Description
My Chewy Chocolate Oatmeal Refrigerator Cookies are the ultimate no bake treat! Ready in just 30 minutes . These vegan treats are fudgy, sticky, sweet and will definitely win over a crowd!
Ingredients
1/2 cup cashew butter
1/3 cup maple syrup
1/4 cup plant milk
1/4 cup cocoa powder
2 teaspoons vanilla
1/4 teaspoon salt
2 cups rolled oats (quick oats can be used, however, rolled oats provide the chewiness).
Instructions
- Gather your ingredients and line a cookie sheet with parchment or wax paper.
- Add cashew butter, plant milk, maple syrup, cocoa powder, salt, and vanilla to a medium mixing bowl. (Use a large bowl if doubling the batch). Whisk ingredients together until smooth.
- Add oats to the wet mixture. Using a big spoon combine until everything is fully coated.
- Use a cookie scoop to portion the batter into balls.
- Press each ball gently with a fork until about 1/2 inch thick.
- Place cookies in the fridge for 25-30 minutes, or in the freezer for 10-15 minutes. Yields 15-17 cookies.
Notes
Cashew Butter – Artisana is super smooth and blends easily. If yours is too firm, warm it gently with the other ingredients before adding oats.
Cocoa Powder – Sift if clumpy to avoid bitter lumps.
Variations: Nut Butter – We’re a peanut-allergy family, but if that’s not a concern, creamy peanut butter or almond butter will also work.
Plant Milk – Any unsweetened variety (soy, oat, almond, cashew) is fine.
Maple Syrup – No sub here — its flavor is key!
Fridge: Store these chewy vegan chocolate oatmeal cookies in an airtight container in the refrigerator for up to 1 week.
- Prep Time: 5 minutes
- Refrigerator Time: 25 minutes
- Category: Cookies, Dessert
- Method: No Bake
- Cuisine: Plant Based