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    No Bake Chocolate Peanut Butter Cookies

    Published: September 12, 2016. Last Updated: April 24, 2022 by: Ginny McMeans

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    No Bake Chocolate Peanut Butter Cookies are stacked in three pies of about six to seven cookies each and all on a white plate with a green background.

    No Bake Chocolate Peanut Butter Cookies are a favorite, have no refined sugar, take 10 minutes to make, have the texture of a cookie. That's 5 Stars!

    No Bake Chocolate Peanut Butter Cookies are a favorite, no refined sugar, take 10 minutes to make and have the texture of a cookie. 5 stars!

    The day I made cookies without baking them and the texture was like a cookie, I got religion. Well, I have to say I have lots of religion but this was a trial and error recipe that had me jumping through hoops.

    The first test turned out to be wonderful soft truffles and I want to tell you all about that recipe one day very soon.

    The second try was a little too sweet and they still didn't harden but the third try was just right. Hallelujah!

    This recipe is based on a non-vegan recipe that has been around for 50 years or more.

    I mean, I have heard people say that their grandmother's made them so that is pretty old!

    No Bake Chocolate Peanut Butter Cookies have a close-up and are stacked willy nilly on a white plate against a green background.

    Although the premise was good there was just way too much unhealthy stuff inside. Not anymore.

    These no-bake cookies are stackable, aren't too crispy and who doesn't like chocolate and peanut butter.

    You've got to check out the ingredients.

    Proof that you can have your sweets and still live a healthier plant-based life. That is my goal with this blog. To make recipes that people love but show that nothing is being missed.

    You can have all the textures; crunchy, creamy, chewy, soft and all the tastes; sweet, spicy, tangy and mild. Everything can be plant-based.

    Believe me, I don't want to miss any of the delicious recipes I remember from my pre-vegan years. I also have another agenda. I want my family to love to eat at my house.

    Not just to like the food but to really really like it. So far, so good.

    No Bake Chocolate Peanut Butter Cookies have 5 ingredients, no refined sugar, take 10 minutes to make, have the texture of a cookie and are Made with Silk Milk!

    Silk's products are the best. There is not only dairy-free milk, like 30 different varieties, but there is also creamer, yogurt, Silk nog and many dairy-free milks in single size packaging.

    The Unsweetened Almond milk that I used in No Bake Chocolate Peanut Butter Cookies has 30 calories per serving and 50% more calcium than dairy milk and so much more.

    No Bake Chocolate Peanut Butter Cookies are stacked in three piles of overlapping stacks with about 7 cookies to the stack. All on a white plate on top of brown napkins.

    No Bake Chocolate Peanut Butter Cookies are stacked in three piles of overlapping stacks with about 7 cookies to the stack. All on a white plate on top of brown napkins.

    No Bake Chocolate Peanut Butter Cookies

    Ginny McMeans
    No Bake Chocolate Peanut Butter Cookies are a favorite, have no refined sugar, take 10 minutes to make, have the texture of a cookie.
    5 from 8 votes
    Print Save Saved
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Dessert
    Cuisine Cookies
    Servings 24 cookies
    Calories 90 kcal

    Ingredients
      

    • ½ cup dairy free milk unsweetened
    • 3 tablespoons dairy free butter
    • ⅓ cup coconut sugar
    • 1 tablespoon cocoa powder unsweetened
    • ⅓ cup semi-sweet chocolate chips
    • salt pinch
    • 1 teaspoon vanilla extract
    • ⅓ cup peanut butter creamy
    • 2 ½ cups rolled oats You can use quick cooking oats too if that is what you have on hand, Old Fashioned oats

    Instructions
     

    • Place the dairy free milk, dairy free butter, coconut sugar, unsweetened cocoa powder and chocolate chips in a large saucepan.
    • Bring to a rolling boil and then look at the timer. Boil at a roiling boil for 2 minutes.
    • Stir once in a while so that the chocolate chips don't stick to the bottom of the pan before they melt.
    • Remove from heat and add salt, vanilla extract, peanut butter and mix until the peanut butter melts.
    • Stir in the oats.
    • With a spoon, drop dollops of the batter onto wax paper.
    • Within a minute or less you can handle them and shape into cookies.
    • Lay the cookies back down and let set for an hour or so.
    • You can speed up the cooling and hardening process by placing them in the refrigerator.

    Nutrition

    Serving: 3CookiesCalories: 90kcalCarbohydrates: 9gProtein: 2gFat: 4gSaturated Fat: 1gSodium: 35mgPotassium: 77mgFiber: 1gSugar: 2gVitamin A: 10IUCalcium: 14mgIron: 0.6mg
    Tried this recipe?Let us know how it was!

    You can easily double this recipe!

    If Freezing:

    Place in freezer bags and store up to 4 months.

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      Recipe Rating




    1. Brian Jones

      July 27, 2017 at 10:11 pm

      5 stars
      They sound like a wonderful snack idea, so very tasty.

    2. Shirley Price

      March 07, 2018 at 5:11 pm

      I made these and they were absolutely delicious. So simple to make and freeze great.

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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