My easy ORIGINAL Healthy Vegan No-Bake Chocolate Peanut Butter Oat Cookies from 2015 are a healthier version of the traditional recipe and made with only 6 clean, real food ingredients. They're ready to enjoy in about 30 minutes and are a delicious plant-based dessert treat you can feel good about eating!
Table of Contents
Here's Why This Recipe Works
My top 3 favorite reasons:
- One-Bowl Recipe - No Stove and No Oven!
- A Healthy, Plant-Based No-Bake Dessert That Can Be Prepared in Under 5 Minutes!
- Made With Only 6 Clean, Real Food Ingredients
One-Bowl Recipe - No Stove!
Most No-Bake Chocolate Peanut Butter Oatmeal Cookie recipes, both copycat "healthy" versions and the S.A.D. (Standard American Diet) version require heating ingredients on the stove but mine doesn't!
Simply add all the ingredients together in a large mixing bowl, stir everything together, then transfer the cookies to a cookie sheet.
The hardest part is waiting for them to firm up in the freezer then they're ready to enjoy!
A Healthy, Vegan No-Bake Dessert
I am so excited to have finally taken the time to re-make these classic No-Bake Chocolate Oatmeal Christmas cookies that I have enjoyed since I was a child.
My mother has been making these cookies every year for our family Christmas get-together for years and years and of all the desserts there were to choose from, I would always go for these.
And I don't mean just go for one or two. My obsession was so shameful, I had to wait until there was no one in the kitchen to grab 4 or 5 at a time so no one would see me.
Even though I eat clean desserts now, it doesn't mean I'm never tempted by the S.A.D. (Standard American Diet) desserts, especially when you've grown up with them, like this one.
Now I don't have to miss out on one of my favorite childhood desserts anymore, and neither do you!
Made With Only 6 Clean, Real Food Ingredients
My recipe is made without dairy including butter and milk, without refined white sugar and salt, and without fake vegan foods such as vegan "butter".
My healthier plant-based version is 100% vegan, gluten-free, dairy-free, no-cook, no-bake, egg-free, contains no refined sugar and tastes just as good as the traditional version!
"Feel good about what you eat..."
- Karielyn Tillman
Ingredients
Here are the clean, real food ingredients I used to make my recipe. Try to use organic if possible:
- Gluten-Free Quick Rolled Oats
- Peanut Butter
- Maple Syrup
- Coconut Oil
- Cacao Powder
- Vanilla Bean Powder or Pure Vanilla Extract
That's it!
How To Make This Recipe: Step-by-Step Instructions
Here is how to make this recipe and I'll show you with step-by-step instructions below.
Before beginning, prepare a cookie sheet lined with parchment paper and set aside.
Step 1: Gather and Measure the Ingredients
Firstly, gather and measure all the ingredients for the recipe, then add them to a medium-size mixing bowl.
If you need ingredient substitutions, just check the "Karielyn's Expert Tips + Ingredient Substitutions" section below.
Step 2: Mix All the Ingredients and Transfer to a Cookie Sheet
Secondly, this is basically the main part of the recipe and should take no more than 5 minutes to mix everything together.
- Mix the ingredients: You'll add all the ingredients to a large mixing bowl and stir everything together until it's well combined....it takes less than 5 minutes. That's it!
- Prepare your cookie sheet: You'll want to make sure you line your cookie sheet with parchment paper because it will make the cookies so much easier to remove once they've hardened in the freezer. And it makes clean up easier too!
- Transfer the cookies to your cookie sheet: This part is super easy because these are basically "drop cookies". You don't have to use cookie cutters, cookie scoops, roll the mixture out, etc. All you do is take a spoonful of the cookie mixture and drop it onto the prepared cookie sheet.
- Firm in the freezer: This is the hardest part - waiting for the cookies to firm in the freezer before enjoying them! I've been known to sneak out one (or maybe 2 or 3) from the freezer before they were ready because I just couldn't wait!
Step 3: How To Store Your No-Bake Cookies
Lastly, because of the clean ingredients used in this healthier recipe, it's important to know how to properly store them.
The only difference between these and the original version is these will not keep their shape at room temperature like the traditional version.
They will need to be kept in the refrigerator or freezer in an air-tight BPA-free container until ready to serve or they will get soft and lose their shape if left out at room temperature.
Keep this in mind if traveling with them or serving them at a party or get together.
Storage suggestions:
- Refrigerator: Store in an air-tight BPA-free container for at least 1 week
- Freezer: Store in an air-tight BPA-free container for at least 1 month
Fun Fact!
This recipe was featured in my CLEAN DESSERTS Cookbook which contains 72 no-bake gluten-free vegan desserts made with clean, real food ingredients!
Karielyn's Expert Tips + Ingredient Substitutions
Here are some expert tips to make this recipe perfectly:
- Peanut Butter. Substitute with your favorite nut butter. For example, almond butter, cashew butter, and even sunflower butter all would work well.
- Cacao Powder. Can be substituted with regular cocoa powder in the same amount.
- Coconut Oil. If you don't like the taste or smell of coconut oil, use organic refined coconut oil which has zero coconut taste or flavor.
- Maple Syrup. -Substitute with another thick liquid sweetener like organic date syrup, organic coconut syrup or organic brown rice syrup. Non-vegans can substitute organic raw honey.
- Vanilla Bean Powder. Substitute with organic vanilla extract, in the same amount.
Frequently Asked Questions
In my opinion, yes! I had to "clean-up" the traditional version so I would be able to enjoy them.
Here is the original ingredient list from my mother, which she had on a handwritten index card from a neighbor many, many years ago (like way over 40+!) called, "Real Good Cookies for a Rainy Day":
- 3 cups of oats
- 2 cups of white sugar
- 1 stick margarine
- ¼ teaspoon salt
- 1 teaspoon vanilla
- ½ cup milk
-¼ cup powdered cocoa
- ½ cup peanut butter
Indeed, they were "real good", that's no lie. But they were made with 2 cups of white, refined sugar (2 cups!), and entire stick of margarine, and cow milk.
Since I specialize in re-creating S.A.D. (Standard American Diet) recipes into healthier ones using clean, real food ingredients, here's what I did to clean up the recipe back in 2015:
Instead of margarine --> organic coconut oil
Instead of cocoa --> organic cacao powder
Instead of white, refined sugar --> organic maple syrup
Instead of vanilla extract --> organic vanilla bean powder
That's it! I also omitted the milk and salt because I didn't feel the recipe needed it, and if I would have used those ingredients, I would have used homemade almond milk (or other non-dairy milk) instead of dairy, and Himalayan pink salt instead of refined white table salt.
Yes! Some common ingredients you could add would be shredded coconut or even hemp seeds.
No worries! If you don't like the taste or smell of coconut oil, you can use "refined" coconut oil which has zero taste or smell but has the same binding effects as "unrefined" coconut oil which tastes and smells like coconut.
Because they are made with coconut oil, which is what binds the cookies together, they will need to be kept in the freezer until ready to serve. You can move them to the refrigerator to soften a little if you'd like, but if you leave them out at room temperature, they will get soft and lose their shape as the coconut oil warms up.
Because of the coconut oil, my healthier version would not be ideal to pack in a lunch or transport outside the home.
Save these cookies to enjoy at home when you need a quick healthy snack!
Yes! You do not need to heat up the stove or oven to make this recipe.
It's a "one-bowl" recipe meaning you literally just add all the ingredients to a large mixing bowl, stir everything together, then add spoonfuls of the cookie mixture to a cooking sheet and let them set in the freezer.
No stove, no baking pan, no heat...just one bowl to clean!
Yes! This recipe is 100% vegan AND gluten-free. There is no butter or milk as in the traditional version.
Just make sure you use certified gluten-free oats if you need the recipe to be gluten-free.
The "No-Bake Chocolate Peanut Butter Oatmeal Cookie" recipe is a classic recipe dating back over 40+ years that grandmothers and mothers have been making forever.
I created the first "healthy" and vegan version in 2015 by substituting S.A.D. (Standard American Diet) ingredients such as white refined sugar, margarine, dairy, and my version tastes just as good if not better than the classic version.
However, around 2018 and 2019, the recipe began popping up everywhere as a "trending recipe" and my "healthy" version was being used by newer bloggers and re-circulated. Even as of 2025, there are new bloggers using my recipe as recent as 2023, 2024, and 2025.
I'm pretty sure that 99.99% of the bloggers making and sharing my original healthy recipe version (without giving credit) on Pinterest, YouTube and their websites were probably not even born when the original version of this recipe was created well over 40+ years ago.
This is why I call my "healthy" version, the ORIGINAL.
Order Recipe Ingredients
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The ORIGINAL Healthy Gluten-Free Vegan No-Bake Chocolate Peanut Butter Oat Cookies
Ingredients
- 2 cups organic gluten-free quick rolled oats
- ½ cup organic peanut butter
- ½ cup organic maple syrup
- ½ cup organic coconut oil (softened or melted)
- ¼ cup organic raw cacao powder
- ¼ teaspoon organic ground vanilla bean powder
Instructions
- Prepare a cookie sheet lined with parchment paper. Set aside.
- Add all ingredients to a large mixing bowl and stir until well combined.
- Take a spoonful out at a time and drop it onto the prepared cookie sheet.
- Transfer the cookie sheet to the freezer for approximately 30-60 minutes, or until the cookies are firm.
- Store in an air-tight BPA-free container in the freezer or refrigerator until ready to serve because they will get soft and lose their shape if left out at room temperature.
Video
Recipe Notes
Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
More Healthy No-Bake Vegan Desserts
- Gluten-Free Vegan No-Bake Chocolate Peanut Butter Oat Bars
- Clean Eating Peanut Butter Fudge
- Crunchy Raw Protein Balls
- or my Real Food Vegan™ 14-Day Meal Plan Program with 42 plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Deborah says
This recipe is THE best! I added in some shredded coconut. I haven't actually eaten the finished product yet because I am waiting patiently for them to set in the fridge. But I did lick a few bits off the spoon....AMAZING!!!
Karielyn Tillman says
Hi there Deborah! I'm so glad to hear you enjoyed my recipe and I love the shredded coconut you added!
Thank you so much for trying out my recipe and for taking the time to let me know how much you liked it...I sincerely appreciate it! 🙂
Suzanne says
This was delicious, thank you for sharing!
Karielyn Tillman says
Hi there Suzanne! I'm so glad to hear you enjoyed the recipe...thanks so much for letting me know! 🙂
Linda says
Is there another oil that can be used other than coconut oil?
Karielyn says
Hi there Linda! I used coconut oil because in it's liquid form, it stirs in easily with the other ingredients. Once it hardens (after being frozen), it's what "holds" the cookies together.
So if you substitute the coconut oil with something else, it would need to be something that would harden or become solid once frozen and/or "hold" the cookies together.
The coconut oil was substituted for butter in the traditional recipe, so you may be able to use either vegan butter or regular butter (if you didn't need them to be vegan) - but I haven't tested them with this substitution.
I would not try to substitute with any other type of "oil", like avocado oil, olive oil, vegetable oil, etc. because it doesn't have the same binding properties as coconut oil.
Thank you for your question and I hope that helps! 🙂
Vanessa says
These were so delicious! It's great that they are gluten free too!
Karielyn says
Hi there Vanessa! Thanks so much...I happy to hear that you enjoyed them 🙂
Rebecca says
Just made these but omitted the chocolate and added sunflower seeds and hemp seeds. Without the bitterness of the chocolate, 1/2 cup maple syrup was much too sweet for me. I'll keep playing around with this recipe and try 1/4 c maple syrup next time.
Karielyn says
Hi there Rebecca! Thanks for trying out the recipe and for the feedback...I hope you find the right combination of ingredients you're looking for 🙂
Edward John says
These were AWESOME!! Made them twice, but I cut the coconut oil to 1/3 cup. Worked. Thx for sharing.
Karielyn says
Hi there Edward! I'm so glad to hear you enjoyed the recipe and thanks for sharing the tip about reducing the coconut oil...that was very helpful!
I appreciate you trying it out and taking the time to let me know you liked it 🙂
mary e. says
I've made these 2 or 3 times in the past, just as directed, but today I got the idea to sub date sugar (dried, pulverized dates) for the maple syrup. Then I decided to just sub half of the maple syrup for date sugar this first time. Well, it definitely is not as sweet as with 1/2 c maple syrup and it's a bit dry (probably should have used 2 scant cups of oats) but it still satisfies that craving for a treat. Next time I'll either make it as directed or pull back a little on the oats. I will say, making it the way I did was firm enough that even at room temp the cookies stay fairly well shaped and can be eaten that way. It's a great recipe, exactly as is, was just trying to make it a more "whole food" treat.
Karielyn says
Hi there Mary! Thanks for the feedback and for sharing your adaptations...love them! 🙂
Sophie says
This might sound crazy but could you possibly bake these? My boyfriend cannot have oats uncooked, but all of the healthy oat cookie recipes I've found that you bake also contain "flax eggs", he can't have seeds so these are also no good. TIA
Karielyn says
Hi there Sophie! On this particular recipe, you could not bake them due to the coconut oil, which is what "holds" them together. If you were to bake them, the coconut oil would turn into liquid and you would have a big mess 🙁
I do have this recipe that might help: https://thehealthyfamilyandhome.com/gluten-free-vegan-peanut-butter-chocolate-chip-oatmeal-cookies/
It does not have flax eggs and it's a baked cookie so the oats would be "cooked". It's also flourless, gluten-free and vegan. If you wanted them to be chocolate, you could probably add 1 - 2 tablespoons of cacao powder and it should work (I've never tested it though).
Thanks for your question and I hope that helps 🙂
Hayley says
These are soooo good!! Growing up, my grandmother and my mom used to make the original version all the time. Never thought any other recipe could come close but yours is actually better!! So creamy and I love the coconut oil which gives them such a nice taste. Will definitely be making these again...Like tomorrow 😉 thank you!
Karielyn says
Hi there Hayley! I grew up eating these too (probably way too many!) and I also prefer this cleaner version than the original. When I take a bite of the ones my mother makes with the original version, they are ~so~ sweet! Like nauseating sweet.
Thanks for trying out the recipe and for taking the time to let me know you liked it, I really appreciate it 🙂
Jessica says
Am I able to use vanilla extract instead of the powder? I have some on hand but do not have the powder. Will this mess up the consistency?
Thanks!!
Karielyn says
Hi there Jessica! Yes, you can substitute vanilla extract for the vanilla bean powder, using the same amount.
Thanks for your question and I hope you enjoy the recipe 🙂
Renee says
Since I found the recipe, I've made these about 4 times in the last 2 weeks. My husband can't get enough of them. These no bake cookies are fabulous.
Karielyn says
Hi there Renee! I'm so glad to hear you are enjoying the recipe - especially your husband!
Thank you for trying it out and for taking the time to let me know how much you like the cookies...I really appreciate it 🙂
Shivon says
Hey there! This sounds amazing but i don't have a liking for peanut butter sadly, what can i do to substitute the peanut butter in this recipe?
Karielyn says
Hi there Shivon! What...no peanut butter?! Just kidding!! 🙂 🙂
I haven't tried this, but if I were to use a substitute for the peanut butter I would try either cashew butter or almond butter. You could also make them without any nut butter at all, they just won't have the extra creamy consistency.
Thanks for your question and I hope you enjoy the recipe 🙂
Nicole says
Is there something I can use in place of the coconut oil? I am doing an elimination diet, and coconut is {unfortunately} on my list. Thank you!
Karielyn says
Hi there Nicole! In the traditional S.A.D. (Standard American Diet) recipe, normally butter is used, in which I substituted with the coconut oil. I haven't tried this before, but you could try organic butter or vegan butter (maybe even organic ghee) in place of the coconut oil.
Thanks for the question and I hope you enjoy the recipe 🙂
Kelly says
Made them today, this recipe was just fantastic and will be perfect for the upcoming holidays! I used vanilla extract but will try the vanilla bean powder next time and was wondering if you had a specific brand you use.
Thanks so much!
Karielyn says
Hi there Kelly! Yes, I had to make this healthier version so I wouldn't be tempted to eat the ones my mother makes every year during the holidays that are loaded with butter, white sugar, etc. lol 🙂
This is the brand of vanilla bean powder that I buy: affiliate link —> https://www.amazon.com/gp/product/B00WHDC2Z4/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00WHDC2Z4&linkCode=as2&tag=thfh-20&linkId=3ea2872970c214ab1f32fad785f98fe7 <— affiliate link and it will last you a good while since you only need to use 1/2 of what you would normally use when using vanilla extract. The general rule is 1 teaspoon of vanilla extract = 1/2 teaspoon of vanilla bean powder. Thanks for your question!
Monica says
I was just thinking about making the standard no-bake cookies with all the sugar; now I'm looking forward to trying your recipe instead. Which to make first... these or the Healthy Peanut Butter Bon Bons? I'm glad that I have all the ingredients for both!
Karielyn says
Hi there Monica! I think you will be very pleased with the cleaner version and am glad to hear you'd like to give it a try! I found once I stopped eating processed white sugar, I didn't like it anymore..it was too sweet to me once I broke my addiction to it. Once you switch over to natural sweeteners (and less of them) the cravings and taste for white sugar will go away. And the good news is you don't have to be deprived because you can still enjoy the bad desserts with cleaned up recipes.
And, I think you should make both lol! They are both really good and really easy to make.
I'd love to know how you like them 🙂