Do you love chocolate chip cookies but hate turning on the oven? Do you want a quick and easy dessert that is also vegan and gluten-free? If you answered yes to any of these questions, then you will love this No-Bake Chocolate Chip Cookie Recipe!
These cookies are soft, chewy, and loaded with chocolate chips. They are the no-bake alternative to my Almond Flour Chocolate Chips Cookies.
They are made with simple ingredients that you probably already have in your pantry, such as oats, peanut butter, maple syrup, and vanilla extract. They are also dairy-free, egg-free, and refined sugar-free.
Why You Should Make No-Bake Chocolate Chip Cookies?
The best part is that you don’t need any baking skills or equipment to make these cookies. All you need is a bowl, a spoon, and a microwave or a stovetop. You can whip up these cookies in less than 15 minutes and enjoy them right away or store them in the fridge for later.
These 100% gluten-free cookies are perfect as a sweet, nourishing snack. In fact, they contain slow carbs from oats to keep your energy level high for longer.
Plus, healthy plant-based protein from peanut butter makes it really good for a post-workout recovery food.
Ingredients and Substitutions
You can make these delicious no-bake chocolate chip cookies with only 5 ingredients and no fancy kitchen tools.
All you need is 5 pantry staples:
- Peanut Butter – Use pure peanut butter made of 100% peanuts, without added sugar or added oil. You can replace the peanut butter with Almond Butter or Cashew Butter to boost healthy fat and decrease the carbs. Make sure it’s a fresh jar with oil on top of the cookie will be dry. You can also use Tahini or Sunflower seed butter for a nut-free option.
- Homemade Oat Flour – This is basically oats pulsed into fine flour in the blender. You can make it yourself with my oat flour recipe. You can replace oat flour with almond flour for a paleo, grain-free cookie recipe. If you are concerned about eating raw flour, read my article about the types of raw flour that are safe to eat.
- Maple Syrup – Or any unrefined liquid sweetener like agave syrup, coconut nectar, or brown rice syrup. Maple syrup is used in this recipe to bind the flour and bring sweetness.
- Vanilla Extract – For taste and flavor.
- Dark Chocolate Chips – Most chocolate chips with more than 60% cocoa are vegan. But always check the ingredient list if you aren’t sure. Otherwise, you can finely chop the 70% dark chocolate tab into pieces.
You can supercharge this recipe by adding or changing some of the ingredients.
- Salt: Adding a touch of salt to the batter enhances the chocolate taste of the mini chocolate chips.
- Brown Sugar: Incorporate just a tablespoon of brown sugar to add a slight crisp to the texture.
How To Make No-Bake Chocolate Chip Cookies
These no-bake cookies are really simple to make in under 10 minutes!
Combine fresh runny peanut butter with maple syrup in a large bowl. Stir in the oat flour, coconut flour, and vanilla.
Combine with a spoon or silicone spatula at first, then use your hands to knead the dough and form a cookie dough batter that sticks together.
It should take about 1 minute, enough time for the coconut flour fibers to absorb the liquid.
Scoop 12 balls from the dough using a cookie scoop. Place each ball on a plate or baking sheet covered with parchment paper.
Flatten each ball into a cookie shape. Refrigerate the edible cookie dough for 30 minutes to set or freeze it for 10 minutes to set faster.
Frequently Asked Questions
You can store the no-bake chocolate chip cookies in an airtight container in the fridge for up to 3 weeks.
You can freeze these no-bake chocolate chip cookies in silicone zip-lock bags for up to 3 months.
More Healthy No-Bake Cookie Recipes
You may also want to try one of these healthy no-bake cookie recipes:
Did You Like This Recipe?
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No-Bake Chocolate Chip Cookies
Ingredients
- ½ cup Peanut Butter (Unsalted) - no added sugar, no added oil
- ¼ cup Maple Syrup - or agave syrup or brown rice syrup
- ½ cup Oat Flour - or almond flour
- 2 tablespoons Coconut Flour
- 1 teaspoon Vanilla
- ⅓ cup Dairy-Free Dark Chocolate Chips
Instructions
- In a large mixing bowl, combine fresh, runny peanut butter along with maple syrup.
- Stir in oat flour, coconut flour, and vanilla. Stir with a spoon at first, then use your hands to knead the dough and form a cookie dough batter that sticks together. It should take about 1 minute, enough time for the coconut flour fibers to absorb the liquid.
- Scoop 12 balls from the dough. Place each ball on a plate covered with parchment paper and flatten each ball into a cookie shape.
- Refrigerate 30 minutes to set or freeze 10 minutes to set faster.
- Store in an airtight container in the fridge for up to 3 weeks or freeze in silicone ziplock bags.
Second time I’ve made these and they’re seriously awesome!! so filling and not full of junk! Love the texture too.
So good! Oh my gosh! So easy as well! I added marshmallows instead of chocolate chips, still as good as with them!