No-Bake Oatmeal Peanut Butter Cookies made with 5 simple ingredients! This easy no-bake peanut butter cookies recipe is made with all wholesome ingredients for a healthier treat. Perfect for enjoying all summer long when it’s too hot to bake!

Blue plate with peanut butter oatmeal cookies stacked on it, ready to eat.

As a follow-up to my 6-Ingredient No-Bake Cookies recipe, I’m back with a chocolate-free version that uses peanut butter.

My original recipe for no-bake cookies calls for cocoa powder, almond butter and honey and this time we’re changing it up for the peanut butter lovers out there who don’t love chocolate.

At a baseline, all you need is four simple ingredients to make this recipe work: peanut butter, pure maple syrup (or honey), coconut oil (or butter), and oats. 

The combination of these ingredients results in a luxurious cookie that is just so addictive! It’s nearly impossible to stop at one.

Plus, the recipe is so easy to make and a fun little project for kids who are aspiring bakers.

You can use this delicious treat as a blank canvas for all your no bake cookies recipe adventures.

Cookie sheet of peanut butter no-bake cookies sprinkled with sea salt.

Let’s discuss the healthy ingredients for this addictive no bake cookie recipe.

Ingredients for No-Bake Oatmeal Peanut Butter Cookies:

Unsweetened Creamy Peanut Butter: The reason we’re all here and the glue that holds it all together! Choose your favorite peanut butter, be it creamy, chunky, or natural.

I use unsweetened natural peanut butter because I like keeping the cookies refined sugar-free using pure maple syrup.

I know what you’re wondering, and yes, you can use almond butter or sunflower seed butter! In fact, I shared my Almond Butter No-Bake Cookies recipe recently.

You can use any nut butter or seed butter here as long as it is thick, sticky, and well-stirred. Whatever you use, just be sure there isn’t a lot of oil separation and that the nut butter isn’t too thick (some cashew butters may be tough to work with).

Pure Maple Syrup (or Honey): We use a liquid sweetener like pure maple syrup or honey to keep the cookies refined sugar-free but also to provide a sticky substance to help the cookie ingredients stay held together nicely. 

Coconut Oil or Unsalted Butter: The fat portion of the recipe which makes the cookies taste incredibly rich or creamy! Use melted coconut oil or melted butter.

For vegan no-bake cookies, stick with coconut oil. I prefer the flavor of the butter because I find the cookies taste luxurious, but I also enjoy the coconut oil version too.

Pure Vanilla Extract: While the pure vanilla extract is optional, it adds a nice warm flavor to the cookies.

Rolled Oats or Quick Oats: Pick your favorite type of oats for these delicious no-bake oatmeal cookies. Old-fashioned oats, quick-cooking oats, and instant oats all work.

For gluten free no-bake cookies, be sure to use gluten free oats.  I use sprouted gluten-free oats. Old fashioned oats will result in a chewy texture where quick oats will be a bit smoother.

Sea Salt: Whatever you do, don’t skip the sea salt! A pinch of salt enhances all of the flavors so that the cookies are an explosion of peanut butter flavor and taste very sweet without the need for added sugar. 

Blue plate of no-bake peanut butter cookies.

Optional Additions:

  • If you enjoy chocolate, mix up to 1 cup of chocolate chips into the cookie mixture. Be sure the mixture is at room temperature when you do so or the chocolate chips will melt (which wouldn’t be the end of the world in my opinion). Semi-sweet chocolate chips, white chocolate chips, peanut butter chips, mini chocolate chips, sugar-free chocolate chips and dark chocolate chips are all great options.
  • Add in ½ to ⅔ cup chopped walnuts or pecans if you love nutty cookies.
  • Are you a fan of dried fruit? Add up to ⅔ cup raisins, dried cranberries, dried blueberries or any dried fruits you love.
  • For sweeter cookies, add 1 to 3 tablespoons of brown sugar.
  • For me, the best results come from using peanut butter, pure maple syrup, quick oats, butter and chocolate chips. This really is the perfect treat for satisfying that sweet tooth!

Now that we’ve covered the simple pantry ingredients list for no bake peanut butter oatmeal cookies in detail, let’s make some cookies!

Plate of peanut butter no-bake cookies.

How to Make No-Bake Oatmeal Peanut Butter Cookies:

Line a large baking sheet with parchment paper or wax paper.

Add the peanut butter, pure maple syrup and butter (or coconut oil) to a saucepan and heat it over medium heat, stirring constantly. Continue heating and stirring just until everything is well-combined and creamy. There’s no need to bring the mixture to a full boil.

Butter, peanut butter, and pure maple syrup in a sauce pan for no-bake cookies.

Remove the peanut butter mixture from the heat and stir in the vanilla extract (if adding), oats, and sea salt until everything is well-combined. The end result will be a very thick and sticky dough – this is normal.

Wet ingredients for no-bake cookies with oats on top in a saucepan, ready to be mixed in.
All of the ingredients for no-bake oatmeal cookies mixed up in a saucepan, ready to turn into cookies.

Drop mounds of cookie dough in a single layer onto the prepared baking sheet using a spoon.

The cookies will stay the exact size and shape as you place them on the cookie sheet, so you can shape them accordingly. You can make any size cookies you like! I tend to make enormous cookies.

No-bake cookie dough on a parchment-lined baking sheet, ready to go into the refrigerator or freezer.

Refrigerate for 2 hours or freeze for 15 minutes, or until the cookies have set up. The amount of time it takes to chill the cookies depends on the temperature of the ingredients going into the refrigerator or freezer.

The cookies are ready when they are no longer sticky to the touch and peel off of the parchment paper easily.

Cookie sheet of no-bake cookies.

Store cookies in an airtight container or a zip lock bag in the refrigerator for up to 10 days. You can freeze cookies in a freezer bag for up to 3 months.

Hand grabbing a peanut butter oatmeal cookie off of a plate.

This easy no-bake dessert recipe can be made any time of year but is particularly useful during the summer months when you’re craving a sweet treat but don’t want to turn on the oven.

If you’re looking for more no-bake dessert recipes, also try out these gems!

More No-Bake Desserts:

The next time you’re craving an easy dessert that requires very little effort, whip out this easy recipe!

Blue plate with peanut butter oatmeal cookies stacked on it, ready to eat.

No-Bake Oatmeal Peanut Butter Cookies

4.29 from 83 votes
This simple no-bake oatmeal peanut butter cookies recipe is so easy to customize using various nut butters and sweeteners. The perfect treat for warm weather or year round! Add in chocolate chips, dried fruit, or nuts for the best no-bake cookies!
Prep Time 15 minutes
Additional Time 15 minutes
Total Time 30 minutes
Servings: 12 to 20 Cookies

Ingredients

Instructions

  • Line a large baking sheet with parchment paper or wax paper.
  • Add the peanut butter, pure maple syrup and butter (or coconut oil) to a saucepan and heat it over medium heat, stirring constantly. Continue heating and stirring just until everything is well-combined and creamy.
  • Remove the peanut butter mixture from the heat and stir in the vanilla extract (if adding), oats, and sea salt until everything is well-combined. The end result will be a very thick and sticky dough – this is normal.
  • Drop mounds of cookie dough in a single layer onto the prepared baking sheet using a spoon. The cookies will stay the exact size and shape as you place them on the cookie sheet, so you can shape them accordingly. You can make any size cookies you like! I tend to make enormous cookies.
  • Refrigerate for 2 hours or freeze for 15 minutes, or until the cookies have set up. The amount of time it takes to chill the cookies depends on the temperature of the ingredients going into the refrigerator or freezer. The cookies are ready when they are no longer sticky to the touch and peel off of the parchment paper easily.

Video

Notes

*You can also use almond butter, sunflower seed butter or any other nut butter or seed butter you like. Just be sure anything you use is thick and well-stirred without a lot of oil separation.
**You can also use honey. Stick with pure maple syrup for a vegan cookie recipe.
***Use coconut oil for vegan option.
****If you use quick oats instead of rolled oats, you may need to add another ½ cup. The amount of oats depends on the type and brand. In general, aim for 2.5 to 3 cups.
Store cookies in an airtight container or a zip lock bag in the refrigerator for up to 10 days. You can freeze cookies in a freezer bag for up to 3 months.

Nutrition

Serving: 1Cookie (of 12) · Calories: 312kcal · Carbohydrates: 27g · Protein: 7g · Fat: 20g · Saturated Fat: 9g · Polyunsaturated Fat: 1g · Sodium: 124mg · Fiber: 1g · Sugar: 10g
Author: Julia
Course: Desserts & Treats
Cuisine: American
Keyword: easy no-bake cookies, healthy no bake cookies, no-bake oatmeal peanut butter cookies, no-bake peanut butter cookies recipe, no-bake peanut butter oatmeal cookies recipe
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

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Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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4.29 from 83 votes (80 ratings without comment)

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Questions and Reviews

    1. I haven’t tried it yet with this particular recipe but I’ve baked no-bake recipes in the past and they have always turned out great! So that said, I think baking them will be delicious. I would do 350 for 8 to 15 minutes (depending on the size of the cookies) and adjust the time up if necessary. Let me know if you try it! xo

  1. No instructions included in recipe section just pictures. Have to scroll through all the pages for actual instructions.

    1. Hi Laurie. Thanks so much for bringing that to my attention. I’m currently having my site redesigned and in the process, I’m switching recipe plugins. Some of my recipes haven’t translated over fully in the process, which is why some of the instructions were missing. I went ahead and fixed the recipe so you’re good to go now. If you notice this issue on any of my other recipes, feel free to reach out.

  2. Used infused coconut oil and a molasses+brown sugar syrup in place of maple. I cannot find the words to portray how amazing these are. Thanks!

    1. Thanks so much for sharing your changes and for such a glowing review! I love the idea of using molasses in these cookies – I’ll have to try that myself. 🙂 xo

  3. Love’s these with coconut oil. I added chocolate chips before the mixture cooled – definitely recommend. I’m not a huge chocolate fan, but chocolate and peanut butter is such a good combo, IMO. Thanks for the recipe!