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 ofbaking 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 (1/8 cup) smooth peanut butter (or sub almond or cashew butter)
- 8 tablespoons agave syrup (or sub brown rice syrup or date syrup)*
- 100 g (3/4 cup) rolled oats (ensure gluten-free if necessary)
- 30 g (1/4 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
Notes
almond flourCan 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
December 20, 2018 at 6:09 amNo bake is all I need! haha great recipe, thanks!
Rhian Williams
December 20, 2018 at 6:10 amYay thank you so much!
Aasiya
February 21, 2019 at 9:14 amIs 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
February 21, 2019 at 9:03 pmFor 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
March 4, 2019 at 12:37 amLoved the recipe hated It was in metric.. wasted slot of time doing the conversion.
Rhian Williams
March 4, 2019 at 1:02 amThank 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!