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These No-Bake Chocolate Peanut Butter Cookies may be a familiar call back from your childhood, but my version is a bit more nutritious! The best part? They don’t require you to turn on your oven and can last for weeks in the fridge or freezer, giving you a satisfying, fudgy treat for the end of summer days.
These easy no-bake cookies are prepared entirely on the stovetop, and you only need to wait 30 minutes to enjoy them once frozen. The base of the cookie dough is made with a combination of oats, cocoa powder, and peanut butter, so they’re super hearty and nutritious. The oats give them such a great texture, while the peanut butter adds flavor and helps to bind everything together. I like to add in some chopped roasted peanuts to the dough for even more crunch before forming into individual cookies.
Just before freezing, garnish each cookie with chocolate chunks (or chocolate chips). It makes the cookies prettier, but it also adds an even fudgier flavor—and who would be mad about that? A sprinkle of flaky salt over each cookie is essential to help cut the sweetness and richness. Keep these cookies in the freezer so that you can satisfy your chocolate craving anytime you want.
Ingredients:
- Unsalted Butter
- Coconut Sugar
- Maple Syrup
- Dutch-Processed Cocoa Powder
- Unsweetened Almond Milk
- Creamy, Natural Peanut Butter
- Pure Vanilla Extract
- Kosher Salt
- Old-Fashioned Rolled Oats
- Unsalted Roasted Peanuts
- Semi-Sweet Chocolate Chunks
- Flaky Salt
step-by-step:
step one: Start the dough base
In a medium saucepan set over medium-low heat, add the butter, coconut sugar, maple syrup, cocoa powder, and almond milk. Whisk, allowing the butter to melt slowly, until there are no lumps, 1 to 2 minutes. Continue to cook for about 8 minutes, whisking often.
Once the mixture is simmering, whisk constantly and cook for about 1 minute or until the sugar is completely dissolved. Reduce the heat to low. Add the peanut butter and vanilla extract. Whisk until smooth and combined. The mixture should be thick and fudgy. Remove from the heat.
step two: continue to make the dough
Add the salt, oats, and chopped peanuts, stirring vigorously until combined. The mixture should be looser than cookie dough; it will set up in the freezer. Set aside for about 5 minutes, allowing the oats to soak up some of the chocolate mixture.
step three: shape the cookies
Using a large cookie scoop (about ¼ cup), spoon the mixture onto a parchment paper-lined baking sheet. Top with chocolate chunks, pressing them into the surface of the cookies, and sprinkle with flaky salt. Transfer to the freezer for at least 30 minutes to set.
Once the cookies have set, remove from the baking sheet and store in an airtight container in the fridge or freezer for up to 1 week.
Recipe fAQs:
Yes! I love the combo of chocolate and peanut butter, but these cookies would also be great with almond butter and chopped almonds or cashew butter and roasted, unsalted cashews.
Yes! Just swap the butter for an equal amount of coconut oil.
Whether you’re looking for a healthy dessert to pack in your kiddo’s lunchbox or you want a grown-up sweet treat, you’ll fall in love with these No-Bake Chocolate Peanut Butter Cookies.
looking for more easy sweets? try these!
No-Bake Almond Butter and Raspberry Cups
Protein and Fiber Buckeye Balls
No-Bake Chocolate Peanut Butter Cookies
Ingredients
- 1/4 cup unsalted butter
- 3/4 cup coconut sugar
- 1/3 cup maple syrup
- 5 tablespoons Dutch-processed cocoa powder
- 1/3 cup plus 2 tablespoons unsweetened almond milk
- 2/3 cup creamy natural peanut butter
- 1 tablespoon vanilla extract
- 1/4 teaspoon kosher salt
- 2½ cups old-fashioned rolled oats
- 1/2 cup roughly chopped unsalted roasted peanuts
- 1/2 cup semi-sweet chocolate chunks
- Pinch of flaky salt
Instructions
- In a medium saucepan set over medium-low heat, add the butter, coconut sugar, maple syrup, cocoa powder, and almond milk. Whisk, allowing the butter to melt slowly, until there are no lumps, 1 to 2 minutes. Continue to cook for about 8 minutes, whisking often. Once the mixture is simmering, whisk constantly and cook for about 1 minute or until the sugar is completely dissolved. Reduce the heat to low. Add the peanut butter and vanilla extract. Whisk until smooth and combined. The mixture should be thick and fudgy. Remove from the heat.
- Add the salt, oats, and chopped peanuts, stirring vigorously until combined. The mixture should be looser than cookie dough. It will set up in the freezer. Set aside for about 5 minutes, allowing the oats to soak up some of the chocolate mixture.
- Using a large cookie scoop (about ¼ cup), spoon the mixture onto a parchment paper-lined baking sheet. Top with chocolate chunks, pressing them into the surface of the cookies, and sprinkle with flaky salt. Transfer to the freezer for at least 30 minutes to set. Once the cookies have set, remove from the baking sheet and store in an airtight container in the fridge or freezer for up to 1 week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
It’s funny I always made no bake pumpkin oat cookies. Just pumpkin, oats and same spices as this recipe..it never even came to me to add chocolate like this recipe!
Those sound delicious too!
I’ve been looking for an OG-like no-bake but I’m a clean-eating girl. Could i sub raw cacao for the dutch-processed or too bitter?
Could I use wholemilk instead of almond milk?
Yes, definitely! I haven’t personally tried that but I’m sure it would be delicious.
Any suggestions for making it dairy free? Maybe dairy free butter or oil? Thanks!
I haven’t tried it, but coconut oil should work instead of the butter. Give it a try and let me know how they turn out!
Can I use cow milk instead of almond milk?
Can I substitute regular sugar for the coconut sugar?
Yes, definitely! Regular sugar will be a little bit sweeter but it will work!
These look SO good! I have everything but butter on hand- do you think I could sub coconut oil?
I haven’t tried it, but it should work. Give it a go and let me know how it comes out!
Super yummy!! Def recommend! My fiancé said, “these taste unhealthy.” I said they’re not!!
Ha that’s the best part! They’re secretly packed with protein and fiber 🙂
Could you substitute almond butter for peanut butter?
Yes, definitely! You could also use chopped almonds instead of peanuts too.
Yum! How do you think we could make these grain free? Almond flour instead of oats? Xoxox
My mom has been making these for years.
Like the late 40s. She also remembered them when she growing up. Mom would also crumble it and toss into her cake batter. Walmart has been selling a version but they are dryer but it doesn’t matter because they are yummy.