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    You are here: Home » Recipes » Gluten-Free Vegan Chocolate Peanut Butter Oatmeal No-Bake Cookies

    Gluten-Free Vegan Chocolate Peanut Butter Oatmeal No-Bake Cookies

    Published: Dec 9, 2015 · Last Updated: Feb 17, 2021 by Karielyn Tillman · This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases.

    Jump to Recipe Jump to Video Print Recipe
    Stack of The ORIGINAL Healthy Gluten-Free Vegan No-Bake Chocolate Peanut Butter Oat Cookies on a white plate on top of a white marble surface with text overlay
    Vertical image of The ORIGINAL Healthy No-Bake Chocolate Peanut Butter Oat Cookies stacked on a white plate on a white marble surface with text overlay
    Vertical image of The ORIGINAL Healthy Gluten-Free Vegan No-Bake Chocolate Peanut Butter Oat Cookies stacked on a white plate on a white marble background with text overlay

    My ORIGINAL Healthy Vegan No-Bake Chocolate Peanut Butter Oat Cookies from 2015 are an easy recipe 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!

    Horizontal image of four of The ORIGINAL Healthy Gluten-Free Vegan No-Bake Chocolate Peanut Butter Oat Cookies stacked on a white plate on a white marble background

    Here's Why This Recipe Works

    Here's why this recipe works - my top 3 reasons:

    1. One-bowl recipe that can be prepared in under 5 minutes
    2. A healthy, plant-based no-bake dessert
    3. Made with only 6 clean, real food ingredients

    One-Bowl Recipe That Can Be Prepared In Under 5 Minutes

    This just might be the easiest healthy no-bake recipe you'll ever make...seriously!

    You'll love how easy it is to make this one-bowl recipe that takes about 5 minutes to prepare.

    Simply add all the ingredients together in a medium-sized 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, Plant-Based No-Bake Dessert

    I am so excited to have finally taken the time to re-make these classic Chocolate Peanut Butter Oatmeal No-Bake Christmas cookies that I have enjoyed since I was a child.

    My mother has been making these 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

    I'm pretty sure that 99.9% of the bloggers making and sharing this recipe on Pinterest and their websites were probably not even born when the original version of this recipe started circulating well over 30+ years ago.

    It's popping up everywhere now because it's a "trending recipe" on Pinterest in 2018 + 2019... and these bloggers have no clue about how unhealthy the original recipe was.

    They're just re-circulating the cleaned-up version.

    My cleaned-up recipe from 2015 is much healthier than the traditional S.A.D. (Standard American Diet) version. 

    Here's the original ingredient list from my mother, which she had on a handwritten postcard many, many, many years ago (like way over 30+!) from a neighbor.

    I just love the cute title she gave the recipe lol!:

    S.A.D. (Standard American Diet) “Real Good Chocolate Cookies (For a Busy Day)" aka Chocolate Peanut Butter Oatmeal No-Bake Cookies Ingredients: 3 cups oats, 2 cups 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 refined white sugar (2 cups!), an entire stick of margarine?! and milk.

    Here's what I did to clean up this recipe to make it with clean, real food ingredients:

    • Instead of margarine --> organic coconut oil
    • Instead of cocoa --> organic raw cacao powder
    • Instead of refined white 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 like it needed it, and if I would have used those ingredients, I would have used homemade almond milk or Joi organic almond milk instead of regular dairy and Himalayan pink salt instead of refined white table salt.

    My healthier plant-based version is vegan, gluten-free, dairy-free, no-cook, no-bake, egg-free, contains no refined sugar and tastes just as good!

    Feel Good About What You Eat text graphic

    Vertical view of The ORIGINAL Healthy Gluten-Free Vegan No-Bake Chocolate Peanut Butter Oat Cookies on a white plate on a wooden background

    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 "Ingredient Substitution" section below.

    How To Make The ORIGINAL Healthy No-Bake Chocolate Peanut Butter Oat Cookies showing Step 1

    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. 

    1. Mix the ingredients: You'll add all the ingredients to a medium-sized bowl and stir everything together until it's well combined....it takes less than 5 minutes. That's it!
    2. 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!
    3. 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.
    4. 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!

    How To Make The ORIGINAL Healthy No-Bake Chocolate Peanut Butter Oat Cookies showing Step 2

    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

    Stack of 4 of The ORIGINAL Healthy Gluten-Free Vegan No-Bake Chocolate Peanut Butter Oat Cookies on a white plate on top of a white marble surface

    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 nectar, organic coconut nectar or organic brown rice syrup.
    • Vanilla Bean Powder.  Substitute with organic vanilla extract, in the same amount.

    Want More Healthy Plant-Based No-Bake Desserts?

    • Gluten-Free Vegan No-Bake Chocolate Peanut Butter Oat Bars
    • Clean Eating Peanut Butter Fudge
    • Crunchy Raw Protein Balls
    • or my CLEAN DESSERTS Cookbook with 72 Plant-Based No-Bake Vegan + Gluten-Free dessert recipes made with clean, real food ingredients just like this one that you will love!

    Did You Make This Recipe?

    I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂

    Horizontal image of a stack of 4 Healthy Gluten-Free Vegan Chocolate Peanut Butter Oatmeal No-Bake Cookies on a white plate on top of a white marble surface

    The ORIGINAL Healthy Gluten-Free Vegan No-Bake Chocolate Peanut Butter Oat Cookies

    These ORIGINAL Healthy Gluten-Free Vegan No-Bake Chocolate Peanut Butter Oat Cookies from 2015 are an easy recipe made with only 6 clean, real food ingredients. They're ready to enjoy in about 30 minutes and are a delicious dessert treat you can feel good about eating!
    { Plant-Based | Vegan | Gluten-Free | Dairy-Free | No-Bake | No-Cook | Egg-Free | No Refined Sugar }
    5 from 24 votes
    Print Pin Review Save For Later Saved!
    Prep Time: 5 minutes
    Cook Time: 0 minutes
    Inactive Time: 30 minutes
    Total Time: 35 minutes
    Yields: 15 cookies
    Calories : 185

    Equipment

    • Unbleached Parchment Paper
    • Cookie Sheet

    Ingredients

    • 2 cups organic gluten-free quick rolled oats
    • 1/2 cup organic peanut butter
    • 1/2 cup organic maple syrup
    • 1/2 cup organic coconut oil
    • 1/4 cup organic raw cacao powder
    • 1/4 teaspoon organic ground vanilla bean powder
    US Customary - Metric

    Instructions

    • Prepare a cookie sheet lined with parchment paper. Set aside.
    • Add all ingredients to a medium-size 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

    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 nectar, organic coconut nectar or organic brown rice syrup.
    Vanilla Bean Powder.  Substitute with organic vanilla extract, in the same amount.
    Parchment Paper. Using parchment paper will make the cookies much easier to remove once they've hardened in the freezer. And, it makes clean up easier too!
    Serving Size. This recipe will make approximately (15) cookies. Nutritional information is for (1) cookie which is (1) serving.

    Nutrition Information

    Serving: 1svg | Calories: 185kcal | Carbohydrates: 17g | Protein: 4g | Fat: 13g | Sodium: 41mg | Fiber: 2g | Sugar: 7g | Calcium: 22mg
    Course:Dessert
    Cuisine:American
    Recipe Author: Karielyn Tillman
    Did You Make This Recipe?Leave a Rating + Comment Below!
    Head Shot of Author Photo
    Karielyn Tillman

    Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home™ website since 2012. I specialize in creating easy, healthy plant-based and Medical Medium® compliant recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.

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    Reader Interactions

    Comments

    1. Deborah says

      August 27, 2020 at 9:53 am

      5 stars
      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!!!

      Reply
      • Karielyn Tillman says

        September 01, 2020 at 12:13 pm

        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! 🙂

        Reply
    2. Suzanne says

      May 10, 2020 at 9:53 pm

      5 stars
      This was delicious, thank you for sharing!

      Reply
      • Karielyn Tillman says

        May 13, 2020 at 11:44 am

        Hi there Suzanne! I'm so glad to hear you enjoyed the recipe...thanks so much for letting me know! 🙂

        Reply
    3. Linda says

      April 18, 2019 at 11:43 am

      Is there another oil that can be used other than coconut oil?

      Reply
      • Karielyn says

        April 18, 2019 at 6:28 pm

        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! 🙂

        Reply
    4. Vanessa says

      May 24, 2018 at 1:36 pm

      5 stars
      These were so delicious! It's great that they are gluten free too!

      Reply
      • Karielyn says

        May 24, 2018 at 3:44 pm

        Hi there Vanessa! Thanks so much...I happy to hear that you enjoyed them 🙂

        Reply
    5. Rebecca says

      November 25, 2017 at 5:30 pm

      5 stars
      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.

      Reply
      • Karielyn says

        November 27, 2017 at 11:04 pm

        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 🙂

        Reply
    6. Edward John says

      April 12, 2017 at 7:16 pm

      5 stars
      These were AWESOME!! Made them twice, but I cut the coconut oil to 1/3 cup. Worked. Thx for sharing.

      Reply
      • Karielyn says

        April 17, 2017 at 3:11 pm

        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 🙂

        Reply
    7. mary e. says

      March 18, 2017 at 3:53 pm

      5 stars
      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.

      Reply
      • Karielyn says

        March 18, 2017 at 11:11 pm

        Hi there Mary! Thanks for the feedback and for sharing your adaptations...love them! 🙂

        Reply
    8. Sophie says

      March 10, 2017 at 4:55 am

      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

      Reply
      • Karielyn says

        April 17, 2017 at 3:51 pm

        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 🙂

        Reply
    9. Hayley says

      February 01, 2017 at 2:35 pm

      5 stars
      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!

      Reply
      • Karielyn says

        February 05, 2017 at 11:24 pm

        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 🙂

        Reply
    10. Jessica says

      December 18, 2016 at 9:01 pm

      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!!

      Reply
      • Karielyn says

        December 18, 2016 at 9:23 pm

        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 🙂

        Reply
    11. Renee says

      December 18, 2016 at 7:58 am

      5 stars
      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.

      Reply
      • Karielyn says

        December 18, 2016 at 9:25 pm

        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 🙂

        Reply
    12. Shivon says

      December 17, 2016 at 2:07 am

      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?

      Reply
      • Karielyn says

        December 18, 2016 at 9:29 pm

        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 🙂

        Reply
    13. Nicole says

      December 01, 2016 at 1:03 pm

      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!

      Reply
      • Karielyn says

        December 01, 2016 at 2:05 pm

        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 🙂

        Reply
    14. Kelly says

      October 05, 2016 at 11:51 pm

      5 stars
      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!

      Reply
      • Karielyn says

        November 14, 2016 at 8:34 pm

        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!

        Reply
    15. Monica says

      January 25, 2016 at 9:45 pm

      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!

      Reply
      • Karielyn says

        January 25, 2016 at 10:13 pm

        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 🙂

        Reply

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