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!

Why you’ll love these Gluten-Free Vegan Chocolate No-Bake Cookies:

• they’re fudgy and chewy 
• they’re filling and satisfying
• they’re perfectly sweet
• they’re rich and “buttery”
• they’re chocolatey
• they’re nutritious 
• they’re a source or protein and fibre
• they’re easy to make
• they’re refined sugar free
• they’re made in one bowl
• they take just 15 minutes to make
• they’re made with just 5 ingredients
• there’s no cooking required!

How to make these Gluten-Free Vegan Chocolate No-Bake Cookies

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.

• Add the oats, ground almonds and cocoa powder and mix well.

• 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.

• Place in the fridge for at least one hour to firm up.

How long do these Chocolate No-Bake Cookies 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 to this recipe:

• the peanut butter can be substituted with almond butter, cashew butter, sunflower seed butter or tahini
• the agave syrup can be substituted with brown rice syrup or date syrup (I wouldn’t recommend maple syrup as it’s too liquidy)
• the ground almonds can be substituted with ground walnuts or ground sunflower seeds.

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.

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.

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!

4.2 from 5 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 (1/8 cup) smooth peanut butter (or sub almond or cashew butter)30 g (1/8 cup) smooth peanut butter (or sub almond or cashew butter)
• 8 tablespoons agave syrup (or sub brown rice syrup or date syrup)*8 tablespoons agave syrup (or sub brown rice syrup or date syrup)*
• 100 g (1 cup) rolled oats (ensure gluten-free if necessary)100 g (1 cup) rolled oats (ensure gluten-free if necessary)
• 30 g (1/4 cup) ground almonds (almond meal) **30 g (1/4 cup) ground almonds (almond meal) **
• 2 tablespoons cocoa powder2 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

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.

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