These easy peanut butter no-bake cookies are chewy, sweet, and full of rich peanut butter flavor. Made with just a handful of simple pantry staples, I love that I can whip up this treat without turning on the oven. They’re perfect for satisfying my sweet tooth in a healthy-ish way, especially when I need something quick and fuss-free.
Why You’ll Love This Recipe
I always reach for this recipe when I want something homemade and sweet, but without the effort of baking. It takes less than 10 minutes to mix everything together, and then the fridge does the rest of the work. I also appreciate that it’s customizable—sometimes I keep it classic with just oats and peanut butter, other times I add cocoa powder or chocolate chips for a richer bite. Plus, these cookies are naturally gluten-free, and if I use maple syrup and coconut oil, they’re also vegan.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup natural peanut butter
1/4 cup coconut oil or butter
1/4 cup maple syrup or honey
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1 1/2 cups quick oats
Optional: 2 tablespoons cocoa powder for chocolate flavor
Optional: 2 tablespoons shredded coconut or mini chocolate chips
Directions
In a medium saucepan over low heat, I combine the peanut butter, coconut oil (or butter), and maple syrup (or honey). I stir constantly until everything is melted and smooth.
After removing the pan from heat, I stir in the vanilla extract and salt.
I add the oats and mix until well combined. If I’m using cocoa powder, coconut, or chocolate chips, I mix them in at this stage.
Using a spoon, I scoop out portions onto a parchment-lined baking sheet and gently flatten them into a cookie shape.
I place the tray in the refrigerator for at least 30 minutes, or until the cookies are firm.
Servings and timing
This recipe makes about 12 cookies. It takes 10 minutes of prep time, 0 minutes of cook time, and about 30 minutes to set in the refrigerator, giving a total time of 40 minutes. Each cookie has approximately 120 kcal.
Variations
Chocolate Peanut Butter Cookies: I add 2 tablespoons of cocoa powder for a deeper flavor.
Crunchy Add-ins: I sometimes mix in shredded coconut, chopped nuts, or mini chocolate chips for texture.
Nut-Free Version: I swap the peanut butter for sunflower seed butter when I need a nut-free option.
Extra Protein: For a post-workout snack, I’ve stirred in a scoop of vanilla or chocolate protein powder (just be sure to adjust the oats slightly).
Sweetener Swap: Maple syrup gives a mellow sweetness, while honey makes it slightly more floral and sticky—both are great depending on the flavor I want.
Storage/Reheating
I store the cookies in an airtight container in the refrigerator for up to one week. If I want them to last longer, I freeze them for up to three months. When I want one, I let it sit at room temperature for 5–10 minutes to soften slightly. There’s no reheating needed—just grab and go.
Related Recipes:
- Creamy Strawberry Cheesecake
- Coconut Cake with Cream Cheese Frosting
- Easy 3-Ingredient Avocado Bread Buns (High-Protein)
FAQs
How long do no-bake cookies take to set?
I usually let them chill in the fridge for at least 30 minutes. If I’m in a rush, 15–20 minutes in the freezer works too.
Can I make these cookies without oats?
Quick oats are key to the texture, but if I need an alternative, I sometimes use a mix of finely chopped nuts and shredded coconut. Keep in mind, the result won’t be as chewy.
Are these cookies safe for kids?
Yes, they’re made with wholesome ingredients and no refined sugar, so I feel good sharing them with kids. Just make sure there are no nut allergies involved.
Can I use crunchy peanut butter?
Absolutely. I like the extra texture it gives. Just be sure it still melts down smoothly with the coconut oil or butter.
What’s the best way to shape no-bake cookies?
I use a spoon or small cookie scoop to portion the mixture, then flatten them slightly with the back of the spoon. If the mixture is sticky, I lightly grease the spoon first.
Conclusion
These easy peanut butter no-bake cookies are one of my go-to treats when I want something simple, satisfying, and homemade. With just a few ingredients and almost no effort, I can have a batch ready in under an hour. Whether I keep them classic or mix in some chocolate, they never stick around for long in my kitchen.
📖 Recipe:
Print
Easy Peanut Butter No-Bake Cookies
- Total Time: 40 minutes
- Yield: 12 cookies
- Diet: Gluten Free
Description
These easy peanut butter no-bake cookies are chewy, naturally sweetened, and packed with rich peanut butter flavor. Made with simple pantry ingredients, they’re gluten-free, customizable, and take less than 10 minutes to prepare without turning on the oven.
Ingredients
1/2 cup natural peanut butter
1/4 cup coconut oil or butter
1/4 cup maple syrup or honey
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1 1/2 cups quick oats
Optional: 2 tablespoons cocoa powder
Optional: 2 tablespoons shredded coconut or mini chocolate chips
Instructions
- In a medium saucepan over low heat, combine the peanut butter, coconut oil (or butter), and maple syrup (or honey). Stir constantly until melted and smooth.
- Remove the pan from heat and stir in the vanilla extract and salt.
- Add the oats and mix until well combined. Stir in optional cocoa powder, coconut, or chocolate chips if using.
- Use a spoon to scoop portions onto a parchment-lined baking sheet and gently flatten into cookie shapes.
- Refrigerate the cookies for at least 30 minutes, or until firm.
Notes
Store in an airtight container in the fridge for up to one week or freeze for up to three months.
Let cookies sit at room temperature for 5–10 minutes before eating if frozen.
Use sunflower seed butter for a nut-free version.
Add protein powder for an extra nutritional boost.
Grease spoon lightly if the mixture is sticky while shaping cookies.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
