No Bake Cookie Recipe

A quick and easy no-bake cookie recipe made with oats, cocoa, and peanut butter. Ready in under 20 minutes, with endless customization options for different flavors and textures.

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Prep Time 5

Cook Time 5

Total Time 40

Servings: 24

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

½ cup unsalted Butter (or coconut oil) For a dairy-free option, use coconut oil.
2 cups Granulated sugar Or use 1½ cups sugar + ⅓ cup maple syrup for healthier option.
½ cup Milk Can be any milk including dairy-free alternatives.
¼ cup Unsweetened cocoa powder Add 1 tsp espresso powder for deeper chocolate flavor.
½ cup Peanut butter or almond butter Use almond butter for a lighter twist.
1 tsp Vanilla extract
3 cups Quick oats Don't use old-fashioned oats for best texture.
Pinch Salt
½ cup Shredded coconut Optional for an oatmeal-style cookie.
Optional Chopped nuts or chocolate chips Optional for added crunch or chocolate chunks.

Equipment

1 Medium saucepan 1For melting the butter, sugar, milk, and cocoa together.
1 Spoon or Spatula For stirring the ingredients in the saucepan and mixing in the oats.
2 Baking sheets or pans To drop the cookie mixture onto and let it cool and set.
1-2 Parchment or wax paper To line the baking sheets, preventing sticking and for easy cleanup.

Method

Line two baking sheets with parchment or wax paper.
Combine butter (or oil), sugar, milk, cocoa, and salt in a medium saucepan. Bring to a rolling boil and let it boil for 1 full minute, stirring constantly.
Remove from heat and stir in the peanut butter (or almond butter) and vanilla extract until smooth and fully combined.
Mix in oats and any optional add-ins like shredded coconut, espresso powder, or chopped nuts/chocolate chips.
Drop spoonfuls of the mixture onto the parchment-lined sheets.
Let the cookies rest at room temperature for 30-40 minutes, or in the fridge for 15-20 minutes, until set.

Notes

Customizing: You can add coconut, espresso, or nuts to fit your preferences.
Troubleshooting: If the cookies don't set, ensure the mixture is boiled for exactly 1 minute. If overcooked, they can become dry.
Storage: Store at room temperature for up to 5 days in an airtight container. In the fridge, they last up to 10 days, and they can be frozen for up to 2 months (thaw for 10 minutes before eating).