These crunchy no-bake peanut butter chocolate chip cookies are quick, easy to make and incredibly delicious! Plus vegan and gluten-free! With just ONE bowl and just FIVE ingredients, you will have a healthy and tasty treat in a matter of minutes (with NO oven needed)!
No-Bake Peanut Butter Chocolate Chip Oat Cookies
Now how many times have you ever craved a satisfying and tasty dessert?
Or needed a great ‘pick-me-up’ snack during the day?
I remember the times I would find myself looking in the ‘dessert’ or ‘sweet’ section in my local grocery store – only to end up choosing between unhealthy foods.
Have there been times where you want a snack straight away and just grabbed that sugary cereal bar only to find you have an energy crash soon after the snack (been there)?
Wouldn’t it be great if we could have a snack that ticks all the boxes –
- tasty,
- quick
- easy to make,
- healthy,
- no energy crash or ‘sugar dip’
- and budget friendly?
Well look no further – these peanut butter cookies are the ULTIMATE dessert, they everything you are looking for and more…
I am so excited to share these unbelievably easy to make, healthy and mouth-wateringly tasty treats – this recipe really ticks all the boxes.
I’ve tried and tested hundreds of recipes and can honestly say this recipe is one of my favourites – not to mention NO OVEN needed to make these (which saves so much heat and energy costs and time)!
This recipe uses minimal ingredients, just one bowl and has absolutely NO refined sugar (so no more of those energy dips!)!
Since making these cookies they’ve become our most popular go-to snack and dessert, quite possibly because they are the ultimate ‘super-dessert’ – a treat that is healthy, quick, easy to make and quite frankly sensational! These cookies are perfect with a hot cup of peppermint tea or spiced vanilla chai flavoured tea!
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Notes on Recipe Ingredients
To make these delicious cookies all you need is a handful of ingredients:
- Peanut butter: Peanut butter is a great source of fibre, protein and healthy fat. This ingredient will help make you feel satisfied and give you a load of nutrients at the same time. I recommend using crunchy peanut butter for the best texture! This ingredient gives the cookies a lovely nutty flavour and added crunch. I would also recommend buying peanut butter with no added sugar and no added palm oil. Tip: stir the peanut butter before using to make sure it is runny so it can mix well with the other ingredients to form a cookie dough. (If you are in the UK I also recommend this crunchy peanut butter).
- Coconut oil: go for unrefined, organic, virgin coconut oil which is cold-pressed. The coconut oil helps the cookies bind together and stay firm as the coconut oil solidifies when cooled. Tip: The coconut oil should be melted before adding to the dough to help mix with the other ingredients.
- Maple syrup: use 100% pure Grade A maple syrup, which has no added sugar, this is used to sweeten the cookies and add a delicious and warm flavour. If you are in the UK I recommend Kirkland Signature Canadian Pure Maple Syrup (Grade A).
- Oats: you can use regular, old-fashioned, organic rolled oats or quick oats. Tip: look for organic oats with no extra added ingredients including sugar). Oats are a great source of fibre and also contribute to the texture of these cookies. If you are in the UK, I recommend the organic oats from Tesco.
- Chocolate chips (sugar-free): you can use either semi-sweet or sweet sugar-free chocolate chips for that delicious chocolatey flavour you must have in a cookie! The chocolate complements the peanut butter in these cookies. I recommend the Mrs Keto brand (sugar-free and vegan).
Added bonus – a two in one snack
One of the things I love about this recipe is that within minutes you can make – what I like to call – a delicious cookie dough crumble!... Which you can either enjoy then and there if you are hungry (why not!) or you can form these into cookies and refrigerate for more ‘sophisticated’ cookies.
Either way – dessert is sorted in less than 15 minutes!
The peanut butter taste is so satiating and the combination with oats, chocolate chips, maple syrup and coconut oil make for an unbelievably satisfying and tasty dessert.
How to make Peanut Butter No-Bake Cookies
To make these peanut butter cookies, all you need is one bowl and the ingredients – it is as easy as that! No baking at all – all these cookies require is some time in the fridge (alternatively you can just enjoy the cookie dough crumble if you want a snack within minutes!)
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To start with, stir the wet ingredients together. In a medium bowl, add the crunchy peanut butter, melted coconut oil and maple syrup and stir until all the ingredients are combined.
Once the wet ingredients are fully combined, add the oats to form a sticky and slightly crumbly dough.
Add in the chocolate chips and stir into the cookie dough crumble… if you are hungry you can enjoy straight away!
To make into cookies, add another ½ tablespoon coconut oil and rub into the dough crumble to make a firmer dough that sticks together. Roll and shape into cookies. Add a handful of dough into your hands and roll into a ball, then flatten into the shape of a cookie. Place each cookie on a lined tray or container (line with baking paper/parchment paper). Continue with the remaining dough until you have a whole load of cookies. Place the tray in the fridge for at least 10 minutes before serving!
How quick and easy was that? Not to mention so tasty, nutty and satisfying!
Tips for making Perfect Peanut Butter No-Bake Cookies
- Melting the coconut oil: if the temperature is on the cooler side where you live (like here in the UK!), your coconut oil will be solid at room temperature. As this recipe uses melted coconut oil, I recommend melting the coconut oil before measuring it. Melt in the microwave (in a microwave-safe bowl for 20-30 second bursts, until melted) or in a pan. If you have any remaining melted coconut oil, this can be transferred back into the original coconut oil container once slightly cooled down.
- Texture: for a soft and firm cookie, additional coconut oil is used in this recipe, if you prefer the crumble texture you don’t need to add the extra coconut oil
- Adjust as needed: once you make the crumble, taste to see if you the level of sweetness is to your personal preference. I find 2 tablespoons of maple syrup to be perfect for this mixture. You may also wish to add more chocolate chips!
- Peanut butter: if your peanut butter has no salt you may wish to add a pinch of salt, this brings out the sweetness but is only optional (both ways work).
How to store
These cookies (or crumble) can be stored in an airtight container in the fridge for up to 5 days.
Can these cookies be frozen?
Yes! These cookies (and the crumble) can be frozen – just freeze them in an airtight container for up to 3 months, to defrost keep the cookies at room temperature for 20-30 minutes.
Variations
These cookies can be modified for different flavours – you can try replacing the peanut butter with hazelnut butter for hazelnut butter chocolate chip cookies! Alternatively the peanut butter can be replaced with tahini or almond butter for a different taste.
Related
Looking for other refined sugar-free recipes like this? Try these:
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No-Bake Peanut Butter Chocolate Chip Oat Cookies
Ingredients
- 130g Crunchy peanut butter (or ½ cup)
- 1 tablespoon Coconut oil melted, (additional ½ tablespoon for cookies)
- 2 tbsp Maple syrup refined sugar-free, Grade A (see notes if you are in the UK)
- 80 g Oats rolled (see notes if you are in the UK)
- 50 g Semi-sweet dark chocolate chips (sugar-free) (or ⅓ cup)
Instructions
- In a medium bowl, add the crunchy peanut butter, melted coconut oil and maple syrup and stir to combine all ingredients.
- Add the oats and stir with the peanut butter mixture to form a sticky and slightly crumbly dough.
- Add chocolate chips and stir to incorporate the chocolate chips into the dough. Serve as a cookie dough crumble (if hungry) or move to the next step to make into cookies.
- Add the additional ½ tablespoon coconut oil and rub into dough with your hands to make a firmer dough that sticks together. Then take out a handful at a time and roll this into a ball, then flatten into a cookie and place on a lined tray. Continue with the remaining dough and refrigerate for at least 10 minutes before serving. Enjoy!
Notes
- Peanut butter - For the best texture and flavour use crunchy peanut butter (with no added sugar and preservatives). Make sure to stir the peanut butter before using to make sure it is slightly runny so it can mix well with the other ingredients to form a cookie dough. If you are using unsalted peanut butter, you can add a pinch of salt (optional) to bring out the sweetness.
- Oats - you can use regular, old-fashioned, rolled oats or quick oats (just make sure there is no added sugar from the pack).
- UK - If you are in the UK I recommend Kirkland Signature Canadian Pure Maple Syrup (Grade A) and organic oats from Tesco.
- Storage – the cookies will keep well in an airtight container in the fridge for up to 5 days. You can serve straight from the fridge or allow to come to room temperature (either way is fine). If you wish to keep these for longer, you can freeze in an airtight container in the freezer for up to 3 months. To defrost, keep at room temperature for 20-30 minutes.
- Variations - These cookies can be modified by replacing peanut butter with another nut butter (such as almond butter or hazelnut butter) for a different flavour.
Harriet Young
Amazing! I didn’t believe no-bake cookies could work, but these were delicious, fabulous texture. We all loved them
Shelby
I love that this recipe only calls for 5 ingredients, and that they're no-bake! They're like a healthy energy ball in the shape of a cookie!
Beth
These are so good! I made them for dessert last night, and I had them for breakfast with my coffee this morning. I have to make another batch already!
TAYLER ROSS
I've made these cookies several times and they always turn out perfectly! Love that I don't have to turn on the oven!