These No-Bake Peanut Butter Oatmeal Cookies require just a few ingredients and a few minutes on the stovetop to make. You’ll need natural peanut butter, almond milk, coconut oil, oats and maple syrup and you’re good to go.  These cookies are a healthier alternative to classic no-bake cookies traditionally made with butter and white sugar.

No-Bake Peanut Butter Oatmeal Cookies

How to Make No-Bake Cookies

There are a few ways to make no-bake cookies and they don’t all involve using the stovetop. This version does as it’s a twist on your classic no-bake cookie but you can also make some really yummy no-bake cookies either by mixing ingredients in bowl or blending them in a food processor.

Check out these recipes below for more no-bake cookie options. I also included a couple of no-bake energy bite recipes.

No-Bake Cookie Ingredients

These no-bake cookies are vegan, naturally gluten-free (use gluten-free certified oats if needed), have no refined sugar and are made with just a small amount of coconut oil rather than a ton of butter. Here’s what you’ll need for this simple recipe:

  • Pure Maple SyrupMake sure you use real maple syrup and not a pancake syrup or maple-flavoured syrup.
  • Coconut oilYou’ll need 1 tbsp of coconut oil for this recipe.
  • Almond milk. You can use almond milk or another plant-based milk such as cashew, coconut, soy or rice.
  • Natural Peanut ButterYou’ll want to use a drippy, natural peanut butter for this recipe. I have not tested it with a processed peanut butter and I wouldn’t recommend using one.
  • Sea SaltSea salt is optional but it helps to enhance the flavours.
  • Pure Vanilla ExtractVanilla is also optional but it adds another layer of yummy cookie flavour.

That’s all you need! They’ve got that classic no-bake cookie flavour, the best texture and they’re too easy to make. The only hard part is waiting for them to firm up. For real.


No-Bake Peanut Butter Oatmeal Cookies

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 16 cookies 1x



  1. Add the maple syrup, coconut oil, almond milk, peanut butter and vanilla to a sauce pan and bring to a boil over medium heat. Let it lightly boil for a few minutes, stirring to make sure it doesn’t burn, until it’s slightly thicker than when you started, almost like a thin caramel sauce.
  2. Remove from heat and stir in the oats and salt.
  3. Drop 16 spoonfuls onto a silicone mat or parchment paper lined baking pan, using your fingers to shape into cookies or just leaving in messy haystack-style cookies. If you want to re-shape them a bit, it’s easier once they firm up for a while.
  4. Place in the freezer until firm.
  5. Store in an air-tight container in the fridge for up to 10 days or freezer for up to 3 months.