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:
- 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
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.
*How to make Oat Flour : https://www.biggerbolderbaking.com/make-oat-flour/
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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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