No Bake Chocolate Peanut Butter Cookies Recipe

Introduction

No bake chocolate peanut butter cookies are a quick and delicious treat that combines rich cocoa and creamy peanut butter with wholesome oats. These cookies come together easily without an oven, making them perfect for a fast dessert or snack.

The image shows several dark chocolate oat clusters scattered on a white marbled surface. Each cluster is rough and uneven in shape, with a dense texture of oats coated in glossy dark chocolate, making the oats partially visible. In the top left corner, there is a white bowl filled with raw oats, displaying the pale beige color and flaky texture of the oats clearly. The close-up view highlights the contrast between the smooth dark chocolate and the textured oats. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 cups organic gluten free oats
  • 1/2 cup organic coconut oil
  • 1/2 cup organic maple syrup
  • 1/4 cup organic raw cocoa powder
  • 1/2 cup organic peanut butter

Instructions

  1. Step 1: In a saucepan over low heat, combine the coconut oil, maple syrup, peanut butter, and cocoa powder. Stir continuously until the mixture is smooth and fully melted together.
  2. Step 2: Place the oats in a mixing bowl and pour the melted chocolate-peanut butter mixture over them. Stir well until all the oats are evenly coated.
  3. Step 3: Using a spoon, drop spoonfuls of the mixture onto a baking sheet lined with parchment paper.
  4. Step 4: Place the baking sheet in the freezer for about an hour, or until the cookies are firm.
  5. Step 5: Transfer the cookies to the refrigerator for storage to keep them from becoming soft before serving.

Tips & Variations

  • For a crunchier texture, toast the oats lightly before mixing with the wet ingredients.
  • You can substitute maple syrup with honey or agave nectar if preferred.
  • Add a pinch of sea salt or a few drops of vanilla extract to enhance the flavor.
  • Mix in chopped nuts or dark chocolate chips for extra texture and variety.

Storage

Store these cookies in an airtight container in the refrigerator for up to one week. For longer storage, freeze them in a sealed container for up to one month. When ready to eat, let them sit at room temperature for a few minutes or enjoy them chilled for a firmer texture.

How to Serve

A close-up image shows a woman's hand holding a small, irregularly shaped chocolate oat cookie made from dark chocolate mixed with oats, giving it a bumpy texture with brown and tan oat pieces visible throughout. In the background, more cookies lie scattered on a white marbled surface along with a white bowl filled with dry oats. The cookies have a matte finish and uneven, chunky shapes, emphasizing their homemade look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular oats instead of gluten free oats?

Yes, regular oats can be used if gluten is not a concern. They will work just as well in binding the cookies.

Do these cookies melt if left out at room temperature?

Because they contain coconut oil, these cookies can soften or melt if kept at warm room temperatures. It’s best to store them in the refrigerator to maintain their shape and texture.

Print

No Bake Chocolate Peanut Butter Cookies Recipe

These No Bake Chocolate Peanut Butter Cookies are a quick and easy treat combining rich cocoa, creamy peanut butter, and wholesome oats. Perfect for a healthy snack or dessert without the need to heat up your oven.

  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: Approximately 15 cookies 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale

Dry Ingredients

  • 2 cups organic gluten free oats
  • 1/4 cup organic raw cocoa powder

Wet Ingredients

  • 1/2 cup organic coconut oil
  • 1/2 cup organic maple syrup
  • 1/2 cup organic peanut butter

Instructions

  1. Melt Wet Ingredients: Add the coconut oil, maple syrup, peanut butter, and cocoa powder to a saucepan and melt everything together over low heat. Stir continuously until the mixture is smooth and well combined.
  2. Combine with Oats: Transfer the oats into a mixing bowl, then pour the melted mixture over them. Stir thoroughly until the oats are evenly coated with the chocolate peanut butter mixture.
  3. Form Cookies: Using a spoon, drop spoonfuls of the mixture onto a baking sheet lined with parchment paper, spacing them out as needed.
  4. Freeze to Set: Place the baking sheet in the freezer for about an hour until the cookies are firm and completely set.
  5. Store Properly: Once firm, transfer the cookies to a container and store them in the refrigerator to keep them from becoming soft before serving.

Notes

  • You can substitute maple syrup with honey if preferred.
  • For a crunchier texture, use chunky peanut butter instead of smooth.
  • If you want to make the cookies vegan, confirm the maple syrup is plant-based and use coconut oil.
  • Store cookies in an airtight container in the fridge to maintain firmness.
  • These cookies do not require baking, making them a quick and hassle-free treat.

Keywords: no bake cookies, chocolate peanut butter cookies, gluten free dessert, healthy snack

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