These no bake cookies only need 6 ingredients, but no eggs, no flour, no butter, no mixer, no baking - no kidding! Easily made gluten free, vegan and refined sugar free and a great recipe to make with the kids.
Prepare a cookie sheet with parchment paper or a nonstick silicon mat. Set aside.
In a large bowl, combine all ingredients and stir until well combined using a wooden spoon. Taste, and if you want it sweeter add a little more maple syrup. If too sweet, add a small pinch of salt.
2 cups quick rolled oats or old fashioned oats, 1/2 cup refined coconut oil, 1/2 cup creamy peanut butter, 1/4 cup raw cacao powder or cocoa powder, 1/4 cup pure maple syrup, 1/4 teaspoon pure vanilla extract, Pinch salt
Use a medium cookie scoop to portion the dough onto prepared cookie sheet. If desired, slightly flatten the tops with the back of the spoon.
Transfer cookie sheet to freezer for at least 30 minutes until cookies are firm.
Store in an airtight container in the fridge between layers of parchment paper until ready to eat. Enjoy!
Video
Notes
Substitutions
Oats: You can use quick oats, old fashioned oats, or gluten free oats - just not steel cut oats.
Coconut Oil: You want refined coconut oil as it has a neutral flavor (unrefined has a coconut flavor). You can also substitute melted butter.
Peanut Butter: You can substitute for your favorite nut butter, as long as it's creamy and well stirred (not oily).
Cocoa Powder: You can substitute raw cacao powder.
Maple Syrup: You can substitute honey or agave syrup (but you'll want far less so start with a small amount and taste test). You can also substitute the same amount of granulated or light brown sugar.
Vanilla Extract: You can substitute for vanilla bean paste or vanilla bean powder.
Storage
Keep in an airtight container in the fridge until ready to eat for up to 1 week.
They can also be stored in an airtight container in the freezer for up to 3 months.