Enjoy a protein-rich treat with these easy No Bake Peanut Butter Oatmeal Cookies. With the perfect balance of chewy, sweet, and salty, they taste like dessert but make the perfect fueling breakfast or afternoon snack! With just 10 minutes of prep, these cookies are just as easy as my Peanut Butter Overnight Oats.
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The most delicious no-bake oatmeal cookies
In the mornings, nine times out of ten I'm craving something sweet. Though a nice savory breakfast like this Sheet Pan Breakfast Hash is sometimes in order, the sweeter mornings are my favorite.
So imagine my immense happiness when I perfected these no-bake peanut butter oatmeal cookies! They're nutrient-rich with natural peanut butter, coconut oil, and oats. And for a hint of sweetness, I added a bit of honey and mini chocolate chips. Basically, it's like eating dessert for breakfast.
The fact that these are no-bake is really just icing on the cake. The prep time is so quick, and all that's left is to chill them in the fridge!
Though I love these as a breakfast recipe, they also make a great nutrient-dense snack or healthier dessert when that after-dinner sweet tooth comes along. No matter when you enjoy them, you're surely in for a treat!
Why You’ll Love This Recipe
- Tastes like dessert, even though it doubles as a fueling breakfast or snack
- No oven required, just melt, mix, and chill until firm
- Ready with minimal effort, since it only takes about 10 minutes of hands-on prep
- Made with natural, protein-rich ingredients like peanut butter and oats
- Easy to customize with mix-ins like dried fruit, white chocolate, or crushed pretzels
- Great for meal prep, since they store well on the counter, in the fridge, or in the freezer
Erin's Expert Tips (Before You Start)
- Use a cookie scoop for even sized cookies. I like doing this so they all set and firm up at the same rate instead of ending up with some softer and some harder.
- Press in the chocolate chips if they don't stick easily. I've noticed the dough can be a little crumbly right out of the fridge, so a light press really helps them stay put!
- Let the batter sit out for a bit if it's too firm to shape. Mine is always a bit stiff straight from the fridge, so I give it a short rest and it becomes so much easier to work with.
- Wet your hands before shaping the cookies. This is a little trick I use to keep the sticky dough from clinging to my fingers, and it makes shaping way smoother.
- Store them in a single layer if you can! I've learned the hard way that stacking too many of these softer cookies can cause them to stick together.
Ingredients for No Bake Peanut Butter Oatmeal Cookies
Here’s a little bit about everything that goes into these peanut butter oatmeal cookies:
- Peanut butter: All-natural is the only way to go! Processed peanut butter brands are filled with a lot of chemicals and preservatives. This will create a nice, chewy cookie texture.
- Coconut oil: A much more nutrient-rich option that helps the ingredients bind together.
- Honey: This natural swap cuts out chemicals and preservatives and sweetens things up with a delicious natural honey flavor. Pure maple syrup also works well!
- Vanilla: Hardly any cookie is complete without a bit of vanilla!
- Oats: Though not a direct swap, oats are a great alternative to flour and add texture and density to the cookies.
- Chocolate chips: Add just the right amount of decadence to make this taste like a dessert.
- Sea salt: Last but not least, flaky sea salt sprinkled on top makes the cookies complete!
How to make oatmeal peanut butter cookies
Start by melting your peanut butter and coconut oil together in a saucepan over medium heat. Once melted, turn off the heat and stir in the honey and vanilla, then mix in the oats until fully combined. Let the batter chill in the refrigerator for 30 minutes so it can firm up a bit before shaping.
Once chilled, fold in your chocolate chips and form the dough into individual cookie shapes. After that, place the cookies back in the fridge for 30 minutes to an hour to help them set, then sprinkle with sea salt and enjoy!
- Step 1: Make the cookie base. In a large saucepan, heat peanut butter and coconut oil over medium heat. Once melted, turn off the heat and add the honey and vanilla.
- Step 2: Add oats and chill. Stir in oats. Let batter chill in the fridge for 30 minutes.
- Step 3: Form the cookies. Once chilled, add in chocolate chips and form into cookie shape.
- Step 4: Chill cookies and serve. Place in the fridge for at least 30 min hour before eating. Sprinkle sea salt and serve.
Frequently Asked Questions
Below are some common questions about these no bake peanut butter oatmeal cookies. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Want to take your peanut butter oatmeal cookies up a notch? Here are some ideas for ingredients you can add — either in the batter or sprinkled on top — to include extra flavor and yumminess!
- Dried fruit (cranberries, apples, etc.)
- White chocolate chips
- Caramel drizzle
- Crushed pretzels
You don't have to use quick oats, rolled oats work just fine here too. The cookies may have a slightly heartier texture with rolled oats, but the taste and texture will still turn out great either way.
This almost always comes down to skipping or rushing the chill time. Make sure the batter chills in the fridge for the full 30 minutes before you shape it, since that's what helps everything firm up enough to hold together.
Yes, with a couple of easy swaps! Use maple syrup instead of honey and choose dairy-free chocolate chips, and you'll have a fully vegan version of these cookies without losing any of that classic peanut butter and chocolate flavor.
Storing leftovers
Store leftover oatmeal cookies in an airtight container and keep them on the counter or in the refrigerator. At room temperature, they stay yummy and fresh for about 2 days. In the fridge, it will be about 4-5 days.
Of course, you can always freeze the cookies for later use. Enjoy within 2 months!
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
No Bake Peanut Butter Oatmeal Cookies
Ingredients
Method
- In a large saucepan, heat peanut butter and coconut oil over medium heat.
- Once melted, turn off heat and add in honey and vanilla.
- Stir in oats. Let batter chill in fridge for 30 minutes.
- Once chilled, add in chocolate chips and form into cookie shape.
- Place in fridge for at least 30 min hour before eating. Sprinkle sea salt.
Nutrition
Notes
- Use Natural Peanut Butter Only: When it comes to these cookies, all-natural peanut butter is the only way to go. It should contain just peanuts and salt, nothing else. Processed brands with added oils and sugar will throw off the texture and flavor of the finished cookie.
- Chill the Batter Before Shaping: After stirring in the oats, the batter needs to chill in the fridge for a full 30 minutes before you shape it into cookies. Skipping this step means your cookies won't hold their shape, so be patient and let it firm up first!
- Add the Chocolate Chips After the First Chill: Stir in the mini chocolate chips only after the batter has had its first 30-minute chill. Adding them to warm batter causes them to melt into the mixture, and you want those little pockets of chocolate to stay intact.
Tried this recipe?
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Recipe by Erin Morrissey and Photos by The Mindful Hapa
Molly says
Literally obsessed with these. Perfect sweet treat while trying to stay healthy!!
Erin says
Hi Molly, so happy you loved them! 🙂
Joanna Nobbe says
These look delicious, but I'm out of honey (and maple syrup!). Would regular sugar work? Thanks!
Erin says
Hi Joanna, you may need a little more coconut oil or liquid then, but it should work! Let me know how your cookies come out!
C Rivera says
I like the no bake ideas esp. for Summer 🌞
Erin says
Hi, so happy you love them! 🙂
Sonja Eads says
Can I used classic rolled oats instead of quick
Oats.
Erin says
Hi Sonja, yep that works! Let me know how your cookies come out!
Susie says
Thanks for assisting by providing some guidelines to follow to throw these ingredients together and make something nice
Erin says
Hi Susie, so happy you loved the cookies! 🙂
Katie says
Easy alternative to traditional cookies when you don’t want to turn the oven on!
Erin says
Hi Katie, so happy you loved them!!
Claire says
These sound great. Any idea for a coconut oil substitute? I don’t have that on hand. Melted butter?
Erin says
Hi Claire, yes, melted butter is a great sub. Let me know how your cookies come out!
Cieria says
These are soooo good! Be careful bc they are super addicting. I love the ingredients these are made with and how incredibly easy they are- if you are thinking of making these this is your sign!!!
Erin says
Hi Cieria, so happy you loved them! 🙂
Katie says
Made these on my lunch break and oh man, what a great decision!! These cookies are super easy to make - I subbed raisins instead of chocolate chips just because i prefer the chewiness - and they are DELICIOUS. They're also fairly rich, so you don't need a lot to really satisfy that afternoon need for a little somethin', somethin'. 100% recommend!!!
Erin says
Hi Katie, so glad you loved them so much and made them your own! 🙂
Ali W. says
Love this recipe! So easy to make and delicious! Will be adding these to my weekly dessert rotation.
Erin says
Hi Ali, so happy you loved them!!