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

No Bake Cookies

rate this recipe:
5 from 28 votes
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Serves 12 to 14
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.

Ingredients

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

If your peanut butter is unsalted, stir a few pinches of salt into the chocolate mixture.

 

 

50 comments

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  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!

      • Amie R
        02.20.2020

        You could use Wowbutter or No-Nut Butter.

    • Jenna
      10.22.2020

      Try sun butter. It’s what my daughter daycare would use and it’s a nut free center

  3. Natalie from lilcookie.com
    10.21.2019

    5 stars
    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

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

  7. Veronica
    10.22.2019

    5 stars
    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

    5 stars
    OH MY!!! These babies are AWESOME!!!

    • Jeanine Donofrio
      11.08.2019

      I’m so glad you loved them!!

  11. Haylee
    04.07.2020

    5 stars
    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

  12. Laurie
    04.11.2020

    5 stars
    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

    • Jeanine Donofrio
      04.12.2020

      I’m so glad you loved them!

    • Jeanine Donofrio
      04.14.2020

      Hi Laurie, I’m so glad you loved them!

  13. Shaye
    04.15.2020

    5 stars
    I NEVER leave a review on these things, but these are literally so good that I had to.. Mine are still cooling, but I can’t stop myself from taking little bites!!

    • Jeanine Donofrio
      04.15.2020

      haha, I’m so glad you loved them!

  14. Becca
    04.21.2020

    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!

    • Jeanine Donofrio
      04.22.2020

      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.

      • Becca
        04.24.2020

        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 🙂

  15. Nikki
    04.22.2020

    can i use honey for a substitute for maple syrup

    • Jeanine Donofrio
      05.15.2020

      I think that would work, I haven’t tried – they’ll be a bit more sticky, but should still be pretty tasty.

  16. Lilley
    05.04.2020

    5 stars
    So so good! Definitely hit the spot. My new go-to quick and delicious cookie recipe.

    • Jeanine Donofrio
      05.15.2020

      I’m so glad you loved them!

  17. Cathy
    05.07.2020

    5 stars
    Just made these for the third time since we’ve been locked down! So easy and delicious. Thank you for sharing this recipe!

    • Jeanine Donofrio
      05.15.2020

      Hi Cathy, I’m so glad you’ve been loving them!

  18. Abida
    05.23.2020

    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?

    • Jeanine Donofrio
      05.23.2020

      Hi Abida, after some time in the fridge, they should firm up!

  19. Lauren Mark
    06.01.2020

    I’m going to make these this week. Do they freeze well?

    • Jeanine Donofrio
      06.09.2020

      Hi Lauren, I think they’d freeze well.

  20. Zoe
    06.05.2020

    Hi!! Would I be able to sub agave nectar syrup instead of maple syrup??

    • Jeanine Donofrio
      06.05.2020

      I think that would be fine!

  21. Alivia
    06.14.2020

    Oh my thank you NP 😉 by the way I’m talking to my self :c

  22. Beth gallagher
    07.12.2020

    Nutritional info please.

  23. KO
    07.27.2020

    5 stars
    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.

    • Jeanine Donofrio
      07.27.2020

      Hi Karen, they’ll firm up in the fridge! The coconut oil will solidify.

  24. Amy
    08.02.2020

    5 stars
    I was looking for a quick east treat to bring over to my parents’ 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.

    • Jeanine Donofrio
      08.30.2020

      I’m so glad you loved the cookies!

  25. Kymberli
    08.16.2020

    I bake a lot, but these didn’t set up for me. 🙁 The gooey stuff did taste great though…

    • Jeanine Donofrio
      08.16.2020

      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.

  26. Margaret Kohlstaedt
    09.10.2020

    5 stars
    Yummy! Thank you! Took care of my sweet craving!

    • Jeanine Donofrio
      09.12.2020

      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.