Vegan No-Bake Chocolate Peanut Butter Oat Cookies
Rich chocolate oat cookies topped with creamy peanut butter, sweetened naturally with maple syrup and held together with coconut oil. These frozen treats offer the perfect balance of cocoa richness and nutty sweetness without any baking required. Ideal for summer entertaining, kids' snacks, or when you need a quick dessert that satisfies chocolate cravings. The combination of rolled oats and natural sweeteners creates a wholesome alternative to traditional cookies.
Ingredients
- 6 tablespoons refined coconut oil, divided
- 2 ¼ peanut butter, divided
- 1 ¼ Grade A dark maple syrup, divided
- ¼ cup dutch process cocoa powder
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
- 1 cup rolled oats
Instructions
- 1
Place cupcake liners into a muffin tin
- 2
Melt coconut oil in a small saucepan over low heat
- 3
Stir together peanut butter, maple syrup, cocoa powder, vanilla extract, and salt until fully combined
- 4
Remove from heat and stir in rolled oats
- 5
Spoon mixture into cupcake liners
- 6
Refrigerate while making peanut butter topping
- 7
Stir together remaining peanut butter, maple syrup, and coconut oil in saucepan over low heat
- 8
Spoon warm peanut butter mixture over chocolate oat mixture
- 9
Freeze until set or refrigerate until serving
Tips
Use cupcake liners to prevent sticking and make removal easy from muffin tin
Work quickly when spooning the warm peanut butter topping to prevent the chocolate base from melting
Good to Know
refrigerated up to 1 week
make up to 3 days ahead
serve chilled or frozen
Common Mistakes
keep heat on low to avoid burning chocolate mixture
refrigerate base before adding topping to prevent melting
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I use natural peanut butter instead of regular?
Yes, but stir well first as natural peanut butter separates. The texture may be slightly grainier but will still taste delicious.
How long do these keep frozen?
Store frozen for up to 3 months in an airtight container. Let thaw for 2-3 minutes before eating if serving frozen.
What if I don't have cupcake liners?
Grease the muffin tin wells with coconut oil or line with parchment paper. You can also press mixture into a lined 8x8 pan and cut into squares.