No-Bake Peanut Butter Cookies Without Sugar Recipe

Introduction

These no-bake peanut butter cookies are a simple, wholesome treat without any refined sugar. Made with creamy peanut butter, oats, and natural sweeteners, they come together quickly with no oven needed. Perfect for a guilt-free snack that everyone will enjoy.

Ingredients

• 1 cup creamy peanut butter
• ½ cup unsalted butter
• 1½ cups maple syrup or 1 cup honey
• ½ cup whole milk
• 3 cups quick oats
• 1 teaspoon vanilla extract
• Optional: ⅓ cup mini chocolate chips
• Optional: ¼ cup chopped nuts (walnuts or pecans)
• Optional: ¼ teaspoon ground cinnamon
• Optional: ¼ cup unsweetened shredded coconut

Instructions

1. Step 1: Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
2. Step 2: In a medium saucepan over medium heat, combine the peanut butter, unsalted butter, maple syrup (or honey), and whole milk. Stir constantly for 2-3 minutes until the mixture is smooth and well combined. Do not let it boil.
3. Step 3: Remove the saucepan from heat and stir in the vanilla extract.
4. Step 4: Gradually add the quick oats, stirring well to coat them fully. If using optional add-ons like chocolate chips, nuts, cinnamon, or shredded coconut, fold them in now.
5. Step 5: Drop rounded tablespoons of the mixture onto the prepared cookie sheet. Flatten each slightly with the back of a spoon to shape.
6. Step 6: Refrigerate the cookies for at least 30 minutes until firm and set.
7. Step 7: Once chilled, serve and enjoy. Store any leftovers in an airtight container in the refrigerator for up to one week.

Tips & Variations

• Use quick oats for a chewy texture; if using old-fashioned oats, pulse them briefly in a food processor.
• Adjust sweetness by starting with half the sweetener and adding more to taste.
• Work quickly when shaping cookies because the mixture thickens as it cools.
• For a chocolate twist, add 2 tablespoons cocoa powder to the peanut butter mixture.
• Boost protein by stirring in 1-2 tablespoons of your favorite protein powder.
• For a low-carb option, replace whole milk with unsweetened almond milk and oats with unsweetened coconut flakes.

Storage

Store the cookies in an airtight container in the refrigerator for up to one week. To enjoy, simply remove from the fridge and let sit a few minutes before eating if you prefer a softer texture. No reheating is necessary since these are no-bake cookies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy?

Yes, but natural peanut butter may change the texture slightly due to its thinner consistency. You might need to adjust the amount of oats to achieve the right thickness.

Can I make these cookies vegan?

Yes, substitute the unsalted butter with a vegan butter alternative and use maple syrup instead of honey to keep the recipe plant-based.

No-Bake Peanut Butter Cookies Without Sugar Recipe

Print Recipe

★★★★★

4.9 from 145 reviews

No-Bake Peanut Butter Cookies Without Sugar are a quick, wholesome treat made with creamy peanut butter, oats, natural sweeteners, and a blend of optional add-ins for flavor and texture. These cookies require no oven and come together in minutes, offering a guilt-free indulgence with a chewy texture and rich nutty flavor.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 40 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Base Ingredients:

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter
• 1 1/2 cups maple syrup or 1 cup honey
• 1/2 cup whole milk
• 3 cups quick oats
• 1 teaspoon vanilla extract

Optional Add-Ons:

• 1/3 cup mini chocolate chips
• 1/4 cup chopped nuts (walnuts or pecans)
• 1/4 teaspoon ground cinnamon
• 1/4 cup unsweetened shredded coconut

Instructions

1. Prepare Your Workspace: Line a cookie sheet with parchment paper or a silicone baking mat and set it aside to ensure cookies don’t stick during chilling.
2. Melt the Wet Ingredients: In a medium saucepan over medium heat, combine the peanut butter, unsalted butter, honey (or maple syrup), and milk. Stir constantly for 2-3 minutes until the mixture is smooth and well combined. Be careful not to let it boil.
3. Add the Vanilla: Remove the saucepan from heat and stir in the vanilla extract to infuse the mixture with rich flavor.
4. Mix in the Oats: Gradually add the quick oats to the peanut butter mixture, stirring thoroughly to coat each oat. If using optional add-ons such as chocolate chips, nuts, cinnamon, or shredded coconut, fold them in gently at this stage.
5. Shape the Cookies: Using a spoon or cookie scoop, drop rounded tablespoons of the mixture onto the prepared cookie sheet. Flatten each slightly with the back of the spoon to create traditional cookie shapes.
6. Chill the Cookies: Place the cookie sheet in the refrigerator for at least 30 minutes or until the cookies are firm and fully set.
7. Serve and Enjoy: Once chilled, the cookies are ready to eat. Store any leftovers in an airtight container in the refrigerator for up to one week to maintain freshness.

Notes

• Use quick oats for the best chewy texture; pulse old-fashioned oats in a food processor if necessary.
• Adjust sweetness by starting with ½ cup of honey or maple syrup and increasing according to taste.
• Work quickly when shaping cookies, as the mixture thickens as it cools.
• Store cookies chilled to preserve their texture and flavor.
• Variations include adding 2 tablespoons of cocoa powder for a chocolate twist or 1-2 tablespoons of protein powder for an extra protein boost.
• For a low-carb option, substitute almond milk and replace oats with unsweetened coconut flakes.

Keywords: no-bake peanut butter cookies, sugar-free cookies, healthy peanut butter cookies, no-bake dessert, quick cookies, natural sweetener cookies, gluten-free friendly