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Peanut Butter No Bake Cookies

These ultra peanut buttery no bake cookies are completely impossible to resist!

Peanut Butter No Bake Cookie Recipe

VEGAN

OIL FREE

NO BAKE

GLUTEN FREE

MADE IN JUST 5 MINUTES

If you’re a peanut butter lover, this classic peanut butter no bake recipe is definitely the recipe for you – with no butter, no eggs, and no flour required!

Also Try These Vegan Peanut Butter Cookies

No Bake Peanut Butter Cookie Dough

Peanut Butter No Bakes

They also happen to be really good frozen.

Just pop one out of the freezer any time a craving hits.

The entire recipe comes together in minutes, and you only need four basic ingredients!

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Easy Homemade Peanut Butter No Bake Cookies

These cookies are super customizable!

Feel free to use either quick or rolled oats and crunchy or creamy peanut butter.

Or make them peanut-free by using almond butter, cashew butter, or even softened coconut butter.

You can make the cookies with oil OR use milk of choice – such as almond milk or Oat Milk – for a lower calorie option.

If you want to throw in a handful of mini chocolate chips, don’t let me stop you…

Leftover Oats? Make this Blueberry Crisp Recipe

Above – watch the video how to make peanut butter no bakes!

 

 

The Best Peanut Butter No Bake Cookie Recipe - Just Four Ingredients

Adapted from these Chocolate No Bake Cookies

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Peanut Butter No Bake Cookies

These easy peanut butter no bake cookies are impossible to resist!
5/5 (7)
Yield 12 - 20 cookies

Ingredients

  • 1 2/3 cups rolled or quick oats (for keto, try these Keto Cookies)
  • 1/4 tsp salt
  • 1/2 cup peanut butter or allergy-friendly sub
  • 1/2 cup pure maple syrup, honey, or agave
  • 3 tbsp melted coconut oil or butter OR milk of choice (or omit and add 3 tbsp extra nut butter instead)

Instructions

  • Gently warm nut butter until stir-able. Combine all ingredients in a bowl until well-mixed. Use either a spoon or cookie scoop to drop cookie-sized blobs onto a large pan or plate lined with wax or parchment. Chill to set.
    View Nutrition Facts

Have you made this recipe?

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Chickpea Cookie Dough Dip

5/5 (7)

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Published on April 5, 2020

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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Reader Interactions

23 Comments

Leave a comment or reviewLeave a rating
  1. Sarah says

    These are so super-amazing! I used half the amount of sweetener (honey, in my case) and they still tasted amazing!

  2. Sarah says

    Another delicious recipe. I had the ingredients at home, which was key in these crazy times. For me the 1:1 ratio of peanut butter to honey was too sweet. Next time I’ll use less honey. Thank you ChoclateCoveredKatie ❤️

  3. Jeri says

    These cookies are just waiting to be made!
    Oh yeah! These cookies are going to be UN-baked today!
    Thank you for the recipe!!!~

  4. Cynthia says

    Oh, my. These are delicious. I had to make do with agave (I have never tried before) as that was the only sweetener on the shelf, and I’m glad I did. It’s quite tasty! As for the cookies, they are dangerous how delicious they are. I backed off the agave a little after reading the comments, and they turned out just right. Going to see how they store in the freezer for those times I need to feed my sweet tooth. Thanks for sharing!

  5. Maria says

    My partner and I both loved these! I had to hold off eating them all as I cooked them! My only recommendation is if you are using maple syrup, start with 1/4 a cup and taste it before adding more because they are pretty sweet.

  6. Alanna says

    Yummy AND easy! I suspect the amount of sweetener will be heavily dependent on which nut butter is used. Something like Jif probably already has sugar and won’t need as much, whereas a very natural nut butter would need more. Just remember you might need to add milk or some other liquid if you use less liquid sweetener and your mixture is too dry. 🙂

  7. Sandy Skinner says

    You are So right! These are very addictive! My grandsons have been over all day and since today was 102 degrees, a No Bake Cookie was just the thing. Thank you for this treat.
    Sandy

  8. Debby says

    My husband and I cannot BELIEVE how amazing these cookies are! So super easy, and super tasty. I use creamy raw, unfiltered honey instead of liquid honey, but I have no doubt that liquid honey would also be amazing. I’ve made double batches each time – – which is a bit of a problem, actually, because double batches in our home don’t equate to lasting twice as long; they’re just eaten twice as fast!

  9. Marni says

    These are SO good! I’ve made them twice now – I just add in 1 T of ground flax seed…I don’t know why…just to make me feel better I guess. Ha! But, my husband and son love these – maybe a little too much. So, I can’t make them all the time 🙂 Thanks for the recipe! Love your new blog site, too! 🙂

  10. Linda says

    I made these and we loved them! Thank you for the recipe! The only issue I had is that they were very sticky. Any suggestions to resolve the stickiness? I used honey and almond milk for the choice ingredients. Thank you!

  11. Ashley says

    These are AMAZING! I followed the recipe while using maple syrup and almond milk. Added dark chocolate chips. They are sweet, but I love sweet cookies. Keeping them in the freezer is genius especially while it’s heating up outside! Thank you for the delicious and easy recipe!

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