These are the best no bake oatmeal cookies made with just three ingredients! No butter, no milk, and no sugar needed, this healthy dessert take less than FIVE minutes to make.
As someone with a raging sweet tooth, no bake desserts are something I make often.
They require minimal preparation and usually few ingredients. While I have a handful of favorites on rotation, nothing beats my famous 3 ingredient no bake oatmeal cookies.
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The best no bake oatmeal cookies recipe
These cookies come together in less than five minutes and the texture is on point- thick, chewy, and stable at room temperature. They are naturally sweetened and satisfy the sweet tooth!
- They are made without butter, sugar, and milk. Traditional no bake cookies typically contain butter, sugar, and milk, but not these… they taste just as good!
- 3 Ingredients only. All you need are oats, peanut butter, and maple syrup.
- Easy to customize. These cookies act like a blank canvas, so you can fold through your favorite mix-ins, like chocolate chips, coconut flakes, raisins, and more.
- Healthy enough for breakfast! We all love some dessert for breakfast and these tick the boxes- They are full of whole grains, protein, and fiber to satisfy you until lunch!
How to make no bake oatmeal cookies
What I love about this recipe is that it is a healthier alternative to the traditional version, but it does NOT sacrifice taste. They come together quickly and you have a delicious treat!
- Rolled oats– Also called old-fashioned oats, they provide the chewy texture we love in a good oatmeal cookie! You can use quick oats if you like, but it will have a softer texture.
- Peanut butter– Smooth and drippy peanut butter works best, as it is the easiest to mix into the dough. Try and avoid peanut butter that has added sugar or ones that have a crunchy texture.
- Maple syrup– A refined sugar free sweetener that not only adds sweetness but helps bind the cookies together.
Start by adding your oats into a large mixing bowl. Add the peanut butter and syrup and mix well until combined. Fold through your mix-ins of choice using a rubber spatula.
Next, lightly wet your hands. Form small balls of the cookie mixture and place them on a lined plate. Press down to form a cookie shape and refrigerate them for 20 minutes to firm up.
- Use quick cooking oats. Most no bake oatmeal cookie recipes call for these oats as they are softer and smoother in texture.
- Boil the mixture. Sometimes peanut butter can be a little firm, so combine that and the maple syrup in a saucepan and bring it to a boil. Once boiling, add the oats, mix, and shape into drop cookies.
- Add mix-ins. Like any good no bake cookie, be creative by adding in nuts, seeds, chocolate chips, vanilla extract, coconut flakes, or even candy buttons.
Dietary swaps and substitutions
This no bake cookie recipe is very forgiving and easy to adapt to fit most diets out there. Here are some suggestions:
- Keep it vegan. While the original recipe is naturally vegan, if you opt to use honey as the sweetener, some consider that not to be vegan-friendly.
- Keep it gluten free. I used certified gluten free oats. If you use other brands or makes of it, this is often not the case.
- Swap out the peanut butter. If you have a peanut allergy or don’t like the taste of peanut butter, you can use almond butter, sunflower seed butter, or tahini.
- Add protein. Add a scoop of your favorite protein powder to make these cookies even more satisfying (just like in classic protein cookies).
Storing and freezing instructions
- To store: Leftover no bake cookies should be stored in the refrigerator, covered. They will keep well for up to two weeks.
- To freeze: Either wrap cookies individually in parchment paper and place them in a ziplock bag, or place them all together in one ziplock bag (no parchment paper needed). They will keep well frozen for up to 6 months.
Frequently Asked Questions
If your no bake cookies are gooey, it means your oats are too fine in texture and/or you added too much maple syrup. To rectify this, simply add more oats to the mixture.
You need to refrigerate your cookies for at least 30 minutes to allow them to firm up properly. Enjoying them straight from the bowl will yield softer cookies.
You can bake these cookies in the oven at 180C/350F for 10-12 minutes or until firm around the edges.
No, these cookies need a nut or seed butter to bind everything together. Using butter or margarine will yield a greasy cookie that will fall apart. It also isn’t the healthiest option.
No Bake Oatmeal Cookies (3 Ingredients!)
- Line a large plate with parpchment paper and set aside.
- In a large mixing bowl, add all your ingredients and mix well, until combined. Fold through your mix-ins of choice.
- Using your hands, form into 12 small balls and place on the lined plate. Press each ball into a cookie shape.
- Refrigerate for at least 20 minutes, before enjoying.
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