These 4 Ingredient No Bake Chocolate Caramel Cookies are vegan, gluten free and naturally sweetened with dates. Dark chocolate, date caramel, crispy rice cereal and oats are combined to make a delicious satisfying dessert.
Not to tout my own horn but… I think I’ve come up with the BEST healthy vegan no bake cookie recipe WITHOUT sugar. Instead, they’re naturally sweetened with some salted date caramel. These no bake cookies use both crispy rice cereal (rice krispies) and rolled oats to get the perfect crunchy yet chewy texture. And of course, they have chocolate in them because to me, they just wouldn’t be complete without chocolate. Are you ready to make the best no bake vegan cookies of your dreams? Let’s do this!
Ingredients in These No Bake Chocolate Caramel Cookies
These no-bake vegan cookies are made with just 4 ingredients. You can easily make date caramel with 1 ingredient just by blending up some dates and water but I highly recommend making this Salted Date Caramel– it’s soooo good.
- Dark chocolate: makes these cookies decadent and helps hold the cookies together.
- Crispy rice cereal: gives the best crispy texture to these cookies.
- Rolled oats: makes these cookies slightly chewy and more satisfying.
- Date caramel: gives natural sweetness and a hint of saltines!
You could even make them with all crispy rice cereal or all oats and they’d be just 3-ingredients!
How to Make Vegan No Bake Cookies
Making cookies without a microwave or oven is honestly so easy, if not easier than baked cookies! All you need to do is use an ingredient that sticks and firms up when cooled (we’re using chocolate in this recipe) and mix it with a sweetener. Then add in your cookie base such as oats, almond flour, oat flour or my fav, crispy rice cereal and mix it until everything is well combined. Then just scoop them on to a parchment lined baking tray and stick them in the fridge or freezer to set.
How do I store these no bake chocolate caramel cookies?
These cookies are best stored in an air tight container in the freezer to keep their crispiness, and will last for up to a month. Eat them straight away, no need to let them sit at room temperature.
Can I use another sweetener to make these no bake rice cereal cookies?
I haven’t tried using another sweetener in these cookies, however you can try to replace the date caramel with maple syrup or another liquid sweetener of your choice. Start with 3 tbsp and add another tbsp if needed.
Can I use quick oats instead of rolled oats for these no bake cookies?
You could, but I would stick to rolled oats if you’re looking for that chewy texture.
How do I make these no bake cookies without oatmeal?
Simply omit the oatmeal and replace with another 1/3 cup of rice cereal.
I love making recipes using rice krispies because they provide the perfect texture and crunch without any baking.
Trust me, the taste and texture of these cookies will have you reaching out for more- I hope you make and enjoy these cookies as much as I do!
More No Bake Vegan Desserts to Try!
- Vegan Butterfingers (these use crispy rice cereal and combines chocolate and peanut butter- SO GOOD!)
- No Bake Cookie Dough Brownies
- Chocolate Covered Stuffed Dates 5 Ways
- No Bake Chunky Monkey Twix Bars
- Pumpkin Spice Protein Balls
- No Bake Salted Caramel Bars
- Healthy Peanut Butter Crispy Balls
- Caramel Maca Cookie Dough Bars
If you recreate this No Bake Chocolate Caramel Cookies recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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no bake chocolate caramel cookies
- Total Time: 10 minutes
- Yield: 12 cookies 1x
Description
These 4 Ingredient No Bake Chocolate Caramel Cookies are vegan, gluten free and naturally sweetened with dates. Dark chocolate, date caramel, crispy rice cereal and oats are combined to make a delicious satisfying dessert.
Ingredients
- 1/2 cup dairy free dark chocolate, melted (100g)
- 1/4 cup date caramel (75g)
- 1 1/3 cup crispy rice cereal (40)
- 1/2 cup gluten free rolled oats (40g)
Instructions
- Line a baking tray with parchment paper.
- Add the melted dark chocolate and date caramel into a bowl and mix to combine. Then fold in the crispy rice cereal and rolled oats.
- Once all the cereal and oats are covered in the chocolate mixture and looks well combined, scoop 1 heaping tbsp onto the parchment lined baking tray. I was able to get 20 cookies that were 20-22g each. Optional: to make the cookies flatter, use a scrap piece of parchment paper, press down on the cookies until desired thickness.
- Place them into the freezer for 10 minutes to let them set.
- Store in a air tight container or bag and keep in the fridge for up to 10 days or in the freezer for up to 3 months.
Notes
Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: North American
Nutrition
- Serving Size: 1 cookie
- Calories: 91
- Sugar: 5,2g
- Sodium: 50mg
- Fat: 4.3g
- Saturated Fat: 2.35g
- Unsaturated Fat: <0.01
- Trans Fat: 0
- Carbohydrates: 11g
- Fiber: 1.1g
- Protein: 1.7g
- Cholesterol: 0
SAVE IT FOR LATER! ↓
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