Vegan Chocolate No-Bake Cookies
Category: Desserts - Cookies

Suitable for a: vegan diet


Ingredients:
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1/2 Cup Of Earth Balance Maragarine
1/2 Cup of Soy Milk (Plain)
2 Cups of Spenda or Sugar
1/2 Cups of Cocoa Powder
2 1/2 Cups of Oats


Instructions:
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Boil maragine, soy milk, sugar and cocoa powder for 5 minutes.
Remove from heat
Stir in the oats
Drop on wax paper and let cool.
Enjoy!


Additional comments:
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These are very easy to make and great for the holidays or midnight munchies.
Tasting these you would never know they are vegan.

Heh..I've made a variety of these for years (since I was about 8). I have the recipe down by heart now. My sis likes to add a bit of peanut butter...I personally like some vanilla :lick:

My version:
-Mix 2 cups sugar with 3 Tbsp. cocoa in a saucepan.
-stir in about 1/3 c. milk
-over medium heat, add 1 stick margarine (8Tbsp), stir till melted.
-bring to a boil, boil for 3 minutes, stirring *constantly*
-remove from heat, add 2-3 cups regular oats & about 1 tsp. vanilla
-drop by spoonfuls onto cookie sheet and let cool

:lick: chocolately goodness

Get out of town! No baking? I'm trying these today! Thanks.

Yup these are No-Bake. My grandmother made them when I was growing up. I was excited when I came across a vegan recipe. I'm going to bake these and bring them to my gym for the employees, if you do them with the splenda it cuts the carlories and cards down to 5gms of cabs per serving, 128 calories its low in sodium and fat. :guitar:

They've got a pretty good chunk of fat in there.

I made a variant of this using a traditional no-bake cookie recipe before seeing this one already posted here. We can't get vegan margarine in Korea, so I used a 50/50 mix of virgin coconut oil and peanut butter -- good, but definitely coconut-y. Also replaced the milk in the original recipe with homemade rice milk.

The hot "batter" was a bit stickier than I recall the non-vegan version being, but set up nicely. Only problem was they were far sweeter than I recalled. I didn't want to tamper with the sugar (on top of other changes), as I figured that was part of what held them together. Am wondering, though, if anybody has had success making these with less. Splenda is not an option over here, but I'm thinking of maybe running 1/2 c. oats through the blender and substituting the oat powder for a fourth of the sugar. Any bets as to whether this would have the same "binding" power?

I would try it, never hurts and you might have a better recipe.

no bakes are exactly what i had in mind to make for everyone this week!

about how many would you say this recipe makes?

i just made the cookies (left out the peanut butter for my sister, big mistake) and used only 1 1/2 cup splenda. for me, it wasn't sweet enough which i was eating the batter. maybe they'll be better hard? or if i drizzle peanut butter on them?

Did you know that when splenda is made they use Chlorine in the process. Try using Agave instead. It's a sweetener made from a plant. You can get it at most groucery stores.:chef:

When I make these I sometimes don't heat the mixture at all. I simply let the margarine or coconut oil sit at room temperature to soften and mix it all up :) Other times I heat the soymilk and allow the sugar and cocoa (if I use it) to break down in it, stirring constantly over a low-medium heat then remove from the heat and mix the rest of the things in. I have also made it with brown rice syrup (with minor adjustments to the proportion of dry ingredients).

Ooh, absolutely juicy!
I'm trying these this weekend (=