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. 🙂
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 powder – You can’t have chocolate no bake cookies without chocolate!
- Creamy peanut butter – 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. 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! 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. 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 for baking 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
- 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
- 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.
Just made these with vegetable oil instead of coconut oil! They obviously don’t firm up the same way they probably would with coconut, and are a bit oily to the touch- but it does the trick in a pinch and they’re still delicious.
Hi Emily, I hope you try them with coconut oil next time – it firms up in the fridge really well compared to other oils. I’m glad you enjoyed!
Can I use agave nectar instead?
Hi Shay, that should be fine.
I love this recipe and use it all the time. Could you let me know how many calories are in one cookie please?
I almost never write reviews but these are AMAZING and easy to make in the summer without the oven on. I added a tad extra PB and love it. I actually used 1/4 c syrup and thought they were sweet enough!
Hi Emily, I’m so glad you loved them so much!
These cookies were soooo good!! I wasn’t expecting them to be THIS GOOD because of the small limited amount of ingredients. But I was SO wrong!! These are the best cookies I have ever tried/made!
Delicious! So easy to make w ingredients I already have at home! No bake! Genius!!!
We halved the maple and it was still very sweet.
These are really good! Much better than I expected. Will definitely make them again.
Loved these cookies! Made them virtually with my best friend (she’s in WI, I’m in NY), and it was a hit with both of us. We both used less syrup than the 1/2 cup (esp because I used sweetened peanut butter; her’s was unsweetened and she still liked it) and it came out perfect. Will make again!
I’m so glad you both loved them!
Does it have to be specifically maple 🍁 syrup, or can we use regular syrup that is sugar free?
It has to be pure maple syrup 🙂
Is there a way to make these oil free?
Hi May, I haven’t tested them without oil.
I am out of coconut oil and because of COVID-19 Delta spreading I don’t want to shop until needed. Please recommend an ingredient to replace the coconut oil. I would appreciate that. Thanks
Hi Laurie, we’ve only tested these with coconut oil so I don’t have a substitute for this one.
Delicious cookies! Just the right amount of sweetness with a rich chocolate flavor. Thanks for the recipe!
I’m so glad you loved them!
I just made these but subbed out a little oats with some shredded coconut and rolled them in coconut as well. They are AMAZING! great little healthy after dinner treat to satisfy the sweet tooth!
Hi these were so good!!! plus the 0 sugar was good for my dad with diabetes
Yummy! Thank you! Took care of my sweet craving!
I’m so glad you loved them!
I bake a lot, but these didn’t set up for me. 🙁 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.
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.
I’m so glad you loved the cookies!
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, they’ll firm up in the fridge! The coconut oil will solidify.
Nutritional info please.
Oh my thank you NP 😉 by the way I’m talking to my self :c