They’re here! My new favorite (no-bake) cookies are here!
And good news. They only require 1 bowl, 5 minutes, and 3 ingredients! Let’s (not) bake!
It all starts with oats and dates blended together. Then peanut butter gets thrown into the mix. The result is a cookie dough that’s perfectly tender, salty, and sweet!
Form into discs and press down with a fork for those classic cross hatch marks.
Stop there or go the extra mile and make a 3-ingredient chocolate glaze for dipping these beauties! Talk about a chocolate peanut butter match made in heaven.
We hope you LOVE these cookies! They’re
Simple to make
& Super tasty
These would make the perfect snack or dessert when you need something that’s on the healthier side fast. I could see these making great gifts. Or make in a large batch and keep them in the freezer so there’s always a healthier treat on hand!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
3-Ingredient No-Bake Peanut Butter Cookies
Insanely delicious, tender, perfectly sweet peanut butter cookies made with just 3 ingredients! No baking required, easy to make, and the perfect snack or dessert!
Author: Minimalist Baker
Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 (cookies)
Does it keep?
gluten-free rolled oats
(pitted // measured after pitting)
natural salted peanut butter
(creamy or crunchy // ingredients should just be peanuts + salt // we like Wild Friends brand)
CHOCOLATE GLAZE optional
(melted// measured after melting)
(sifted // or sub unsweetened cocoa powder)
(plus more to taste)
- Add oats and salt (optional) to a food processor and blend into a flour. Add dates and blend for 30 seconds more or until finely chopped. Add peanut butter and blend until a dough forms.
Scoop out 2-Tbsp amounts of dough and carefully form into mounds. Place on a parchment-lined pan or tray. Optional: Use the back of a fork to create a cross hatch on the top of the cookies (see photo).
- Enjoy as is, or prepare chocolate glaze (optional) by mixing ingredients in a bowl and whisking until smooth. Dip the cookies in (about halfway), let excess drip off, and place back on parchment-lined pan or tray. Freeze 10 minutes. Then dip again for extra thick shell. Chill again. Enjoy.
- Store leftovers in the refrigerator up to 1 week or in the freezer up to 1 month. The chocolate shell can get soft at room temperature, so it’s best to store them in the refrigerator.
*Nutrition information is a rough estimate calculated without optional ingredients/glaze.
*Prep time does not reflect time to prepare glaze and dip cookies.
- Calories: 164.5
- Fat: 6.2g
- Saturated fat: 1.2g
- Sodium: 3.9mg
- Carbohydrates: 24.5g
- Fiber: 2.9g
- Sugar: 16.2g
- Protein: 3.8g