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These No-Bake Peanut Butter Oatmeal Cookies are nutty, chewy, sweet and delicious. Easy to make and gluten-free.
These no-bake peanut butter and oatmeal cookies are proof that baking can be delicious, nutritious, and simple. Chewy and nutty, these cookies are out of this world.
You only need five minutes to whip up the cookies, but they need to chill. Give yourself two hours to have these ready (but almost all of that is refrigeration time).
Ingredients and Substitutes
Crunchy peanut butter (1 cup) – While you can use smooth, crunchy peanut butter is the best way to add more texture.
Honey (1/2 cup) – Naturally sweet and a great binding agent. Maple syrup or agar nectar will do in a pinch!
Butter (1/2 cup) – Make sure to use unsalted, as there’s plenty of salt in the peanut butter already.
Cinnamon (1 tsp) – This rich spice cuts through the sweetness and highlights the nuttiness.
Rolled oats (3 cups) – Make sure to use rolled oats, not steel-cut or old-fashioned oats! These take too long to soak through and won’t provide the right chewy texture.
Chia seeds (2 tbsp) – Great for adding additional crunch and fiber. Feel free to leave them out if you don’t enjoy chia seeds though.
Vanilla extract (1 tsp) – An absolute must-have for flavor! Substitute with fresh vanilla if you have it.
Sea salt (1/2 tsp) – Control the salt levels and add some final crunch with flaky sea salt.
How to Make No-Bake Peanut Butter Oatmeal Cookies
Step 1. Start off by lining a baking sheet with parchment paper. As the cookies cool, we want to make sure they don’t stick, so don’t skip this step!
Also, make sure that you use a baking sheet that fits in your fridge. We’ve all been caught out by this more than once, so check before you get the cookies on there.
Once done, grab a large bowl. Toss your rolled oats and chia seeds in there.
Step 2. Next, grab a small saucepan. Without heat, add your peanut butter, honey, butter, and cinnamon to the pan.
Step 3. Over a medium heat, melt the butters and stir to combine. You should end up with a smooth texture, almost like liquid fudge.
Step 4. Pour your heated mixture over your dry oats and chia seeds; it’s time to make the cookies! Add your vanilla extract and sea salt at this point as well.
Step 5. Stir the two mixtures together to create a thick dough. It should feel a bit like wet breadcrumbs, sticking together but not too liquid.
Step 6. Grab a medium scoop and dollop cookies onto the parchment paper. Gently shape the scoops into thick, round cookies. The cookies don’t change shape, so make them however you like.
Place your cookies in the fridge for 2 hours minimum to let them get solid and chewy. Once they’re ready, simply whip them out and enjoy them at your leisure!
How to Store No-Bake Oatmeal Cookies
Once your oatmeal cookies are chilled, they’ll easily keep their shape as long as they don’t get too warm. Make sure to store them in the fridge or at room temperature (as long as it’s a cool day).
Make sure you’ve also got them in an airtight container, as this will prevent them from becoming stale. They’ll keep for up to a week like this!
Watch to Make
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No-Bake Peanut Butter Oatmeal Cookies
Equipment
Ingredients
- 1 cup crunchy peanut butter
- 1/2 cup honey
- 1/2 cup butter room temperature
- 1 tsp cinnamon
- 3 cups rolled oats
- 2 tbsp chia seeds
- 1 tsp vanilla extract
- 1/2 tsp sea salt
Instructions
- Line a baking sheet with parchment paper.
- Add peanut butter, honey, butter, and cinnamon to a saucepan. Heat up and stir until one smooth texture.
- In a large bowl, combine rolled oats and chia seeds.
- Pour the heated-up mixture over the dry ingredients, add vanilla extract and sea salt. Mix all the ingredients to form a thick dough.
- Form your cookies using a medium-sized scoop and refrigerate for 2 hours. The cookies won’t change their shape.
- Keep your cookies cold or at room temperature in a food container.
Recipe Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
