No-Bake Peanut Butter Cookies
These amazing no-bake peanut butter cookies are perfect for anyone who wants a delicious treat without turning on the oven! Kids and adults absolutely love these chewy, peanut buttery cookies that are packed with wholesome oats and ready in under an hour. Plus, they’re way healthier than traditional cookies with less sugar and butter, but all the flavor you crave.
Recipe Details
Timing & Servings: Prep Time: 25 minutes, Additional Time: 30 minutes, Total Time: 55 minutes, Serves: 24 cookies (makes 2 dozen).
Nutrition Profile: Low-Carb, Diabetes-Friendly, Low-Sodium, Soy-Free, Heart-Healthy, Vegetarian, Egg-Free, Gluten-Free, Low-Calorie.
Nutrition Facts (per serving): 105 Calories, 6g Fat, 9g Carbs, 3g Protein.
Ingredients You’ll Need
Natural peanut butter: You’ll need ¾ cup of the good stuff – natural peanut butter gives these cookies the best flavor and texture. Make sure it’s well-stirred before measuring!
Brown sugar: Just ⅓ cup adds the perfect sweetness without going overboard. The molasses flavor in brown sugar pairs beautifully with peanut butter.
Butter: Only ¼ cup needed here, which helps bind everything together. You can use salted or unsalted – whatever you have works great!
Low-fat milk: ¼ cup helps create that smooth, creamy texture. Regular milk, almond milk, or even oat milk work perfectly fine.
Rolled oats: 1¾ cups of rolled oats make these cookies hearty and chewy. Old-fashioned oats work best, but quick oats are fine too!
Vanilla extract: 1 teaspoon adds that warm, cozy flavor that makes everything taste homemade and wonderful.
Chocolate chips: ½ cup is totally optional, but who doesn’t love a little chocolate? Mini chips work great too!
How to Make No-Bake Peanut Butter Cookies
Step 1: Heat your peanut butter, brown sugar, butter, and milk in a medium saucepan over medium heat. Stir constantly until the butter melts completely and the sugar dissolves. This takes about 3-4 minutes, and you’ll see everything get smooth and creamy.
Step 2: Remove the pan from heat and immediately stir in your oats and vanilla extract. Mix everything together until the oats are completely coated. If you’re using chocolate chips, let the mixture cool to room temperature first, then fold them in gently.
Step 3: Line a baking sheet with parchment paper. Drop spoonfuls of the mixture onto the parchment, using about 1 tablespoon per cookie. Gently press each mound into a 2-inch circle with your fingers or the back of a spoon.
Step 4: Pop the baking sheet into the fridge for about 30 minutes until the cookies are firm. Keep them refrigerated until you’re ready to enjoy them!
Easy and Quick No-Bake Peanut Butter Cookies Version
Want to make these even faster? You can skip the chocolate chips and just make the basic version – it saves you the cooling time! Also, if you’re in a super hurry, you can pop them in the freezer for just 15 minutes instead of 30 minutes in the fridge. They’ll be ready to eat in no time!
Serving Ideas
These cookies are perfect on their own as a sweet snack or dessert! They’re amazing with a cold glass of milk or a hot cup of coffee. You can also crumble them over vanilla ice cream for an extra special treat.
Storage
Keep these cookies in the fridge in an airtight container for up to 5 days. They taste best when they’re nice and chilled! You can also freeze them for up to 3 months – just thaw them in the fridge before eating.
Substitutions
No brown sugar? You can use regular white sugar instead, though you’ll miss that molasses flavor. Almond butter or sunflower seed butter work great instead of peanut butter. If you don’t have rolled oats, quick oats work fine – just expect a slightly different texture.
Pro Tips
- Stir constantly: When heating the mixture, keep stirring so nothing sticks to the bottom of the pan.
- Don’t skip the cooling: If you’re adding chocolate chips, definitely let the mixture cool first or they’ll melt completely.
- Make them uniform: Use a cookie scoop or tablespoon to make sure all your cookies are the same size.
- Press gently: Don’t press too hard when shaping – you want them to hold together but still be tender.
FAQs
Can I make these without chocolate chips?
You bet! The chocolate chips are totally optional. These cookies are delicious with just the peanut butter and oat base. You could also try adding chopped nuts, dried fruit, or even coconut flakes instead.
Do these need to stay refrigerated?
Yes, they do! These cookies will get soft and lose their shape if left at room temperature too long. Keep them in the fridge for the best texture and they’ll stay fresh longer too.
Can I use gluten-free oats?
Sure! If you need these to be gluten-free, just make sure your oats are labeled “gluten-free.” Regular oats can be cross-contaminated with wheat, so the certified gluten-free ones are your best bet.
Why are my cookies not holding together?
This usually happens if the mixture wasn’t hot enough when you mixed in the oats. Make sure the peanut butter mixture is nice and warm so it coats the oats properly. Also, pressing them firmly (but gently) helps them stick together better.
Closing
I hope you love these no-bake peanut butter cookies as much as my family does! They’re such a fun treat to make with kids, and I love that they’re healthier than regular cookies. Let me know how yours turn out – I’d love to hear about any fun variations you try!
