No need to heat up the oven for these healthy Chocolate Peanut Butter No-Bake Cookies with oats and naturally sweetened with maple syrup! They are quick, easy, and super tasty!
With tons of peanut butter left over from tinkering with these Peanut Butter Cookies, I set out to put the remaining jars to good use. And these no bake cookies with peanut butter, chocolate and oats ended up being perfect!
At first I wasn’t too sure, but after a few trials and errors, I must say these little no bake cookies turned out to be pretty darn amazing and were a hit with the whole family!
Healthy meets decadent with this no fuss treat that’s easy to make in about 15 minutes, and always taste so delicious!
How To Make Healthy No-Bake Cookies
What you’ll need:
- Peanut butter
- Pure maple syrup
- Coconut oil
- Unsweetened almond milk
- Cacao or cocoa powder
- Start by warming the peanut butter, coconut oil, maple syrup, almond milk, vanilla and cacao powder over low heat, stirring constantly until warm and starting to thicken (shown above right).
- Remove from heat and stir in the oats and mix well to coat.
- Drop 2 rounded tablespoonfuls of the mixture on a cookie sheet lined with parchment paper or Silpat. Shape them nicely and flatten the tops a little if you like, or simply leave them in rustic looking mounds of chocolatey goodness.
- Place the cookie sheet in the refrigerator to chill. They will set up nicely after 6 hours or so in the fridge. Until then save a little mixture for yourself. Recipe yields about 20 – 22 no bake cookies.
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Best Tips For No Bake Cookies
- Don’t warm too long. When warming the mixture, don’t let it heat too long or it will turn into an unpleasant stiff texture. I learned this through experience. ;)
- Make uniform cookies. For scooping, I used this 1.5 tablespoon trigger scooper to create uniform looking cookies. A 2 tablespoon scoop will do fine too. You don’t want them too big, I find them best when they’re more bite sized.
- Sub old fashioned oats for quick oats. In fact, you may find you prefer quick oats over old fashioned. The quick oats absorb the chocolate a little more, but I’m partial to old fashioned.
- Use almond butter in place of peanut butter. I think crunchy style will work great here too!
How To Store
No bake cookies can be safely kept in the refrigerator for up to 2 weeks, stored in a covered container.
Can I Freeze No Bake Cookies?
Yes, they freeze beautifully for up to 2 months in freezer friendly containers or baggies. Let cookies thaw in the refrigerator before eating.
More Easy No Bake Recipes
- Raspberry No Bake Cheesecake
- Raw Pecan Energy Bites
- Raw Chocolate Brownies
- Chocolate Chia Pudding
- See all No-Bake recipe on TSV!
If you try this no bake cookie recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
CHOCOLATE PEANUT BUTTER NO-BAKE COOKIES
Chocolate + peanut butter + oatmeal combination is a winning combination! This classic No Bake Cookies recipe is healthy and easy to make.
- Prep Time: 10 min
- Total Time: 10 minutes
- Yield: Makes 20 - 24 1x
- Category: Dessert, No Bake
- Cuisine: Vegan, American
- 1/2 cup peanut butter (almond butter works too)
- 1/3 cup pure maple syrup*
- 1/4 cup almond milk
- 1/4 cup coconut oil
- 3 tablespoons cacao, cocoa or dutch cocao
- 1 – 2 teaspoons vanilla
- 2 cups old fashioned oats (quick oats is fine too)
Warm mixture: Start by warming the peanut butter, coconut oil, maple syrup, almond milk, vanilla and cacao powder over low heat, stirring constantly until warm and starting to thicken.
Remove from heat and stir in the oats and mix well to coat.
Drop 2 rounded tablespoonfuls of the mixture on a cookie sheet lined with parchment paper or Silpat. Shape them nicely and flatten the tops a little if you like, or simply leave them in rustic looking mounds of chocolatey goodness.
Place the cookie sheet in the refrigerator to chill. You can grab one after 30 minutes, but they set up best after 6 hours in the fridge.
Recipe yields about 20 – 24 no bake cookies.
Store the cookies in an airtight container for up to 2 weeks, or freeze for up to 2 months.