Ingredients:
- 2 cups old-fashioned rolled oats
- 1/2 cup creamy peanut butter (or almond butter for a different twist)
- 1/4 cup maple syrup or agave syrup (for sweetness)
- 1/4 cup coconut oil (melted) or dairy-free butter
- 1/2 cup dairy-free chocolate chips (optional, but highly recommended!)
- 1 teaspoon vanilla extract
- Pinch of sea salt (optional, but enhances flavor)
- 1/2 cup shredded coconut (optional, for texture)
- 1/4 cup chopped nuts (walnuts, almonds, or pecans – optional)
- 1 tablespoon chia seeds or flax seeds (optional, for added nutrition)
Instructions:
- Prepare the Base:
- Start by lining an 8-inch round or square cake pan with parchment paper. This will make it easier to remove the cookie cake once it’s set. If you don’t have parchment paper, lightly grease the pan with a bit of coconut oil.
- Mix the Wet Ingredients:
- In a large mixing bowl, combine the peanut butter, maple syrup, melted coconut oil (or dairy-free butter), and vanilla extract. Stir everything together until smooth and well-combined. If you’re using peanut butter that’s very thick, you may want to warm it up slightly so it mixes more easily.
- Add the Dry Ingredients:
- To the wet ingredients, add the oats, shredded coconut (if using), chia seeds or flax seeds (if using), and a pinch of sea salt. Mix everything together until the oats are fully coated and the mixture starts to come together. The oats will absorb the liquid, so you may have a somewhat sticky mixture.
- Add the Mix-ins:
- Gently fold in the dairy-free chocolate chips and any nuts you’d like to add to the mix. You can also add dried fruit like raisins or cranberries if you want an extra layer of flavor.
- Form the Cookie Cake:
- Transfer the mixture to the prepared pan and press it down firmly to form an even layer. Use the back of a spoon or your hands to press it into the pan and smooth out the top. Make sure it’s packed down well so it holds together when chilled.
- Chill the Cake:
- Place the pan in the refrigerator and allow the cookie cake to chill for at least 2-3 hours, or until it is firm enough to slice. You can also leave it overnight for the best texture. The chilling process helps the coconut oil or butter solidify, which holds the cake together.
- Serve:
- Once the cookie cake has set, remove it from the pan using the edges of the parchment paper. Slice it into wedges or squares, and serve chilled. For an extra treat, drizzle with some melted chocolate or top with a dollop of whipped coconut cream or dairy-free ice cream.
Why This No-Bake Cookie Cake is Amazing:
This No-Bake Cookie Cake is incredibly versatile and can be made with whatever you have on hand. The oats give it a hearty, chewy texture, while the peanut butter and maple syrup provide a rich, sweet flavor without any refined sugar. The coconut oil adds richness and helps bind the ingredients together, making it easy to slice once it’s chilled. The chocolate chips bring in that indulgent, dessert-like element, but if you want a lighter version, you can skip them or use cacao nibs for a more bitter, less sweet version.
What makes this recipe even better is its no-bake nature. There’s no need for an oven, which means less time spent in the kitchen and less mess to clean up. It’s also a great dessert for kids to help with because they can mix the ingredients, press the cake into the pan, and enjoy it as a fun, simple activity. Plus, it’s no-bake, so it’s perfect for hot summer days when you don’t want to heat up the kitchen.
Customization Ideas:
This No-Bake Cookie Cake is fully customizable based on your preferences and dietary needs. You can switch out ingredients to make it nut-free or add in extra layers of flavor:
- Nut-Free Version: If you need a nut-free dessert, you can swap the peanut butter for sunflower seed butter or tahini.
- Add More Flavor: You can experiment with different spices like cinnamon, nutmeg, or even cocoa powder to make it more flavorful.
- Vegan-Friendly: This recipe is already vegan, but if you want it to be gluten-free, ensure that your oats are certified gluten-free.
- Add Fruit: You can fold in dried fruits such as raisins, cranberries, or even chopped dried apricots for a sweet, chewy addition.
- Make it Double Chocolate: For even more chocolatey goodness, add 2-3 tablespoons of cocoa powder to the mixture, or use mini chocolate chips instead of regular ones.
Perfect for Any Occasion:
This No-Bake Cookie Cake is perfect for birthdays, holidays, or any celebration where you need a quick, crowd-pleasing dessert. It’s also great for meal prep since it can be made ahead of time and stored in the fridge for several days. Whether you’re hosting a casual get-together or simply want something sweet after a long day, this cookie cake is the perfect treat for anyone looking for a simple, delicious, and satisfying dessert. The best part? It’s made with wholesome, plant-based ingredients, making it a dessert you can feel good about eating!
