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Vegan Oatmeal Fudge Freezer Cookies
Kid-Approved Sweet

Vegan Oatmeal Fudge Freezer Cookies (No-Bake!)

These Vegan Oatmeal Fudge Freezer Cookies were born when my three year old son wanted to make cookies. He loves helping in the kitchen, but I’m just not comfortable with him using the stove or oven himself yet. I vaguely remembered making no bake cookies in elementary school and decided to look up a recipe. We decided to add a little extra pizzazz. He loved being able to help with every step of this recipe as these cookies use the microwave and freezer. If you don’t have a microwave or prefer not to use it, a double boiler would work as well. I also decided to try out a donut pan that I picked up a few weeks ago but hadn’t used yet and did half in the pan and half on the silpat. They tasted just the same, but I thought they were fun.

Vegan Oatmeal Fudge Freezer Cookies

Vegan Oatmeal Fudge Freezer Cookies

Vegan Oatmeal Fudge Freezer Cookies

these oatmeal fudge freezer cookies are a no bake, quick treat that is great for making with kids on a hot day, or any day you don't want to futz with your oven. They are also handy for a crowd as they are gluten free as written. They can be made soy free by using an alternate plant milk and can be made nut free by substituting wowbutter or sunflower seed butter. Recipe inspired by Peanut Butter No Bake Cookies from Lil' Luna, here

Servings 12

Ingredients

melt:

  • 1 cup sugar
  • 1/4 cup refined coconut oil
  • 1/4 cup plain soymilk
  • 1/4 tsp vanilla extract
  • 1/2 tsp blackstrap molasses
  • 1/2 cup peanut butter or similar
  • 2 vegan marshmallows
  • pinch of iodized salt

stir in:

  • 1 1/2 cups old fashioned oats
  • 3 tbsp vegan chocolate chips

toppings:

  • 2 tbsp hemp seeds vegan sprinkles, nuts, etc. (optional)

Instructions

  1. microwave or double boiler melt ingredients until smooth—it's fine if marshmallows stay a little chunky.
  2. Stir in oats.
  3. Stir in chocolate chips.
  4. Scoop onto cookie sheet with silpat, or press into silicone molds.
  5. Sprinkle toppings if desired, or you can wait until you're ready to serve and let cookies sit out about 5 minutes so the toppings will stick.
  6. Pop in the freezer for 30 minutes.
  7. Eat! or transfer to airtight container or bag & store in the freezer until ready.

Recipe Notes

*These are less sensitive to room temperature than ice cream, but not by much. If you'd like to be able to serve at room temperature try vegan butter or shortening.

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