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Chocolate peanut butter no bake cookies stacked on a cream colored plate

No Bake Cookies

3.67 from 3 votes
These no bake cookies only need 6 ingredients, but no eggs, no flour, no butter, no mixer, no baking - no kidding! Easily made gluten free, vegan and refined sugar free and a great recipe to make with the kids.
Prep Time 5 minutes
Total Time 5 minutes
Servings 12 to 15 cookies

Ingredients
  

  • 2 cups quick rolled oats or old fashioned oats
  • ½ cup refined coconut oil, melted and cooled slightly
  • ½ cup creamy peanut butter
  • ¼ cup raw cacao powder or cocoa powder
  • ¼ cup real maple syrup, or to taste (can substitute honey)
  • ¼ teaspoon pure vanilla extract
  • Pinch of salt, optional

Instructions
 

  • Prepare a cookie sheet with parchment paper or a nonstick silicon mat. Set aside.
  • In a large bowl, combine all ingredients and stir until well combined using a wooden spoon. Taste, and if you want it sweeter add a little more maple syrup. If too sweet, add a small pinch of salt.
  • Use a medium cookie scoop to portion the dough onto prepared cookie sheet. If desired, slightly flatten the tops with the back of the spoon.
  • Transfer cookie sheet to freezer for at least 30 minutes until cookies are firm.
  • Store in an airtight container in the fridge until ready to eat. Enjoy!

Notes

Substitutions

Oats: You can use quick oats, old fashioned oats, or gluten free oats - just not steel cut oats.
Coconut Oil: You want refined coconut oil as it has a neutral flavor (unrefined has a coconut flavor). You can also substitute melted butter.
Peanut Butter: You can substitute for your favorite nut butter, as long as it's creamy and well stirred (not oily).
Cocoa Powder: You can substitute raw cacao powder.
Maple Syrup: You can substitute honey or agave syrup (but you'll want far less so start with a small amount and taste test). You can also substitute the same amount of granulated or light brown sugar.
Vanilla Extract: You can substitute for vanilla bean paste or vanilla bean powder.

Storage

Keep in an airtight container in the fridge until ready to eat for up to 1 week. They can also be stored in an airtight container in the freezer for up to 3 months.

Nutrition

Calories: 215kcal | Carbohydrates: 17g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 51mg | Potassium: 161mg | Fiber: 3g | Sugar: 5g | Calcium: 21mg | Iron: 1mg
Course Dessert
Cuisine American
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