These no-bake peanut butter cookies are so easy to make, and the perfect recipe for kids! Just mix, shape, and chill.
How to Make No-Bake Peanut Butter Cookies
- Make the dough. Pulse the oats and salt in a food processor until powdery. Add the peanut butter and dates and pulse until a dough forms.
- Form the cookies. Roll the oats mixture into balls, then flatten them into thick cookies. Use the back of a fork to create a cross-hatch on the top of the cookies.
- Refrigerate. Refrigerate for two hours before serving.
Storing and Freezing Instructions
To Store: Peanut butter oat cookies will keep for up to seven days in the refrigerator. Store them in an airtight container to keep them sticky and prevent drying out.
To Freeze: Freeze the cookies for up to six months in freezer safe bags. Enjoy from frozen or defrost them as needed.
No-Bake Peanut Butter Cookie Recipe Variations
Chocolate chips: Mix a quarter cup of mini chocolate chips into the dough.
Crunchy coating: Roll the edges of the cookies in crushed pretzels or chopped nuts.
Cinnamon: Add one teaspoon of ground cinnamon to the oats mixture for a warm, cozy flavor that pairs perfectly with peanut butter.
Honey oats: Drizzle honey over the flattened cookies before refrigerating for a touch of sweetness and extra stickiness.
No-Bake Peanut Butter Cookies
Ingredients
- 1 cup rolled oats
- pinch of salt
- 3/4 cup pitted medjool dates
- ½ cup natural salted peanut butter
Instructions
- Pulse the oats and salt in a food processor until powdery.
- Add the peanut butter and dates and pulse until a dough forms.
- Roll the dough into balls, then flatten into thick cookies.
- Use the back of a fork to create a cross hatch on the top of the cookies.
- Refrigerate for minimum 2 hours before serving.
Notes
- Pit the dates: Check if the dates are pitted before processing them to prevent a giant mess.
- Prevent crumbling: If the dough appears too dry, add one to two tablespoons of water to get that desired sticky consistency.
- Forming tips: When rolling the dough into balls, firmly press them together to prevent crumbling. Flatten the cookies with your palm to your preferred thickness, keeping in mind they will not rise.
- Set the cookies: Refrigerate the cookies for at least two hours to allow them to firm up and develop flavor.
- Storing tip: Store any leftovers in an airtight container in the refrigerator for up to one week.
- Adjust the sweetness: You can change the sweetness by adding more dates or a drizzle of honey, according to your taste preference.
- Allergy alternative: Replace the oats with gluten-free oats. Use sunflower butter instead of peanut butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
