Vegan Peanut Butter No-Bake Cookies
Ingredients
The base
-
¼
cup
maple syrup
-
2
Tbsp
almond milk (unsweetened or other non-dairy milk)
-
3
Tbsp
coconut oil
-
3
Tbsp
unsweetened cocoa powder or cacao powder
The mix-ins
-
1 ¼
cups
rolled oats (gluten-free for GF eaters)
-
⅓
cup
salted natural peanut butter
-
½
tsp
pure vanilla extract
-
1
pinch
sea salt
-
½
cup
chopped vegan dark chocolate
Optional toppings
-
to taste
chopped roasted peanuts or shredded unsweetened coconut
Instructions
- Line a baking sheet or serving platter with parchment or wax paper.
- In a medium saucepan, combine maple syrup, almond milk, coconut oil, and cocoa powder, and bring to a low boil over medium heat while stirring frequently.
- Once bubbling, let it boil for 1 minute, then remove from heat.
- Add oats, peanut butter, vanilla, salt, and dark chocolate to the saucepan and mix until fully incorporated.
- Drop heaping tablespoon amounts of the batter onto the prepared baking sheet.
- Sprinkle with optional crushed peanuts or flaked coconut if desired.
- Transfer to the fridge and allow to cool and harden for about 15 minutes, or let them cool at room temperature for 30-45 minutes.
Nutrition Facts (estimated)
Servings
15 cookies
Calories
134
Total fat
8g
Total carbohydrates
12g
Total protein
3g
Sodium
33mg
Cholesterol
0mg
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