No Bake Chewy Peanut Butter Oat Cookies! Imagine the rich, creamy flavor of peanut butter perfectly blended with hearty oats and sweet maple syrup creating a deliciously chewy texture.
Indulge your sweet tooth with these irresistibly delicious No Bake Chewy Peanut Butter Oat Cookies! Made with wholesome ingredients, these cookies come together in a flash, making them the perfect treat for any occasion. Best of all, there’s no need for an oven—just mix, scoop, and enjoy! These delightful cookies are not only a quick and easy dessert but also a fantastic option for a healthy snack.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Let’s chat about a cookie that’s not just a treat, but a total game-changer in the kitchen! These No Bake Chewy Peanut Butter Oat Cookies are so incredibly easy to whip up. Seriously, we devoured these delightful bites in no time flat—they’re that flipping delicious!
Perfect for satisfying those late-night cravings or impressing unexpected guests, these cookies require zero baking and just a few minutes of your time. You gotta give this one a try!
Tips for Success:
- Flavor Profile: These delicious No Bake Chewy Peanut Butter Oat Cookies are perfectly chewy, tasty, and easy to make. The beautiful peanut butter flavor becomes almost caramel like.
- Measuring out the Oats: Measure out the oats prior to starting the recipe as the mixture comes together quickly and becomes stiffer and the ‘dough batter’ cools, so it is best to have the 2 cups of oats already measured out in a bowl so you can dump it into the batter immediately after removing from the stove.
- Type of Oats: We found that gluten free rolled oats works best in this recipe as gluten free oats are less firm that regular rolled oats. You can also use quick cooking oats in this recipe. If using quick cooking oats, you may need to use a few extra tablespoons of QC oats and they have less structure than regular oats.
- Stirring the Mixture on the Stove: At first the mixture will be smooth and easy to stir, it is important to stir constantly to prevent burning. Once the sugar melts into the mixture, it will become more difficult to stir and start to clump together. Once it meets this stage, remove from the burner and immediately add the oats. It will initially feel hard to mix in the oats but keep stirring and stirring. After about a minute or so, the oats will be thoroughly coated and the “dough” will be sticky, but easy to drop by the tablespoonful onto a cookie sheet. We used a cookie scoop.
- Number of Cookies: You can literally make these cookies any size you wish as they are not baked in the oven. The number of cookies is directly impacted by the size of the cookie.
- Add-Ins: Mini chocolate chips or nuts can be added in if you wish. You may need to scale back somewhat on the oats if you choose to add other items.
- Amount of Sea Salt: We loved that little play on sweet and salty; however, if unsure on the amount, start with a pinch or so.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Leftovers and Freezing:
Store the cookies in the refrigerator in an air-tight container up to 3 weeks.
These cookies freeze really well.
Pantry Products:
- Rolled Oats: We used Bob’s Red Mill Gluten Free Whole Grain Rolled Oats. Feel free to use your favorite oats in this recipe.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Medium stock pot
If you try these tasty treats, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
Print
No Bake Chewy Peanut Butter Oat Cookies
- Prep Time: 15 Minutes
- Cook Time: 4-6 Minutes
- Total Time: 20 Minutes (+Rest Time)
- Yield: 20-24 Cookies 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Indulge your sweet tooth with these irresistibly delicious No Bake Chewy Peanut Butter Oat Cookies that are made with wholesome goodness.
Ingredients
Base Ingredients:
- 1 cup natural unsweetened peanut butter *
- ¼ cup pure maple syrup
- ½ cup maple sugar (or other dry sugar) *
- ¼ cup unsweetened plain plant milk
- 1 teaspoon vanilla
- 1/8 teaspoon sea salt (+/-) *
Other Ingredients:
- 2 cups rolled oats *
Instructions
- Measure out the 2 cups of rolled oats and place in a bowl and set aside as this recipe comes together quickly.
- Place all the Base Ingredients into a medium-sized stock pot, stir vigorously and constantly over medium-high heat until the sugar is dissolved, and all the ingredients start to turn slightly darker and get super sticky and clumpy.
- Then immediately remove from the heat and quickly stir in the rolled oats. Mix really well until all the oats are thoroughly coated. Stir vigorously to ensure all the oats and thoroughly coated.
- Drop by rounded tablespoonfuls onto a baking sheet. Then place the baking sheet in the refrigerated for 30 minutes until set. After the cookies are thoroughly refrigerated and set, store in an airtight container in the refrigerator or freezer.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: Makes 20 to 24 cookies
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.