Vegan No Bake Cookies

Use your favorite nut butter to make these cookies your own!


  • ¾ cup nut peanut butter
  • ⅓ cup packed brown sugar
  • ¼ cup coconut oil
  • ¼ cup unsweetened almond milk
  • 1 ¾ cups rolled oats (see Tip)
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt


  1. Heat nut butter, brown sugar, coconut oil and almond milk in a medium saucepan over medium heat, stirring, until the oil and sugar have melted. Stir in oats, vanilla and salt. Let cool slightly.
  2. Drop the dough by the tablespoonful onto a parchment-lined baking sheet. Press into 2-inch circles. Refrigerate until firm, about 2 hours.


To make ahead: Refrigerate in an airtight container for up to 5 days.

Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

Total Time: 1 hr. 30 minutes.

Nutritional Information:

Servings: 22

Calories: 113

Total Carbohydrates: 9g

Dietary Fiber: 2g

Protein: 3g