Discovering a No-Bake Delight
My First tried to make No-Bake Peanut Butter Oat Cookies its was easy and It all started on a warm summer afternoon when I craved something sweet but didn’t want to turn on the oven. The heat outside was unbearable, and the last thing I wanted was to make the kitchen any hotter. I thought to myself, “Why not try making something no-bake and simple?” That’s when the idea for these No-Bake Peanut Butter Oat Cookies popped into my head. With just a few ingredients that I already had in the pantry, I knew I was onto something delicious.
Simplicity at Its Best
I love recipes that are easy to make, and this one is no exception. All I needed were rolled oats, dates, and my favorite natural peanut butter. I quickly blended the oats into a fine flour and added the sweet dates and creamy peanut butter. The dough came together in no time, and the best part? No baking required! I shaped them into cute little mounds and, for fun, pressed the tops with a fork to give them that classic cookie look.
A Chocolate Twist
Of course, I couldn’t resist adding a little something extra. Chocolate glaze always brings cookies to a whole new level, so I whipped up a quick glaze using coconut oil, cacao powder, and maple syrup. Dipping each cookie halfway into the chocolate felt like an indulgent treat without any of the guilt. After just a few minutes in the freezer to set the glaze, my cookies were ready. They looked beautiful, with their shiny chocolate coating, and tasted even better!
The Perfect Anytime Snack
These cookies have quickly become a go-to snack in my household. They’re perfect for when I want something sweet but don’t want to spend hours in the kitchen. Plus, they’re healthy, gluten-free, and vegan, so they fit into almost any diet. Whether you need a quick afternoon pick-me-up or a late-night treat, these No-Bake Peanut Butter Oat Cookies are always the perfect choice. Just a few simple ingredients and 20 minutes are all it takes to enjoy these delicious bites!
Table of Contents
Chef’s Notes-No-Bake Peanut Butter Oat Cookies
- Ensure the oats are ground into a fine flour for a smooth texture. This step is crucial for consistency, as coarse oats may lead to crumbly cookies.
- If the medjool dates are too dry, soak them in warm water for 10 minutes to soften them, which will make them easier to blend and help bind the cookies.
- The dough should hold together when pressed. If it’s too dry, add a bit more peanut butter or a teaspoon of water to bind it.
- For a thicker chocolate glaze, dip the cookies twice as suggested. You can also refrigerate the glaze for a few minutes before dipping to let it thicken slightly.
- If your peanut butter is too thick, warm it slightly to make mixing easier. Natural peanut butter tends to separate, so be sure to stir it well before adding it to the mixture.
- These cookies firm up nicely in the fridge or freezer, but the glaze might soften at room temperature, especially in warmer climates. For a firmer cookie, enjoy them straight from the fridge.
No-Bake Peanut Butter Oat Cookies
Get ready to indulge in these insanely delicious, tender, and perfectly sweet peanut butter oat cookies! With just three ingredients and no baking required, these cookies are a breeze to make and the ultimate snack or dessert. Perfect for any occasion, these cookies can be enjoyed as is or dipped in a luscious chocolate glaze for an extra treat. You won’t believe how easy and tasty these are!
12
cookies10
minutes0
minutes165
kcal10
minutes20
minutesKeep the screen of your device on
Ingredients
- Cookies
1 cup rolled oats (gluten-free)
1 pinch sea salt (optional)
3/4 cup pitted medjool dates
1/2 cup natural salted peanut butter (creamy or crunchy)
- Chocolate Glaze (Optional)
3 tablespoons melted coconut oil
3 tablespoons sifted cacao powder (or unsweetened cocoa powder)
1-2 teaspoons maple syrup (plus more to taste)
1 pinch sea salt (optional)
Directions
- Prepare Oat Flour – Add the rolled oats and optional sea salt to a food processor and blend until it turns into a fine flour. This should take about 1 minute.
- Shape Cookies – Scoop out 2-tablespoon amounts of dough and carefully form them into mounds. Place each mound on a parchment-lined baking sheet. Optionally, use the back of a fork to create a cross-hatch pattern on top of each cookie.
- Optional Chocolate Glaze – In a mixing bowl, combine melted coconut oil, sifted cacao powder, maple syrup, and optional sea salt. Whisk until smooth.
- Storage – Store leftovers in the refrigerator for up to 1 week or in the freezer for up to 1 month. Note that the chocolate shell may soften at room temperature.
Equipment
- food processor
- mixing bowls
- measuring cups and spoons
- baking sheet
Nutrition Facts
- Calories: 165kcal
- Carbohydrates: 24.5g
- Protein: 3.8g
- Fat: 6.2g
- Saturated Fat: 1.2g
- Cholesterol: 0mg
- Sodium: 3.9mg
- Potassium: 229mg
- Fiber: 2.9g
- Sugar: 16.2g
- Vitamin A: 75IU
- Vitamin C: 0mg
- Calcium: 23mg
- Iron: 0.56mg
FAQ-No-Bake Peanut Butter Oat Cookies
Can I use quick oats instead of rolled oats?
Yes, quick oats can be used, but the texture might be slightly less chewy. Rolled oats offer a better structure for these cookies.
What can I use if I don’t have a food processor?
If you don’t have a food processor, you can use a blender to grind the oats and dates, though the texture might be less consistent. You could also use pre-made oat flour and finely chop the dates by hand.
How can I make the cookies sweeter without adding sugar?
You can add more dates or increase the amount of maple syrup in the dough. Medjool dates are naturally sweet, so they’re a great way to sweeten the cookies without processed sugar.
What is the best way to store these cookies?
Store them in an airtight container in the fridge for up to a week or in the freezer for up to a month. For optimal texture, enjoy them chilled, as the chocolate glaze may soften at room temperature.
Can I skip the chocolate glaze?
Absolutely! The cookies are delicious on their own. The chocolate glaze is optional and adds a richer flavor, but they are still a great snack without it.
