I have been making No Bake Peanut Butter Cookies forever. I don’t know why it took me so long to share them, but here they are. Classic No bake cookie recipe.
Many of the recipes I see on the internet have chocolate and honestly I don’t ever make them that way. Growing up I always had no bake cookies with peanut butter.
What kind of Oats do your use in No Bake Peanut Butter Cookies?
If you need these cookies to be gluten free you need to use certified gluten free oats. You want to use the quick cooking 1 minute oats. The larger rolled oats are too big for this and won’t have the best texture.
You can pulse whole rolled oats down if that’s all you have. It’s super easy with a food processor or a good blender.
What is the best kind of peanut butter to use?
I find the best kind of peanut butter for these cookies is smooth and creamy. You don’t want to use crunchy and the natural brands with lots of oils are not good here. If you get too much oil from the peanut butter into the cookie you’re going to have one that doesn’t set up.
You also need to make sure you get the mixture bubbling for a good minute. The peanut butter needs to melt down and the sugar needs to dissolve so it can set up properly.
I really hope you make these and pin the recipe for later. Make sure you’re following along on Pinterest @freshfitkitchen!
Do you love Peanut Butter? Check out my other Peanut Butter centered treats!
Thanks for stopping by! Leave a review below if you make these!
No Bake Peanut Butter Cookies
Easy No Bake Peanut Butter Cookies that are gluten free, egg free and delicious. All you need are 7 ingredients, one bowl and a sheet pan to make these easy treat.
- 3 tbsp. Light Brown Sugar Packed
- 1/2 cup White Sugar
- 2 tbsp. Butter Can sub vegan butter if vegan
- 1/4 cup Almond Milk Dairy Milk is fine
- 1/3 cup Peanut Butter
- 1/2 tsp. Vanilla Extract
- 1 & 3/4 cups Quick Oats Be sure to use the 1 minute. The larger oats aren't the best for this.
In a small sauce pan over medium heat whisk together the brown sugar, white sugar, butter, almond milk and peanut butter. Allow to come to a bubble (not a hard boil) for about 1 minute to be sure the sugar dissolves.
Remove from heat and stir in the vanilla.
Stir in the oats then spoon the mixture onto a parchment lined sheet. I use a 2 tbsp. standard cookie scoop. I get 15 cookies doing it this way.
Allow to cool in the fridge for 20 minutes or on the counter top for 1 hour. I personally like these cookies cold.
These are easily made gluten free and dairy free. Use gluten free oats and sub in the regular butter for Earth Balance or something similar.