No-Bake Peanut Butter Cookies

No-Bake Peanut Butter Cookies: A Sweet Memory

I remember the first time I made No-Bake Peanut Butter Cookies. It was a lazy afternoon, and I was craving something sweet but didn’t feel like baking. That’s when the idea of No-Bake Peanut Butter Cookies popped into my head. I wanted something quick, simple, and of course, delicious. So, I gathered a few ingredients from my pantry—peanut butter, maple syrup, oat flour, and chocolate chips—and got to work. Little did I know, these would become a family favorite.

A Quick and Easy Treat

The best part about No-Bake Peanut Butter Cookies is how easy they are to make. In just five minutes, you can have a thick, chewy dough ready to go. No need for an oven, no complicated steps—just mix, shape, and chill. I love how versatile these cookies are too. Sometimes, I use coconut flour instead of oat flour for a slightly different texture. Other times, I swap peanut butter for almond butter or sunflower seed butter when I’m craving something nut-free. No matter how I mix it up, they always turn out great.

Perfect for Busy Days

On busy days, these No-Bake Peanut Butter Cookies save me time and effort. Whether I’m prepping for a picnic or need a quick treat for an office snack, they’re my go-to recipe. They’re not only easy to make but also a healthier option compared to store-bought cookies. With just a handful of ingredients, I can feel good about enjoying these sweet bites. And let’s not forget the chocolate chips—those melty, rich morsels that make each bite even more indulgent!

A Family Favorite

These No-Bake Peanut Butter Cookies have also become a hit with my family. My kids love helping me shape the dough into little balls, and they eagerly wait for the cookies to firm up in the fridge. When I finally pull them out, the excitement is palpable. We usually sit around the table, enjoying the cookies with a glass of almond milk, and it’s in those moments that I realize how food can bring us together.

Chef’s Notes- No-Bake Peanut Butter Cookies

• Consistency of Dough: If your dough seems too dry, don’t panic! Add a tablespoon of water (or plant-based milk) at a time until you reach the desired texture. If it’s too wet, add a bit more oat flour.
• Using Coconut or Almond Flour: When substituting with coconut or almond flour, start with slightly less than 1 cup and adjust as needed. These flours are more absorbent than oat flour, so you may need less.
• Microwave Timing: Microwave peanut butter and syrup together for just 30-40 seconds. Overheating can make the peanut butter seize or become too thick to mix.
• Peanut Butter Choice: For best results, use natural peanut butter with no added oils or sugars. The consistency is smoother, and it blends better with the other ingredients.
• Pressing Cookies: To get evenly sized cookies, use a tablespoon to scoop out the dough, roll it into balls, then gently flatten with your fingers or the back of a spoon. You can also use a cookie scoop for more uniform shapes.
• Add-ins Variety: Customize these cookies by mixing in ingredients like shredded coconut, chopped nuts, or dried cranberries to change the flavor profile.
• Chilling Time: Don’t rush the chilling process! Let the cookies set for at least 30 minutes so they firm up properly and develop their chewy texture.
• Storage Tips: Store the cookies in an airtight container in the fridge for up to a week. They taste even better once they’ve had time to chill overnight.

No-Bake Peanut Butter Cookies

5.0 from 1 vote

Get ready to indulge in these delightful no-bake peanut butter cookies! They are thick, chewy, and incredibly soft, all without the need for eggs, butter, or milk. With just four simple ingredients and a prep time of only 5 minutes, these cookies are perfect for a quick treat. Whether you’re a busy parent or just craving something sweet, these cookies are sure to hit the spot!

Course: Dessert, SnackCuisine: AmericanDifficulty: Easy

Print

Servings

12

cookies

Prep time

5

minutes

Cooking time

1

minute

Calories

122

kcal

Resting Time

30

minutes

Total time

36

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Dry Ingredients

• 1 cup oat flour (or substitute with coconut flour or almond flour)

• Wet Ingredients

• 1/2 cup creamy peanut butter

• 1/4 cup pure maple syrup

• Add-ins

• 1/2 cup semi-sweet chocolate chips

• Alternative Ingredients:

• Oat Flour: Substitute with coconut flour or almond flour for different textures.

• Peanut Butter: Use almond butter or sunflower seed butter for a nut-free option.

• Maple Syrup: Replace with agave syrup or honey not vegan for a different sweetness profile.

• Chocolate Chips: Use dark chocolate chunks or white chocolate chips for variety.

Directions

• Prepare Dry Ingredients – In a large mixing bowl, add the oat flour (or your chosen alternative) and set it aside.
• Melt Wet Ingredients – In a microwave-safe bowl, combine the peanut butter and maple syrup. Microwave for about 30 seconds to 1 minute until the peanut butter is melted. Whisk together until smooth and well combined.
• Combine Mixtures – Pour the melted peanut butter and syrup mixture into the bowl with the oat flour. Stir thoroughly until a thick dough forms. If the dough is too thick, add a tablespoon of water at a time to reach the desired consistency. If too thin, add more flour.
• Incorporate Add-ins – Gently fold in the chocolate chips until evenly distributed throughout the dough. Using your hands, shape the dough into 12 equal-sized balls and place them on a plate lined with parchment paper. Press each ball down gently to form a cookie shape.
• Chill and Set – Place the plate in the refrigerator for at least 30 minutes to allow the cookies to firm up before serving.

Equipment

• mixing bowls
• microwave safe bowl
• whisk
• parchment paper

Nutrition Facts

• Calories: 122kcal
• Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 52mg
• Potassium: 122mg
• Carbohydrates: 13g
• Fiber: 1g
• Sugar: 6g
• Protein: 4g
• Vitamin A: 0IU
• Vitamin C: 0mg
• Calcium: 17mg
• Iron: 1mg

FAQs- No-Bake Peanut Butter Cookies

Can I use a different sweetener besides maple syrup?

Yes! Agave syrup or honey (if you’re not vegan) work well. However, the texture might be slightly different depending on the liquid sweetener.

What can I use instead of oat flour?

Coconut flour or almond flour are great substitutes. If using coconut flour, you may need to adjust the liquid ratio as it absorbs more moisture.

How long do these cookies last?

These no-bake peanut butter cookies can be stored in the refrigerator for up to 7 days or frozen for up to 2 months.

Can I make these cookies nut-free?

Absolutely! Swap the peanut butter with sunflower seed butter or tahini to make these cookies nut-free.

Do I have to chill the cookies?

Yes, chilling helps the cookies firm up and improves the texture. If you skip this step, the cookies might be too soft to hold their shape.