These peanut butter no-bake cookies are sweet, nutty, chewy, and delicious. Made with just 7 ingredients, they're an easy dessert or anytime treat!
Over the last few weeks, Jack and I have eaten more of these peanut butter no-bake cookies than we’d like to admit. They’re sweet and nutty, with an addictive chewy texture that comes from lots of peanut butter and whole rolled oats. We’ve pretty much had a constant supply of them on hand, because as soon as you finish one batch, it only takes a few minutes to whip up another and pop it in the fridge to chill.
I recommend you enjoy these peanut butter no-bake cookies for dessert or an afternoon treat, but if I’m being totally honest, they make a great grab-and-go breakfast, too. Can you tell that we can’t get enough of them?
Peanut Butter No-Bake Cookies Recipe Ingredients
Another great thing about these cookies? They’re totally vegan and gluten-free! Here’s what you’ll need to make them:
- Peanut butter, of course! You’ll need creamy natural peanut butter to make this recipe. Make sure yours is well-stirred and runny. If it’s too stiff, the oats and wet ingredients won’t come together into a uniform dough.
- Maple syrup – It sweetens these peanut butter no bakes naturally and adds rich depth of flavor.
- Coconut oil – It helps the cookies firm up as they chill.
- Vanilla extract – For warm depth of flavor.
- Old-fashioned oats – They make up the base of these peanut butter no-bake cookies. I don’t recommend swapping in quick-cooking oats, as old-fashioned oats’ chewier texture is delicious here.
- Sea salt – It offsets the sweetness of the maple syrup, giving the cookies an irresistible sweet and salty peanut butter flavor.
- And mini chocolate chips – Who doesn’t love chocolate and peanut butter?!
Find the complete recipe with measurements below.
How to Make Peanut Butter No-Bake Cookies
These no-bake peanut butter oatmeal cookies are super easy to make! Here’s what you need to do:
First, stir together the wet ingredients. Add the peanut butter, maple syrup, coconut oil, vanilla, and salt to a medium bowl…
…and stir until smooth.
When the wet ingredients are totally combined, stir in the oats and chocolate chips. Fold until the mixture forms a cohesive dough.
Then, shape the cookies. Use a 2-tablespoon cookie scoop to portion the dough. Roll it into balls, and flatten each one into a cookie shape. Place the cookies on a baking sheet lined with parchment or waxed paper, and transfer it to the fridge to chill overnight.
That’s it! The next day, your no-bake peanut butter cookies will be ready to eat.
Peanut Butter No-Bake Cookies Recipe Tips
- Use runny peanut butter. For the best results, use natural peanut butter with a smooth consistency to make this recipe, not the dry, stiff stuff that you might find at the bottom of a jar. If you store your peanut butter in the fridge, allow it to sit at room temperature for an hour to soften before mixing up the dough.
- Adjust the salt if you need to. The salt measurement here is for unsalted peanut butter. If your peanut butter is salted, start with half the amount and add more to taste.
- Chill out. The hardest part of making these peanut butter no-bake cookies is waiting for them to firm up in the fridge. It’s tempting to try one after just one or two hours, but I’ve learned from experience (aka not following this tip!) that they really are best after a full overnight chill. Once you mix them up, sit back, relax, and look forward to enjoying them the next day. Trust me, the wait is worth it.
More Favorite No-Bake Treats
If you love these peanut butter no bakes, try one of these tasty treats next:
- Chocolate No-Bake Cookies
- Edible Cookie Dough
- Raspberry Vegan Cheesecake
- Grilled Peaches
- Peanut Butter Chocolate Chip Cookie Bars
- Vegan Ice Cream
Looking for more summer dessert ideas? Check out this post!
Peanut Butter No Bake Cookies
- Line a baking sheet with parchment paper and set aside.
- In a medium bowl, stir together the peanut butter, maple syrup, coconut oil, vanilla, and salt until smooth. Add the oats and chocolate chips and stir until combined. Use a 2-tablespoon cookie scoop to portion the dough. Use your hands to form into balls and place on the baking sheet, then flatten into disks with your fingers (the disks will become more cohesive as they chill). Chill overnight to allow the cookies to firm up.