Creamy peanut butter and oats sandwiched together in a chilled no-bake cookie for a sweet, chewy treat. These no-bake peanut butter oatmeal cookies are the perfect quick dessert or snack when I want something sweet without turning on the oven. With simple pantry ingredients and just a bit of chill time, I get delicious, chewy cookies in under an hour.
Why You’ll Love This Recipe
I love how easy these cookies are to make—no baking required and just one pot to clean. They’re naturally gluten-free (if I use certified oats) and super versatile. I can adjust the sweetness, go dairy-free with coconut oil, or switch up the texture with different oats. Whether I want a quick dessert for guests or a sweet bite after lunch, these always hit the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup creamy peanut butter
½ cup melted butter (or optional coconut oil)
½ cup milk
1 teaspoon vanilla extract
2½ cups old-fashioned or quick oats
½ cup granulated sugar (or alternative sweetener/maple syrup/honey)
Pinch of salt
Directions
I start by lining a baking sheet or tray with parchment or wax paper.
In a saucepan over medium heat, I melt the butter, then add milk and sugar, stirring until the sugar fully dissolves.
I bring the mixture to a rolling boil (or let it thicken slightly), stirring constantly, and let it boil for about 1–2 minutes.
Removing the pan from heat, I stir in the peanut butter and vanilla until smooth.
Then I add the oats and a pinch of salt, stirring until they’re well coated.
I drop spoonfuls of the mixture onto the prepared tray and gently flatten them if I want that classic cookie shape.
Finally, I chill them in the fridge until set, usually about 30 minutes to an hour.
Servings and timing
Prep Time: 10 minutes
Cook Time: 5 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Yield: 12–16 cookies (depending on size)
Variations
I swap butter for coconut oil to make them dairy-free.
I use maple syrup or honey instead of sugar when I want a more natural sweetener.
For extra flavor, I stir in mini chocolate chips or a dash of cinnamon.
If I want a crunchier bite, I go with old-fashioned oats; for a softer texture, quick oats are perfect.
I sometimes add shredded coconut or chopped nuts to mix things up.
Storage/Reheating
I store these cookies in an airtight container in the refrigerator for up to one week. If I want to keep them longer, I freeze them in a sealed container or freezer bag for up to 2 months. When I’m ready to enjoy, I let them thaw at room temperature for a few minutes—no reheating needed since they’re delicious straight from the fridge or freezer.
FAQs
How long do no-bake peanut butter oatmeal cookies last?
I usually keep them in the fridge for up to 7 days, but they freeze well for up to 2 months.
Can I make these cookies vegan?
Yes—I use coconut oil instead of butter and a plant-based milk to keep them fully vegan.
What type of oats work best?
I prefer old-fashioned oats for a chewier texture, but quick oats give a softer bite. I avoid steel-cut oats as they won’t soften enough.
Can I reduce the sugar?
Definitely. I often substitute with honey, maple syrup, or even a sugar alternative to adjust the sweetness.
Do they need to be refrigerated?
Yes, I chill them to set properly. Once firm, they can stay at room temperature for a short time but I like to keep them chilled to maintain their texture.
Conclusion
These no-bake peanut butter oatmeal cookies are my go-to when I want something simple, fast, and satisfying. They’re easy to customize, freezer-friendly, and packed with peanut buttery goodness. Whether I need a snack for the week or a quick dessert to share, this recipe never disappoints.
