These vegan no bake chocolate cookies are SO easy. All you need is 3 ingredients and 10 minutes of your time!
These chocolate no bake cookies remind me of the rice crispie cakes I made as a kid. They are just as easy to make. But they’re far more wholesome, and nutritious too!
As we spend a lot of time travelling in our campervan, we are always experimenting with easy sweet recipes that we can make without an oven. Like our Vegan Skillet Brownie or Mini No Bake Apricot Tarts. So this easy no bake cookie recipe suits us perfectly! They make a great roadtrip snack too.
Three ingredient cookies
Many recipes for no bake cookies have lots more ingredients, or require you boil a mixture for an exact amount of time in order to get them to set. But this recipe couldn’t be simpler! Our no bake chocolate cookies are made without milk, without peanut butter, without coconut oil… And they’re vegan, gluten free and nut free!
All you need to make these easy no bake cookies is:
- Vegan Chocolate
These cookies have a soft, indulgently chocolaty texture, with a nice crunch from the oats. The tahini adds a creamy richness to the flavour. Tahini is a protein packed paste made from sesame seeds. You can make your own by blending sesame seeds in a high speed blender, or in can be found in supermarkets and Middle Eastern food shops.
If you don’t have tahini, you can substitute peanut butter or another kind of nut or seed butter.
How to make our no bake cookies
Making these vegan no bake chocolate cookies is as easy as 1,2,3!
- MELT the chocolate
- STIR in the tahini and oats
- SCOOP out spoonfuls of the mixture and leave to set
That’s it! All you need is a bit of patience until they set. You can put them in the fridge to hurry them up, or just leave to set overnight.
If you’ve got a soft spot for chocolate like us, then you’ll love our other Vegan Chocolate Recipes!
Sophie and Paul
Vegan No Bake Chocolate Cookies
- 200 g dark chocolate
- 1/2 cup tahini
- 1 1/2 cups oats
- Chop the chocolate into chunks
- To melt the chocolate: Prepare a large heatproof bowl that fits over a saucepan. Fill the saucepan with a few centimetres of water, but not so much that it touches the base of the bowl. Bring the water to a simmer, and melt the chocolate in the large bowl above the saucepan. Stir until smooth. Alternatively, melt the chocolate in the microwave at 30 second intervals, stirring in between.
- Stir the tahini into the chocolate and mix until smooth
- Then add the oats and mix again
- Line two baking trays with paper, or lightly grease them with oil
- Scoop out spoonfuls of the oat mixture onto the tray. You should be able to fit approximately 12 per tray.
- Leave to the cookies to set. Put them in the fridge and they'll be ready after about an hour, or leave them out overnight.
- When they are hard to the touch, gently lift the cookies from the tray (A hot knife will help if they need unsticking) or peel from the paper.
- Enjoy your cookies! And store in the fridge if it's hot.