Description
These no-bake cookies combine rich dark chocolate and tart freeze-dried raspberries for a delightful vegan treat. Made with oat flour, natural peanut butter, and maple syrup, they offer a wholesome, naturally sweetened snack that sets quickly in the fridge without any baking required.
Ingredients
Main Ingredients
- 1 cup oat flour (or quick oats for more chunky cookies)
- ¼ cup cacao powder or Dutch processed cocoa powder
- ¼ cup pure maple syrup
- ¼ cup smooth peanut butter (natural may not work)
- 2 tablespoons freeze-dried raspberries (crushed, or substitute other berries or dried fruit)
- 2 tablespoons dark chocolate chips (use dairy-free for vegan, optional)
- 3 tablespoons oat milk (or unsweetened almond milk or any plant-based milk)
- 1 teaspoon pure vanilla extract
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent the cookies from sticking and make cleanup easier.
- Mix Dry Ingredients: In a bowl, sift together the oat flour and cacao powder to avoid lumps and create a smooth base for the cookie dough.
- Add Sticky Ingredients: Incorporate the maple syrup and smooth peanut butter into the dry mixture, stirring until it forms a crumbly texture. This binds the ingredients without wetness.
- Add Flavorings: Gently fold in the freeze-dried raspberries and dark chocolate chips, distributing the tart and chocolatey bits evenly throughout.
- Adjust Consistency: Gradually stir in the oat milk until the mixture achieves a thick batter consistency. If the dough is too dry, add a small extra splash of milk, but avoid making it too wet.
- Shape Cookies: Using your hands or a cookie scoop, form 8 to 9 balls of dough and place them spaced out on the prepared baking sheet.
- Flatten and Garnish: Gently press each cookie ball down to form a disk shape. Optionally, press extra freeze-dried raspberries on top for added crunch and visual appeal.
- Chill to Set: Refrigerate the cookies on the baking sheet for 20 to 30 minutes until firm. Once chilled, they are ready to enjoy.
Notes
- If you prefer chunkier cookies, use quick oats instead of oat flour.
- Use dairy-free dark chocolate chips to keep the recipe fully vegan.
- Natural peanut butter with oil separation may not bind the dough properly—choose smooth peanut butter.
- Feel free to swap freeze-dried raspberries with other dried fruits such as cranberries or cherries for variation.
- Refrigerate leftovers in an airtight container to preserve freshness and texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
