These simple and delicious peanut butter no-bakes are just that: simple and delicious. They are made with healthy ingredients like oats, Peanut Butter, and Honey. These will satisfy your sweet tooth without using loads of processed sugar. You'll love this recipe because it still tastes like a regular dessert but it really isn't as bad for you.
They are quick to prepare and they store very well in the refrigerator. You can even freeze them. I try to let my kids have fun and eat treats like everyone else but I do make an effort to use real food ingredients and no dyes. I have so many recipes that I am working on. Snacks are one of my favorite kinds of recipes to post.
Jump to:
Equipment
- Large Pot
- Measuring Cups
- Measuring Spoons
- Spatula
- Baking Sheet
- Parchment Paper
- Whisk
- Cookie Scoop, this is optional but very helpful in getting them to be the same size and shape
Ingredients
- Peanut Butter: So delicious. Full of flavor. Fats + Proteins
- Honey or Maple Syrup: A healthy option for a sweetener. You could use either of these. I use honey usually.
- Coconut Oil: Healthy fat. Make sure you measure it in a solid state.
- Vanilla extract
- Cocoa Powder, Unsweetened
- Salt: I add a little bit of salt to almost everything
- Oats: Quick Cooking. Fiber + a healthier option that the white flour that most cookies use.
- Shredded coconut: Use unsweetened, so delicious and adds some extra texture.
Instructions
- Gather everything you need. Put some parchment paper on a baking sheet and set it to the side of the stove.
- Heat your pot on medium heat and add in your peanut butter, honey coconut oil, and salt. Make sure you measure the coconut oil in a solid state. Whisk frequently.
- Once that mixture is smooth, add in your vanilla and cocoa powder. Whisk together.
- Turn off your heat.
- Add in your oats and shredded coconut and stir continuously for about 1 minute.
- Grab your cookie scoop and spread out evenly on your baking sheet.
- Place in the refrigerator for 1-2 hours.
Heat your pot on medium heat and add in your peanut butter, honey coconut oil, and salt. Make sure you measure the coconut oil in a solid state. Whisk frequently.
Once that mixture is smooth, add in your vanilla and cocoa powder. Whisk together.
Once that mixture is smooth, add in your vanilla and cocoa powder. Whisk together.
Turn off your heat.
Add in your oats and shredded coconut and stir continuously for about 1 minute.
Grab your cookie scoop and spread out evenly on your baking sheet.
Place in the refrigerator for 1-2 hours.
Notes
- You can sub honey for pure maple syrup. I would use a little less.
- The parchment paper is just so that the no-bakes come off easily without breaking.
Storage
- These store really well in an airtight container in the refrigerator for about 5 days. You can freeze them, too. They will be just as good after being in the freezer for a few months. I store them in ziplocs or use my food vacuum.
Other Recipe Inspiration
Favorite Things
- Best Trays
- Other Favorites found here.
- Some of these links are affiliate links where I make a small commission on qualifying purchases at no extra cost to you. Thank you for your support!
If you loved this recipe, I would be so appreciative of a 5 star rating. Like I tell my family, thank you for being one of my taste testers!
📖Recipe
Simple and Delicious Peanut Butter No-Bakes
Equipment
- measuring cups
- measuring spoons
- spatula
- Whisk
- Cookie Scoop
Ingredients
- 1 Cup Peanut Butter Creamy
- ½ Cup Honey or maple syrup
- ½ Cup Coconut Oil Measured in a solid state
- 2 teaspoon Vanilla extract
- 4 tablespoon Cocoa Powder Unsweetened
- ½ teaspoon salt
- 2 Cups Oats Quick Cooking
- ½ Cup shredded coconut unsweetened
Instructions
- Gather everything you need. Put some parchment paper on a baking sheet and set it to the side of the stove.
- Heat your pot on medium heat and add in your peanut butter, honey coconut oil, and salt. Make sure you measure the coconut oil in a solid state. Whisk frequently.
- Once that mixture is smooth, add in your vanilla and cocoa powder. Whisk together.
- Turn off your heat.
- Add in your oats and shredded coconut and stir continuously for about 1 minute.
- Grab your cookie scoop and spread out evenly on your baking sheet.
- Place in the refrigerator for 1-2 hours.
Notes
- You can sub honey for pure maple syrup. I would use a little less.
- The parchment paper is just so that the no-bakes come off easily without breaking.
- These store really well in an airtight container in the refrigerator for about 5 days. You can freeze them, too.
Heidi says
Yumm! This sounds like a perfect snack to satisfy a sweet tooth craving in the afternoon without guilt. They seem so easy to make too, and no hot oven is perfect for summer! Love this!