Cookies, No Bake

Easy Peanut Butter No Bake Cookies

4.45 from 104 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.

Peanut Butter No Bake Cookies

Check out my other recipes if you like these cookies:

Pre-order the Bigger Bolder Baking Cookbook!

Watch The Recipe Video!

Peanut Butter No-Bake Cookies

4.45 from 104 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.

 

Submit your own photos of this recipe

11 Images

ShanPerera

BooksFoodDIY

Quinncy

Tere

Christina87

DaniKaiser

114
Comments & Reviews

avatar

newest oldest most useful
SueJean Heinz
Guest
SueJean Heinz
3 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!!

GrandTina
Member
GrandTina
27 days 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.

I Food
Member
I Food
30 days 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.

tracyhammons
Member
tracyhammons
1 month ago

Hi Gemma,
Thank you very much for this recipe. I just wanna ask, can I also mix 1 mashed banana in the bowl? Because I love banana and peanut butter combo. If yes, may I know when should I mix the banana?

Anne
Guest
Anne
3 months ago

Hello. Thank you for this recipie. I would like to know if you used an already sweetened peanut butter or a natural unsugared version. Thank you in advance.

Jennifer
Guest
Jennifer
4 months ago

Is it 3 cups of rolled oats then made into flour? OR 3 measured cups of already made oat flour?

Angela
Guest
Angela
5 months ago

hi Gemma. I am now letting it set in the fridge (non freezer compartment) for about an hour now but they aren’t quite quite ready to be eaten yet, I supposed? It seems to be set in shape but I think it is still kind of soft. How long should I wait for them to be eaten? I used a mixed protein powder by the way that has oat powder ingredient in it.

Tina
Guest
5 months ago

What kind of chocolate do you melt?

Missyleigh_03
Member
Missyleigh_03
7 months ago

Hi I was just wondering are these able to be frozen for school lunches? Thanks.

jroybal
Member
jroybal
11 months ago

I’ve now made this recipe twice and the final product is so yummy! And they lasted in the fridge over 2 weeks (amazing they weren’t all eaten faster than that but I made a large batch.) My only comment is I had to add significantly more of the peanut butter (I actually adding some almond butter when I ran out of peanut butter) and some milk in order to mostly keep the cookies from crumbling apart. Not sure what I was doing wrong but without the additional peanut/almond butter and milk, the ingredients were so dry they wouldn’t stick together… Read more »

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!

Bigger Bolder Baking Crazy Cookie Dough Baking Kit features all the dry ingredients you need to make 12 BIG, bakery-style cookies shipped right to your doorstep.