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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!
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 18 (Makes 18 cookies)
Calories 128kcal
Author Amy Palanjian

Equipment

Ingredients

  • 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)
US Customary - Metric

Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving: 2cookies | Calories: 128kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 46mg | Potassium: 97mg | Fiber: 1g | Sugar: 8g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg