Growing up, no-bake cookies were secretly my favorite cookie.

Anytime my family and I would go to a function (usually at church), I would hunt down the cookie platter and stock up on all the no-bake cookies.  I loved those cookies and the only time I got them were when other people made them.  For some reason, no-bake cookies never made an appearance at my house.

I know… what a bunch of crap, right?

Recently I’ve noticed a trend in that I’ve seen a lot of no-bake cookies all over the blog world.  They’ve been taunting me for weeks.

Of course, they take like 10 minutes to whip together so really, I had no excuse not to make them.  Except I was calculating how to make them just a little extra special.

Then, out of left field, Kate (from Cookie and Kate) made them with Via from Starbucks and that friends was the very last straw.

I had to make the cookie… now…

Kate’s idea of using espresso powder was perfect and with my new love of experimenting with coconut oil, I took these one step further and made them vegan.  Really, these may look like a healthy snack but beware that 1) they still have tons of sugar and 2)  they are addicting (really addicting…)  A word of advice:  use good ingredients- especially the cocoa powder.  Good cocoa powder makes all the difference in the world!

I may never turn on my oven again….


(just kidding…. these cookies are really good though!)

No-Bake Espresso (vegan) Cookies

Prep Time 10 mins Serves 1 dozen


  • 1 cup natural sugar
  • 1/4 cup smooth natural peanut butter
  • 2 tablespoons coconut oil
  • 1/4 cup almond milk
  • 1 tablespoon vanilla extract
  • 1 1/2 cups rolled oats (see note)
  • 3 tablespoons cocoa powder
  • 1 1/2 tablespoons espresso powder


  1. In a small sauce pan combine the first four ingredients and heat over medium-low heat until the peanut butter/coconut oil is melted and the mixture is hot (4-5 minutes.) Remove from heat and stir in vanilla.
  2. In a separate bowl combine the rolled oats, cocoa powder, and espresso powder. Pour the hot peanut butter mixture over the oats and stir until every piece of oat is covered and chocolate is well incorporated. Use a spoon and drop cookies onto a surface covered in parchment paper and flatten them out slightly. Let cool and harden. I made a dozen 2" cookies (but I'm not so sure how much I spooned into my mouth before they became cookies....)


Recipe Notes

+ While I call for rolled oats, these cookies come out quick a bit softer with using quick oats.
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*Recipe adapted from Kate over at Cookies and Kate

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