No-bake chocolate oatmeal cookies are a classic recipe, but of course most recipes for them aren’t vegan, as the traditional no-bake oatmeal cookies contain both milk and butter. Now we have veganized them, and made them even yummier and better for you by using raw cacao instead of cocoa, and so we have turned these wonderful (and fast and easy) treats into gluten-free and vegan no-bake chocolate oatmeal cookies!
True story: Our founder has had the recipe for no-bake chocolate oatmeal cookies made on the stove top for more than 40 years! When she was a sophomore in high school, living in Priest River, Idaho, she hitchhiked to visit someone in Washington state (kids, don’t try this at home, it was a different, safer era, ok kids?) This very nice couple, Ronald and Connie Happ, gave her a ride, and they brought her to their house and fed her before sending me on my way. One of the things that they fed her were these cookies, and when she asked for the recipe Connie was happy to oblige. In fact, she has always called these “No Bake Cookies ala Happ”.
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These vegan chocolate oatmeal no-bake cookies are incredibly easy to make – and great for kids to make (with supervision).
Thank you! ❤️
*Receipts will come from ISIPP.
Gluten-Free Vegan No-Bake Chocolate Oatmeal Cookies
1 stick Earth Balance Vegan Buttery Stick or equivalent vegan butter or margarine
1/2 cup almond milk or other alternative milk (soy, rice, hazelnut, etc., you can really use any nut milk)
2 cups vegan sugar (read why most sugar isn’t vegan)
1 teaspoon vanilla
6 tablespoons raw cacao
3 1/2 cups quick-cooking oats (dry, not cooked!)
Put a length of waxed paper on your counter (you will spoon the cookies onto this to form and firm up). It helps to wipe the counter with water before you lay down the waxed paper, that will keep the waxed paper from sliding around. We usually use about 2 feet of waxed paper.
Next put the butter, milk, and sugar in a large saucepan, and put on the stove over medium heat until everything is melted, stirring occasionally. Bring mixture to boil and boil for three minutes.
Remove from stove and immediately stir in the vanilla and the cacao until well blended.
Now you need to do this next part quickly, so that the oatmeal doesn’t start to set before you can get the cookies formed: stir in a quarter of the oatmeal, mix until well blended, then stir in another quarter of the oatmeal until well blended, repeating until all of the oatmeal is blended in.
Drop mixture by spoonfuls onto the waxed paper and let set until firm.
Store in an airtight container.
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