These no-bake vegan chocolate oat cookies are a quiet little treat—simply mix, roll, and let them rest.
With adzuki beans, salt, cocoa, and fresh rosemary, everything comes together gently, without baking or oil.
This recipe is simple and forgiving. There is no oven to preheat, no timing to rush—just a bowl, your hands, and a calm moment in the kitchen.
🎻 Recipe Origins & Inspiration
This no-oil, no-bake vegan chocolate oat cookie recipe was inspired by the salted chocolate rosemary cookies that quietly trended in Canada about a decade ago.
At that time in Vancouver, salt and chocolate was all the rage,
and this cookie quietly stood out among them. The sweet and salty contrast was unforgettable. Even now, I can remember the small shock of the first bite.
The combination of rosemary and chocolate was so new and different that it opened my eyes to all the new flavor possibilities.
Traditional rosemary cookies are deeply chewy,
but that texture often comes from a generous amount of oil.
Lately, I’ve been paying closer attention to how I eat, and I wanted to create a snack without using oil. That thought naturally led me to no-bake recipes. The starting point was my Nama Chocolate Truffles made with adzuki beans, and from there, this cookie quietly took shape.
Once everything is mixed, the dough is simply rolled and shaped—much like bliss balls.
Because these are no-bake cookies, the process is relaxed and forgiving. If you wish to deepen the chocolate flavor, a small amount of coconut oil can be added.
Feel free to adjust and make it your own, at your own pace.
🫖 Recipes Inspired by Travel
If you're looking for more international recipes, try chickpea hummus and vegan borscht, both of which were inspired by dishes I tried in Canada. If you have time, please check out that page as well.
Also, just so you know, all the recipes on this blog are vegan and vegetarian. It's also great for anyone interested in a plant-based diet. If you've got some extra time, be sure to check out the other recipes!
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🌿 Ingredients
The ingredients used here are almost the same as those for Vegan Chocolate Truffles with Adzuki Beans, a simple adzuki bean chocolate dessert made without baking.
Basic Ingredients
- Cooked red beans (unsweetened): This is the main ingredient for the recipe. The slight bitterness and moderate fat content of the red beans help recreate the chocolate flavor. Store-bought is fine, but if you want to make it yourself, check out this recipe.
- Prunes: were added for sweetness and cacao flavor (amazon).
- Cocoa powder: It's essential for achieving a chocolate flavor. Please use Please use the unsweetened, 100% pure cacao powder (amazon).
- Instant oats: I add it to give a cookie-like texture. It also helps bind the dough together. Adding more will result in a firm, no-bake cookie, while using less will give it a nama chocolate-like finish.
- Maple syrup: Added to compensate for the lack of sweetness in prunes.
- Salt: I prepared two types, coarse salt to add to the dough and large salt flakes for decoration. In the original recipe, Maldon Sea Salt Flake (available on Amazon) is used for decoration. It has just the right amount of saltiness, and it looks like a jewel, which makes cookies more appealing.
- Rosemary: I used fresh ones. I haven't used dried ones yet, but I think they would be fine too. The strength of the aroma will be different each time, so please adjust the amount while tasting.
Add to taste
- Coconut oil: Add a small amount of coconut oil to recreate the rich texture of chocolate. I prefer the odorless variety (from Amazon).
For exact amounts, please check the printable recipe card👇
☕️ Instructions
These are no-bake vegan cookies, so the process is gentle and straightforward. Simply prepare the ingredients, mix, chill, and shape.
- Milling: First, grind the oatmeal to a powder in a grinder. Then add the rosemary and run it through the grinder again. If the rosemary is somewhat finely ground, it is ready.
💡The heat from the grinder can easily make the rosemary scent disappear. Try to keep the milling time as short as possible. It may leave some grains behind, but you can add them in the next step if you want to keep the rosemary smell.
- Making the dough: First, combine the adzuki beans and prunes in a bowl and blend with a hand blender until smooth. Then, using a spoon or spatula, combine the remaining ingredients and thoroughly mix. Form the dough into a ball and refrigerate for 30 minutes to an hour.
💡The dough may be slightly sticky after mixing, but don't worry; it will come together once chilled in the refrigerator. If you want to add coconut oil, dissolve it in liquid form and mix it with the other ingredients before placing it in the refrigerator.
- Shape: Divide the dough into four equal portions and round them. Once rounded, flatten the dough with your palms and shape it into cookies.
💡If you want to make the dough firmer, add a small amount of oatmeal or cocoa powder (about ½ to 1 teaspoon at a time) to adjust.
- Finishing touch: Finally, coat the surface with cocoa powder to your liking and sprinkle with rosemary and salt to finish.
💡When the cookies are finished, store them in the fridge.
🍴Tools
- spice grinder
- bowl
- hand blender
- rubber spatula
- spoon
- cooking tray
🫙 Storage
Store these no-bake vegan chocolate oat cookies in an airtight container in the refrigerator.
Because cooked adzuki beans are used, it’s best to enjoy them by the following day.
💭 Frequently Asked Questions
I do not recommend baking this no-bake cookie dough in the oven. Unfortunately, because the dough contains no fat, it will not have the texture of a cookie even after baking. If you bake it, it turns into a chewy, starchy substance that isn't particularly tasty.
Yes. If you don't use oatmeal, I recommend rolling it into bliss balls and eating it like Vegan Chocolate Truffles made with adzuki beans, which do not contain oatmeal.
Try increasing the amount of oatmeal or cocoa powder. If that makes it less sweet, add some maple syrup to adjust the sweetness.
If you try this recipe, please share your thoughts in the COMMENTS 🐒. Also feel free to ask any questions or leave any requests!
🚢 More Adzuki Bean Recipes
🌂 More Vegan Recipes with Oats
💬Did you try this recipe? Let me know how it turned out in the comments— or mention #vegin_vegan_vegun or just tag us @veginveganvegun with your delicious creations!
📖 Recipe Card
No-Bake Vegan Salted Chocolate Rosemary Oat Cookies
Equipment
- spice grinder
- Bowl
- hand blender
- rubber spatula
- Spoon
- cooking tray
Ingredients
A
- 13 g instant oats (increase if needed)
- 8-10 rosemary leaves (approximate)
B
- 70 g cooked adzuki beans (unsweetened)
- 30 g prune
- 3 teaspoon cocoa powder (increase if needed)
- 2 teaspoon maple syrup (adjust to your taste)
- ½ pinch salt (adjust to your taste)
- ½~1 teaspoon coconut oil (to enhance richness)
Finishing touch
- cocoa powder
- salt (Maldon salt flakes)
- rosemary leaves
Instructions
- Milling: First, grind the oatmeal to a powder in a grinder. Then add the rosemary and run it through the grinder again. If the rosemary is somewhat finely ground, it is ready.*The heat from the grinder can easily make the rosemary scent disappear. Try to keep the milling time as short as possible. It may leave some grains behind, but you can add them in the next step if you want to keep the rosemary smell.13 g instant oats8-10 rosemary leaves
- Making the dough: First, combine the adzuki beans and prunes in a bowl and blend with a hand blender until smooth. Then, using a spoon or spatula, combine the remaining ingredients and thoroughly mix. Form the dough into a ball and refrigerate for 30 minutes to an hour.*The dough may be slightly sticky after mixing, but don't worry; it will come together once chilled in the refrigerator. If you want to add coconut oil, dissolve it in liquid form and mix it with the other ingredients before placing it in the refrigerator.70 g cooked adzuki beans30 g prune3 teaspoon cocoa powder2 teaspoon maple syrup½ pinch salt½~1 teaspoon coconut oil
- Shape: Divide the dough into four equal portions and round them. Once rounded, flatten the dough with your palms and shape it into cookies.*If you want to make the dough firmer, add a small amount of oatmeal or cocoa powder (about ½ to 1 teaspoon at a time) to adjust.
- Finishing touch: Finally, coat the surface with cocoa powder to your liking and sprinkle with rosemary and salt to finish.*When the cookies are finished, store them in the fridge.cocoa powdersaltrosemary leaves
If you enjoy quiet, naturally sweet desserts, you may also like these gentle vegan chocolate desserts with adzuki beans.
In our collection of vegan dessert recipes, we also include simple and easy vegan chocolate desserts like Vegan Chocolate Mousse and Vegan Chocolate Ice Cream. Please take a look at them as well.
Wishing everyone a healthy and happy day today 🕊
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