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:
4.99 from 81 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.

 

 

90 comments

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Rate this recipe (after making it)




  1. Linda
    06.19.2022

    Sorry if this is a dumb question…recipe says melt oil…isn’t the oil already in liquid form…just want to make sure I am using the right stuff

    • Jeanine Donofrio
      06.22.2022

      Hi Linda, depending on the temperature of your room (unless it’s very warm), the coconut oil will most likely be in solid form.

  2. Katherine
    02.07.2022

    5 stars
    Delicious little bites to satisfy my sweet tooth!

    Made these on a whim and was extremely happy with how they turned out!

    I used PB Fit Peanut butter powder instead of peanut butter (it’s all I had) and added some ground flax seed and hemp hearts for a little extra health kick in there and it turned out great! Will absolutely be making these again! Thanks for a great recipe!

    • Jeanine Donofrio
      02.08.2022

      I’m so glad you loved them!

    • Syd
      04.27.2022

      Those are the exact mods I am looking to do! Did you up the moisture to account for the pb powder or just make a flax egg? Thanks!

      • Katherine
        04.28.2022

        I made the right amount of peanut butter with the PB powder and water and then added it into the recipe so I didn’t have to add any other moisture.

        Hope this helps! I have made this several more times since then, and it’s always a hit with the family!

  3. H
    01.29.2022

    Can I bake this recipe?

    • Jeanine Donofrio
      01.29.2022

      No, there aren’t baking leaveners, so they won’t bake into cookies, they’ll probably be a bit of a melty mess.

      • H
        04.19.2022

        5 stars
        I tried baking these and they turned out amazing, for anyone looking to bake them. Just let them cool before eating!

  4. cyntia.berger@gmail.com
    12.14.2021

    Hi, for how long can I keep it in the fridge?

    • Jeanine Donofrio
      12.15.2021

      Hi Cynthia – about 1 week.

  5. C
    12.02.2021

    “¼ cup plus 2 tablespoons” …huh? What a curious unit of measurement. But, we are making it now, fingers crossed it will taste as good as described 🙂

  6. Foteini
    11.29.2021

    Hello. I would like to know if I can use agave syrup instead of maple syrup.

    • Jack
      01.25.2022

      I used the agave and it turned out very nice

      • Foteini
        01.26.2022

        Thank you Jack. I made them with maple syrup and they were delicious! Amazing recipe!

  7. Mary
    11.21.2021

    5 stars
    At first I tried making these with half the amount of maple syrup as recommended by a few other commenters, and they were definitely NOT sweet enough. With the written amount of maple syrup, the sweetness is perfect.

    I used oat milk instead of almond milk, and I didn’t cook the mixture on the stove for the entire 2 minutes. My mixture was starting to look clumpy (and probably burnt) pretty quick, so I think my stove is hotter on medium heat than Jeanine’s.

    Anyway, they eventually turned out great!

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.