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Best ever vegan, gluten free no bake cookies!

Vegan No-Bake Cookies

Yield: 24 way-too-good-to-be-true cookies


*Many vegan butters contain soy. Be sure to check your ingredients for all your allergy needs.


  • 4 oz vegan butter (I used Earth Balance)
  • 4 oz almond milk
  • 7 oz brown sugar
  • 7 oz sugar
  • 1 oz cocoa
  • 5 oz creamy nut butter (Peanut butter + almond butter are my two favorite)
  • 2 tsp vanilla bean paste
  • 10.50 oz rolled oats


  1. In a medium saucepan, melt vegan butter, almond milk, brown sugar, sugar, and cocoa together. Stir until combined. Once thoroughly combined, bring to a rolling boil and let boil for one minute. Remove from heat.
  2. Add creamy nut butter, vanilla bean paste, and rolled oats. Stir to combine. Let cool for 5 minutes.
  3. While batter is cooling, line two sheet pans with parchment paper. Then drop tablespoons full of batter onto parchment. Let cookie spread slightly before dropping next cookie. I used a black scoop here for easy portioning.
  4. Refrigerate until hard. Store in an airtight container and keep refrigerated or better yet, keep in the freezer for a fresh sweet, treat whenever you’re in need!

Note: I topped half of my cookies with fresh raspberries – they were amazing!