Healthy No Bake Oatmeal Cookies

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These No Bake Oatmeal Cookies are quick, easy, and so delicious. Made with wholesome ingredients like peanut butter, rolled oats, coconut oil, and maple syrup, this flavorful recipe makes for the perfect healthy treat.

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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.

No bake oatmeal cookies with peanut butter and chocolate stacked on a plate.

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.

No bake cookies made with oats, peanut butter, chocolate, and coconut oil in a small stack.

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.

Frequently Asked Questions

Below are some of the most frequently asked questions about this dish:

The most common reason that no-bake oatmeal cookies don't harden is that there is too much liquid. Try adding additional oats to the mixture to help them dry and harden.

Another reason this happens is when the liquid mixture isn't cooked long enough. Make sure it bubbles for a full minute before removing it from the heat.

If the cookies are turning out too sticky, try cooking the maple syrup mixture for longer, 2-3 minutes. Depending on the humidity where you live, the amount of time needed can change. 

No bake oatmeal cookies with chocolate and peanut butter being held up by a hand.
The Recipe
No bake peanut butter oatmeal cookies on a plate with loose oats on the side.

Healthy No Bake Oatmeal Cookies

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  • 1/2 cup peanut butter
  • 1/4 cup pure maple syrup (or honey)
  • 1/4 cup coconut oil (measured in solid state)
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1 cup quick cooking oats
  • 2 tbsp shredded unsweetened coconut
  • 2 tbsp chopped peanuts

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Line a cookie sheet with parchment paper.


In a saucepan over medium heat, combine the peanut butter, maple syrup, and coconut oil. Stir until melted and let bubble for at least one minute. Remove from the heat and add the cocoa powder, salt, cinnamon, and vanilla extract.


Remove from heat and add the oatmeal, coconut, and peanuts. Stir until combined.


Use a tablespoon for each cookie and drop on the parchment paper. Place in the fridge for at least 30 minutes to harden. Store in the fridge.

Nutritional Facts
Serving Size: 1 cookie
Amount Per Serving
Calories 98
Calories from Fat 64
% Daily Value *
Total Fat 7g
Saturated Fat 3g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 32mg
Total Carbohydrate 7g
Dietary Fiber 1g
Sugars 3g
Protein 3g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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