This originally started as a quest to re-create the no bake cookies of my generation for a good friend.
With rolled oats and chocolate as base, I wanted to recreate these little cookies with no butter or eggs. No bake cookie withOUT sweetened condensed milk.
I feel good about giving these to my kiddos for an afternoon boost, and coupled with the fresh organic strawberries coming in from California right now…heaven!!
See what you think, my friend thinks they’re ‘jammin!’ (I have had a few giggles with that word!).
Healthy ingredients to add in to these vegan no bake cookies:
I like to throw healthy and nutritious ingredients to recipes whenever I can. Here are a couple things you could pulse into the mixture!
- a couple tablespoons of MCT oil would work work well!
- add in 1/3 cup of collagen to the dry mix in the beginning to increase protein and gut healing goodness!
- 1/4 flax or chia meal would add texture AND fiber!
- 1/4 cup hemp hearts
What else can YOU think of to boost the goodness for our kids growing bodies?!
Additional gluten free vegan cookie recipes:
- Here’s another no bake treat: peanut butter chocolate rice crispy treats!
- Dense and oh so delectably fudgy, these gluten free vegan double chocolate cookies are SO yummy!
- Lemon is one of my favorite flavors, and these gluten free lemon cookies look amazing!
Vegan No Bake Cookies Recipe:
If you try these no bake cookies, be sure to come back and leave a comment!
Vegan No Bake Cookies
Quick and easy to whip up, these cookies recreate the classic oat filled no bake cookies of the past!
- 1/2 cup grated coconut unsweetened
- 1/2 cup gluten-free oatmeal I have used quinoa flakes too w/ great results
- 1/4 cup pecans or other nut of choice
- 1/8 teaspoon sea salt optional
- 8 Medjool dates pitted
- 1 1/2 cups chocolate chips Enjoy Life or any dark chocolate in smallish pieces.
- 1/2 cup sunflower seed butter or ANY nut butter
- 1 teaspoon vanilla extract
Toast the coconut in a clean, dry pan over medium heat (it will start to turn golden and smell heavenly!) Set aside.
In the bowl of the food processor, place the toasted coconut, oats (or leave out if you like a chewier rolled oat texture), pecans. sea salt. Pulse a few times to break up and turn into fine pieces/powder.
Now add your dates, and process to mix. No large chunks of date should be visible when you are done.
Gently melt or soften your chocolate chips in a glass measuring cup in the microwave, or in a pan on the stove. They do not need to 100% melted, just very soft so they can blend into the oat mixture.
Add melted chocolate and sunbutter into the food processor, and pulse to blend thoroughly. May add any of the healthy add ins now too if you choose.
Form into balls using a cookie scoop to keep your hands clean and place into refrigerator to harden. I use about a tablespoon per cookie.
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