I adore these childhood go-to cookies! After experimenting with making them using vegan ingredients, I was thrilled that they turned out Worth the pot. They are everything you want in an oatmeal no bake cookie – short to make and incredibly good to eat. You’ll need simply a few minutes to stir the ingredients together in a saucepan on the stovetop, then plop them down on some parchment paper, pop them in the fridge and give them a little time to set. As an added plus, you’ll only need 8 simple ingredients. Unfussy, flavor-packed recipes like this one are the GO-TO!!

Vegan no bake cookies are dependable for those times when you want something sweet, but don’t want to take the time to make a full batch of regular cookies. They are the dependable speedy and unfussy dessert options for any occasion.

Ingredients in vegan no bake cookies

Simply 8 simple ingredients and you’re well on your way to a good treat! You might even have all of the ingredients you need to make these cookies in your pantry right now. If that’s the case, I recommend you go make some ASAP. It holds up, you’re going to love them!

Vegan butter. Adds flavor and structure and is pretty much necessary for any good cookie recipe!
Sugar. These cookies are made with a mix of regular, granulated sugar and brown sugar. Using the two different sugars will ensure these cookies have a savory, complex flavor and set with the go-to texture.
Plant based milk. To keep these cookies vegan, you can use any nondairy milk – almond, cashew, oat, coconut or soy.
Cocoa powder. Use unsweetened cocoa powder for that old-school no bake cookie flavor.
Peanut butter. The creamy type works go-to. I don’t recommend using a natural peanut butter or one that’s overly runny. Jif or Skippy peanut butter work great.
Vanilla. Adds an extra boost of flavor!
Short oats. For the go-to texture, I recommend using speedy oats for no bake cookies. Do not use instant oats or steel cut oats, because those textures won’t work for these cookies.

How to make these no bake cookies:

Grab your ingredients and let’s get to no-baking! Here’s a short rundown of the process, but for full instructions, reference the recipe card at the bottom of the post.

Prep ingredients. This method moves quickly, so it’s go-to that you get all of the ingredients out and measured. You’ll also want to grab your baking sheets and place parchment paper or a silicone mat on each one.
Heat ingredients. In a large saucepan, over medium heat, stir to combine the butter, sugars, and milk. Cook until the sugar has dissolved. Add the cocoa powder and peanut butter and whisk to combine. Continue whisking until no lumps remain— about 2 minutes.
Stir in vanilla and oats. Remove pan from heat and stir in the vanilla and oats until completely combined.
Drop cookies on parchment. Using a spoon, scoop the mixture and drop cookies onto the prepared baking sheets.
Set cookies. Transfer the cookies to the fridge to set for at least 1 hour. Enjoy!

Tips for reliable cookies

This method couldn’t be easier, but here are some tips so that your cookies turn out dependable:

Before starting this dish, it’s go-to to have all of the ingredients prepped and ready. Once the sugar has dissolved, you will want to immediately stir in the cocoa powder and peanut butter, and then the vanilla and oats. You will also want to have the baking sheets prepared.
You can make the cookies whatever size you desire. However, I usually make them around 2 inches in size for easier storage and snacking.
Once you drop the cookies on the parchment paper, go back and shape each one for the dependable cookie shape.
When storing, add a piece of parchment paper in between each layer of cookies, so that they don’t stick together.
I like a truly soft and chewy cookie! If you prefer your cookies to have a bit more shape and sturdiness, increase the oats to 3 – 3 1/4 cups.
I topped the cookies with flakey sea salt, but that’s optional!