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–+ servings
Homemade peanut butter no bake cookies stacked on a marble table near a bright window.

Peanut Butter No Bake Cookies (4-Ingredient Recipe)

Prep Time: 10 minutes
Cook Time: 0 minutes
Chill Time: 20 minutes
Total Time: 30 minutes
Servings: 18 cookies
Author: Nico Pallotta

  • 2 cups (200 g) rolled oats old-fashioned
  • ¾ cup (190 g) creamy peanut butter we use natural peanut butter
  • ½ cup (170 g) maple syrup
  • ¼ cup (55 g) butter or non-dairy butter (we tested both)

  • Cook the base: Line a baking sheet or large plate with parchment paper.
    Make sure it fits in your fridge or freezer before you start.
    Add ½ cup maple syrup and ¼ cup butter to a medium saucepan. Warm over medium heat until the butter melts. Bring to a full boil and cook for 90 seconds, stirring constantly.
    Step 1 Maple syrup and butter melting together in a saucepan.
  • Add the wet ingredients: Take the pan off the heat. Stir in ¾ cup creamy peanut butter until smooth.
    Optional: for extra flavor, stir in 1 teaspoon vanilla extract and a pinch of salt.
    Step 2 Peanut butter stirred into warm maple syrup mixture until smooth.
  • Stir in the oats: Add 2 cups rolled oats and stir until they are fully coated in the peanut butter mixture.
    Step 3 Rolled oats mixed into peanut butter mixture in a saucepan.
  • Scoop and flatten: Working quickly, scoop heaping tablespoons of the mixture onto the prepared tray. Gently flatten each cookie with the back of a fork.
    Step 4 Cookie mixture scooped onto parchment-lined tray and flattened with a fork.
  • Chill until set: Freeze for about 20 minutes, or until firm.
    Enjoy right away or store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
    Step 5 Peanut butter no bake cookies chilled and ready to eat.
Substitutions
  • Rolled oats → Quick oats, or certified gluten-free oats.
  • Creamy peanut butter → Almond butter, cashew butter, sunflower seed butter, or tahini.
  • Maple syrup → Honey or date syrup.
  • Butter → Non-dairy butter or coconut oil.
 
Tips
  • Boil for exactly 90 seconds for cookies that set perfectly.
  • Use natural peanut butter for the best flavor and fudgy texture.
  • Line your tray before you start so you're ready to shape the cookies.
  • Work quickly after adding the oats because the mixture firms up fast.
  • Using unsalted peanut butter? Add a pinch of salt to make the peanut butter flavor pop.
  • Freeze for the best texture and extra fudgy cookies.
  • Customize with mix-ins like chocolate chips, nuts, coconut, or cinnamon.
  • Store in the freezer for a quick grab-and-go snack anytime.
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