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    Recipes » Recipes » Baking & Desserts

    Gluten-Free Vegan Chocolate No-Bake Cookies

    Last updated - July 13, 2021; Published - December 19, 2018 By Rhian Williams 8 Comments

    Jump to Recipe Jump to Video Print Recipe

    These Gluten-Free Vegan Chocolate No-Bake Cookies are fudgy, chewy, rich and satisfying. They're perfectly sweet, satisfying, nutritious and a good source of protein and fibre. They're super easy, come together in one bowl, take only 15 minutes to make and are made with just 5 ingredients! They're also refined sugar free and there's no cooking required.

    Four gluten-free vegan chocolate no-bake cookies stacked on top of each other on a sheet of baking paper

    How to make this recipe

    Scroll down to the bottom of the post for the full recipe.

    • Place the peanut butter and agave syrup in a glass mixing bowl.
    • Place over a pan of boiling water until just melted, or in the microwave for around 20 seconds until just melted - make sure not to overheat it.
    Melted peanut butter and agave syrup in bowl
    • Add the oats, ground almonds and cocoa powder and mix well.
    Gluten-free vegan chocolate no-bake cookie dough in a bowl
    • Lay out a sheet of baking paper (on a rectangular baking tray might be easier) and use a cookie scoop or a spoon to scoop a heaped tablespoon of the mixture onto the baking paper.
    • Use a fork or the back of a large spoon to flatten down the cookie into a circular patty.
    • Repeat until you use up the rest of the mixture - you should be able to make around 9 cookies.
    Nine gluten-free vegan chocolate no-bake cookies on a sheet of baking paper
    • Place in the fridge for at least one hour to firm up.

    How long do these keep for?

    These Cookies keep in an airtight container in the fridge for up to a few days, or in the freezer for up to one month - defrost for at least 30 minutes before eating.

    Substitutions you can make

    • The peanut butter can be replaced with almond butter, cashew butter, sunflower seed butter or tahini.
    • The agave syrup can be replaced with brown rice syrup or date syrup (I wouldn't recommend maple syrup as it's too liquidy).
    • The ground almonds can be replaced with ground walnuts or ground sunflower seeds.
    Can you bake No-Bake Cookies?


    Yes! You can bake these in an oven preheated to 180 degrees Celsius (350 degrees Fahrenheit) for 12-15 minutes.

    Four raw chocolate oatmeal cookies on a sheet of brown baking paper

    More vegan no-bake desserts

    • Chocolate Pudding Pots
    • Chocolate Truffles
    • Fudge
    • Strawberry Trifle
    • Key Lime Pie
    • Blueberry Cheesecake
    • Cookie Dough
    • Chocolate Peanut Butter Bars

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Watch how to make it

    Four gluten-free vegan chocolate no-bake cookies stacked on top of each other on a sheet of baking paper

    Gluten-Free Vegan Chocolate No-Bake Cookies

    These Gluten-Free Vegan Chocolate No-Bake Cookies are fudgy, chewy, rich and satisfying. They're super easy and take just 15 minutes to make!
    4.34 from 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: no-bake cookies, vegan chocolate cookies, vegan no-bake cookies
    Prep Time: 15 minutes
    Cook Time: 0 minutes
    Total Time: 15 minutes
    Servings: 9 cookies
    Calories: 138kcal
    Author: Rhian Williams

    Ingredients

    • 30 g (⅛ cup) smooth peanut butter (or sub almond or cashew butter)
    • 8 tablespoons agave syrup (or sub brown rice syrup or date syrup)*
    • 100 g (1 cup) rolled oats (ensure gluten-free if necessary)
    • 30 g (¼ cup) ground almonds (almond meal) **
    • 2 tablespoons cocoa powder

    Instructions

    • Place the peanut butter and agave syrup in a large bowl.
    • Place over a pan of boiling water until just melted, or in the microwave for around 20 seconds until just melted - make sure not to overheat it.
    • Add the oats, ground almonds and cocoa powder and mix well.
    • Lay out a sheet of baking paper (on a baking tray might be easier) and use a cookie scoop or a spoon to scoop a heaped tablespoon of the mixture onto the baking paper.
    • Use a fork or the back of a large spoon to flatten down the cookie into a circular patty.
    • Repeat until you use up the rest of the mixture - you should be able to make around 9 cookies.
    • Place in the fridge for at least one hour to firm up.
    • Keeps in an airtight container in the fridge for up to a few days, or in the freezer for up to one month - defrost for at least 30 minutes before eating.

    Video

    Notes

    *I wouldn't recommend using maple syrup as it's too liquidy.
    **You can alternatively use almond flour.
    Can you bake these No-Bake Cookies?
    Yes! You can bake these in an oven preheated to 180 degrees Celsius (350 degrees Fahrenheit) for 12-15 minutes.
    Nutrition Facts
    Gluten-Free Vegan Chocolate No-Bake Cookies
    Amount Per Serving
    Calories 138 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Sodium 19mg1%
    Potassium 79mg2%
    Carbohydrates 24g8%
    Fiber 2g8%
    Sugar 13g14%
    Protein 3g6%
    Calcium 15mg2%
    Iron 0.8mg4%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Baking & Dessert Recipes

    • Vegan Blueberry Muffins (Gluten-Free)
    • Gluten-Free Vegan Churros (Baked!)
    • 35 Vegan Thanksgiving Dessert Recipes (Gluten-Free)
    • Vegan Baked Pumpkin Cheesecake (Gluten-Free)
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      Recipe Rating




    1. Bryan Martinez

      December 20, 2018 at 6:09 am

      5 stars
      No bake is all I need! haha great recipe, thanks!

      Reply
      • Rhian Williams

        December 20, 2018 at 6:10 am

        Yay thank you so much!

    2. Aasiya

      February 21, 2019 at 9:14 am

      Is it possible to use gluten free flour instead of almond flour as allergies to nuts .in your other recipes it also says 60g almond flour..can I use gluten free flour for that?

      Reply
      • Rhian Williams

        February 21, 2019 at 9:03 pm

        For this recipe you could use oat flour in place of the almond flour. Which other recipe are you referring to? It depends on the recipe whether you can make those substitutions.

    3. Anonymous

      March 04, 2019 at 12:37 am

      Loved the recipe hated It was in metric.. wasted slot of time doing the conversion.

      Reply
      • Rhian Williams

        March 04, 2019 at 1:02 am

        Thank you for your feedback - you can convert it to cup measurements by clicking the 'US customary' button at the top of the ingredients list. So sorry if that was unclear!

    4. Jen

      July 11, 2020 at 2:04 am

      Can I use honey instead of the syrups mentioned? Thank you!

      Reply
      • Rhian Williams

        July 11, 2020 at 3:43 pm

        Yes!

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    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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