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These peanut butter no bake cookies need just three ingredients to make and take less than 5 minutes. Soft, thick, and chewy, they make a wholesome dessert.
We love our no bake desserts around here.
Out of all the kinds there can be, cookies are our favorite.
These cookies are incredibly easy to make and require no baking, which makes them perfect for those hot summer days when you don’t want to turn on your oven. They’re also great for busy days when you’re short on time but still want a sweet treat.
If you’ve made our granola or peanut butter bars before, you know that the combination of creamy peanut butter, oats, and syrup is simply irresistible, and I can guarantee that you’ll be hooked after just one bite.
Similar to our chocolate no bakes, this peanut butter version will be an instant hit.
Table of Contents
The best peanut butter no bake oatmeal cookies
This peanut butter no bake cookie recipe was inspired by our no bake oatmeal cookies. Instead of using almond butter, we swapped it out for peanut butter and fell in love! These make such a good sweet treat and they come together in minutes!
- Just 3 ingredients. All you need are oatmeal, peanut butter, and maple syrup!
- No butter, milk or margarine. Nearly every no-bake cookie recipe calls for two or three of these…but not this recipe!
- Perfect texture. They are soft, chewy, and stable at room temperature. I mean, nobody wants a no bake cookie that falls apart.
How to make peanut butter no bake cookies
Making a no-bake peanut butter oatmeal cookie recipe is easy because it requires no baking and only a few simple ingredients.
- Peanut Butter– You must use smooth and drippy peanut butter. Drippy peanut butter refers to peanut butter that can be poured from the jar onto a spoon or into a bowl. Try to use either all-natural or slightly salted. Smooth almond or cashew butter will work well if you’d like another nut butter.
DIETARY SWAP
For nut free cookies, replace the peanut butter with sunflower seed butter or wow butter.
- Maple Syrup– The maple syrup provides sweetness but also compliments the peanut butter well. If you’d like an alternative, agave nectare and honey will also work.
- Old fashioned Oats– These give the cookies a slightly chewy texture while still being soft. For ultra-soft cookies, you can replace this with quick-cooking oats, which are often used for classic no bake cookies.
Start by combining your peanut butter and maple syrup in a small saucepan and placing it over medium heat. Let the peanut butter soften, then stir it into the maple syrup. Remove the pan from the heat.
Next, fold through the oats until fully incorporated. Using your hands or a cookie scoop, shape into 12-15 balls of dough and place them on a pan lined with parchment paper. Shape them into cookies and refrigerate for at least 30 minutes to firm up.
- Use the right type of peanut butter: Choose creamy, unsalted peanut butter that does not contain added oils or sugar. Natural peanut butter works well too.
- Mix ingredients thoroughly: When making the dough, mix all the ingredients thoroughly until you get a smooth, homogenous mixture. This will help the cookies hold together better.
- Use parchment paper: Line your baking sheet with parchment paper before placing the cookies on it. This will prevent the cookies from sticking to the sheet and make it easier to clean up.
- Add mix-ins: You can add mix-ins to the dough, such as chopped nuts, chocolate chips, or raisins, for extra flavor and texture.
- Add salt: A pinch of salt can enhance the flavor of the cookies and balance out the sweetness. Alternatively, use salted peanut butter.
- Adjust the consistency: If the mixture is too thin or too thick, you can adjust the consistency by adding more oats or peanut butter, respectively. Remember, there is no milk in these.
Storage instructions
To store: As these cookies are a little fragile, I recommend storing them in an airtight container in the refrigerator. They will remain fresh for at least two weeks.
To freeze. Place leftover cookies in a ziplock container and store them directly in the freezer. They will keep well frozen for at least six months. Let them thaw to room temperature before enjoying them.
Frequently asked questions
Yes, you can use crunchy peanut butter instead of creamy if you prefer a crunchy texture in your cookies.
To cut down on the added sugar, you can use sugar free maple syrup or honey. Alternatively, try keto no bake cookies.
If your cookies turned out too dry or crumbly, you likely over-boiled the mixture for too long or didn’t use enough maple syrup. Try adjusting the recipe next time and removing the mixture from the heat as soon as it comes to a boil.
While oats are an essential ingredient in peanut butter no-bake cookies as they help bind the mixture together and give the cookies their characteristic texture, you can substitute them for quinoa or buckwheat flakes.
When made with certified gluten free oats, these cookies are suitable for celiacs.
More no bake cookie recipes to try
No Bake Peanut Butter Cookies (3 Ingredients)
Ingredients
- 1 cup peanut butter * See notes
- 3/4 cup maple syrup ** See notes
- 3 cups rolled oats gluten-free, if needed
Instructions
- Line a large plate or tray with parchment paper and set aside.
- In a microwave-safe bowl or in a small saucepan, combine your peanut butter with syrup and heat until the peanut butter has melted. Whisk together until combined.
- Add your rolled oats and mix very well, until fully combined and sticky.
- Lightly wet your hands. Form 24 balls of dough and place on the lined plate or tray. Press each ball into a cookie shape.
- Refrigerate the cookies for at least an hour, to firm up.
Pb oat balls
Get keto/sf maple syrup or honey
Quick cook or old fashioned oats
Im going to try the 3 ingredients for peanut butter no bake cookies
I’ve got to make these 😋 yum!
Delicious! So easy to make!
Thank you, Arman, for the recipe! These are awesome, but addictive! I think I have made 5 batches in less than a month. Only one of the batches was mine alone—all others were shared. I have for the past three batches used a small scoop to make them, and I end up with somewhere around 36 cookies which makes them go further and they are every bit as satisfying to me. When I first made the recipe I mistakenly added a tablespoon or so of coconut oil and I liked that so much that I’ve gone ahead and added it on purpose to the last 3 batches. I’ve also added carob chips to several of the batches. I like the added taste and texture.