Healthy No Bake Oatmeal Cookies

As an avid lover of desserts, I constantly find myself dreaming up new ideas for sweet treats to share with my family and friends. Any time I come up with a recipe for a ‘no bake’ recipe, it’s an instant winner in my book. This No Bake Peanut Butter Oatmeal Cookie recipe is simple, made in just one bowl, and kid-friendly. 

If you are an avid oatmeal fan, then you probably have most of the ingredients for this recipe in your pantry already. Think of it as a new healthy twist on oatmeal in cookie form. And unlike our popular Four Ingredient Banana Oatmeal Cookies and Peanut Butter Oatmeal Bars, these cookies don't even need to go in the oven. 

One of the other things I love about this recipe is that the cookies freeze incredibly well, so you can make a big batch and save a ton for later! Pull one out at night, let it defrost on the counter for 10 minutes, and you have a single-serve dessert that satisfies any sweet craving.

Why You’ll Love These No Bake Oatmeal Cookies

Here are just a few of the many reasons why I know you’re going to LOVE this dish:

• No oven required. Who doesn’t love a good no-bake recipe?!
• It’s easy to make. This recipe comes together in just a few easy steps, making for a super simple recipe that you could make with your kids.
• It’s dairy-free, gluten-free, and vegan. This delicious recipe is perfect for those with dietary restrictions, so you can serve them with confidence to any group!
• It freezes well. Cookie recipes like this one freeze really well, so you can make a large batch all at once and freeze plenty to enjoy at your leisure.
• It’s delicious! Need I say more? These cookies are seriously tasty.

Key Ingredients and Easy Swaps

The key ingredients you will need for this dish include:

• Peanut butter: I prefer creamy peanut butter, but feel free to use the crunchy kind if you like that one better. You can also swap in almond butter, cashew butter, or sunflower butter.
• Oats: I use quick-cooking oats in this recipe because they’re more slightly softer than old-fashioned oats. Old-fashioned oats will also work but the texture will be chewier. Instant oats won’t work in this recipe. Steel cut oats also will not work. 
• Cocoa powder: This adds a ton of rich flavor and depth to the cookies, while also acting as a binder and thickener. Use unsweetened cocoa powder to avoid added sugar. 
• Coconut oil: This is a fantastic dairy-free substitution for butter and adds a subtle coconut flavor that tastes delicious in this recipe.
• Maple syrup: This acts as a natural sweetener to make sure our cookies are deliciously sweet. If needed, this can be substituted for honey or agave,
• Peanuts: Chopped peanuts add a great crunch and a nutty flavor that compliments the other flavors in our cookies. Other chopped nuts, dried fruit, or chocolate chips will work as well.
• Vanilla extract: This adds a nice rich vanilla flavor. 

Recipe Tips and Ideas for No-Bake Oatmeal Cookies

Here are some of my favorite recipe tips and substitutions for this delicious dessert recipe:

• If you can’t use coconut oil for whatever reason, feel free to substitute this with ghee or melted utter.
• For all my hardcore chocolate lovers, try adding in chocolate chips or melting some chocolate beforehand to dip the cookies in before cooling them in the fridge. You could also drizzle melted chocolate over the top for a really nice presentation and added flavor.
• To spice things up, try experimenting with different species like nutmeg, cardamom, or ginger.
• If you want to use a different type of chopped nuts for a variance in flavor, feel free to use chopped almonds, pecans, or walnuts.
• I highly recommend placing the cookies in the fridge for at least 30 minutes to chill before eating them. This allows them to firm up a bit and also gives the flavors time to really come together.

How to Store This Dish

For this recipe, you have 3 different options for storage depending on what suits your needs. Your options include:

• On the counter, at room temperature in an airtight bag or container for up to 3 days.
• In the fridge, stored in an airtight bag or container for up to 1 week.
• In the freezer, stored in an airtight bag or container for up to 3 months.