My kids love baking cookies with me, but sometimes I want to skip the whole oven and baking part. That’s why I love these no bake cookies – delicious and totally easy for kids (and us moms) to whip up!
This is a super easy cookie recipe with just a few simple ingredients, including chocolate and peanut butter.
Did you catch that? Chocolate and peanut butter.
And um, no baking required.
See what I mean about loving this recipe?
Easy No Bake Cookies
Can I tell you a secret? Forget the kids, this is one of my favorite cookie recipes!
But we can pretend this one is for the kids, and of course, we have to help “taste-test” right?
These chocolate peanut butter no bake cookies require a whopping 5 minutes of prep time and then you pop them in the fridge for 20-30 minutes of chill time. Boom, they’re ready!
Seriously, these are SO good.
I always have at least two. Just make these cookies and you’ll see just how addicting they are, which can be a good thing or a bad thing depending on how you look at it.
Ingredients
The ingredients are simple and you probably already have them in your kitchen. Here’s what you need to whip up a batch of these treats!
- butter
- granulated sugar
- unsweetened cocoa powder
- milk (I’ve used both almond milk and whole milk in the past)
- creamy peanut butter
- vanilla extract
- quick oats (old fashioned oats tend to not work as well in my experience)
How to Make No-Bake Chocolate Peanut Butter Oatmeal Cookies:
First, melt the butter in a large saucepan over low-medium heat.
Add the sugar, cocoa powder, and milk…
…Stir well and increase the heat to medium-high.
Stir occasionally as the mixture heats to a boil. Once it begins to boil, stir constantly for 1 minute. Make sure not to skip this step as it will prevent your cookies from becoming a gooey mess!
Next, remove your saucepan from the heat and stir in the peanut butter and vanilla extract.
Still stirring, add in the quick-cooking oats.
Use a spoon or cookie scoop
You don’t have to space these cookies very far apart because there’s no baking here (which would normally end up with the cookies spreading out further.) They might spread out a tiny bit as they settle but that’s it. So feel free to cram more cookies than usual onto your baking sheet.
Chill in the refrigerator for 20-30 minutes or even overnight.
Watch kids and adults alike gobble up your tasty No-Bake Chocolate Peanut Butter Cookies!
Storage Tips
You’ll want to store these yummy cookies in your refrigerator as the oil from the peanut butter is prone to melting and making a mess, particularly in hot summer weather. Just a head’s up.
Just add them to an airtight container and place them in the fridge. You can enjoy them cold, or give them a few minutes to come to room temperature
Can you freeze no bake cookies?
Yes, you can also freeze the cookies easily. Just place them from the fridge directly into zipped freezer bags, and place in the freezer where they will stay good for about 3 months.
Then, let them sit out on the counter a bit before biting into them.
FAQs About This Recipe
Can I make these gluten free?
Yes! This recipe is flour-free, making it naturally gluten-free. However, if you are trying to avoid gluten make sure to purchase gluten-free oats and you’re good to go. Guilt (and gluten!) free treats await.
Can I make these dairy free?
Yes you can, easily. In fact, this no-bake cookie recipe was originally developed to be gluten and dairy free to accommodate some family allergies. You’ll keep the basic steps the same, but you will switch out the ingredients slightly. Just swap in almond milk instead of the dairy version, and use coconut oil instead of butter.
See the recipe card at the bottom for specifics.
Why are my no bake cookies gooey?
This is supposed to be a chewy dessert. But, if your cookies are gooey or wet, there are a few things you can do!
Try reforming the cookies with extra oatmeal or even a little flour. Then, reshape them and place into the fridge to chill.
Is there a way to harden no bake cookies?
You can try refrigerating or even freezing them to see if the texture firms up. Usually, this does the trick. You could also try adding some more oats to the mix. If all else fails, just grab a spoon and dig in. I promise they are delicious!
Can I make these gluten and dairy free?
If you need to make your cookies without gluten and dairy, you can still enjoy this dessert with just a few simple swaps.
I like these cookies when made with almond milk best, but you can use coconut milk, soy milk, oat milk, or any other kind of non-dairy milk you prefer!
If you are making these gluten-free, make sure to only buy oats that have been certified as GF! Unfortunately, not all oats are due to cross-contamination, so look for one that is specifically labeled as such.
To make these gluten and dairy free you’ll need:
- 2/3 cup coconut oil
- 1 cup sugar or coconut sugar if you want to make these paleo-friendly
- 1/4 cup of unsweetened cocoa powder
- 1/4 cup of almond milk (or preferred non-dairy milk)
- 1 cup of peanut butter
- 1 tbsp vanilla extract
- 2 cups of gluten free oats
Then, all you need to do is a modified version of the recipe card below.
- Melt the coconut oil in a saucepan over medium-low heat.
- Add the coconut sugar, almond milk, and cocoa powder to the pan.
- Increase the heat to a medium high and bring the mixture to a rolling boil. Then stir constantly for one minute.
- Remove from the stove and whisk in the peanut butter, oatmeal, and vanilla extract. Then stir in the oatmeal.
- Scoop the dough onto parchment paper and refrigerate for at least 60 minutes, if not overnight.
That’s it! Enjoy your cookies.
More Cookie Recipes to Try:
- Chocolate Mint Sandwich Cookies
- The Best Gluten Free Chocolate Chip Cookies
- Peanut Butter Sandwich Cookies
No Bake Cookies with Chocolate and Peanut Butter
These no bake cookies are a family favorite! Kids can help mix these up with ease and will love the chocolate and peanut butter combination.
- Prep Time: 5 min
- Cook Time: 5 mins + 20 min chill
- Total Time: 40 mins
- Yield: 18 cookies 1x
- Category: dessert
- Method: stovetop
- Cuisine: American
Ingredients
- 3/4 cup butter
- 1 cup granulated sugar
- ¼ cup cocoa powder, unsweetened
- ¼ cup of milk
- 1 cup peanut butter (we use this brand)
- 2 Tbsp vanilla extract
- 2.5 – 3 cups quick-cooking oats (we use this brand)
Instructions
- Melt the butter in a large saucepan over low-medium heat.
- Add the sugar, cocoa powder, and milk.
- Increase the heat to medium-high and bring to a rolling boil, stirring frequently. When the mixture is boiling, stir constantly for 1 minute.
- Remove from heat and whisk in the peanut butter and vanilla extract. Stir in the oats.
- Using a cookie scoop or spoon, drop onto a parchment paper lined cookie sheet and refrigerate for 30-60 minutes or overnight.
- Keep refrigerated until you’re ready to enjoy them.
Notes
Store these cookies in the refrigerator. They will last for up to 2 weeks.
Jennifer says
I would have never thought to make no bake cookies with coconut oil. So I tried and it turned out awesome. I really love it. I still have some in my trusty Infinity Jars which keep the cookies fresh for a long time. https://infinityjars.com/collections/screw-top-jars
Erika says
I’m glad you enjoyed these no-bake cookies, Jennifer. Thanks for commenting!
Melissa says
Yummy cookies!! I used almond butter in place of peanut butter and they were really good. The almond butter and cocoa almost gave it a hazelnut note. I also used cane sugar in place of coconut sugar and old fashioned rolled oats in place of quick cooking because that’s what I had in my cupboard. I can’t have dairy or soy so satisfying a chocolatey sweet tooth can be pretty challenging and these hit the spot!
Erika says
I love your tweaks, Melissa! Yum!
Alica Pascua says
These cookies turned out fantastic, but I did make a couple of changes. I felt that the cocoa powder was a little too potent in the quantity this recipe recommends. So, to compensate, I ended up adding more peanut butter, probably about half a cup, and about a half cup of honey (I doubled this recipe). I also added a pinch of salt. These seriously turned out delicious, but I would recommend cutting down the cocoa powder to maybe two or three tablespoons (just personal preference!).
Laura Russell says
Are oats ok on ketogenic diet? If so I will be making these for sure!!
Erika says
I don’t think they are. Sorry, Laura. I do have a yummy chocolate fat bombs recipe that is keto – https://livingwellmom.com/2017/01/craving-buster-fat-bombs/
Chrissy says
I don’t have special sugar. Can u use reg. sugar or brown sugar???
Erika says
I would use regular sugar
Jenny says
Would these be ruined if I used regular oats instead of quick cooking?
Erika says
Not at all. I’ve used regular oats on occasion when I’ve run out of quick-cooking; the cookies are still delicious, just a bit “tougher” as the oats aren’t as cooked down compared to “quick-cooking”. If that makes any sense. 🙂
Katrina says
What could you use to substitute for coconut? I am allergic.
Erika says
You could try butter or ghee.
Elizabeth says
Do you sweet or unsweet almond milk?
Erika says
I use unsweetened almond milk, but you can use either.
Alyssa says
Oh my heavens! I found this recipe in Jan. after my son was diagnosed with several food allergies. Since I’m nursing him I can’t eat anything that contains his allergens. I think I’ve made them about 10 times since then!! And the directions say “will last in the refrigerator for 2 weeks” but I can assure you they will NOT- because they’ll be gone in a day!!! 🙂
Christine says
Thank you so much, Alyssa for taking the time to share! We love getting feedback on our posts, but to hear how this has made it easier to have a quick goodie for yourself while you nurse is amazing. I may or may not have wiped out a batch or two myself 😉
Erika says
Haha, love this! So glad you enjoy these cookies, Alyssa! 🙂 Good luck with your son, many times they outgrow the allergies and either way, you are an amazing mama for pushing through and eating for him! <3
Nell says
Oh my, just made these and they saved my sanity! I too am dairy free/ soy free / gluten free / egg free in order to breastfeed my sweet baby boy. I have been searching for a sweet treat and this definitely beats eating a bag of enjoy life chocolate chips every week (literally standing in my pantry pouring chocolate chips in my mouth)! So yummy! Thank you thank you thank you!
Julie says
I really enjoyed this recipe. I ran out of dairy free milk and used coffee instead, yum!
Erika says
I’m glad to hear it. Love your coffee idea!
Ruthie says
These cookies are absolutely delicious! I’m all about easy and “no bake” is my style! I used half quick and half old fashion oats which makes them chewier plus I added dark chocolate chips and roasted chopped walnuts! Crazy good❣️
Martha Colina says
Delicious cookies so easy to make them.
Marya says
Just made these and they are amazing! A much healthier twist on the cookies we made growing up, but still the same flavour! Great for summer baking because you don’t need to turn on the oven. Thanks!
Shel says
This looks good,but oats,and coconut sugar are not keto.. There is one like this only you use erythitol,and shreded coconut instaed. It is very good,
Erika says
Ooh I love erythritol! I will have to play around with this recipe to make a healthier version of it. Thanks for the tip, Shel!
Penny says
Can you give me the calories counts for these.
Erika says
Hi Penny, we are working on adding nutritional info to recipes on our site and that info should be available soon. In the meantime, you can add the ingredients to an online calorie counter and find out for yourself. Thanks for visiting!
Jessica says
Can I make these without cocoa powder?
Jennifer says
I am about to have my second baby. My first was highly allergic to dairy. Thinking of making some freeze ahead snacks… Do you think these will freeze well? Do you have any tips about freezing them?
Erika says
I haven’t tried freezing them, but I don’t think it would work very well because of the consistency. You could experiment with 1/2 or 1/4 of a batch and see. Congrats and good luck with your new baby!
Catherine says
I thought it might be helpful to share that I make this delicious recipe a lot and always freeze the cookies. Take them out in the morning and they have defrosted sufficiently in time for a mid-morning snack. However, they are also great straight from the freezer – I think because the coconut oil means they don’t become rock hard? I also add more oats that the recipe suggests (so I can make more cookies…) and keep adding until the mixture doesn’t look like it can integrate any more. I’ve also started adding raisins and roughly chopped hazelnuts. The raisins add a good dose of sweetness and I reduce the amount of coconut sugar (I think about 3/4 cup – in my last batch I tried 1/2 cup but it wasn’t sweet enough for my taste and I needed to add a dash of maple syrup at the end). Thanks Erika for such a delicious and versatile recipe – it really is a winner!
Erika says
That’s great, Catherine. I love your tweaks – thanks so much for sharing!