Vegan Chocolate Peanut Butter No Bake Cookies
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Vanilla and Bean · by Traci York★ 5.0 (4)

Vegan Chocolate Peanut Butter No Bake Cookies

NUTRITION · PER SERVING20M COOK
CAL 18%·PRO 14%
CARBS 42G45% OF CAL
4G FIBER0G ADDED0G INTRINSIC15G OTHER23G TOTAL SUGAR
FAT 18G45% OF CAL
10G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

No-bake chocolate peanut butter cookies made with oats, coconut oil, and cocoa. Quick to make, vegan, and naturally gluten-free.

dessertamericandairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 18
  • 2 Tbs. Unsweetened Baking Cocoa (I use Rodelle)
  • 3/4 C (175g) Organic Cane Sugar
  • 1/3 C (70g) Nut Milk (I use homemade unsweetened cashew milk)
  • 1/3 C (60g) Unrefined Coconut Oil (melted)
  • 1/3 C (85g) Natural Peanut Butter (stirred, crunchy or smooth, any excess oil dripped back into jar)
  • 1 1/2 C (140g) Old Fashioned Rolled Oats (not quick, gluten free if needed)
  • 1 tsp Bakers or Vanilla Extract (I use Rodelle)
  • 1/4 tsp Fine Sea Salt
  • Optional Fleur de Sel or other Flakey Sea Salt (for sprinkling)
  • 4 Tbs Unsweetened Baking Cocoa (I use Rodelle)
  • 1 1/2 C (330g) Organic Cane Sugar
  • 2/3 C (140g) Nut Milk (I use homemade unsweetened cashew milk)
  • 2/3 C (110g) Unrefined Coconut Oil (melted)
  • 2/3 C (170g) Natural Peanut Butter (stirred, crunchy or smooth)
  • 3 C (280g) Old Fashioned Rolled Oats (not quick, gluten free if needed)
  • 2 tsp Bakers or Vanilla Extract (I use Rodelle)
  • 1/2 tsp Fine Sea Salt
PREP
15M
SODIUM
145MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.