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?