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

  1. 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.
  2. Scoop out portions of dough and shape them into small mounds. Use a fork to create a classic crosshatch pattern on the tops.
  3. (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.
  4. 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

Delightfully simple, soft, and sweet peanut butter cookies requiring only three ingredients! No baking necessary, quick to assemble, and an ideal choice for a snack or dessert!

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)
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutritional information is an approximation and does not account for optional ingredients or glaze.

Preparation time does not include the time needed for glazing and chilling the cookies.

Dessert, Snack
Gluten-Free, Vegan
Peanut Butter No-Bake Cookies Recipe

Ähnliche Beiträge