No Bake Peanut Butter Oatmeal Cookies

As an avid lover of desserts, I constantly find myself dreaming up new ideas for sweet treats to share with my family and friends. Any time I come up with a recipe for a ‘no bake’ recipe, it’s an instant winner in my book. Why is that? It’s simple! Not only is this drool-worthy recipe for No Bake Peanut Butter Oatmeal Cookies super easy to make, but the flavors are out of this world.

If you bake as often as I do, then you probably have most of the ingredients for this recipe in your pantry already. It’s absolutely perfect for when I’m craving something sweet but don’t feel like cooking, or when I find out last minute that I have company coming over. One of the best things about this recipe is that the cookies freeze incredibly well, so you can make a big batch and save a ton for later!

Whether you’re serving adults or children at a dinner party or family gathering, this recipe for No Bake Peanut Butter Oatmeal Cookies is guaranteed to please. Serve these cookies alongside a tall glass of milk (or almond milk) for the ultimate treat.

No bake oatmeal cookies with peanut butter and chocolate stacked on a plate.

Key Ingredients and easy Swap

The key ingredients you will need for this dish include:

Peanut butter: I prefer creamy peanut butter, but feel free to use the crunchy kind if you like that one better. You can also swap in almond butter, cashew butter, or sunflower butter.
Oats: I use quick-cooking oats in this recipe because they’re more slightly softer than old-fashioned oats. Old fashioned oats will also work but the texture will be chewier. Instant oats won’t work in this recipe.
Cocoa powder: This adds a ton of rich flavor and depth to the cookies, while also acting as a binder and thickener.
Coconut oil: This is a fantastic dairy-free substitution for butter and adds a subtle coconut flavor that tastes delicious in this recipe.
Maple syrup: This acts as a natural sweetener to make sure our cookies are deliciously sweet. If needed, this can be substituted for honey or brown sugar.
Peanuts: Chopped peanuts add a great crunch and a nutty flavor that compliments the other flavors in our cookies. Other chopped nuts will work as well.
Vanilla extract: This adds a beautiful depth of flavor and ties the rest of the flavors together.

Recipe Tips and Ideas for No Bake Oatmeal Cookies

Here are some of my favorite recipe tips and substitutions for this delicious dessert recipe:

If you can’t use coconut oil for whatever reason, feel free to substitute this with ghee or butter.
For all my hardcore chocolate lovers, try adding in chocolate chips or melting some chocolate beforehand to dip the cookies in before cooling them in the fridge. You could also drizzle melted chocolate over the top for a really nice presentation and added flavor.
To spice things up, try experimenting with different species like nutmeg, cardamom, or ginger.
If you want to use a different type of chopped nuts for a variance in flavor, feel free to use chopped almonds, pecans, or walnuts.
I highly recommend placing the cookies in the fridge for at least 30 minutes to chill before eating them. This allows them to firm up a bit and also gives the flavors time to really come together.

Why You’ll Love These Cookies

Here are just a few of the many reasons why I know you’re going to LOVE this dish:

No oven required. Who doesn’t love a good no-bake recipe?!
It’s easy to make. This recipe comes together in just a few easy steps, making for a super simple recipe that you could make with your kids.
It’s dairy-free, gluten-free, and vegan. This delicious recipe is perfect for those with dietary restrictions, so you can serve them with confidence to any group!
It freezes well. Cookie recipes like this one freeze really well, so you can make a large batch all at once and freeze plenty to enjoy at your leisure.
It’s delicious! Need I say more? These cookies are seriously tasty.

How to Store This Dish

For this recipe, you have 3 different options for storage depending on what suits your needs. Your options include:

On the counter, at room temperature in an airtight bag or container for up to 3 days.
In the fridge, stored in an airtight bag or container for up to 1 week.
In the freezer, stored in an airtight bag or container for up to 3 months.

No bake chocolate peanut butter oatmeal cookies with chocolate being held up by a hand.

Frequently Asked Questions

Below are some of the most frequently asked questions about this dish:

What can I use instead of coconut oil?

If you have a coconut allergy or don’t like the taste of coconut oil, you can use the same amount of butter or ghee (refined butter) instead.

Can I add chocolate?

Absolutely! Chocolate and peanut butter are a match made in heaven, so feel free to fold chocolate chips into the cookies or drizzling melted chocolate over the tops.

What if I want to use crunchy peanut butter?

I prefer to use creamy peanut butter for the simple fact that we get plenty of crunch from the chopped peanuts, shredded coconut, and oats. That being said, if you love super crunchy cookies then you are more than welcome to use crunchy peanut butter instead.

Can I freeze this dish?

Yes! To freeze the cookies, I recommend first laying them out on a plate or baking sheet and setting them in the freezer for 20-30 minutes. After doing this, you can transfer them to an airtight bag or container and store them in the freezer for up to 3 months. The first step ensures that they won’t all stick together in one giant cookie clump.

No bake cookies made with oats, peanut butter, chocolate, and coconut oil in a small stack.

More Healthy Dessert Recipes:

Calories 98, Total Fat 7g, Total Carbohydrate 7g, Protein 3g, Serving Size 1 cookie

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