If you've never tried no bake cookies before, drop what you're doing and make this recipe ASAP. You'll love these easy, delicious, and addictive treats.
A few weeks ago, I started craving no bake cookies. I don’t know if it was because Halloween’s right around the corner and I’m in the mood for sweets, because I had oats on my mind due to my recent porridge kick, or because peanut butter and chocolate are just so good together. Whatever the reason, I headed to the kitchen to make my first batch of no bake cookies in years.
See, I used to make no bake cookies all the time. Way back before I started Love and Lemons, they were one of my favorite treats to make for Jack and me. The no bake cookie recipe I used then is long gone (I must have clipped it from a magazine?), but this new version is equally crave-worthy, with a rich chocolate and peanut butter flavor and a chewy, oat-y texture.
If you’ve never made no bake cookies before, I have to give you fair warning: these guys are SUPER addictive and dangerously easy to make. They only require a handful of pantry ingredients and 5 minutes of prep. If you make one batch, you’ll end up with another before you know it. š
No Bake Cookie Recipe Ingredients
It only takes 7 ingredients to make these peanut butter no bake cookies rich, chocolatey, and addictive. You likely have most of them in your pantry already! Here’s what you need:
- Whole rolled oats – Many no bake cookie recipes call for quick oats, but I like the yummy chewy texture of old fashioned whole rolled oats in these cookies. Use gluten free oats to make these cookies gluten free.
- Unsweetened cocoa powderĀ – You can’t have chocolate no bake cookies without chocolate!
- Creamy peanut butter –Ā It makes these guys super rich and packs them with delectable chocolate and peanut butter flavor.
- Almond milk – Using almond milk makes this recipe vegan, but if you keep another kind of milk on hand, feel free to swap it in. Any milk will do!
- Coconut oil – Refined or virgin coconut oil will work in this recipe, but virgin coconut oil will add a lovely light coconut flavor.
- Maple syrup – I love the bold, complex sweetness of the maple in this recipe. Plus, it makes these cookies refined sugar-free!
- Vanilla extract – The perfect finishing touch! A splash of vanilla adds depth to the rich chocolate flavor in this recipe.
How to Make No Bake Cookies
Once you’ve measured your ingredients, these no bake oatmeal cookies come together in a flash!
First, make the chocolate/peanut butter coating.Ā Melt the coconut oil in a saucepan over medium heat and stir in the cocoa powder, almond milk, maple syrup, peanut butter, and vanilla. Bring to a rolling boil and cook, stirring often, for 2 minutes. Don’t boil it longer, or the mixture will become too thick! Remove the pan from the heat.
Then, stir in the oats. Fold the oats into the chocolate mixture until they’re all thoroughly coated.
Next, shape the cookies!Ā Use a 2-tablespoon cookie scoop to dollop the dough onto a parchment-lined baking sheet. Transfer the sheet to the refrigerator and chill for 30 minutes, until the cookies are firm. Then, enjoy!
No Bake Oatmeal Cookies Tips
- Make a double batch, and freeze the extras! This recipe isn’t huge – it yields about a dozen small cookies – so feel free to double it if you’re serving a crowd. Store any leftover cookies in the fridge for up to a week or in the freezer for a few months!
- Make sure that your peanut butter is runny. Look for creamy peanut butter with a smooth consistency to make this recipe, not the dry, stiff peanut butter that you might find at the bottom of the jar. The richness of runny peanut butter is essential for making great no bake cookies!
- Stir in a pinch of salt. If you use unsalted peanut butter, add a pinch of salt to the chocolate mixture before you stir in the oats. It will really make the flavors in this recipe pop! If your peanut butter is already salted, skip the salt, or taste the mixture before adding any extra.
- Add extra chocolate.Ā If you’re making this no bake cookie recipe, my guess is that you’re a fan of chocolate. To give these guys an extra chocolate boost, press a few mini chocolate chips onto the top of each cookie. Yum!!
Looking for more cookie recipes?
If you’re in the mood forĀ bakingĀ cookies, try any of these delicious recipes:
- Sugar Cookies
- Best Peanut Butter Cookies
- Lemon Cookies
- Vegan Sugar Cookies
- Perfect Oatmeal Cookies
- Coconut Macaroons
- Pumpkin Chocolate Chip Cookies
- Orange Zest Shortbread Cookies
- Or give these brownies a try!
No Bake Cookies
Ingredients
- Ā¼ cup coconut oil
- Ā½ cup maple syrup
- Ā¼ cup almond milk
- 2 tablespoons cocoa powder
- Ā¼ cup plus 2 tablespoons creamy peanut butter*
- Ā½ teaspoon vanilla
- 1Ā½ cups whole rolled oats
Instructions
- Line a large baking sheet with parchment paper.
- In a medium saucepan, melt the coconut oil over medium heat. Add the maple syrup, almond milk, cocoa, peanut butter, and vanilla and whisk to combine. Bring to a boil for 2 minutes, stirring often.
- Remove from the heat and stir in the oats. Use a 2-tablespoon cookie scoop to scoop the batter onto the baking sheet. Chill for 30 minutes or until firm.
Notes
any no bake cookies without PB ?
Hi Joyce, I think almond butter would work here.
My mother used to make these all the time growing up and I was just thinking about them the other day! Sadly, I haven’t attempted them because my husband has a severe peanut allergy. Any thoughts on using Almond butter? I was thinking maybe Justin’s because it’s got a much creamier consistency than the “creamy” almond butters that require stirring…
Hi Sarah, I think almond butter will work!
You could use Wowbutter or No-Nut Butter.
Try sun butter. It’s what my daughter daycare would use and it’s a nut free center
I love no bake cookies! Always a delicious treat! Looks so good!
These are neat Halloween cookies. Roll them into odd shaped logs and place them in a brand new clean cat litter pan with grape nut cereal
ha! how inventive š
Maybe odd, but do you think butter, or another oil, could replace coconut oil? Would love to make these but out of coconut oil!
Hi Ellie – I think so! I’ve only tried with coconut oil but I’ve seen other similar recipes call for butter.
a great cookie, especially because of no bake and that they’re not too sweet, thank you
Excellent no bake haystack-style cookies. this type of cookie is always in our Christmas cookie tray. I used almond butter and they are delicious and decadent.
Ooh, thanks for letting me know that they worked well with almond butter. I’m glad you loved them!
Wow, so simple. And looks so delicious. Thank you for sharing! Gotta try this at home!
Yum! Will they get too soft and fall apart if kept at room temperature?
yep, they’re best stored in the fridge.
OH MY!!! These babies are AWESOME!!!
I’m so glad you loved them!!
I’ve made these before but this recipe was a step up! They turned out so soft and chewy! They were super quick to make and so yummy
I used to make these all the time as a kid and I especially loved your recipe! Can always count on your site for amazing desserts
I’m so glad you loved them!
Hi Laurie, I’m so glad you loved them!
I NEVER leave a review on these things, but these are literally so good that I had to.. Mine are still cooling, but I canāt stop myself from taking little bites!!
haha, I’m so glad you loved them!
So I just made these (haven’t tried them yet, they are cooling) and tons of oil came out after I stirred in the oats? Then there were pools of extra oil on my parchment paper! I thought 1/4 cup coco oil seemed like a lot, but maybe with my peanut butter it was just too much oil overall for the recipe? Hopefully they will set up in the fridge and still taste good!
Hi Becca, hmm, I haven’t had this happen. It sounds like the chocolate mixture could have possibly been whisked a little longer to thicken.
I’m not sure, I feel like I had it cooking for a lot longer than the recommended time since I was still grabbing ingredients as I heated it. Oh well, they were a little extra oily but still tasted good! I’ll just use less oil next time š
can i use honey for a substitute for maple syrup
I think that would work, I haven’t tried – they’ll be a bit more sticky, but should still be pretty tasty.
So so good! Definitely hit the spot. My new go-to quick and delicious cookie recipe.
I’m so glad you loved them!
Just made these for the third time since weāve been locked down! So easy and delicious. Thank you for sharing this recipe!
Hi Cathy, I’m so glad you’ve been loving them!
I just made these and tasted them right out of the pan. They were just amazing. One small issue., they were really soft while i put them on the paper. Also really oily. I hope they cool and set just fine. Incase they are still soft, any way I can fix them?
Hi Abida, after some time in the fridge, they should firm up!
Iām going to make these this week. Do they freeze well?
Hi Lauren, I think they’d freeze well.
Hi!! Would I be able to sub agave nectar syrup instead of maple syrup??
I think that would be fine!
Oh my thank you NP š by the way Iām talking to my self :c
Nutritional info please.
Just made these. Super easy. The batter tasted divine from the pan. Added 1/2 cup shredded coconut just because the mixture seemed oily/moist enough to handle it. Tray is in the freezer now and cookies appear to be setting up well.
Hi Karen, theyāll firm up in the fridge! The coconut oil will solidify.
I was looking for a quick east treat to bring over to my parentsā house and I decided to whip these up! They are soooo good and easy to make. I also stirred in some pecans before spooning out the cookies.
I’m so glad you loved the cookies!
I bake a lot, but these didn’t set up for me. š The gooey stuff did taste great though…
Hi Kymberli, how long did you leave them in the fridge? I bet they’d firm up if you chill them a bit longer or overnight.
Yummy! Thank you! Took care of my sweet craving!
I’m so glad you loved them!