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Peanut Butter No Bake Cookies - Just 4 ingredients & no oven needed!

Peanut Butter No Bake Cookies

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My Peanut Butter No Bake Cookies are rich, chewy and can be ready in minutes with wholesome ingredients you already have and no oven needed.


Hi Bold Bakers!

Just when you thought there was no other way to improve on a classic peanut butter cookie I went and did it! My Peanut Butter No Bake Cookies are the stuff of dreams. Made without an oven these cookies are a genius combination of just 4 wholesome ingredients. Just like my baked 3-Ingredient Peanut Butter Cookies, these babies are decorated with a pretty crosshatch pattern then dipped in melted chocolate. My peanut butter cookies are chewy, nutty, and dipped in rich melted chocolate for a dreamy combination.

How to Make No Bake Cookies

My no-bake peanut butter cookies are truly fool-proof. Creamy peanut butter combines with the stickiness of honey to ensure that these cookies stay together for a satisfying on-the-go snack. They don’t need the binding agent that raw eggs are in your typical baked cookies so no need to bake them! What’s more, oat flour doesn’t need to be heat treated like regular flour and is a perfect replacement.

How to Make Oat Flour

For those of you that have never worked with oat flour before, do not worry. It is so easy to make. Simply blitz up some rolled oats in your food processor or blender for a fine powder that resembles normal, all-purpose flour. Oat flour is great to have around for all kinds of baking and cooking and has no expiration date once ground. I love to make a big batch all at one time and keep this in the cupboard for regular baking. I even have a video and my full recipe for How to Make Oat Flour if you need it.

Making Gluten-Free, Oil-free and Vegan Cookies

Since these cookies utilize oat flour they are completely flourless and void of gluten. They also require no egg or butter which makes them a super-rich option for vegan baking. The sticky sweet peanut butter is the superhero of this recipe as it holds the cookie together, keeps it moist (without any additional oil) and is packed with that beloved toasted peanut flavor. You can replace the peanut butter with any nut butter that you’d like.

Check out my other recipes if you like these cookies:

4.7 from 3 reviews
Peanut Butter No-Bake Cookies
 
Prep time
Total time
 
Author:
Serves: 12
Ingredients
  • 3 cups (9oz/255g) oat flour
  • ½ teaspoon salt
  • ¾ cup (6oz/170g) peanut butter
  • 1 teaspoon vanilla extract
  • ½ cup (5oz/142g) honey
  • ¾ cup (41/2oz/128g) chocolate, melted
Instructions
  1. Line a cookie sheet with parchment paper, set aside.
  2. In a large microwave-safe bowl melt together the peanut butter and honey, this should take roughly 1 minute. Add the vanilla and whisk until evenly combined and smooth.
  3. Next add the oat flour and salt and mix until a sticky dough is formed.
  4. Using a cookie scoop or a tablespoon measure scoop 2 tablespoons of the dough into your hand and roll into a ball. Gently press the ball of dough between your palms to form a flat disc about ½ inch thick.
  5. Place the cookie onto the lined cookie sheet and repeat the process until all of the dough has been used.
  6. Using a fork press into the top of the cookie to form that classic peanut butter crosshatch pattern.
  7. Place in the fridge to set for 10-20 minutes while preparing the chocolate.
  8. In a medium microwave-safe bowl melt the chocolate in 30-second increments until fully melted, this should take 1½ to 2 minutes.
  9. Once the cookies have set, dip ½ of each in the melted chocolate then return to the lined baking sheet to allow the chocolate to set. Once the chocolate has set enjoy!
  10. These can be kept covered and stored in the fridge for up to 10 days.
Notes
* If your dough is too wet or dry add in more oat flour or more milk until you get stoppable dough.

*How to make Oat Flour : https://www.biggerbolderbaking.com/make-oat-flour/
Nutrition Information
Serving size: 1 Calories: 302 Fat: 9 g Saturated fat: 3 g Unsaturated fat: 0 g Trans fat: 0 g Carbohydrates: 44 g Sugar: 16 g Sodium: 81 mg Fiber: 1 g Protein: 4 g Cholesterol: 2 mg

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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31 Comments

  1. Tinybaker on May 16, 2018 at 5:13 pm

    Hello Gemma!
    I made these on a Tuesday evening, and by noon the next day there was about 4 left! These cookies are SO good!!! While I was making the oat flour I ran out of oats (oops) so I had to make do with what I had: instant oatmeal packets. Because I did not want chunks of peaches or apples in my cookies I used cinnamon and spice kind. It gave the cookies a delicious flavour and my whole family said that the next time I make them I must use the oatmeal packets again. Thank you for making this recipie, it’s amazing!!

    • Gemma Stafford on May 19, 2018 at 12:04 am

      I’m thrilled to hear that!!! Thanks so much for trying it out.

      Best,
      Gemma.

  2. Meg on May 15, 2018 at 7:51 pm

    Loved these! We’re in a higher elevation (Colorado Springs) and I found we needed 2.5 cups oat flour and still at least 1/8 cup water to make them sticky enough.

    Do you have any other high elevation recommendations, Gemma?

    • Gemma Stafford on May 16, 2018 at 3:52 am

      Hi Meg,

      Oh wow, you needed to alter it a lot. Honestly I think when it comes to high elevation you just need to do what you did which was use your better judgment. Every recipe will be different.

      Best,
      Gemma.

  3. June on May 8, 2018 at 11:03 am

    Hi. In your video you suggests using other nut butters or flour. Can you tell me quantities. I have almond flour.

  4. DAWS on May 6, 2018 at 5:32 pm

    I JUST MADE THESE COOKIES AND FOLLOWED THE RECIPE EXACTLY. INSTEAD OF MAKING MY OWN OAT FLOUR, I USED TRIM HEALTHY MAMA OAT FIBER AS MY FLOUR. THE MIXTURE NEVER DID EVOLVE INTO A STICKY DOUGH. SO – I ADDED MORE PEANUT BUTTER, ADDED STEVIA BECAUSE I HAD USED UP MY HONEY, ADDED MELTED BUTTER , AND IT WASN’T UNTIL I ADDED MILK A LITTLE BIT AT A TIME THAT IT BEGAN TO FORM A STICKY DOUGH. WAS MILK LEFT OUT OF THE ORIGINAL RECIPE OR WAS THE OAT FIBER I USED THE CULPRIT IN NOT FORMING STICKY DOUGH?

    I WILL ADD THAT THEY TASTE WONDERFUL! MY HUSBAND KEPT COMING BACK TO SNITCH THE DOUGH AS I WAS SCOOPING IT OUT TO FORM THE COOKIES – I GOT 40 COOKIES OUT OF THIS. WHAT ARE YOUR THOUGHTS ON MY PROBLEM (THAT TURNED OUT FINE)?

    • Gemma Stafford on May 7, 2018 at 3:30 am

      Hi there,
      Haha! sorry, you made me laugh. You changes the recipe. Oat fiber is not oat flour, it has no substance, it is all fiber. This really cannot do what you want here. It is great as an addition, to bulk up the fiber, in almost any recipe it will be a superb addition, will hardly affect the recipe, but you will need the substance of the flour to get a good result, where flour is called for.
      I am sorry for laughing, but I am really glad your husband enjoyed this little treat, and a really healthy one too, a great invention, good for you,
      Gemma 🙂

  5. E.T on May 5, 2018 at 11:08 am

    Great recipe ! easy and quick ! So tasty !
    Merci Chef ! d’une petite française qui vous suit depuis un certain temps !

    • Gemma Stafford on May 5, 2018 at 12:03 pm

      Ca va?
      Merci fille française! J’apprécie votre aide. Bon de vous avoir avec nous dans la belle France.
      It is good to have you with us in beautiful France, merci bien,
      Gemma 🙂

  6. Shan Perera on May 5, 2018 at 7:51 am

    Gemma!!!! I went to sleep after watching the video on this no bake cookie. 1) I’m not a cookie fan. 2) peanut butter is just something sitting I have but eat once in a blue moon. But. … I couldn’t sleep thinking of it! I woke up just to try out a snap batch. I’m hooked! Tho I didn’t include the melted chocolate. They were lovely! Thank you so much for your love for baking. God bless you!

    • Gemma Stafford on May 5, 2018 at 10:20 am

      Hi there,
      That is too funny! I am glad we got you to use your peanut butter, thank you for making me smile,
      Gemma 🙂

  7. Boohoo43 on May 4, 2018 at 4:55 pm

    These cookies are awesome. My mom even liked them, and she’s not a huge fan of peanut butter.

    Yum!!!!

    • Gemma Stafford on May 5, 2018 at 11:22 am

      Ho Celine,
      Good! That is what I want to hear, than kyou for letting me know, and well done you,
      Gemma 🙂

  8. Sarah on May 4, 2018 at 3:41 pm

    Can I replace the honey with something?

    • Gemma Stafford on May 5, 2018 at 11:30 am

      hi Sarah,
      Any liquid sugar will work well here, maple syrup/agave nectar. You could use a fine brown sugar too, or melt the sugar slightly before adding to the mix. It will be about 4ozs sugar. Melt it gently over a low heat,
      Gemma 🙂

      • Lisa on May 16, 2018 at 4:51 pm

        Hi gemma, so if i want to replace the 5oz of liquid sugar then i can use 4oz of brown sugar and melt it down?
        Thank you 😊

        • Gemma Stafford on May 19, 2018 at 12:04 am

          Hum, I think that would work. They might be a little sweeter than making them with honey.

          Hope they work out,
          Gemma.

  9. Karol on May 3, 2018 at 4:59 pm

    Does 3 cups of rolled oats, ground up, equal 3 cups oat flour? or do you just grind up rolled oats until you have 3 cups of ground oatmeal?

    Thanks
    Karol

    • Gemma Stafford on May 4, 2018 at 4:21 am

      Hi Karol,
      This is a good question!
      cups are a measure of volume, so rolled a cup of oats will be bigger in volume than oat flour. You measure the flour after it is ground, not before.
      One follower said a cup of rocks will be different weight to a cup of feathers, and this is a good way to remember this rule, few ingredients have equivalent weights to cup measurements. So, grind the oats, and measure, that will work best,
      Gemma 🙂

  10. Dorna Griffin on May 3, 2018 at 3:15 pm

    I wouldn’t make no bake cookies because I would be eating unbaked flour
    No I have never complained about flour ever

    • Gemma Stafford on May 4, 2018 at 4:29 am

      Hi Dorna,
      These do not have wheat flour. Cookie dough using wheat flour, will usually suggest you cook the flour first. (https://www.biggerbolderbaking.com/?s=No+bake) I have a number of no bake recipes here for you. Wheat flour in some places can cause upset for people, know where yours comes from, and cook it out if necessary.
      Gemma 🙂

  11. Carolyn Smith on May 3, 2018 at 2:51 pm

    Wow, Gemma! I love, love, love, having these cookie recipes in the heat of the season! I really dread turning on my oven in the heat of the day, so a No- Bake is exactly what I need. Thank you, thank you!

  12. Kate on May 3, 2018 at 10:40 am

    I love your idea for these No Bake cookies! Is it possible to use homemade peanut butter (using again your recipe 🙂 )? Will the cookies harden well enough with it in the fridge?

    • Gemma Stafford on May 4, 2018 at 5:07 am

      Hi Kate,
      Yes! Use the homemade peanut butter. You can eliminate the oil in the recipe too to balance it out. This is important if you are using fresh peanuts which are high in natural oils. I hope this works well for you,
      Gemma 🙂

      • Kate on May 4, 2018 at 8:07 am

        Thanks for this tip!

  13. Frankie on May 3, 2018 at 10:14 am

    Hi Gemma!
    I was wondering would these work with plain flour?
    Thanks!

    • Gemma Stafford on May 4, 2018 at 5:23 am

      Hi Frankie,
      the proportions will change. Try these recipes, the cookie dough here will do it for you. You can cook out the flour before you start too, for safety sake.
      Gemma 🙂

      • Sevdasauntie on May 6, 2018 at 10:08 am

        Hello Gemma! Peanut butter is one of my favorite things in this world! LOL I was waiting for my new food processor to arrive, yes I’ve stepped it up with my bigger Bolder baking after my success with my stand mixer. These cookies are Sublime! I did dip them in the chocolate and felt like a child at Christmas waiting for them to finish in the refrigerator. The taste oh Gemma! It was like having a slice of Heaven in a little cookie! I will definitely be making these again. I also used my new food processor which was a bit scary, but I felt like I made two different recipes in one. The old flower is so light. Thank you for teaching us how to make our own. PS – I even got my picky niece to eat a few. Hallelujah this child eats very few things that are nutritious! Much love can’t wait to try the other two no bake recipes.💕

        • Gemma Stafford on May 7, 2018 at 3:45 am

          hi Kelly Ann,
          good to have your lovely voice here. I ma delighted you found this recipe useful, and well done on trying the new food processor, it is always a bit nerve wracking until we get used to these things. Read the instruction book, it is usually a great help.
          Thank you for this lovely review,
          Gemma 🙂

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