Servings: 12 to 20 Cookies
No-Bake Oatmeal Peanut Butter Cookies
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!
Ingredients
- 1 cup (240 g) creamy peanut butter, well-stirred*
- ½ cup (118 ml) pure maple syrup**
- ½ cup (118 ml) coconut oil or butter***
- 1 tsp pure vanilla extract optional
- 2 ½ cups (255 g) rolled oats****
- ½ tsp sea salt to taste
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.
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