These Peanut Butter No-Bake Cookies are a dream for anyone who loves rich, creamy flavors without the fuss. With just 15 minutes of prep, you’ll create chewy, fudgy bites packed with the irresistible nutty sweetness of peanut butter. The texture is perfectly balanced—soft yet firm, with a satisfying melt-in-your-mouth finish. Plus, they’re naturally gluten-free and require no oven, making them a stress-free treat for any occasion.
After a quick mix of ingredients, let them chill for 12 hours to set into decadent, bite-sized delights. The combination of smooth peanut butter, cocoa, and oats creates a harmony of flavors that’s both comforting and indulgent. Perfect for satisfying your sweet tooth or impressing guests with minimal effort, these cookies are a must-try for every dessert lover.
What You’ll Need?
- ⅔ cup unsalted natural creamy peanut butter* (use a brand with no added sugar for best results)
- ½ cup maple syrup (substitute with honey or agave syrup if preferred)
- 2 tablespoons melted coconut oil (refined or unrefined both work)
- 1 teaspoon vanilla extract (pure extract for the best flavor)
- Heaping ½ teaspoon sea salt* (adjust to taste)
- 2½ cups whole rolled oats (use gluten-free oats if needed)
- ¼ cup mini chocolate chips (optional, or substitute with chopped nuts or dried fruit)
How to Make Peanut Butter No-Bake Cookies
- Prepare the baking sheet: Line a baking sheet with parchment paper and set aside.
- Mix the wet ingredients: In a medium bowl, stir together the peanut butter, maple syrup, coconut oil, vanilla, and salt until smooth and well combined.
- Add the dry ingredients: Add the oats and chocolate chips to the wet mixture. Stir until everything is evenly coated and combined.
- Portion the dough: Use a 2-tablespoon cookie scoop to portion the dough. Roll each portion into a ball using your hands.
- Shape the cookies: Place each ball on the prepared baking sheet and flatten gently into disks with your fingers. The cookies will firm up as they chill, so don’t worry if they’re a bit crumbly at this stage.
- Chill: Transfer the baking sheet to the refrigerator and chill the cookies overnight, or for at least 12 hours, to allow them to set and firm up.
- Serve and enjoy: Once firm, store the cookies in an airtight container in the fridge for up to a week. Enjoy as a quick, healthy snack or dessert!
Storage and Reheating Tips
Store your Peanut Butter No-Bake Cookies in an airtight container in the fridge 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 10-15 minutes before enjoying. No reheating needed—these cookies are perfect straight from the fridge!
Recipe Variations to Try
Switch things up by swapping the *mini chocolate chips* for dried cranberries, chopped nuts, or shredded coconut. For a nut-free version, use sunflower seed butter instead of peanut butter. If you prefer a sweeter cookie, add *1-2 tablespoons of honey* to the mix. Experiment and make it your own!
Time-Saving Hacks
Short on time? Skip the overnight chill and pop the cookies in the freezer for *1-2 hours* instead. If you’re in a rush to portion the dough, use a *1-tablespoon scoop* for smaller cookies that firm up faster. Pre-measure your ingredients the night before to streamline the process.
Equipment Guidance
A *2-tablespoon cookie scoop* is your best friend for evenly portioning the dough. If you don’t have one, use a measuring spoon and lightly grease it to prevent sticking. A *parchment-lined baking sheet* ensures easy cleanup and prevents the cookies from sticking. No fancy tools required—just your hands and a mixing bowl!
Common Questions Answered
Can I use quick oats instead of rolled oats? *Yes*, but the texture will be slightly softer. Is coconut oil necessary? It helps the cookies set, but you can substitute with *melted butter* or *neutral oil*. Can I skip the chilling step? *Not recommended*—chilling is key for the cookies to hold their shape and firm up properly.
Peanut Butter No-Bake Cookies
Ingredients
- 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
Instructions
- 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.