No-Bake Peanut Butter Oatmeal Cookies
A quick and easy no-bake cookie recipe made with peanut butter, rolled oats, and honey, perfect for a nutritious breakfast or snack.
Ingredients
For the Cookies
- 1 cup peanut butter (creamy; natural preferred) Stir well before measuring if the oil separates.
- 2 cups rolled oats Use gluten-free oats if needed.
- 1/3 cup honey Or maple syrup to keep it vegan.
Instructions
Preparation
- Line a baking sheet with parchment or use a plate that fits in your fridge. Have a spoon or small cookie scoop ready.
- In a small saucepan over low heat, combine the peanut butter and honey. Stir constantly until they soften and form a smooth, glossy mixture (about 1–2 minutes). Do not let it boil.
- Remove the pan from heat. If using, stir in 1/2 tsp vanilla and a pinch of salt now.
- Add the rolled oats to the warm peanut butter-honey mixture. Fold with a spatula until the oats are evenly coated.
- Drop rounded tablespoons of the mixture onto the prepared sheet or plate. Press them gently to flatten slightly if you prefer a cookie shape.
- Chill in the refrigerator for 20–30 minutes, or until firm to the touch.
Storage
- Store in an airtight container in the fridge for up to 7 days, or freeze for longer storage.
Notes
These cookies are versatile. Serve them with a cold glass of milk or a cup of coffee for an easy breakfast, or alongside fresh fruit and yogurt in a breakfast box for a picnic or school lunch. Keep leftovers in an airtight container in the refrigerator for up to 7 days or freeze in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months.