There’s no need to heat up your oven when you taste these melt-in-your-mouth No-Bake Chocolate Peanut Butter Oatmeal Cookies!! A butter and sugar mixture is stirred together with peanut butter and old-fashioned oats then refrigerated until firm. Enjoy these classic chocolatey treats for an afternoon snack or holiday dessert!

Easy to make no-bake cookies are shown stacked on the counter.

Easy No-Bake Chocolate Oatmeal Cookies Recipe

As a young kid, these no-bake chocolate oatmeal cookies were one of the first recipes I learned to make.

Tender oats, creamy peanut butter, tons of chocolate flavor, and no need to bake them in the oven?!

Yup! You’ll quickly cook butter, cocoa powder, and sugar on the stovetop, then mix with oats to create the BEST no-bake cookies.

(Not to mention it is TOTALLY OK to eat the “dough” since there are no raw eggs!)

But the hardest part? Waiting for this no-bake cookie recipe to chill in the refrigerator! By the time the 2-hour clock is up, numerous cookies will normally be devoured throughout the process.

So, whether you need a simple cookie recipe you know everyone will love (Because come on! Who doesn’t love some peanut butter and chocolate together?!)

Or, if you have an egg allergy or have celiac disease and are craving some cookie goodness… then these No-Bake Chocolate Oatmeal Cookies are just the simple recipe for you!

(Wanting more easy and totally snackable cookie recipes? Give these 4-Ingredient Almond Butter Oatmeal Cookies and Healthy Oatmeal Breakfast Cookies a try.)

Cocoa powder, butter, peanut butter, oats, sugar, brown sugar, oats, and vanilla are the ingredients in this recipe.
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The simple ingredients you need to make this no-bake oatmeal cookie recipe include:

  • Peanut Butter. Creamy Jif peanut butter was tested in this recipe, but if you want nuts you can choose a crunchy peanut butter variety. For natural peanut butter, make sure you give it a good stir before using. Also, you may need to add a little more oil to get the right consistency. If needed, you can sub in another nut or seed butter, but the texture will be slightly different.
  • Cocoa Powder. Regular or dark unsweetened cocoa powder can be used depending on your preference.
  • Milk. Regular milk or a plant-based alternative such as oat, cashew, or almond milk may all be used.
  • Oats. Old fashioned oats are best. Quick-cooking oats will work but the cookies won’t have the same chewy texture.
  • Sugars. Both white and brown sugar add the perfect sweetness and flavor. Coconut sugar can be substituted if you are avoiding refined sugars. Do not select liquid sweeteners such as honey or maple syrup since they will add excess moisture and make the cookies runny.
  • Butter. Either salted or unsalted butter is needed. If possible, start with room temperature butter. For vegan cookies swap it out for coconut oil.
  • Salt. Definitely do not leave this out. It helps to balance the sweetness of the other ingredients.
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

How to Make No-Bake Chocolate Oatmeal Cookies

Please see the recipe card below for ingredient amounts and more detailed instructions.

Make the Base

Melt butter in a medium saucepan over medium heat.

After the butter melts, stir in the sugars, milk, and cocoa powder. Bring to a boil and let cook for 1 minute, stirring occasionally.

Remove the pan from the heat and add the peanut butter, vanilla extract, and salt to the chocolate mixture. Whisk until completely smooth.

Pour and Mix

Place the oats in a large bowl then pour in the chocolate mixture. Stir until oats are evenly coated.

Scoop the Balls

Let the dough rest for 5 minutes before forming it into 1 ½-tablespoon-sized balls. The easiest way to do this is to use a medium cookie scoop. If you scoop right away the cookies will not hold their shape as well. However, if you wait too long, then the dough will be hard to scoop.


Arrange the balls evenly spaced on a parchment paper-lined cookie sheet. If needed, gently press down the balls to flatten them out. Refrigerate for at least 1 hour or up to overnight for the best results.

Cookies in a row show are shown for a kid-friendly treat.


Are oatmeal cookies actually healthy? 

Most oatmeal cookies are made with butter and sugars which makes them a bit unhealthy. However they are a healthier choice than other types of cookies since you can get the nutritional benefits of the oats.

Why do my no-bake cookies turn out gooey? 

If your cookies are too gooey, the sugar and butter mixture was likely not cooked long enough. Make sure to boil until the sugar dissolves and the sauce begins to thicken up. You could also stir in additional oats.

Is there a way to harden no-bake cookies? 

The best way to firm up no-bake cookies is to place them in the refrigerator for at least 2 hours. The cold temperature allows the fats to solidify and gives the cookies shape.

A hand is used to enjoy a gluten-free no-bake cookie.

Recipe Tips

  • Give it 5. Wait a few minutes until the dough starts to firm up before scooping into balls.
  • Try it chunky. Add more texture by swapping out the creamy peanut butter for the crunchy kind.
  • Go to the dark side. Choose dark cocoa powder for a rich and decadent flavor.
  • Wait it out. While you can eat after 1 hour, these cookies are best if chilled for at least 4 hours.
  • Make extra. A double batch is perfect to have extra cookies on hand for a treat anytime that sweet tooth hits.

There’s never a bad time for cookies! And these can all be made gluten-free, as well.

If you love PB, try these Peanut Butter Blossoms and Peanut Butter Chocolate Chip Cookies.

These Almond Butter Oatmeal Cookies only need 4 ingredients!

Celebrate the holidays with Cinnamon Roll Cookies or Easy Gingerbread Cookies.

Don’t miss these Gluten-Free Chocolate Chip CookiesNo-Bake Chocolate Oatmeal Cookies, and Pecan Sandies.

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5 from 22 votes

No-Bake Chocolate Oatmeal Cookies

To bake or not to bake… that's not even a question when you taste these melt-in-your-mouth No-Bake Chocolate Peanut Butter Oatmeal Cookies!! A butter and sugar mixture is stirred together with peanut butter and old-fashioned oats then refrigerated until firm.
Yield 20 cookies
Prep 10 minutes
Total 1 hour 10 minutes
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  • 4 Tbsp. butter
  • ¾ cup granulated sugar
  • ½ cup brown sugar light, packed
  • ½ cup milk regular, oat, or cashew
  • ¼ cup cocoa powder regular or dark
  • cup peanut butter creamy
  • 2 tsp. vanilla extract
  • 3 cups old-fashioned oats
  • ¼ tsp. salt


  • Make the Base. Add butter to a medium-sized saucepan over medium heat. Once butter has melted, add sugars, milk, and cocoa powder. Bring to a boil and let boil for 1 minute, stirring occasionally. Remove from the heat and stir in peanut butter, vanilla, and salt.
    4 Tbsp. butter, ¾ cup granulated sugar, ½ cup brown sugar, ½ cup milk, ¼ cup cocoa powder, ⅔ cup peanut butter, 2 tsp. vanilla extract, ¼ tsp. salt
  • Add Oats and Scoop. Pour sauce over the oats in a large bowl and mix to combine. Let sit for 5 minutes before scooping out into 1 ½ tablespoon-sized balls.
    3 cups old-fashioned oats
  • Chill and Enjoy. Place balls evenly spaced on a parchment paper-lined baking sheet, pressing down slightly to flatten them out. Refrigerate for at least 1 hour or up to overnight for the best results.
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 22 votes


Meal Prep & Storage

  • To Store: Seal the cookies in an airtight container in the refrigerator for up to 2 weeks. Place parchment or wax paper between layers to prevent them from sticking together.
  • To Freeze: Place the cookies in a freezer-safe airtight container for up to 3 months.

Dietary Modifications

The recipe you’ll find below is already vegetarian as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
  • Gluten-free: Make sure to use certified gluten-free oats.
  • Dairy-Free: Select a plant-based butter alternative or use coconut oil.
  • Vegan: Swap out the butter for coconut oil or vegan buttery sticks.  
  • Refined Sugar-Free: Substitute coconut sugar for the white and brown sugar.


Calories: 175kcal, Carbohydrates: 24g, Protein: 4g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 6mg, Sodium: 90mg, Potassium: 128mg, Fiber: 2g, Sugar: 14g, Vitamin A: 86IU, Calcium: 25mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 Secrets to Healthier Family Dinners
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