No Bake Cookies Recipe
If you’re craving a sweet, quick dessert that skips the oven and still brings all the chocolatey, peanut buttery goodness, this No Bake Cookies Recipe is your new best friend.
Ingredients
- 2 cups (200g) old-fashioned oats (Bob’s Red Mill works great)
- 1 cup (200g) granulated sugar (or coconut sugar)
- ½ cup (45g) unsweetened cocoa powder (Hershey’s Special Dark for richness)
- ½ cup (120ml) whole milk (or almond milk for dairy-free)
- ½ cup (115g) unsalted butter (or coconut oil for vegan)
- ½ cup (125g) creamy peanut butter (natural, no-stir style)
- 1 tsp pure vanilla extract
- Pinch fine sea salt
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a medium saucepan over medium heat, combine sugar, cocoa powder, milk, and butter. Stir constantly until the butter melts and the mixture begins to simmer. Remove from heat and whisk in peanut butter, vanilla, and salt. Stir in oats.
- Using two spoons or a small cookie scoop, drop 1-inch mounds onto the prepared sheet. Let sit at room temperature and then chill in the refrigerator until firm.
Notes
I learned the hard way that sugar crystals sink if you don’t whisk briskly—so keep that wooden spoon moving. A pinch more salt can brighten the chocolate, especially if you use sweetened peanut butter. If your mix feels too runny, add an extra ¼ cup oats; if it’s too stiff, stir in a splash more milk.
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