When it comes to no bake cookie recipes, it’s important to go into it with the right expectations. No baking means you’re not going to get the same crispy edges and golden brown exterior as you would with a traditional cookie. Instead, these no bake cookies have a soft, chewy texture that is different, but delicious in its own way! These cookies remind me of peanut butter cups in cookie form thanks to the combination of cocoa powder and peanut butter. Cinnamon adds a bit of warmth, while the oats make the cookies chewy and satisfying. I love no bake cookies as an afternoon snack, but I think they even work as a breakfast—and when you can have cookies for breakfast, you know it’s going to be a great day! (Try my pumpkin chocolate chip oatmeal breakfast cookies too.)
Why You’ll Love This No Bake Cookie Recipe
Perfect chewy texture. The oats and peanut butter in this recipe create a chewy, satisfying texture that’s impossible to resist. Wholesome ingredients. The oats and peanut butter also make these cookies fairly healthy and naturally gluten-free. Easy to make. With no baking required, these cookies only require a few minutes of prep time and refrigeration. They’re so simple!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Coconut oil – Coconut oil is key here because it solidifies when refrigerated. Plant milk – Any kind you like, as long as it’s unflavoured and unsweetened. Granulated sugar Brown sugar – Light or dark brown sugar both work. Cocoa powder Creamy no-stir peanut butter – Don’t use the natural peanut butter that needs stirring before you use it. You really need regular peanut butter for this recipe! Vanilla extract Quick cooking oats – If you have old-fashioned oats on hand and want to use those instead, you can blitz them in a blender or food processor to chop them up a bit, then measure what you need. Ground cinnamon
How to Make No Bake Cookies
Make the liquid mixture. Warm the coconut oil, plant milk, sugars, and cocoa powder in a pan set over medium heat. Once the oil melts, bring to a boil and cook for 90 seconds, whisking constantly. Keep whisking. Remove the saucepan from the stovetop and keep whisking until there are no more bubbles. Stir in the peanut butter and vanilla until the peanut butter melts.
Put it all together. Fold in the oats and cinnamon until the oats are all moistened. Form the cookies. Drop 2-3 tablespoon portions of dough onto a parchment-lined baking sheet. Flatten with the back of a spoon. Rest and chill. Allow the cookies to rest at room temperature for 30 minutes, then refrigerate until solid.
Tips for Success
Use plates for refrigerating if needed. If your cookie sheets don’t fit in your refrigerator, you can place parchment paper on plates or a large platter and use that instead. Double the recipe. This no bake cookie recipe can easily be doubled to make more cookies for larger gatherings or parties. Just note that the liquid ingredients will need a little more time on the stovetop to account for the larger volume. Be patient. It’s important to allow the cookies to set in the refrigerator before enjoying them. This will ensure they have the perfect texture and hold their shape. You don’t want them falling apart on you!
Variations
Make them peanut-free. Use almond butter, pecan butter, or cashew butter to make these no bake cookies peanut-free, or swap in sunflower seed butter to make nut-free no-bake cookies. Add in some crunch. For added texture, mix in some chopped nuts or crispy rice cereal to the cookie dough before refrigerating. Make them more decadent. Chocolate chips would be a fantastic addition to this no bake cookie recipe! Because the mixture will be warm, I recommend pressing chocolate chips into the tops of the cookies after they’ve set for 15 minutes rather than mixing them into the dough.
How to Store
Refrigerate your no bake cookies in an airtight container for up to a week. I recommend letting them come to room temperature before enjoying them.
Can I Freeze This Recipe?
Yes, this no bake cookie recipe can be frozen! Layer parchment paper between the cookies in a freezer-safe container or freezer bag; they will keep for 3 months. When you’re ready to enjoy them, let the cookies thaw at room temperature.
More Vegan Cookie Recipes
Peanut Butter Banana Oatmeal Cookies Chai Sugar Cookies Kitchen Sink Cookies Gingersnap Molasses Cookies Vegan Oatmeal Cookies
Enjoy friends! If you make this no bake cookie recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
