These Chocolate Peanut Butter No Bake Cookies are the perfect sweet treat when you want something quick, chocolatey, and made with simple ingredients. Naturally sweetened with honey and made with coconut oil instead of butter, they’re a no-fuss dessert that comes together in minutes. Keep a batch in the fridge for an easy snack, simple dessert, or afternoon pick-me-up. They just might become a favorite cookie recipe!
Why You’ll Love This Recipe
- A simple recipe made with pantry staples
- Naturally sweetened with honey instead of refined sugar
- The best part? No oven required — perfect for warm weather or busy days. Try another no bake recipe: no bake chocolate peanut butter oat bars or no bake mini cheesecakes.
- Made with simple ingredients like peanut butter, oats, and cocoa powder
- Great for meal prep and easy grab-and-go snacks
- Customizable with mix-ins like chocolate chips or crunchy toppings
- The perfect texture: soft, fudgy, and just firm enough to hold together
- A quick sweet treat for when your chocolate peanut butter cravings hit
If you're a fan of the peanut butter and chocolate combo, try some of our other favorite PB chocolate recipes!
Ingredient Notes
- Peanut Butter: We love using natural peanut butter and creamy peanut butter to give the smoothest chocolate mixture. Crunchy peanut butter adds texture if you like a little crunch. Both options will provide an amazing peanut butter flavor.
- Coconut Oil: Use refined coconut oil for a neutral flavor, or unrefined if you like a light coconut taste. This helps the cookies firm up in the fridge.
- Honey or Maple Syrup: Both work well. Honey gives a classic flavor, while pure maple syrup makes them slightly softer.
- Oats: Quick oats or quick-cooking oats work well for a classic no bake texture. Old-fashioned rolled oats can be used for a heartier, chewier cookie.
- Cocoa Powder: Unsweetened cocoa powder or natural cocoa powder both work. Dark cocoa will give a richer chocolate flavor.
- Shredded Coconut: Adds texture and a subtle sweetness. You can use sweetened or unsweetened depending on preference.
See the recipe card below for a complete list of ingredients and measurements.
Recipe Tips & Variations
- Keep the heat on low heat to prevent the peanut butter and chocolate mixture from scorching — no rolling boil needed.
- If the mixture feels too loose, stir in a little extra oats or coconut until it reaches the perfect texture.
- For extra indulgence, fold in mini chocolate chips once the mixture has cooled slightly.
- Add a pinch of flaky sea salt on top for a sweet-salty finish.
- Swap in almond butter or use sunflower seed butter for a nut-free version.
- For fun cookie shapes, use a small cookie scoop and gently flatten with the back of a spoon.
How to Make No Bake Chocolate Peanut Butter Cookies
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: In a medium saucepan over low heat, add the peanut butter, coconut oil, and honey (or maple syrup). Stir continuously until fully melted and smooth. Remove from heat.
Step 2: Whisk in the cocoa powder, salt, and vanilla extract until well combined and glossy.
Step 3: Fold in the oats and shredded coconut.
Step 4: Feel free to add more as needed until the mixture is thick but still easy to scoop.
Step 5: Using a spoon or cookie scoop, drop spoonfuls onto a parchment-lined baking sheet. Gently flatten if desired. Place in the refrigerator for 15–20 minutes, or until firm.
No Bake Chocolate Peanut Butter Oatmeal Cookies FAQs
Store cookies in an airtight container in the refrigerator for up to 5–7 days. Let them sit at room temperature for a few minutes before eating if you prefer a softer bite.
For longer storage, place cookies in a freezer bag or airtight container and freeze for up to 2 months. Thaw in the fridge or at room temperature before serving.
These cookies are gluten free (but ensure the oats you use are certified gluten free if needed), dairy free, and vegetarian. They can be vegan with the use of maple syrup in place of honey.
Using quick oats will give you the most classic no bake cookie texture. Because they’re more finely cut, quick oats absorb the chocolate peanut butter mixture more easily, resulting in softer cookies that hold together well with a smooth, cohesive bite. Using old-fashioned rolled oats creates a heartier, chewier cookie with more texture. The oats stay more intact, giving you a chunkier, more rustic cookie that may be slightly less firm. If you use rolled oats, you may need to add a little extra peanut butter or coconut oil to help everything bind together. Both options work well — it really comes down to whether you prefer a softer, smoother cookie or a thicker, more textured one.
Other Cookie Recipes
If you make this chocolate peanut butter no bake cookies recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Chocolate Peanut Butter No Bake Cookies
Ingredients
- ⅔ cup peanut butter
- 3 tablespoons coconut oil
- ⅓ cup honey or pure maple syrup
- 2 tablespoons cocoa powder
- Pinch of salt
- ½ teaspoon vanilla extract
- 1 cup quick oats or old fashioned oats (see recipe notes)
- ¼ cup coconut shreds
Instructions
- In a medium saucepan over low heat, add the peanut butter, coconut oil, and honey (or maple syrup). Stir continuously until fully melted and smooth. Remove from heat.
- Whisk in the cocoa powder, salt, and vanilla extract until well combined and glossy.
- Fold in the oats and shredded coconut. Feel free to add more as needed until the mixture is thick but still easy to scoop.
- Using a spoon or cookie scoop, drop spoonfuls onto a parchment-lined baking sheet. Gently flatten if desired. Place in the refrigerator for 15–20 minutes, or until firm.
Notes
- Note: You can use quick cooking oats or old fashioned oats for this recipe. Quick oats create a softer, more classic no-bake cookie texture. Old-fashioned rolled oats can be used for a heartier, chewier cookie, that will appear to be a little bit "runnier," but will still set up well once refrigerated.
- Save time/prep ahead:
- Make a double batch and keep extras in the freezer for a quick snack or dessert.
- Line prepared baking sheets with parchment paper or wax paper for easy cleanup.
- These are perfect for making ahead for busy weeks, lunchboxes, or last-minute sweet treats.
- Portion with a cookie scoop for evenly sized cookies and faster prep.
- These cookies are gluten free (but ensure the oats you use are certified gluten free if needed), dairy free, and vegetarian. They can be vegan with the use of maple syrup in place of honey.
- The recipe can be found on My Fitness Pal by searching "BWB Chocolate Peanut Butter No Bake Cookies." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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