Get your cookie fix in minutes with these easy-to-make no-bake cookies! Perfect for busy weeknights or when you’re craving something sweet but don’t have the time or energy to turn on the oven. Made with minimal prep time and simple ingredients, you’ll love the delicious combination of oats, peanut butter, and cocoa powder in every bite
Who doesn’t love a good batch of homemade cookies? But let’s face it, sometimes we just don’t have the time or energy to turn on the oven and spend hours baking. That’s where these no-bake cookies come in! With just a few simple ingredients and minimal prep time, you can have a delicious batch of cookies ready in no time. Perfect for busy weeknights or when you need a sweet pick-me-up.
Different Types of Oats
The recipe calls for old-fashioned rolled oats, which are thicker and chewier than instant oats. If you prefer a smoother texture, you can use instant oats instead. Steel-cut oats will also work in this recipe, but the texture will be even chewier than rolled oats.
Peanut Butter Substitutes
For those with a peanut allergy, almond butter or sun butter can be used in place of peanut butter. Just be sure to use creamy, rather than crunchy, for the best results. You can also use Nutella in this recipe.
Non-Dairy Dairy Milk Substitutes
For those who are lactose intolerant or prefer non-dairy milk, you can use a milk substitute such as almond milk, soy milk, or oat milk in place of cow’s milk. Just keep in mind that the final texture may be slightly different.
For those who are gluten-free, rolled oats that are labeled gluten-free can be used in place of regular rolled oats. You can also use gluten-free oats alternatives such as quinoa flakes, amaranth flakes or millet flakes. These alternatives have a similar texture to rolled oats and can be used in the same ratio as the recipe calls for.
Yes, you can use brown sugar, honey, or maple syrup instead of white sugar in this recipe. However, the texture and taste of the cookies may vary slightly.
You can use coconut oil or margarine instead of butter. Keep in mind that the taste may be slightly different.
Yes, you can add things like raisins, chocolate chips, or nuts to the mixture before dropping them onto wax paper. The total of your additional mix-ins should not exceed 1/2 cup or the cookies may struggle to hold together.
Yes, you can use vegan butter and a plant-based milk substitute in place of the butter and milk, and a vegan sweetener such as agave nectar or maple syrup instead of white sugar.
The mixture should be thick and glossy when it’s done. If it’s too thin, it may not set properly. If it’s too thick, it may be too dry. You can adjust by adding more milk or oats as needed.
Storage and Freezing Instructions
These no-bake cookies can be stored in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months. To thaw, simply take them out of the freezer and let them sit at room temperature for about an hour.
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