These No Bake Cookies are a dream come true for anyone short on time but big on flavor. In just 10 minutes of prep, you’ll create chewy, chocolatey bites with a hint of peanut butter richness.
The oats add a satisfying texture, making each bite a perfect balance of soft and hearty. Plus, they’re ready to enjoy in under an hour—no oven required!
With their irresistible combination of sweet, nutty, and creamy flavors, these cookies are a treat you’ll want to make again and again.
The 30-minute chill time lets the flavors meld beautifully, resulting in a dessert that’s both indulgent and effortless. Perfect for busy days or last-minute cravings, they’re a crowd-pleaser that’s as easy as it is delicious.
What You’ll Need?
- ¼ cup coconut oil (can substitute with butter if preferred)
- ½ cup maple syrup (or honey for a different flavor)
- ¼ cup milk (almond milk works great, but any milk will do)
- 2 tablespoons unsweetened cocoa powder
- ¼ cup plus 2 tablespoons creamy peanut butter (use natural peanut butter for a healthier option)
- ½ teaspoon vanilla extract
- 1½ cups whole rolled oats (ensure they’re gluten-free if needed)
How to Make No Bake Cookies
- Prepare the baking sheet: Line a large baking sheet with parchment paper and set aside.
- Melt the coconut oil: In a medium saucepan, melt the coconut oil over medium heat.
- Combine wet ingredients: Add the maple syrup, milk, cocoa powder, peanut butter, and vanilla extract to the saucepan. Whisk until smooth and well combined.
- Bring to a boil: Increase the heat slightly and bring the mixture to a boil for 2 minutes, stirring often to prevent burning.
- Add the oats: Remove the saucepan from the heat and stir in the rolled oats until fully coated.
- Scoop the cookies: Use a 2-tablespoon cookie scoop to portion the mixture onto the prepared baking sheet, spacing them evenly.
- Chill: Place the baking sheet in the refrigerator and chill for 30 minutes, or until the cookies are firm and set.
- Serve and enjoy: Once firm, transfer the cookies to an airtight container or serve immediately. Store leftovers in the fridge.
Storage and Reheating Tips
Store your No Bake Cookies in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Let them thaw at room temperature for 10 minutes before enjoying—no reheating needed!
Recipe Variations to Try
Switch things up by using almond butter or sunflower seed butter instead of peanut butter for a nut-free option. Add ½ cup of shredded coconut or ¼ cup of mini chocolate chips for extra texture. For a protein boost, mix in 2 tablespoons of chia seeds or hemp hearts with the oats.
Time-Saving Hacks
Prep your ingredients ahead of time by measuring out the oats, cocoa, and peanut butter the night before. Use a microwave-safe bowl to melt the coconut oil and mix the wet ingredients quickly. Skip the chilling step by placing the cookies in the freezer for 10-15 minutes instead of the fridge.
Equipment Guidance
A medium saucepan and whisk are essential for mixing the ingredients smoothly. A 2-tablespoon cookie scoop ensures evenly sized cookies, but a regular spoon works too. Line your baking sheet with parchment paper or a silicone mat for easy cleanup and to prevent sticking.
Serving Suggestions
Pair these cookies with a glass of cold almond milk or a cup of hot coffee for a cozy treat. Serve them as a dessert alongside fresh fruit like sliced bananas or strawberries. They also make a great addition to lunchboxes or as a quick snack on the go!
No Bake Cookies
Ingredients
- 1/4 cup coconut oil
- 1/2 cup maple syrup
- 1/4 cup milk
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup plus 2 tablespoons creamy peanut butter *
- 1/2 teaspoon vanilla extract
- 1 1/2 cups whole rolled oats
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 prepared baking sheet. Chill for 30 minutes or until firm.