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No Bake Peanut butter Chocolate Oat Cookies

What you need: 

1/2 cup margarine (I use Earth Balance)
2 cups sugar (white or brown)
1/2 cup nondairy milk (I use soy)
4 tablespoons unsweetened cocoa powder
1/2 cup peanut butter
1/2 teaspoon vanilla extract
3 cups quick cooking oats

What you do: 

1. Line cookie sheet with wax or parchment paper. In a large pot, bring margarine, sugar, milk and cocoa to a boil. Stirring constantly, let boil for 1-2 minutes until mixture is completely melted. Do not over boil.
2. Take mixture off heat and stir in peanut butter and vanilla until completely melted. Stir in oats.
3. Drop teaspoonfuls of the mixture onto prepared cookie sheet and allow to cool. When cool, turn cookies over to dry the bottoms.
4. Store in an airtight plastic container in the refrigerator.

Preparation Time: 
5 minutes
Cooking Time: 
Recipe Category: 


These taste just like my mom's!!!!!!  She used to put them out in the snow on the deck to cool.  Partially to help them set up but mostly so my brothers and I wouldn't eat them all!!!  I put the trays of cookies in the snow on my roof and they are great!!!! ;D


Does this recipe also work with regular, raw oats (not the quick cooking ones)?


Oh, yes, and THANK YOU for posting this recipe!!! :)


FANTABULOUS! :D  The non-vegan version of No Bake Cookies was my favorite cookie in the world!  I haven't homemade these in probably 10 years.  Target used to carry them but they had that odd "store bought" taste to them.

I wasn't even looking for this recipe, just stumbled upon it while perusing recipes on here and almost fell over!  Had to try it.  Made a batch the other night following this recipe and it turned out PERFECT!  They tasted just like the non-vegan ones to me, maybe even better.  The texture was perfect, too.  I got 32 big cookies from this recipe and took a pic of a cookie pan full of them before they got all et up!  Look exactly like the originals.  Yummy!

As I recall, back in the day, it was always iffy whether or not they would turn out crumbly, too gooey, or just right, so don't give up on trying these!  One more thing, I just use a spoon and drop them on the pan and just let them set the way that they land.  No need to turn them over.  I'm not sure that they need to be kept in the fridge, either, but they do taste good cold, too.  They usually disappear too fast to get 'old' so can't be sure on that.


holy cow! I've been using this exact recipe for years (though we just call 'em "no-bakes"  ::)) it was an (I'm assuming) old family recipe, and it just-so-happens to be the first dessert recipe I ever veganized, so it's quite dear to my heart.

I typically use 1/3 C. of canola oil in the place of margarine, though (it's cheaper, and I've found it doesn't compromise the flavor at all) and 2 tsp. vanilla (the original called for 1 tsp.). you can play around with the liquid used as well, such as chocolate soy milk in the place of plain, or half soy milk/half orange juice (plus a little orange zest - so good!!), or coconut milk even (AWESOME!) with a little grated coconut. it's such a versatile recipe! someone mentioned using soy cream cheese - I'm going to have to try that now! :)

the only downfall to these cookies, really, is that occasionally they just don't want to set up.  I never let it boil it longer that 1 minute, since over-boiling tends to be a culprit. even so, set up or not, they're just too awesome.


I made these a second time and they came out perfect. The first time I made them was on a hot summer day and I think that is why they didn't "set" before we gave in and ate them anyway. This time it was a much cooler day and they "set" perfectly and quickly. Either way they are delicious!


Mine never became "cookie" like.  ??? They stayed wet and gooey...but my kids ate them all anyway. Did I do something wrong?

I have the very same problem.  Any ideas anyone? ???


these cookies rock! i have made two batches this week and although i havent been able to try them myself (allergic to peanuts and gluten) all the omnis in my life ate them up! thanks so so much!

Veghed, I too am gluten free.  You can substitue buckwheat flakes for the oats (buckwheat is a member to the rhubarb family--> not related to wheat), and you could use a different nut butter if you're feeling so inclined!

I'm dying to try these, they sound amazing!


These were even better frozen !


This recipe ROCKS!!!! My husband is allergic to peanuts, so I used raw almond butter.... MMMmmmmmmmm Definately one of my favs when I need a sweet treat  ;D



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