These No-Bake Chocolate Peanut Butter Cookies are a nostalgic favorite updated to be a little more nutritious. Best of all, there’s no oven required, and they keep for weeks in the fridge or freezer so you can grab a fudgy, satisfying treat any time.
These easy cookies are made entirely on the stovetop and need only about 30 minutes in the freezer to set. The dough combines old-fashioned oats, cocoa powder, and creamy peanut butter for a hearty bite with great texture. Oats add chew and nutrition, while the peanut butter contributes flavor and helps bind the mixture. For extra crunch I like to fold in chopped roasted peanuts before shaping the cookies.
Just before freezing, press a few chocolate chunks or chips into each cookie and finish with a sprinkle of flaky salt. The chocolate adds an extra fudgy boost and the flaky salt cuts through the sweetness, balancing the flavors. Store these cookies in an airtight container in the fridge or freezer so they’re ready when a chocolate craving hits.
Ingredients:
- Unsalted butter
- Coconut sugar
- Maple syrup
- Dutch-processed cocoa powder
- Unsweetened almond milk
- Creamy natural peanut butter
- Pure vanilla extract
- Kosher salt
- Old-fashioned rolled oats
- Unsalted roasted peanuts, roughly chopped
- Semi-sweet chocolate chunks
- Flaky salt
step-by-step:
step one: Start the dough base
In a medium saucepan over medium-low heat, combine the butter, coconut sugar, maple syrup, cocoa powder, and almond milk. Whisk as the butter melts and the mixture smooths, 1 to 2 minutes, then continue cooking for about 8 minutes, whisking often. When the mixture begins to simmer, whisk constantly and cook for about 1 minute or until the sugar dissolves. Reduce heat to low and stir in the peanut butter and vanilla until fully combined. The mixture should be thick and fudgy. Remove from the heat.
step two: continue to make the dough
Add the kosher salt, rolled oats, and chopped peanuts, stirring vigorously until everything is evenly coated. The mixture will be looser than traditional cookie dough — it firms up in the freezer. Let it sit about 5 minutes so the oats can absorb some of the chocolate mixture.
step three: shape the cookies
Using a large cookie scoop (about 1/4 cup), drop portions of the mixture onto a parchment-lined baking sheet. Press chocolate chunks into each cookie and finish with a pinch of flaky salt. Transfer the sheet to the freezer for at least 30 minutes to set.
Once firm, transfer cookies to an airtight container. Store in the refrigerator or freezer; they keep best in the freezer and will stay good for several weeks.
Recipe FAQs:
Yes. Chocolate pairs well with almond butter (add chopped almonds) or cashew butter (with roasted, unsalted cashews) if you prefer a different flavor or have peanut allergies.
Yes. Replace the butter with an equal amount of coconut oil for a dairy-free version.
These no-bake cookies are versatile and kid-friendly — great for lunchboxes, snacks, or an easy grown-up dessert. They’re chocolatey, chewy, and satisfyingly peanut-butter-forward.
No-Bake Chocolate Peanut Butter Cookies
Ingredients
- 1/4 cup unsalted butter
- 3/4 cup coconut sugar
- 1/3 cup maple syrup
- 5 tablespoons Dutch-processed cocoa powder
- 1/3 cup plus 2 tablespoons unsweetened almond milk
- 2/3 cup creamy natural peanut butter
- 1 tablespoon vanilla extract
- 1/4 teaspoon kosher salt
- 2½ cups old-fashioned rolled oats
- 1/2 cup roughly chopped unsalted roasted peanuts
- 1/2 cup semi-sweet chocolate chunks
- Pinch of flaky salt
Instructions
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In a medium saucepan set over medium-low heat, add the butter, coconut sugar, maple syrup, cocoa powder, and almond milk. Whisk, allowing the butter to melt slowly, until there are no lumps, 1 to 2 minutes. Continue to cook for about 8 minutes, whisking often. Once the mixture is simmering, whisk constantly and cook for about 1 minute or until the sugar is completely dissolved. Reduce the heat to low. Add the peanut butter and vanilla extract. Whisk until smooth and combined. The mixture should be thick and fudgy. Remove from the heat.
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Add the salt, oats, and chopped peanuts, stirring vigorously until combined. The mixture should be looser than cookie dough. It will set up in the freezer. Set aside for about 5 minutes, allowing the oats to soak up some of the chocolate mixture.
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Using a large cookie scoop (about ¼ cup), spoon the mixture onto a parchment paper-lined baking sheet. Top with chocolate chunks, pressing them into the surface of the cookies, and sprinkle with flaky salt. Transfer to the freezer for at least 30 minutes to set. Once the cookies have set, remove from the baking sheet and store in an airtight container in the fridge or freezer for up to 1 week.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Photography and styling by Eat Love Eats.