Vegan No Bake Cookies

Happy Pre-Friday! Who is ready for the weekend? 

How is it that despite each week having 7 days and each day having 24 hours, some weeks seem to drag on FOR-EV-ER? This concept has always boggled my mind. This week feels like it has already had 9 days. Is that possible? 


It could partly be the weather's fault (I'm becoming one of those old people who only talks about the weather). But seriously, this past weekend it was Michigan spring at it's finest. It was 75 degrees and partly cloudy with a light breeze. It was warm enough to open all the windows and cool enough to not have to crank the A/C (which is why I made these cookies). Then, Monday morning, it's 55 degrees and dreary with a heavy mist. And yesterday, it SNOWED! There were actual snowflakes falling from the sky. Srsly? 

So, even though I made these cookies because I didn't want to heat up our home with the oven, I have been needing (yes, needing) these cookies to get through the week. 

These Vegan No Bake Cookies are perfect when you want something simple to whip up or when you don't want to heat up your home by cranking on the oven. They come together in minutes and take just a little extra time to firm up in the freezer. I love these cookies as a guilt-free way to enjoy an indulgent treat. They might even pass for a healthy snack? They are made with coconut oil instead of butter which provides a healthy fat. The oats provide satisfying fiber. and the peanut butter adds in some additional healthy fat and protein. There is minimal added sugar. I have made these using agave nectar, honey (they technically wouldn't be vegan anymore), and maple syrup. I like them best in that order. The maple syrup doesn't provide the same sweetness in these cookies that the agave nectar does. The honey is a good substitute but has a distinct flavor. Don't be afraid to make the whole batch, they freeze well!


Vegan No Bake Cookies

Makes 24 cookies

3/4 cup agave nectar 

4 T cocoa powder

1/2 cup coconut oil

1/2 cup unsweetened almond milk

1 cup natural peanut butter

1 teaspoon vanilla

1/4 teaspoon salt

3 cups rolled oats

1. Combine all ingredients except for the vanilla, salt, and oats in a medium saucepan over medium low heat. Whisk together until all ingredients are melted and well incorporated. 

2. Off heat, stir in vanilla and salt. Then, mix in rolled oats. 

3. Line a baking sheet with parchment paper. Scoop out generous tablespoons of dough into 24 mounds on the baking sheet. Gently flatten with your finger tips or the back of a spoon. Place in the freezer for 30 minutes to allow cookies to firm up. Store in the freezer or refrigerator.