Butter: I used unsalted dairy-free butter (vegan butter) to keep this recipe dairy-free and vegan. You may also use coconut oil if you prefer (I prefer refined coconut oil as opposed to extra virgin coconut oil as the former is more neutral in flavor). Alternatively, you are not lactose-intolerant, go ahead and use unsalted regular butter instead.

Sugar: I used dark brown sugar, but you can also use cane sugar, light brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Cocoa Powder: Make sure to use unsweetened cocoa powder as we are already adding sugar to this recipe.

Almond Milk: I like using an unsweetened version of my homemade almond milk, but you may also use any other non-dairy milk (such as cashew milk, rice milk, tigernut milk, soy milk, oat milk etc). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.

Rolled Oats: Rolled oats are the base of this recipe, so don’t swap them out for anything. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free rolled oats (this is because oats are often processed in the same facilities that process wheat or other gluten-containing grains).

Peanut Butter: I used creamy peanut butter, but you can use whichever peanut butter you prefer. Alternatively, you may also use other nut butters (such as almond butter, cashew butter, hazelnut butter, sunflower seed butter etc).

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you’re not keen on vanilla or don’t have it on hand, feel free to leave it out instead.

Storing: If there are any leftovers, store these no-bake chocolate peanut butter cookies in a single layer on a parchment paper in an airtight container and keep in the refrigerator for up to 5 days. These cookies are best served cold.