These No-Bake Peanut Butter Cookies are perfect if you’re looking for a quick, easy, and healthy sweet treat! Peanut butter cookie dough dipped in chocolate? YUM!
This recipe is a mash-up of my four favorite ingredients: peanut butter, oats, honey, and dark chocolate! I use these ingredients in so many of my recipes and love coming up with new ways to incorporate them.
These ingredients are incredibly versatile and each offers unique health benefits. When combined in one sweet treat, they come together as a wholesome, well-balanced snack.
These no-bake peanut butter cookies are the perfect treat to meal-prep and enjoy throughout the week as a pre-workout snack, mid-afternoon pick-me-up, or dessert!
They’re so simple and incredibly easy to make, and I hope you love them as much as I do!
Why You’ll Love These No-Bake Cookies
- Made with just four ingredients: peanut butter, oats, liquid sweetener, and dark chocolate!
- Naturally gluten-free, dairy-free, vegan, and refined sugar-free.
- Quick and easy to make.
- Great for meal-prepping for the week.
- Perfect as a pre-or post-workout snack for extra energy!
- Seriously delicious.
- They’re good for both your soul and body!
How is this recipe healthy?
These no-bake chocolate peanut butter cookies are not only delicious but also offer several health benefits thanks to their wholesome ingredients:
- Peanut Butter: Packed with healthy fats, protein, and essential nutrients like vitamin E, magnesium, and potassium, peanut butter helps keep you full and energized. Its protein content makes these cookies a great post-workout or mid-day snack.
- Oats: Oats are a fantastic source of fiber, which aids in digestion and helps maintain stable blood sugar levels. They’re also high in protein, making these cookies more satisfying and giving you long-lasting energy, especially before or after a workout.
- Honey or Liquid Sweetener: By using natural sweeteners like honey, maple syrup, or agave, these cookies are refined sugar-free. Natural sweeteners have a lower glycemic index compared to refined sugar, helping to avoid sharp blood sugar spikes and crashes. They also provide antioxidants and other beneficial compounds.
- Dark Chocolate: Dark chocolate, especially varieties that are refined sugar-free, is packed with antioxidants and anti-inflammatory properties. It’s known to support heart health, improve brain function, and even lift your mood.
- No Baking Required: Because these cookies are no-bake, their nutrients remain intact, providing you with all the benefits of the raw ingredients. The lack of baking also means you avoid the added oils or fats commonly used in baked goods.
Ingredients Needed:
These are the ingredients you’ll need to make these No-Bake Peanut Butter Cookies. You can find the exact measurements in the recipe card at the bottom of this page.
- Peanut Butter: Peanut butter makes the most delicious, chewy cookie dough while providing you with healthy fats and protein! You can use any nut or seed butter like almond butter, cashew butter, tahini, etc.
- Liquid Sweetener: Adds sweetness while keeping these cookies refined sugar-free. I use honey, but you can substitute it with maple syrup, agave, date syrup, or any similar sweetener.
- Oats: You’ll need blended oats or oat flour—this forms the base of the cookie dough. Oats are high in fiber and protein, making these cookies extra satisfying while providing an energy boost, perfect for a workout!
- Dark Chocolate: Many people don’t know this, but dark chocolate is actually healthy—it’s a great antioxidant and anti-inflammatory ingredient. Try to use refined sugar-free dark chocolate like this one. You can use milk chocolate if you prefer.
- Peanuts (optional): I like adding crushed peanuts on top of the cookies for visual appeal and a lovely crunch!
Equipment Needed:
- Digital food scale for accurate measurements and perfect results.
- Mixing bowl.
- Spatula.
- Glass bowl for melting the chocolate.
- Parchment paper.
- Baking sheet or chopping board.
How to Make No-Bake Peanut Butter Cookies
Here is a detailed summary of how to make this recipe. I’ve also included some photos, and you can find the recipe video in the recipe card. At the bottom of this page is a summarized version that can be printed.
Step 1:
Start by adding your peanut butter and liquid sweetener to a bowl. Mix with a spatula or fork until smooth.
Step 2:
Add in your blended oats or oat flour and fold until combined. You may need to add a splash of milk or water to reach the correct consistency. The cookie dough should be slightly wet. Add liquid one tablespoon at a time. I typically use about 3-4 tablespoons.
Step 3:
Once your cookie dough reaches the right consistency, divide it into 10 pieces. Roll each piece into a ball, then flatten between your palms to create a cookie shape.
Step 4:
Place the “cookies” on a sheet of parchment paper on a chopping board or baking tray, and refrigerate while you melt your chocolate.
Step 5:
Melt your chocolate in 30-second bursts in the microwave or use a double boiler. You can add a teaspoon of coconut oil to the melted chocolate if you’d like—this thins the chocolate, making the dipping process easier.
Step 6:
Dip and coat each cookie in the melted chocolate. Drop them in one by one, using a fork or spoon to coat them with the chocolate. Then lift each cookie, allowing the excess chocolate to drip off.
Step 7:
Place the chocolate-dipped cookies back on the parchment paper and top them with crushed peanuts.
Step 8:
Place the cookies back in the fridge until the chocolate sets.
Tips & Notes
- Texture Adjustments: If your cookie dough seems too dry, add a tablespoon of non-dairy milk or water at a time to reach the perfect consistency. The dough should be slightly sticky but firm enough to shape.
- Oat Options: If you don’t have oat flour, you can easily make your own by blending rolled oats in a food processor or high-speed blender until they reach a flour-like consistency.
- Chocolate Coating: For a smoother chocolate coating, adding a teaspoon of coconut oil when melting the chocolate helps thin it out, making the dipping process easier.
- Add Some Crunch: For extra texture, consider adding chopped nuts, seeds, or even a sprinkle of sea salt on top of the cookies after dipping them in chocolate.
- Make them High-Protein: You can substitute some of the oat flour with protein powder to make them higher in protein.
How to store no-bake peanut butter cookies:
Refrigerator: Store your no-bake chocolate peanut butter cookies in an airtight container in the refrigerator. They will stay fresh for up to 1 week. The cool temperature will help maintain their shape and keep the chocolate coating firm.
Freezer: If you’d like to store them longer, these cookies freeze well. Place them in a single layer on a baking sheet and freeze for about 1 hour. Once frozen, transfer the cookies to a freezer-safe container or resealable bag. They’ll keep for up to 1 month. When you’re ready to enjoy them, just let them thaw at room temperature for a few minutes.
Room Temperature: These cookies can be stored at room temperature for up to 1 day, but it’s best to keep them refrigerated or frozen for optimal freshness and texture. The chocolate may melt if left in a warm environment.
more easy and healthy no-bake dessert recipes:
- Healthy No-bake Snickers Brownie Cups
- No-Bake Peanut Butter Fudge (made with just 4 ingredients!)
- Easy & Healthy No-Bake Mini Triple Chocolate Cheesecakes
- Chocolate Peanut Butter Rice Krispie Treats (Only 4 Ingredients!)
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
No-Bake Peanut Butter Cookies
Ingredients
- 100 g Peanut Butter (⅓ cup)
- 100 g Liquid Sweetener (⅓ cup)
- 200 g Oat Flour – or blended oats (2 cups)
- 100 g Dark Chocolate (⅔ chopped or chips)
- Crushed Peanuts – optional
Instructions
- In a bowl, mix the peanut butter and sweetener until smooth.
- Add the oat flour and fold until combined, adding a tablespoon of milk or water until you reach the right consistency.
- Shape the dough into 10 cookies by rolling into balls and flattening between your palms.
- Place the cookies on parchment paper and refrigerate while melting the chocolate.
- Melt the dark chocolate in the microwave or double boiler and dip each cookie, coating them fully.
- Top with crushed peanuts, if desired, and refrigerate until the chocolate sets.
Video
Notes
- You can adjust the size of the cookies to meet your macro needs.
- If your dough is too dry, add a tablespoon of milk or water at a time until smooth.
- For extra flavor, sprinkle a pinch of sea salt on top of the chocolate-dipped cookies.
- Use maple syrup or agave to make the cookies fully vegan.
- Add protein powder for an extra boost, adjusting liquid as needed.
- Store cookies in the fridge for up to a week or freeze for longer-lasting treats.
