This mouthwatering cookie blend marries rich cocoa, creamy peanut butter and hearty oats for a delightful, no bake treat. Its balanced flavors and satisfying texture make it a fantastic quick snack. Enjoy the fusion of indulgence and nutrition in these truly Healthy No Bake Cookies and Peanut Butter No Bake delights.

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I’m excited to share my take on an Easy No Bake Cookie Recipe that I personally enjoy for its balance of flavor and simple preparation. This recipe is a twist on traditional sweet treats and offers a healthier approach while still being super indulgent.

I mix 1/2 cup unsalted butter with 2 cups granulated sugar, 1/2 cup milk and 1/4 cup unsweetened cocoa powder to create a rich base. Then I fold in 3 cups of quick-cooking oats along with 1/2 cup creamy peanut butter, a tsp of vanilla extract and a pinch of salt.

This peanut butter cookie recipe really highlights how chocolate oatmeal cookies can be transformed into a no bake delight with a bit of handy mixing skills. It’s one of the easier cookie recipes out there and perfect for those who seek a bit of nutritional value without compromising on taste.

Enjoy makin these healthy no bake cookies with minimal fuss!

Why I Like this Recipe

I really like this recipe because it’s super easy to make even when I’m low on time. It’s great that I dont have to turn on the oven, which makes cleanup way simpler. I also love the mix of flavors – the rich chocolate and creamy peanut butter just go so well together with the slight crunch from the oats. Plus, it’s fun to experiment with different ingredients if I’m feeling adventurous, and it always reminds me of the good old days when we used to make snacks with whatever we had.

Ingredients

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Rich, creamy butter significantly helps bind ingredients and adds smooth, subtle, indulgent flavor.
Granulated sugar: a sweet carbohydrate boost that perfectly balances bitter cocoa and savory peanut butter.
Cocoa powder: dry, unsweetened cocoa that delivers rich chocolate goodness and natural antioxidants.
Creamy peanut butter: contributes protein, healthy fats, and a nutty, smooth flavor to the mix.
Quick-cooking oats: good source of fiber, lending a chewy texture and hearty, nutty taste.
Milk: adds creaminess and helps dissolve sugars while mixing all ingredients evenly.
Vanilla extract and salt: subtle boosters that round out flavors without overpowering the balance.

Ingredient Quantities

1/2 cup unsalted butter

2 cups granulated sugar

1/2 cup milk

1/4 cup unsweetened cocoa powder

3 cups quick-cooking oats

1/2 cup creamy peanut butter

1 tsp vanilla extract

A pinch of salt

How to Make this

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1. In a medium saucepan, melt the butter over medium heat.

2. Stir in the granulated sugar, milk, and cocoa powder while the butter is melting.

3. Bring the mixture to a rolling boil and let it boil for about 1 minute, stirring constantly so the sugar dissolves.

4. Remove the pan from the heat and quickly add the quick-cooking oats, making sure to mix them in evenly.

5. Next, stir in the creamy peanut butter, vanilla extract, and a pinch of salt until everything is well combined.

6. Let the mixture sit for a few seconds to cool slightly, just enough so it’s safe to handle.

7. Drop tablespoon-sized portions onto a sheet of parchment paper, spacing them out because they will spread a little.

8. Allow the cookies to cool completely at room temperature until they firm up. If you are in a hurry, you can pop them in the refrigerator.

9. Enjoy your no bake cookies, and store any leftovers in an airtight container.

Equipment Needed

1. Medium sized saucepan for melting butter and cooking the mixture
2. Measuring cups for butter, sugar, milk, oats, and other liquids
3. Measuring spoons for cocoa powder, vanilla extract, and salt
4. A sturdy wooden spoon or heat resistant spatula for stirring continuously
5. Baking sheet lined with parchment paper to drop the cookie portions on
6. Tablespoon or small scoop to portion out the cookie mixture onto the parchment paper

FAQ

Q: Can I use salted butter instead of unsalted butter?

A: Yeah, you can, but you might wanna cut back on the extra salt added in the recipe.

Q: Do I have to stir constantly when cooking the mixture?

A: You should keep stirring pretty often so nothing burns but you dont need to be a pro at it.

Q: Can I throw in extra ingredients like chopped nuts?

A: Absolutely, adding nuts or even a bit of shredded coconut can give these cookies a fun twist.

Q: How long do the cookies need to cool before I eat them?

A: Let 'em chill at room temperature for about 15 to 20 mins so they firm up nicely.

Q: How should I store these cookies?

A: Just pop them in an airtight container and they should be good for up to a week.

Easy No Bake Cookie Recipe Substitutions and Variations

If you dont have unsalted butter, you can use salted butter or even try coconut oil instead, just be sure to adjust the salt a bit.
Instead of granulated sugar, brown sugar can be a good swap, though if you use honey or maple syrup, you might have to tweak the liquid amounts.
If you’re out of milk, almond milk or any other plant-based milk works pretty well and gives a slight nutty flavor.
For the creamy peanut butter, you can substitute almond butter or cashew butter if you’re looking for a different taste or need a nut allergy friendly option.

Pro Tips

1. When you’re melting the butter and stirring in the sugar and cocoa, keep stirring constantly so it doesn’t burn. It only takes a few seconds for things to go wrong if you’re not paying attention.
2. Let the hot mixture cool just a bit before adding the oats and peanut butter. This helps avoid clumping and makes it easier to mix everything evenly.
3. Use room temperature peanut butter if you can; it blends in much more smoothly and gives the cookies a better texture.
4. For quicker set time, you can chill the cookies in the fridge rather than just waiting around at room temperature. Just be careful not to leave them too long or they’ll turn rock hard.

Easy No Bake Cookie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

272

kcal

Equipment: 1. Medium sized saucepan for melting butter and cooking the mixture
2. Measuring cups for butter, sugar, milk, oats, and other liquids
3. Measuring spoons for cocoa powder, vanilla extract, and salt
4. A sturdy wooden spoon or heat resistant spatula for stirring continuously
5. Baking sheet lined with parchment paper to drop the cookie portions on
6. Tablespoon or small scoop to portion out the cookie mixture onto the parchment paper

Ingredients

1/2 cup unsalted butter
2 cups granulated sugar
1/2 cup milk
1/4 cup unsweetened cocoa powder
3 cups quick-cooking oats
1/2 cup creamy peanut butter
1 tsp vanilla extract
A pinch of salt

Directions

In a medium saucepan, melt the butter over medium heat.
Stir in the granulated sugar, milk, and cocoa powder while the butter is melting.
Bring the mixture to a rolling boil and let it boil for about 1 minute, stirring constantly so the sugar dissolves.
Remove the pan from the heat and quickly add the quick-cooking oats, making sure to mix them in evenly.
Next, stir in the creamy peanut butter, vanilla extract, and a pinch of salt until everything is well combined.
Let the mixture sit for a few seconds to cool slightly, just enough so it’s safe to handle.
Drop tablespoon-sized portions onto a sheet of parchment paper, spacing them out because they will spread a little.
Allow the cookies to cool completely at room temperature until they firm up. If you are in a hurry, you can pop them in the refrigerator.
Enjoy your no bake cookies, and store any leftovers in an airtight container.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.