Made with just a handful of pantry staples, these No-Bake Peanut Butter Cookies are both delicious and seriously satisfying. They’re an easy snack to have on hand (whether for yourself or the kids) and have a nice mix of nutrients to fuel you to the next meal time.
No-Bake Peanut Butter Cookies
Keeping a stash of nutritious kids snacks on hand for easy eating is always a priority of mine, and while we rely on a lot of store-bought items, easy options like these no-bake cookies are in regular rotation.
These peanut butter cookies store so incredibly well in the fridge that you can make a batch and plan to have it as an option for weeks—really as long as it takes you to eat them all.
And they’re made with a few super basic pantry staples, so you might even be able to make them with food you have in the house already.
I’ll be honest: These are one of my favorite homemade snacks for myself. They are really satisfying and go so well with coffee. So if you feel the urge to make a batch just for you, please embrace that!
Ingredients You Need
Here’s a look at the five ingredients you need to make this recipe:
- Instant oats: I like the finer texture in these and that they soften so nicely when mixed into the cookie dough.
- Peanut butter: I use natural style, unsweetened, creamy peanut butter here. I like the kind from Smucker’s or Teddies.
- Honey: This helps the cookies hold together and taste sweet.
- Coconut oil: This helps the cookies hold together as well and also adds a subtle hint of flavor.
- Chocolate chips: I like to either roughly chop full size chocolate chips or use mini ones. This ensures that the chocolate is dispersed through each bite!
Here’s a look at the steps involved in making this recipe so you know what to expect. Scroll down to the bottom of the recipe to find the full specifics!
- Melt the coconut oil in a heat-safe bowl. This usually goes pretty fast, so you don’t need to heat it for long.
- Add it to a big bowl with the rest of the ingredients. (If you’re using full size chocolate chips, you can chop them roughly before adding to the bowl.)
- Stir everything together really well with a sturdy spoon. It might take a minute or two to get everything super well blended. If it’s hard, you can use your hands to knead it a bit.
- Portion out into balls, then flatten on a parchment-lined baking sheet or plate. Chill before transferring to a container to store.
TIP: I like to chill the cookies before transferring to a container to ensure that they don’t stick together during storage. It’s an extra step that is helpful, promise.
Frequently Asked Questions
The cold temperature in the fridge is key to firming up these no-bake cookies. They need some time to harden, then they will stay that way as long as you store them in the fridge.
You can sub in any dried fruit, such as raisins, dried cranberries, or diced dried cherries, if you prefer. You can also just leave them out.
How to Store
You can store these cookies in an airtight storage container in the fridge for up to a month. Or, freeze them in a freezer bag, with as much air removed as possible, for up to 3 months.
Best Tips for Success
I’d love to hear your feedback on this recipe if you try it, so please comment and rate the recipe below!
Favorite No-Bake Peanut Butter Cookies
Made with just a handful of pantry staples, these No-Bake Peanut Butter Cookies are both delicious and seriously satisfying. Make them to share with the kids!
- 2/3 cup natural style unsweetened peanut butter
- 1/3 cup honey
- 1 tablespoon coconut oil (melted and slightly cooled)
- 1 teaspoon vanilla extract
- 2 cups instant oats (or rolled oats ground briefly In the food processor)
- 1/4 cups mini chocolate chips (or full size chocolate chips roughly chopped)
Set out a small sheet pan lined with parchment paper.
Place the coconut oil Into a heat-safe bowl and melt In the microwave for about 15-30 seconds. Let cool for a minute.
Add to a bowl with the rest of the ingredients.
Stir the ingredients together to form a thick batter. You may need to use your hands to get It fully, uniformly combined.
Portion out 1-tablespoon-sized balls. Place onto the prepared plate or baking sheet and press flat. Repeat with the rest of the batter.
Chill In the fridge for 30-60 minutes, then transfer to an airtight storage container.
- You can store these cookies in an airtight storage container in the fridge for up to a month. Or, freeze them in a freezer bag, with as much air removed as possible, for up to 3 months.
- These are best served straight out of the fridge cold.
- I like to chill the cookies before transferring to a container to ensure that they don’t stick together during storage.
- Use a sturdy spoon to stir the batter together really, really well. If you have any trouble getting the cookies to hold together, squeeze each bit of batter in your hand which will help.
- Swap in dried fruit for the chocolate, or leave it out, if you prefer.
- Use rolled oats instead of instant oats by grinding them up briefly in a food processor or blender.
- Gluten-free: Use certified gluten-free rolled oats.
- Nut-free: Use sunflower seed butter in place of the peanut butter.
Serving: 2cookiesCalories: 128kcalCarbohydrates: 15gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 46mgPotassium: 97mgFiber: 1gSugar: 8gVitamin A: 6IUVitamin C: 1mgCalcium: 12mgIron: 1mg