Peanut Butter No-Bake Cookies Recipe
These 3-Ingredient No-Bake Peanut Butter Cookies are the ultimate treat for peanut butter lovers! With just three simple ingredients, these cookies come together in no time. They’re naturally sweetened, gluten-free, and require no baking—making them the perfect quick snack or dessert. Whether you’re craving something sweet or looking for a healthy treat, these cookies have got you covered!
Imagine tender, perfectly sweet peanut butter cookies that melt in your mouth with every bite. Made with wholesome ingredients like gluten-free oats, sweet medjool dates, and creamy peanut butter, these cookies are not only delicious but also vegan and gluten-free. And the best part? They’re incredibly easy to make. Just blend, shape, and enjoy!
For those looking to elevate these cookies even further, try dipping them in a rich chocolate glaze. The combination of smooth peanut butter and dark chocolate creates a decadent, guilt-free delight. Whether you keep them plain or add the chocolate twist, these no-bake cookies are sure to satisfy any sweet tooth.
Key Ingredients for 3-Ingredient No-Bake Peanut Butter Cookies
- Gluten-Free Rolled Oats – Adds a wholesome base and binds the cookies together with a slightly chewy texture.
- Medjool Dates – Naturally sweetens the cookies with a caramel-like flavor, while also helping to hold them together.
- Natural Salted Peanut Butter – Provides a creamy, rich flavor that perfectly complements the natural sweetness of the dates.
Quick and Easy Steps to Make Your Cookies
- Blend the oats in a food processor until they become a fine flour. Add the dates and blend until they are finely chopped. Add the peanut butter and blend again until a dough forms.
- Scoop out portions of dough and shape them into small mounds. Use a fork to create a classic crosshatch pattern on the tops.
- (Optional) Prepare a chocolate glaze by mixing coconut oil, cacao powder, and maple syrup. Dip the cookies halfway, let them set in the freezer, and repeat for an extra-thick chocolate coating.
- Enjoy immediately or store in the refrigerator for later.
Pro Tips for Perfect No-Bake Peanut Butter Cookies
- Make sure your dates are soft and fresh for easier blending and better binding.
- If the dough feels too sticky, chill it in the refrigerator for 10-15 minutes before shaping.
- For a thicker, richer chocolate coating, dip the cookies twice, allowing them to chill in the freezer between dips.
Recipe Variations to Try
Feeling adventurous? Try adding a pinch of cinnamon or a dash of vanilla extract to the cookie dough for an extra flavor boost. You can also swap out the peanut butter for almond butter or cashew butter for a different nutty twist. If you’re a fan of chocolate, consider adding some mini chocolate chips to the dough before shaping!
Storing Your 3-Ingredient No-Bake Peanut Butter Cookies
To keep your no-bake peanut butter cookies fresh, store them in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to a month. If you’ve dipped them in chocolate, remember that the glaze may soften at room temperature, so it’s best to keep them chilled until ready to enjoy.
Enjoy these delightful, easy-to-make cookies whenever you crave a sweet, satisfying treat!
Peanut Butter No-Bake Cookies Recipe
Zutaten
Cookies:
- 1 cup gluten-free rolled oats
- 3/4 cup medjool dates pitted (measure after pitting)
- 1/2 cup natural salted peanut butter creamy or crunchy; should contain only peanuts and salt
- 1 pinch sea salt optional
Chocolate Glaze optional:
- 3 tablespoons coconut oil melted (measure after melting)
- 3 tablespoons cacao powder sifted (or substitute with unsweetened cocoa powder)
- 1-2 teaspoons maple syrup plus more to taste
- 1 pinch sea salt optional
Anleitungen
- In a food processor, combine the gluten-free oats and a pinch of salt (if using) and blend until a fine flour-like consistency is achieved. Add the pitted dates and pulse for about 30 seconds or until they are finely chopped. Incorporate the peanut butter and continue blending until a dough forms.
- Scoop out portions of about 2 tablespoons of dough and shape them into small mounds. Arrange the mounds on a tray or pan lined with parchment paper. Optionally, press down with the back of a fork to create a crosshatch pattern on each cookie.
- Enjoy the cookies as they are or prepare the optional chocolate glaze. For the glaze, combine melted coconut oil, cacao powder, maple syrup, and sea salt (if using) in a bowl and whisk until smooth. Dip each cookie halfway into the chocolate mixture, allow any excess to drip off, and place back onto the parchment-lined tray. Freeze for 10 minutes, then dip once more if a thicker chocolate coating is desired. Chill again before serving.
- Store any remaining cookies in the refrigerator for up to 1 week or in the freezer for up to 1 month. Note that the chocolate glaze may soften at room temperature, so it is best to keep them chilled.