Vegan No-Bake Cookies

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Vegan No-Bake Cookies
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.
Hilary Meyer
total:
2 hrs 25 mins
active:
25 mins
Servings:
22
Vegan No-Bake Cookies

Ingredients

Directions

  • 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.

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  • Drop the dough by tablespoonfuls onto a parchment-lined baking sheet. Press into 2-inch circles. Refrigerate until firm, about 2 hours.

Tips

To make ahead: Refrigerate in an airtight container for up to 5 days.

Tips

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 Facts

Serving Size:
1 cookie
Per Serving:
113 calories; protein 2.6g; carbohydrates 9.3g; dietary fiber 1.6g; sugars 4g; fat 7.8g; saturated fat 2.7g; vitamin a iu 6.1IU; folate 7.8mcg; calcium 42.6mg; iron 0.6mg; magnesium 31.1mg; potassium 94.7mg; sodium 35.9mg; added sugar 3g.
Exchanges:

1 1/2 fat, 1/2 starch
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 05/24/2022
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