No Bake Cookies

These no bake cookies are quick and easy to make—no oven required! Made with chocolate, peanut butter, and oats, they're rich, chewy, and delicious.

No Bake Cookies

No bake cookies! If you’re not already making these irresistible, EASY treats, head to the kitchen and make yourself a batch. You’re going to love this recipe!

No bake cookies were one of my favorite childhood desserts, and I still love them to this day. Made with simple ingredients like peanut butter, cocoa powder, and oats, they have a rich chocolate peanut butter flavor and amazing chewy texture.

Given their name, you’ve probably guessed that these no bake cookies don’t bake in the oven. Instead, the dough comes together on the stovetop and sets up in the fridge. The process is super quick and easy!

This no bake cookies recipe is a perfect dessert to make with kids. (It’s also a perfect dessert to make when you’re an adult who needs something sweet ASAP.) Just a heads up: the cookies are seriously addictive. 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

You only need 7 ingredients to make this no bake cookies recipe:

  1. Whole rolled oats – Many no bake cookie recipes call for quick oats, but I like the chewy texture of old fashioned oats here. 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 the cookies super rich and packs them with delectable chocolate and peanut butter flavor. For a fun variation, make this recipe with a different nut or seed butter. Almond butter or sunflower seed butter would be great!
  4. Milk – Any milk works here! Use almond milk to make this recipe vegan.
  5. Coconut oil – Refined and virgin coconut oil both work in this recipe. Use virgin coconut oil to add a light coconut flavor.
  6. Maple syrup – I love the 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.

Find the complete recipe with measurements below.

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, 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 baking sheet lined with parchment paper. 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 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 a 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

How to Store No Bake Cookies

No bake cookies keep well in an airtight container in the refrigerator for up to a week. For longer storage, freeze them (see below).

Can you freeze no bake cookies?

Yes! These no bake cookies freeze perfectly. Seal them in an airtight container or bag, and stash them in the freezer for up to 3 months. Allow them to thaw at room temperature for about 30 minutes or in the fridge overnight.

No bake cookies

More Cookie Recipes

If you love these no bake cookies, try one of these easy cookie recipes next:

Love easy baking recipes? Try my homemade brownies, banana bread, or chocolate chip cookie bars!

Get This Recipe In Your Inbox
Share your email, and we'll send it straight to your inbox. Plus, enjoy daily doses of recipe inspiration as a bonus!

No Bake Cookies

rate this recipe:
4.98 from 113 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves 12 to 14
You'll love these easy chocolate peanut butter no bake cookies! Use almond milk and certified gluten-free oats to make this recipe vegan and gluten-free.



  • 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 prepared baking sheet. Chill for 30 minutes or until firm.


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




4.98 from 113 votes (77 ratings without comment)

Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)

  1. Maria

    5 stars
    Quick and delicious! It was my first experience making no-bake and this recipe is definitely a keeper.

    • Jeanine Donofrio

      I’m so glad you loved them!

  2. Stephanie Costa

    5 stars
    Super simple recipe to make , great recipe to make ahead and perfect for those who have food allergies.

    • Jeanine Donofrio

      I’m so glad you loved them!

  3. Melissa

    5 stars
    Thank you for this recipe! I’m currently 8 months pregnant and appreciated the lack of refined sugar and how QUICK these were to make! Satisfied my craving without the guilt 😀

    • Jeanine Donofrio

      I’m so glad you loved it – and congratulations!

  4. Emily

    I use to make these for a friend, but they recently found out they are allergic to coconut. Is there anything I can substitute for the coconut oil that will work just the same?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Emily, is your friend able to eat butter? It’s a good substitute for the coconut oil here.

  5. Erica

    5 stars
    I have been replacing my dessert at night with one of the no bake cookies or energy balls from your site and I have lost 15 pounds in the past 2 months.
    They are delicious and so easy!

    My primary care Dr actually told me about your site and I’m so glad!

    Thank you!

    • Jeanine Donofrio

      Hi Erica, I’m so glad you’ve been enjoying these!

  6. Jamie

    4 stars
    3rd time making these. I added ground flax, acai, cinnamon and sprinkled Glucomannan powder to add fiber and Omegas. Excellent!

    • Phoebe Moore (L&L Recipe Developer)

      So glad you loved them!

  7. Eva

    5 stars
    Recipe is perfect for an easy, please-y cookie. Excellent texture, delicious with the coconut / maple / rolled oats and PB. Everything is delish and I made them for some chefs recently, who went for seconds, no question.

    I also added flax seed and chia seed for healthy fun!

    • Jeanine Donofrio

      I’m so glad you loved them!

  8. Shelley Montgomery

    5 stars
    Hi I’m really allergic to coconut and for most to sweet desserts that are vegan have coconut in them. I was wondering if you could suggest an alternative thank you

    • Phoebe Moore (L&L Recipe Developer)

      Hi, you could use vegan butter, such as Earth Balance, instead of the coconut oil. Hope this helps!

  9. Marina Gonzales

    5 stars
    Hello! I just found your website while searching for dairy and white sugar free no bakes. I made this recipe as stated (other than using oat milk) and holy cats, these taste exactly like traditional no bakes! So easy and so good! I am looking forward to exploring your website and IG. Thanks!!

    • Phoebe Moore (L&L Recipe Developer)

      I’m so glad you loved the no bakes! I hope you find some other recipes you love too!

  10. Silas

    Is it possible to make these with wow butter ir do you have a nut free substitute that you would suggest?

    • Jeanine Donofrio

      Hi Silas, I’m not familar with wow butter so I”m not sure.

  11. Laura

    5 stars
    I don’t see any mention of how to store them after. Do they need to stay refrigerated or can they be kept in a container on the counter ? Thanks! My first time doing no bake and they are amazingly delicious!

    • Jeanine Donofrio

      Hi Laura, I’m glad you are enjoying them! In the fridge – thank you, I’ll add that.

  12. Sandy

    For this recipe are you referring to all natural peanut butter ( nothing added to it) or to processed peanut butter like Skippy or Kraft?
    Thank you!

    • Jeanine Donofrio

      Hi Sandy, natural creamy peanut butter (not Skippy).

  13. Jen

    Can you use something else rather than coconut oil?

    • Jeanine Donofrio

      Hi Jen, butter would work instead.

    • Kelsey

      4 stars
      Really yummy easy treat. I enjoyed adding Flax and hemp seeds as per another suggestion. My only qualm was that I found the mixture a bit runny and turned out too sweet for my taste so next time I will use less maple syrup.

      • Gesa

        5 stars
        I added some chopped up dried cherries (unsweetened) – it balanced out the sweetness and gave it a little twist

  14. Linda

    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

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

  15. Katherine

    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

      I’m so glad you loved them!

    • Syd

      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

        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!

  16. H

    Can I bake this recipe?

    • Jeanine Donofrio

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

      • H

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


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

    • Jeanine Donofrio

      Hi Cynthia – about 1 week.

  18. C

    “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 🙂

  19. Foteini

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

    • Jack

      I used the agave and it turned out very nice

      • Foteini

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

  20. Mary

    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.