the warm soy milk mixture into the bowl and stir until all ingredients are well combined.
- With a spoon, drop small dollops of the cookie mixture onto aluminum foil or wax paper and let sit for about 30 minutes to cool and harden.
Makes approximately 2 dozen cookies