This post may contain affiliate links. To learn more check my disclosure page.
When the weather gets warmer, I dread turning on my oven unnecessarily. Enter no bake cookies with peanut butter, an easy, oven-free recipe that comes together in just minutes. These peanut butter no bake cookies are loaded with creamy peanut butter and nutty oats– plus, they’re naturally gluten-free, egg-free, and flourless!
No Bake Cookies Recipe
No bake cookies are a classic (and super simple!) dessert I love to make. These peanut butter no bake cookies are my absolute favorite because they don’t have any chocolate in them. Don’t get me wrong, I love chocolate, but sometimes I just want something different. My gluten-free no bake cookies are super chocolatey, but these no bake cookies with peanut butter are nutty and satisfying!
Ingredients
- Granulated Sugar: Sweetens the cookies and helps them set in the refrigerator.
- Unsalted Butter: Helps bind the ingredients together. For a dairy-free option, use Smart Balance butter.
- Milk: Adds moisture to the cookies. For a dairy-free option, use unsweetened almond milk.
- Smooth Peanut Butter: Use a creamy, no-stir peanut butter for this recipe. Do not substitute natural peanut butter as it’s too oily and the cookies won’t set properly. For peanut allergies or tree nut allergies, you can substitute the same amount of Wow Butter instead of peanut butter.
- Pure Vanilla Extract: Enhances the sweetness of the cookies.
- Gluten-Free Quick Oats: Give these cookies their structure. You could use gluten-free old-fashioned oats but they are larger so you may want to chop them up a bit.
Step by Step Instructions
- Line a large baking sheet with parchment paper and set aside.
- Gather and measure out all of your ingredients before starting to make this recipe. The recipe moves fast so you’ll want everything measured out and ready to go before you get started.
- In a medium saucepan, heat the sugar, butter and milk over medium-high heat until the mixture comes to a full boil. Stir often. (steps 1 and 2)
- Once the mixture comes to a full rolling boil (not a simmer), let boil for 1 minute before removing from the heat. Be sure to bring the mixture to a full rolling boil before you set your timer for 1 minute. If you don’t let the mixture stay in a high boiling stage for a full minute, the mixture will not set properly later on when the cookies are chilling.
- Remove saucepan from heat and stir in the peanut butter and vanilla extract until the peanut butter is completely melted. (steps 3 and 4)
- Stir oats into the mixture until all of the oats are evenly coated. (step 5)
- Let the mixture sit and cool slightly for 10 minutes. Letting the mixture cool a bit will help the cookies to hold their shape once you start scooping them. Don’t let the mixture sit for longer than 10 minutes though or it will start to harden in the pot.
- Using a 2-tablespoon sized scoop, scoop cookies into round balls and then flatten the tops slightly. Place the cookies onto the prepared baking sheet. (step 6)
- Place the baking sheet of cookies into the fridge to chill for 45 minutes. This gives the cookies a chance to firm up and hold their shape.
Tips and Suggestions
- Be sure to use certified gluten-free quick oats. Look for any cross-contamination warnings on the package to ensure there isn’t cross-contamination with wheat.
- If the mixture feels too dry to form into cookies, try stirring in an additional tablespoon of melted peanut butter.
- If you want to flatten the cookies slightly, do so while the cookies are still warm. If you wait until after they’ve chilled and hardened then you will break the cookies up into crumbles.
Can I Make These Cookies Without A Stove?
You can heat the sugar, butter, and milk mixture in the microwave instead of on the stovetop, but it will be more difficult to tell if the mixture is properly cooked. Simply microwave the mixture on high for 2 minutes, stir well, then microwave for another 2 minutes, continuing this process until the mixture is bubbling.
Why Won’t My No Bake Cookies Set?
It’s super important to bring the sugar mixture to a boil so that the cookies will set in the refrigerator. This is why I recommend using the stovetop over the microwave when cooking the mixture.
Storage Instructions
Store no bake cookies with peanut butter in an airtight container in the refrigerator for up to one week. These cookies will harden up quite a bit in the fridge, so let them sit out at room temperature for a few minutes before enjoying.
Peanut Butter No Bake Cookies
These no bake cookies with peanut butter are so simple and delicious. Your whole family will love them!
More Gluten-Free Cookie Recipes to Try!
- Gluten-Free Gingerbread Cookies
- Gluten-Free Monster Cookies
- Gluten-Free Thumbprint Cookies
- Gluten-Free Chocolate Chip Cookies
- Gluten-Free Snickerdoodles
- Gluten-Free Oatmeal Cookies
- … Browse More Gluten-Free Cookie Recipes!
No Bake Cookies (With Peanut Butter)
Ingredients
- 1 3/4 cups granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup milk
- 1 cup smooth peanut butter
- 2 teaspoons pure vanilla extract
- 4 1/2 cups gluten-free quick oats
Instructions
- Line a large baking sheet with parchment paper and set aside.
- Gather and measure out all of your ingredients before starting to make this recipe. The recipe moves fast so you’ll want everything measured out and ready to go before you get started.
- In a medium saucepan, heat the sugar, butter and milk over medium-high heat until the mixture comes to a full boil. Stir often.
- Once the mixture comes to a full rolling boil (not a simmer), let boil for 1 minute before removing from the heat. Be sure to bring the mixture to a full rolling boil before you set your timer for 1 minute. If you don’t let the mixture stay in a high boiling stage for a full minute, the mixture will not set properly later on when the cookies are chilling.
- Remove saucepan from heat and stir in the peanut butter and vanilla extract until the peanut butter is completely melted.
- Stir oats into the mixture until all of the oats are evenly coated.
- Let the mixture sit and cool slightly for 10 minutes. Letting the mixture cool a bit will help the cookies to hold their shape once you start scooping them. Don’t let the mixture sit for longer than 10 minutes though or it will start to harden in the pot.
- Using a 2-tablespoon sized scoop, scoop cookies into round balls and then flatten the tops slightly. Place the cookies onto the prepared baking sheet.
- Place the baking sheet of cookies into the fridge to chill for 45 minutes. This gives the cookies a chance to firm up and hold their shape.
Notes
- Be sure to use certified gluten-free quick oats. Look for any cross contamination warnings on the package to ensure there isn’t cross contamination with wheat.
- Alternately you could use gluten-free old-fashioned oats but they are larger so you may want to chop them up a bit.
- Do not substitute natural peanut butter as it’s too oily and the cookies won’t set properly.
- If the mixture feels too dry to form into cookies, try stirring in an additional tablespoon of melted peanut butter.
- For peanut allergies or tree nut allergies, you can substitute the same amount of Wow Butter instead of peanut butter.
- If you want to flatten the cookies slightly, do so while the cookies are still warm. If you wait until after they’ve chilled and hardened then you will break the cookies up into crumbles.
- To store: Store no bake cookies in an airtight container in the refrigerator for up to 1 week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
