Description
Peanut Butter No Bake Cookies
These no-bake cookies are a classic favorite that can be whipped up in just 5 minutes! No butter, eggs, or flour needed, making them perfect for peanut butter lovers and those seeking a gluten-free, vegan, or oil-free option. Made with just four basic ingredients, these cookies are versatile – use almond, cashew, or even coconut butter for a peanut-free version. Whether as a snack or a sweet treat, these cookies are a quick and easy delight!
1 2/3 cups oats
1/4 tsp salt
1/2 cup peanut butter (or substitute)
1/2 cup honey or pure maple syrup
3 tbsp butter, coconut oil, or extra nut butter/milk of choice
Directions:
1. Gently warm peanut butter until stirrable.
2. Mix all ingredients in a bowl.
3. Drop spoonfuls onto parchment-lined pan.
4. Chill to set.
Prep Time: 5 mins
Kcal: ~150 per cookie
Step-by-Step Guide
Follow these detailed instructions for perfect cookies every time. First, line a baking sheet or large plate with parchment paper. In a small saucepan over low heat, gently warm the 1/2 cup of peanut butter, stirring constantly until it is smooth and easily stirrable, about 1-2 minutes. Do not overheat. In a medium mixing bowl, combine the 1 2/3 cups of oats and 1/4 teaspoon of salt. Pour the warmed peanut butter, 1/2 cup of honey or maple syrup, and your 3 tablespoons of chosen fat (e.g., melted coconut oil) over the oat mixture. Stir vigorously with a sturdy spoon or spatula until all ingredients are fully incorporated and no dry oats remain. The mixture will be thick and sticky.
Serving Suggestions
These versatile cookies pair wonderfully with a cold glass of almond milk or oat milk. For a dessert platter, serve them alongside fresh fruit like banana slices or strawberries. You can also crumble a cookie over a bowl of dairy-free yogurt or vanilla ice cream for a delightful topping. Pack them in lunchboxes for a midday energy boost.
How-to Summary
In summary: Warm peanut butter, mix all ingredients in a bowl, drop spoonfuls onto parchment paper, and chill until firm. The entire active process takes about 5 minutes, with setting time in the refrigerator.
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, quick oats will work, but the texture will be softer and less chewy. Rolled (old-fashioned) oats provide the best structure and bite.
My cookies didn’t set. What went wrong?
This is typically due to inaccurate measurements or not enough binding agent. Ensure you use level cups for dry ingredients and full, accurate measures for the wet. If the mix seems too wet, add a few more tablespoons of oats.
How long do these cookies last in the fridge?
Stored in an airtight container in the refrigerator, they will stay fresh and firm for 7-10 days. They can also be frozen for up to 3 months.
Is the honey necessary for them to set?
The liquid sweetener (honey or maple syrup) is crucial for binding. Using a dry sweetener will not work. For a vegan version, you must use pure maple syrup.
Can I add other ingredients?
Absolutely! Stir in 1/4 cup of mini chocolate chips, chopped nuts, shredded coconut, or a teaspoon of vanilla extract after mixing the base ingredients.
Common Mistakes to Avoid
Avoid overheating the peanut butter, as it can break and become oily. Do not skip the chilling step; it is essential for the cookies to firm up. Ensure your oat measurement is precise—too many oats will make the mixture dry and crumbly, while too few will result in a sticky, un-set cookie. Finally, do not substitute the liquid sweetener with a granulated sugar syrup unless the recipe is specifically tested for it.
Conclusion
These 5-minute peanut butter no-bake cookies are the ultimate quick, customizable treat. Requiring no special equipment or baking, they cater to various dietary needs while delivering a satisfying, sweet, and chewy bite. By following the detailed guide and avoiding common pitfalls, you can master this simple recipe for a reliable snack or dessert anytime.