|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 2g||6%|
|Total Sugars 9g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These easy, 4 ingredient no-bake cookies are made without milk and without any refined sugar. There's no need to heat up the kitchen and they are a snap to whip up. In fact, they can be made on the stovetop or in the microwave, so it's the perfect treat for kids to help make.
There's also no need to boil the liquid mixture for a specific amount of time to make sure they set up, so this version of no-bake cookies is even more foolproof than others you may have tried. However, the peanut butter and chocolate flavor combination along with the chewy oat texture of these cookies are what we all know and love in a no-bake treat.
For those who aren't strictly vegan, the cookies can be made with honey. However, the recipe also works with the equivalent amount of maple syrup or agave nectar. You can also replace the peanut butter with any smooth nut or seed butter. If necessary, make sure the oats you use are gluten-free. Ultimately, this recipe can be made in one bowl or pan, with just about 5 minutes of effort, and they are vegan, gluten-free, or dairy free!
"If you're looking for a treat to satisfy your sweet tooth without having a cheat day, then this recipe is for you. With natural sugars and full of high-quality whole grains, this no-bake recipe will be a new family favorite." —Tracy Wilk
1 cup peanut butter
3/4 cup honey, maple syrup, or agave nectar
2 3/4 cups old fashioned rolled oats
1/4 cup unsweetened cocoa powder
Gather the ingredients.
Line rimmed baking sheets with parchment paper and set aside.
In a medium saucepan, combine the peanut butter and honey over medium heat until melted and combined. Alternately, these ingredients can be combined in a large microwave-safe bowl and heated in 30 second increments, stirring each time, until melted and combined.
Remove from the heat or from the microwave, and add the rolled oats and cocoa powder. Stir until combined.
Lightly wet your hands (the dough will be sticky) to form 24 cookies and place on the prepared baking sheet. Flatten slightly to resemble a round cookie. Place in the refrigerator for at least one hour to harden and set. Enjoy straight from the refrigerator.
If preparing this recipe in the microwave, be sure to use a hot pad or oven mitt to remove the bowl from the microwave as it can get very hot to the touch.
- If you prefer a nut-free option for these cookies, your favorite smooth seed butter also works well.
- For those who are strictly vegan, use maple syrup or agave nectar. Make sure your cocoa powder is also vegan as well.
How to Store and Freeze
- No-bake cookies will last up to 2 weeks in the refrigerator. They should be kept in an airtight container.
- The cookies can also be well wrapped and frozen for up to 6 months. Defrost overnight in the refrigerator before enjoying frozen no-bake cookies.
What can you substitute for oatmeal in no-bake cookies?
Instead of oatmeal, a gluten-free muesli cereal or crisp puffed rice cereal are substitute options. You could also create your own mix of quinoa flakes, buckwheat flakes and millet flakes for the equivalent amount of rolled oats in this recipe.
Can you substitute quick oats for rolled oats in no-bake cookies?
This recipe works with both quick-cooking oats and old-fashioned rolled oats. The old-fashioned oats are a bit thicker so they will lend a heartier texture to the cookie.