Vegan No-Bake Cookies

Vegan No-Bake Cookies

2 Reviews
From:, February 2018

Almond butter and coconut oil melt together to bind these stovetop cookies without using any eggs. To take the flavor to the next level, try subbing in your favorite nut butter.

Ingredients 22 servings

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Original recipe yields 22 servings
Nutrition per serving may change if servings are adjusted.
  • ¾ cup almond butter or natural peanut butter
  • ⅓ cup packed brown sugar (light or dark)
  • ¼ cup coconut oil
  • ¼ cup unsweetened almond milk
  • 1¾ cups rolled oats (see Tip)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt


  • Prep

  • Ready In

  1. Heat almond butter (or peanut butter), brown sugar, coconut oil and almond milk in a medium saucepan over medium heat, stirring, until the oil and sugar have melted. Stir in oats, cinnamon, vanilla and salt. Let cool slightly.
  2. Drop the dough by tablespoonfuls onto a parchment-lined baking sheet. Press into 2-inch circles. Refrigerate until firm, about 2 hours.
  • To make ahead: Refrigerate in an airtight container for up to 5 days.
  • Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 113 calories; 8 g fat(3 g sat); 2 g fiber; 9 g carbohydrates; 3 g protein; 8 mcg folate; 0 cholesterol; 4 g sugars; 3 g added sugars; 6 IU vitamin A; 0 vitamin C; 43 mg calcium; 1 mg iron; 36 mg sodium; 95 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1½ fat, ½ starch

Reviews 2

February 11, 2019
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By: Wendy
These are so good! I topped with a bit of raw honey. Easy and delicious!
February 27, 2018
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By: RiddleySchirm
So good! The hardest part was letting them chill in the fridge :)
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