No-Bake Oatmeal Peanut Butter Cookies
User Reviews
4.3
No-Bake Oatmeal Peanut Butter Cookies
Description
The recipe creates a thick, sticky dough by gently warming peanut butter, maple syrup, and coconut oil together, then stirring in rolled oats and sea salt. The optional vanilla extract adds aroma and subtle complexity. Dropped by spoonfuls onto parchment-lined sheets, the cookies hold their shape as they chill. Refrigeration or brief freezing solidifies the cookies, making them easy to handle and eat.
The texture is chewy and moist due to the use of oats and peanut butter, with sweetness balanced by natural maple syrup. These cookies do not require baking, which simplifies the process and retains the natural flavors and nutrients of the ingredients. They can be shaped to preferred size before chilling.
Storing the cookies in an airtight container in the refrigerator keeps them fresh for up to 10 days. They can also be frozen for up to 3 months. Variations include using other nut or seed butters, substituting honey for maple syrup, or increasing oats slightly if using quick oats for desired texture.
Ingredients
- 1 cup (240 g) peanut butter creamy, well-stirred
- ½ cup (118 ml) maple syrup pure
- ½ cup (118 ml) coconut oil or butter
- 1 tsp vanilla extract optional, pure
- 2 ½ cups (255 g) rolled oats
- ½ tsp salt to taste, sea salt
Instructions
- Line a large baking sheet with parchment paper or wax paper.
- Add the peanut butter, pure maple syrup and butter (or coconut oil) to a saucepan and heat it over medium heat, stirring constantly. Continue heating and stirring just until everything is well-combined and creamy.
- Remove the peanut butter mixture from the heat and stir in the vanilla extract (if adding), oats, and sea salt until everything is well-combined. The end result will be a very thick and sticky dough - this is normal.
- Drop mounds of cookie dough in a single layer onto the prepared baking sheet using a spoon. The cookies will stay the exact size and shape as you place them on the cookie sheet, so you can shape them accordingly. You can make any size cookies you like! I tend to make enormous cookies.
- Refrigerate for 2 hours or freeze for 15 minutes, or until the cookies have set up. The amount of time it takes to chill the cookies depends on the temperature of the ingredients going into the refrigerator or freezer. The cookies are ready when they are no longer sticky to the touch and peel off of the parchment paper easily.
Notes
- Almond, sunflower seed, or other nut butters can be substituted if thick and well-stirred.
- Honey can replace maple syrup; maple syrup keeps the recipe vegan.
- Use coconut oil for a vegan option, or butter for a different flavor.
- Quick oats may require adding extra oats (about ½ cup) to achieve the right consistency.
- Store cookies in an airtight container refrigerated for up to 10 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12to 20 Cookies
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Serving | 1Cookie (of 12) | |
| Calories | 312kcal | 16% |
| Carbohydrates | 27g | 9% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 124mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
You'll Also Love
