No bake cookies with coconut and peanut butter and oatmeal

4 Ingredient No Bake Peanut Butter Coconut Oatmeal Cookies (Gluten-Free, Vegan, Dairy-Free, One Bowl)

4 Ingredient No Bake Peanut Butter Coconut Oatmeal Cookies (V, GF): a one-bowl recipe for super easy to make peanut butter cookies packed with coconut and oats! #GlutenFree #Vegan #WholeGrain #RefinedSugarFree | BeamingBaker.com

4 Ingredient No Bake Peanut Butter Coconut Oatmeal Cookies (V, GF): a one-bowl recipe for super easy to make peanut butter cookies packed with coconut and oats! #GlutenFree #Vegan #WholeGrain #RefinedSugarFree | BeamingBaker.com

Posted: 5/3/22Updated: 5/3/22

Enjoy a protein-rich treat with these easy No Bake Peanut Butter Oatmeal Cookies. They taste like dessert but make the perfect fueling breakfast or afternoon snack!

The most delicious no bake oatmeal cookies

In the mornings, nine times out of ten I’m craving something sweet. Though a nice savory breakfast is sometimes in order, the sweeter mornings are my favorite! So imagine my level of immense happiness when I perfected these no-bake peanut butter oatmeal cookies. They’re protein-rich, oatmeal nutrient-rich cookies that are as good as eating dessert for breakfast!

They include healthy ingredients like natural peanut butter, coconut oil, and oats. For a hint of sweet flavor, we’ll add a bit of honey and complete the morning treats with mini chocolate chips!

Though I love these in the morning, they also make a great nutrient-dense snack or healthier dessert. No matter what time of day you choose to enjoy them, you’re surely in for a treat!

Ingredients in no bake peanut butter oatmeal cookies

You will need only seven ingredients to create these easy no-bake cookies. If you’ve created Erin Lives Whole treats before, you’ll find that this list includes many of my favorite staples!

• Peanut butter: The base of the cookies begins with 1 cup of natural peanut butter. This is going to make for a chewy cookie texture.
• Coconut oil: Next, 1/3 cup of melted coconut oil will help the ingredients bind together.
• Honey: Sweeten things up with 1/3 cup of melted honey.
• Vanilla: Complete the liquid portion of the batter with 1 tsp of vanilla. Hardly any cookie is complete without a bit of vanilla!
• Oats: To add texture and density to the cookies, we’ll be using 2 and 1/4 cups of quick oats.
• Chocolate chips: Add chocolate in the amount of 1/2 cup of mini chocolate chips.
• Sea salt: Last but not least, flaky sea salt sprinkled on top makes the cookies complete!

Tool needed to make peanut butter and oatmeal cookies

These no bake peanut butter oatmeal chocolate chip cookies are as easy to make as you’d expect, considering baking isn’t required! As far as tools are concerned, you will need a large saucepot, a stirring utensil, and a cookie sheet or plate to chill the cookies in the fridge.

To measure ingredients, you will need 1 tsp, 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup.

How to make oatmeal peanut butter cookies

These cookies involve a very simple recipe that includes less than 10 minutes of hands-on prep time. We’ll start with the liquids (peanut butter, oil, honey, and vanilla) before rounding out the dough with oats. We’ll chill the dough at different points throughout to help the cookies harden up without being baked.

To begin, add the peanut butter and coconut oil to a large saucepan and heat over medium heat.

Once melted, turn off the heat and add the honey and vanilla to the pot.

Stir in the oats, and then let the batter chill in the refrigerator for 30 minutes.

Once chilled, add the chocolate chips and then form the dough into cookie shapes.

Place the cookies in the refrigerator for 30 minutes to an hour. Sprinkle with sea salt, and then enjoy!

How this recipe is healthier

Oatmeal peanut butter cookies are a treat for the “healthier” books. By switching out these main ingredients, we’re able to get a more nutrient-dense cookie!

Peanut butter
When it comes to peanut butter, all-natural is the only way to go. Processed peanut butter brands are filled with a lot of chemicals and preservatives. Peanut butter should contain only two ingredients: peanuts and salt! By using a clean version with those two items, we’re able to cut out loads of additives.

Coconut oil
Next up, the oil! Rather than using canola or vegetable oil, I chose to use coconut oil. This is a much more nutrient-rich option and one that works seamlessly into the recipe!

Honey
Last but not least, I skipped out on the granulated sugar and used money as a sweetener. This natural swap cuts out chemicals and preservatives and provides a delicious natural honey flavor.

Oats
Though not a direct swap, oats are a great alternative to flour. Using them in cookies provides loads of extra nutrients like iron, zinc, folate, manganese, phosphorus, magnesium, and more.

Optional ingredient add-ins

Want to take your peanut butter oatmeal cookies up a notch? Here are some ideas for ingredients you can add — either in the batter or sprinkled on top — to include extra flavor and yumminess!

• Dried fruit (cranberries, apples, etc.)
• White chocolate chips
• Caramel drizzle
• Crushed pretzels

Storing leftovers

Leftover oatmeal cookies should be stored in an airtight container and kept either on the counter or in the refrigerator. Left at room temperature, they will stay yummy and fresh for about 2 days. In the fridge, it will be about 4-5 days.

Of course, you can always freeze the cookies for later use. Enjoy within 2 months!

If you liked this recipe, you’ll want to try these!

A recipe feels 10x easier when there is no baking involved. I don’t know why, but it does! Here are some more easy no bake recipes that you should try this week!

• Nutty Granola Bars
• Chocolate Peanut Butter Bars
• Pumpkin Bites
• Energy Bites

Recipe by Erin Morrissey and Photography by Moriah Sawtelle

Ingredients

• 1 cup natural peanut butter
• 1/3 cup melted coconut oil
• 1/3 cup honey
• 1 tsp vanilla
• 2 1/4 cups quick oats (recipe photos show rolled oats, but quick oats are preferred)
• 1/2 cup mini chocolate chips
• Flakey sea salt on top

1. In a large sauce pan, heat peanut butter and coconut oil over medium heat.
2. Once melted, turn off heat and add in honey and vanilla.
3. Stir in oats. Let batter chill in fridge for 30 minutes.
4. Once chilled, add in chocolate chips and form into cookie shape.
5. Place in fridge for at least 30 min hour before eating. Sprinkle sea salt.

Author: ErinCategory: no-bake, cookies, peanut butter, desserts, gluten-freeMethod: no-bakeCuisine: AmericanDiet: Gluten Free

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