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
- ⅔ cup unsalted natural creamy peanut butter*
- ½ cup maple syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- Heaping ½ teaspoon sea salt*
- 2½ cups whole rolled oats
- ¼ cup mini chocolate chips
- 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.
So so delicious! Amazing recipe and so easy to make! Plus they’re healthy (I think)!
Thank you so much!!
I’m so glad you loved them!
Hello ! Would you please have the measures in grams ? I don’t use cups in the Uk. Thanks
I wish there was nutrition facts for these, I’m on a diet but love them and would love to know the calories and everything else.
The first batch I made was too salty and had a very strong peanut flavour, I cut the salt to a struck 1/2 tsp and cut the peanut butter to a 1/2 cup. After that the flavour was excellent, they are a little crumbly even though I leave them as (unflattened) balls since I leave them unrefrigerated, the consistency is better refrigerated. Adding more oil (double) helped if you plan to leave them out.
In an effort to make these a little healthier, I now make them without any salt (no noticeable taste difference) and using condensed milk instead of syrup. Switching out the maple loses some of the flavour complexity so they don’t taste *quite* as good, but makes them even higher in protein.
Given I’m going to attempt not to churn through these divine morsels in one day (!), can you let me know if they’re meant to be kept in the fridge for storage … and how long they stay fresh for? Thanks!
Hi Kim, I’m so glad you loved them! I store them in the fridge for 3-5 days, and in the freezer after that.
Do you have the nutrition information for this recipe?
Just made these and had some trouble forming the batter into balls. As I was in a hurry, I pressed the batter into a rectangular shape inside the parchment paper and put it in my fridge on the way out to lunch. Came home a few hours later and easily sliced it into 1.5 inch squares, and put it back in the fridge to chill overnight. I tasted the uneven bits I cut off the edges, and they are delicious. Would love to experiment with some different additions next time — sunflower or sesame seeds, coconut flakes, chopped dates or dried apricot, and using different nut butters. Great recipe!
Looks so yummy…
Has anyone tried baking these?
Hi Tracy, there aren’t leaveners here, so they probably wouldn’t become cookies. Here are 2 baked cookie recipes you might enjoy:
I had a really hard time forming these into disks. Might try honey next time instead of maple syrup, or pre-chill.. they still taste great tho!
These were so yummy!
Absolutely delicious. Thank you. Have made it twice now
Do u have the nutritional breakdown?
My cookies are chillin’ now
I hope you enjoy them! I don’t calculate nutritional info but you can plug the ingredients into sites like My Fitness Pal.
I’ve had these and I haven’t used the coconut oil at all in mine. And instead of maple syrup, you can use Honey. You don’t have to use chocolate chips.I Do. But dates would work and a little of the mini m&ms work.I even put chopped walnuts in mine.Yum. They are So Good And Packed with protine..Enjoy
I just made these to treat myself in the morning for breakfast. Hoping they last that long ha These are delicious as is!! Tastes so so similar to old school no bake cookies, and I feel so much better that they are made with whole ingredients that are good for you. A+!!!
Have you ever made these with almond butter.? Peanut butter is one of those things I’m not supposed to eat.
Hi Barbara, I haven’t but I think almond butter would be great.
These sound de.icious! Is there something I can use instead of coconut oil? I’m allergic to coconut.
I would love to know this too. I don’t love the taste of coconut oil.
Hi Erin, if you use refined coconut oil, it doesn’t have a coconut flavor like unrefined coconut oil does.
I googled it, and melted butter in a 1:1 ratio sounds best. Heck, it sounds BETTER IMO!
I’m wondering what I can sub for chocolate chips as I don’t like chocolate — I’m thinking chopped dates, in which case maybe reduce the maple syrup because dates pack a lot of sweetness. Then judge how much oats so the batter isn’t too dry. I might even use almond butter with the dates. (I wonder what they’d taste like with the addition of cardamom — I’m addicted LOL.)
Are you talking about butter instead of coconut oil?
I’m addicted to cardamom, too, and thought about adding some. I used to get this cardamom cashew butter from my local farmers market, and if I could still get some, I bet it would be fabulous in this recipe.
Try olive oil. When I make granola, I use olive oil, instead of coconut oil, and the granola comes out delicious. The next time I make these tasty cookies, I am going to use olive oil instead of coconut oil.
The peanut butter no-bake cookies were great! They didn’t last long — as in, they were eaten up within a couple days! I might try adding a bit of unsweetened cocoa next time. 😉