No Bake Cookies

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.

No Bake Cookies

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. 🙂

No bake cookie recipe ingredients

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:

  1. 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.
  2. Unsweetened cocoa powder – You can’t have chocolate no bake cookies without chocolate!
  3. Creamy peanut butter – It makes these guys super rich and packs them with delectable chocolate and peanut butter flavor.
  4. 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!
  5. Coconut oil – Refined or virgin coconut oil will work in this recipe, but virgin coconut oil will add a lovely light coconut flavor.
  6. Maple syrup – I love the bold, complex sweetness of the maple in this recipe. Plus, it makes these cookies refined sugar-free!
  7. Vanilla extract – The perfect finishing touch! A splash of vanilla adds depth to the rich chocolate flavor in this recipe.

Chocolate batter in a saucepan

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. 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.

Pouring oats into a saucepan with melted chocolate

Then, stir in the oats. Fold the oats into the chocolate mixture until they’re all thoroughly coated.

No bake oatmeal cookies Peanut butter no bake cookies recipe

Next, shape the cookies! 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!

Stirring oats into chocolate in a saucepan

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. 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!!

How to make chocolate no bake cookies

Looking for more cookie recipes?

If you’re in the mood for baking cookies, try any of these delicious recipes:

No bake cookies

5.0 from 4 reviews

No Bake Cookies

 
Prep time
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You'll love these easy chocolate peanut butter no bake cookies! Made with coconut oil and almond milk, this recipe is vegan and gluten-free.
Author:
Recipe type: dessert
Serves: 12 to 14
Ingredients
  • ¼ cup coconut oil
  • ½ cup maple syrup
  • ¼ cup almond milk
  • 2 tablespoons cocoa powder
  • ¼ cup plus 2 tablespoons creamy peanut butter*
  • ½ teaspoon vanilla
  • 1½ cups whole rolled oats
Instructions
  1. Line a large baking sheet with parchment paper.
  2. 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.
  3. 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
If your peanut butter is unsalted, stir a few pinches of salt into the chocolate mixture.

17 comments

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Rate this recipe (after making it):  

  1. Joyce
    10.20.2019

    any no bake cookies without PB ?

    • Jeanine Donofrio
      10.20.2019

      Hi Joyce, I think almond butter would work here.

  2. Sarah
    10.20.2019

    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…

    • Jeanine Donofrio
      10.20.2019

      Hi Sarah, I think almond butter will work!

  3. Natalie from lilcookie.com
    10.21.2019

    I love no bake cookies! Always a delicious treat! Looks so good!

  4. Barbara
    10.21.2019

    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

    • Jeanine Donofrio
      10.23.2019

      ha! how inventive 🙂

  5. Ellie
    10.21.2019

    Maybe odd, but do you think butter, or another oil, could replace coconut oil? Would love to make these but out of coconut oil!

    • Jeanine Donofrio
      10.23.2019

      Hi Ellie – I think so! I’ve only tried with coconut oil but I’ve seen other similar recipes call for butter.

  6. Sabrina from newkitchenlife.com
    10.21.2019

    a great cookie, especially because of no bake and that they’re not too sweet, thank you

  7. Veronica
    10.22.2019

    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.

    • Jeanine Donofrio
      10.23.2019

      Ooh, thanks for letting me know that they worked well with almond butter. I’m glad you loved them!

  8. Wow, so simple. And looks so delicious. Thank you for sharing! Gotta try this at home!

  9. Samantha
    10.23.2019

    Yum! Will they get too soft and fall apart if kept at room temperature?

    • Jeanine Donofrio
      10.23.2019

      yep, they’re best stored in the fridge.

  10. Peggy
    11.08.2019

    OH MY!!! These babies are AWESOME!!!

    • Jeanine Donofrio
      11.08.2019

      I’m so glad you loved them!!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.