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:
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
Ingredients
- 30 g smooth peanut butter (or sub almond or cashew butter)
- 8 tablespoons agave syrup (or sub brown rice syrup or date syrup)*
- 100 g rolled oats (ensure gluten-free if necessary)
- 30 g 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
Notes
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.Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of these films, 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!