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.
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.
- 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 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.
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.
Watch how to make it
Gluten-Free Vegan Chocolate No-Bake Cookies
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
Disclosure: This posts contains affiliate links to Amazon. If you click through and 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.
Bryan Martinez
No bake is all I need! haha great recipe, thanks!
Rhian Williams
Yay thank you so much!
Aasiya
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?
Rhian Williams
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.
Anonymous
Loved the recipe hated It was in metric.. wasted slot of time doing the conversion.
Rhian Williams
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!
Jen
Can I use honey instead of the syrups mentioned? Thank you!
Rhian Williams
Yes!