Home » Course » Dessert » No-Bake Treats » CHOCOLATE PEANUT BUTTER NO-BAKE COOKIES

CHOCOLATE PEANUT BUTTER NO-BAKE COOKIES

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!

top down view of a plate full of chocolate peanut butter no bake cookies.

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!

side by side photos of showing the process of warming the wet ingredients and mixing them together.

How To Make Healthy No-Bake Cookies

What you’ll need:

  • Oats
  • Peanut butter
  • Pure maple syrup
  • Coconut oil
  • Unsweetened almond milk
  • Cacao or cocoa powder
  • Vanilla
  • 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.

This post contains affiliate links. Read my full disclosure here.

top down view of the process of adding the oats to the warm mixture to make chocolate peanut butter no-bake cookies.

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!

top down view of peanut butter no bake cookies being scooped and placed on a lined cookie sheet.

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

side angle view of of a white plate filled with no bake chocolate peanut butter cookies.

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.

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Total Time: 10 minutes
  • Yield: Makes 20 - 24 1x
  • Category: Dessert, No Bake
  • Cuisine: Vegan, American

Ingredients

Units Scale
  • 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
  • 12 teaspoons vanilla
  • 2 cups old fashioned oats (quick oats is fine too)

Instructions

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.

NOTES:

*Substitute maple syrup with coconut sugar or pure cane sugar. Just add 2 extra tablespoons of almond milk.

RECOMMENDED EQUIPMENT: For scooping, I used this 1.5 tablespoon trigger scooper to create uniform looking cookies. A 2 tablespoon scoop will do fine too. For more of my favorite cooking tools, shop my kitchen essentials.

Follow TSV on Facebook / Instagram / Pinterest / Twitter / RSS

6 Comments

  1. Can I leave the coconut oil out?

    1. Julie | The Simple Veganista says:

      Great questions, Meg! I’ve never made these without the oil so I’m not sure how they will turn out. The oil does help to harden them once chilled, but you can certainly try it without the oil as it may not make that much of a difference. Just be sure to keep them in the fridge if you leave out the oil. Enjoy, and do let us know how it goes!

  2. Kate Parker says:

    Loved these! As someone who avoids refined sugars and animal products, these were simply delicious! Highly recommend.

  3. so yummy and healthy! i’d say more like granola bites than cookies. i added some cinnamon and a pinch of salt. thank you for sharing this recipe!

    1. Julie | The Simple Veganista says:

      I love it, cinnamon is a nice touch! Thanks for the inspiration, Alex! Cheers :)

  4. Delicious! I will be making these regularly. Very simple to make too. Thanks for another great recipe.

Leave a Reply

Your email address will not be published.

Recipe rating