[This post is sponsored by my best foodie friends at Bob’s Red Mill! We’re using their Organic Rolled Oats for this recipe.]
Do you already have your Thanksgiving menu all planned and ready to go?
Yeah, I thought so. That’s why we’re in Christmas Cookie mode here on Fooduzzi.
The wonderful world of holiday eats never sleeps!
When I think of my childhood, a few of the junk foods come to mind are:
- White Cheddar Cheez-Its
- Peanut Butter Cap’n Crunch
- No-Bake Cookies
No-Bake Cookies were a staple. Man, I loved those things. Full of butter, peanut butter, sugar, cocoa, and oats. And, as the name suggests, you don’t even need to bake them. Cookie convenience at its finest!
But if you do a quick lil Google search for No-Bake Cookies, you’ll see approximately…55 bajillion results. They’re a classic! Everyone loves that traditional combo.
That said, allow me to encourage us out of our chocolate-peanut butter box for a sec.
There will always be a time and a place and a cookie-shaped hole in my stomach for the traditional No-Bake Cookie recipe. But today, we’re putting a fun spin on things! Nay, a confetti spin on things!
While these cookies are a bit more fussy than your traditional no-bake cookie recipe, they’re still as simple as can be.
Step 1: Melt your cashew butter (for a buttery flavor), maple syrup (to sweeten it up), vanilla (for flava) and coconut oil (to help the cookies keep their shape).
Step 2: Add your rolled oats. Aka. Bob’s Red Mill’s Organic Rolled Oats! I literally always have them in my house because I eat them every day in one form or another. Granola! Oatmeal! Bars! Treats! And now, these cookies. Gotta love a kitchen staple that does it all!
Step 3: Add your mix-ins. Obv. we need some sprinkles, but I also like chopped chocolate in here too. I used chocolate chunks that I then cut into little squares. Definitely not necessary, but I wanted a lil bit of chocolate in each bite, rather than a big honkin’ chunk situation. I also like these sprinkles as a vegan, naturally-dyed alternative!
Step 4: Form them into cookies! I was going to do 9 big cookies, and they were huge. So much so, I decided to divide them all in half and make 18 total. But you do you. Regardless, they need to chill to set up for about a half hour. Even shorter if you’re impatient like me and pop them in the freezer!
Step 5: Optionally, you can top them with an icing and some extra sprinkles. Instead of a powdered sugar-based icing, I used melted coconut butter. It’s naturally sweet, really tasty, and only one ingredient! If you’re not a fan or you don’t have it on hand, you can make a powdered sugar+milk icing. Or skip it! You own that decision-making power, friend.
I just think these are the cutest. And they’re SO tasty. The cashew butter is so buttery, and while they certainly don’t taste like confetti cake (c’mon, I’m not a miracle worker, here), they are a super fun play on those flavors.
I’m on my third of the day, and I see no signs of slowing down.Print
Confetti No-Bake Cookies
A fun play on confetti cake…in no-bake cookie form! With a simple ingredient list, these cookies come together in no time.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Chill
- Cuisine: American
1 cup cashew butter
1/4 cup maple syrup/agave
1/4 cup room-temperature coconut oil
splash vanilla extract
~2 cups Bob’s Red Mill Organic Rolled Oats
1/4 cup+ sprinkles
1/4 cup chopped vegan dark chocolate
melted coconut butter**
- Melt your cashew butter, maple syrup, and oil in a large bowl. Mix to combine and allow it to cool to room temperature.
- Mix in your vanilla and salt. Then add your oats, adding more if it’s too wet. You want a sticky texture that lets you roll the mixture into cookies.
- Mix in your sprinkles and chocolate. Then roll into 18 balls and place on a parchment-lined baking sheet. Allow the cookies to set in the fridge for ~30 minutes.
- Once the cookies are set and cool, drizzle melted coconut butter over the top and add some more sprinkles. Store in an air-tight container in the fridge for whenever a cookie craving strikes!
*If your cashew butter is salted, you can skip this. Or don’t! You do you. **No coconut butter? No prob. Mix together ~1/3 cup powdered sugar and a Tbsp. of non-dairy milk. Add a splash of vanilla if desired. You want a somewhat thick mixture here so it doesn’t immediately run off the cookies. You can use this instead of the coconut butter!
Keywords: no-bake cookies, vegan cookies, easy dessert recipes
Some links used in this post are affiliate links, which means if you order a product through the link, Fooduzzi makes some money (at no cost to you). All money is put directly back into making delicious plant-based yum here on the blog!
Join the Fooduzzi Fam!
I'll send you healthy takes on classic recipes, delectable recipe roundups, and more updates on my growing blog. You'll also receive a free eCookbook featuring my best recipes!