Cookies, No Bake

Easy Peanut Butter No Bake Cookies

4.45 from 121 votes
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.
Peanut Butter No Bake Cookies - Just 4 ingredients & 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 easy no bake 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. Also you can replace the honey with another liquid sugar like agave or maple syrup.

Peanut Butter No Bake Cookies

Check out my other recipes if you like these cookies:

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Watch The Recipe Video!

Peanut Butter No-Bake Cookies

4.45 from 121 votes
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.
Author: Gemma Stafford
Servings: 12
Prep Time 15 mins
Total Time 15 mins
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.
Author: Gemma Stafford
Servings: 12

Ingredients

  • 3 cups (9oz/255g) oat flour
  • 1/2 teaspoon salt
  • 3/4 cup (6oz/170g) peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 cup (5oz/142g) honey
  • 3/4 cup (41/2oz/128g) chocolate, melted

Instructions

  • Line a cookie sheet with parchment paper, set aside.
  • 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.
  • Next add the oat flour and salt and mix until a sticky dough is formed. (If your dough is too wet or dry add in more oat flour or more milk until you get stoppable dough)
  • 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 1/2 inch thick.
  • Place the cookie onto the lined cookie sheet and repeat the process until all of the dough has been used.
  • Using a fork press into the top of the cookie to form that classic peanut butter crosshatch pattern.
  • Place in the fridge to set for 10-20 minutes while preparing the chocolate.
  • In a medium microwave-safe bowl melt the chocolate in 30-second increments until fully melted, this should take 1 1/2 to 2 minutes.
  • Once the cookies have set, dip 1/2 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!
  • These can be kept covered and stored in the fridge for up to 10 days.

Recipe Notes

*How to make Oat Flour : https://www.biggerbolderbaking.com/make-oat-flour/
Nutrition Facts
Peanut Butter No-Bake Cookies
Amount Per Serving (1 cookie)
Calories 302 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 2mg1%
Sodium 81mg4%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 16g18%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.

 

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SueJean Heinz
SueJean Heinz
9 months ago

I was dying for a cookie” and remembered seeing your video for these. I used 2 c. almond flour(meal) and 1 c. coconut flour since I don’t have a blender to make oat flour. I also used maple syrup instead of honey since that’s what I had in the house and YUM!! I admit I ate some cookie dough while shaping the cookies. I set them outside on the arctic porch to cool but I’m already too full to eat anymore. Tomorrow…..
Thanks for sharing your baking adventures!!

Amulya
Amulya
2 months ago

Honey isnt Vegan… you should edit it Gemma..

Jamz
Jamz
1 month ago

I liked them a lot, but my kids were not fans. Oh well- guess I get an entire pan of cookies to myself.

2 months ago

I’ve always been wary of a no bake cookie recipe. But I made this as I was craving for peanut butter cookies. I’m glad I did. Scrumptious, even without the chocolate 😋
Thank you for your amazing recipes!

Susan
Susan
2 months ago

These are easy and delicious! One question, what other topping would go well with the peanut butter cookie?

Lara Pellegrini
Lara Pellegrini
3 months ago

I don’t have a way to make oat flour so I used some coconut flour. I tweaked the salt and honey amounts, added in some chocolate chunks, and they turned out great! I love these for breakfast!

Travis
Travis
4 months ago

Hi Gemma,.. I tried these once however since I didn’t have rolled oats I used instant oats.. It was tasty … But wanted Yr opinion if it was OK to use instant oats?

Elizabeth
Elizabeth
4 months ago

These look really good, however, I’m wondering if the recipe is correct in calling for 3 cups of oat flour (for 12 cookies). Wow the carbs for one cookie at 302 and the sugar content at 16 g for one cookie are extremely high. I doubt if I would make these because of that which seems completely unhealthy. Otherwise, I’m sure they’re really good.

GrandTina
6 months ago

I Love these. I won’t be baking peanut butter cookies except around Christmas. My husband is not a peanut butter fan so they are all for me!
The Oat Flour that I bought is supper fine so I stopped at 200 g and I’m glad I did. Any more and I would not have been able to incorporate it all in.
These Are Great for breakfast on the run.

IFood
6 months ago

Gemma,
Thanks for another uncomplicated recipe.

These were exceptionally simple to make and full of flavour!

Unfortunately, I cut the recipe down to a third which was a big mistake because I now need to make another batch.

The only sub I made was using a bit of date sugar along with a combination of maple, honey and molasses. I tried to use less sweetener overall and although it was a little difficult to shape initially, it eventually came together nicely.

This one is definitely a keeper.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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