No Bake Peanut Butter Cookies

Keeping a stash of healthy snacks for kids on hand for easy eating is always a priority of mine, and while we rely on a lot of store-bought items, easy options like these no-bake cookies are in regular rotation. These peanut butter cookies store so incredibly well in the fridge that you can make a batch and plan to have it as an option for weeks—really as long as it takes you to eat them all. And they’re made with a few super basic pantry staples, so you might even be able to make them with food you have in the house already. I’ll be honest: These are one of my favorite snacks to make at home for myself. They are really satisfying and go so well with coffee. So if you feel the urge to make a batch just for you, please embrace that! (You may also like my Monster Cookies, Peanut Butter Muffins, and Bliss Balls.)

Ingredients You Need

Here’s a look at the five ingredients you need to make this no-bake peanut butter cookie recipe so you know what to have on hand. Sign up for our email updates to get tips and ideas sent to your inbox.

Instant oats: I like the finer texture in these and that they soften so nicely when mixed into the cookie dough. Peanut butter: I use natural style, unsweetened, creamy peanut butter here. I like the kind from Smucker’s or Teddies. Honey: This helps the cookies hold together and taste sweet. Coconut oil: This helps the cookies hold together as well and also adds a subtle hint of flavor. Chocolate chips: I like to either roughly chop full size chocolate chips or use mini ones. This ensures that the chocolate is dispersed through each bite!

Ingredient Substitutions

To use rolled oats, grind them briefly in the food processor or blender. Nut-free: Use sunflower seed butter like the kind from Sunbutter. You can sub maple syrup for honey. They work similarly (though I find honey works a smidge better).

Step-by-Step Instructions

Here’s a look at the steps involved in making this no-bake peanut butter cookie recipe so you know what to expect. Scroll down to the bottom of the recipe to find the full specifics! TIP: I like to chill the cookies before transferring to a container to ensure that they don’t stick together during storage. It’s an extra step that is helpful, promise.

How to Store

You can store these cookies in an airtight storage container in the fridge for up to a month. Or, freeze them in a freezer bag, with as much air removed as possible, for up to 3 months. (We also love using peanut butter in my Peanut Butter Muffins.)

Best Tips for Success

These No-Bake Peanut Butter Cookies are best served straight out of the fridge cold. I like to chill the cookies before transferring to a container to ensure that they don’t stick together during storage. Use a sturdy spoon to stir the batter together really, really well. If you have any trouble getting the cookies to hold together, squeeze each bit of batter in your hand which will help. Swap in dried fruit for the chocolate, or leave it out, if you prefer. Use rolled oats instead of instant oats by grinding them up briefly in a food processor or blender. Gluten-free: Use certified gluten-free rolled oats. Nut-free: Use sunflower seed butter in place of the peanut butter.

I’d love to hear your feedback on this recipe if you try it, so please comment and rate the recipe below!