No-bake cookies are the MVP of desserts. So why do we say “easy as cake” or “easy as pie?” I petition to change the phrase to “easy as no-bake cookies!” Not only are they quick and easy to prepare, but they’re easily stored well in the freezer! Check out some of our favorite ideas and recipes for easy no-bake cookies you can try today!
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1. Peanut Butter Chocolate No-Bake Cookies
These no-bake cookies are perfect for surprise after-school guests to munch on! Who doesn’t love this flavor combo?
Combine the 1/4 cup of unsalted butter, 1-1/2 cups granulated sugar, 1/2 cup of milk, and 1/4 cup of cocoa powder in a medium saucepan over medium heat. Whisk constantly until the butter melts. Whisking occasionally, bring to a boil. Once it’s boiling, let it boil for 1 minute. Remove from heat, then immediately stir in the 2/3 cups of peanut butter and 1 Tbsp pure vanilla extract until thoroughly combined. Stir in 3 cups of old-fashioned oats and 1/8 tsp of salt. If you’re gluten-free, make sure to use certified gluten-free oats.
Allow mixture to sit for 5 minutes to soak up the moisture. Line two baking sheets with parchment paper or silicone baking mats. Drop a tablespoon of dough onto the lined baking sheets using a spoon. You can slightly flatten them down with the back of a spoon if you’d like. Repeat with the rest of the dough. Refrigerate the cookies for 30-60 minutes, so they set. Remove from the refrigerator and enjoy!
2. Nutella Oatmeal No-Bake Cookie Recipe
Place the 8 Tbsp butter, 2 cups of sugar, 1/4 cup of cocoa powder, 1/2 cup of milk, 1/2 tsp salt, and 2 Tbsp vanilla in a saucepan over medium heat and stir until melted and smooth.
Bring the mixture to a boil. Boil 1 minute while stirring constantly. Remove the pan from the heat and stir in 1 cup of Nutella until smooth and creamy. Add 2 cups of quick oats and 2 cups of sweetened, shredded coconut and stir until combined and coated.
Drop by large spoonfuls onto parchment or waxed paper. Flatten and shape, if desired. Let sit until completely cooled, then enjoy!
3. M&M Pretzel No-Bake Cookies
In a large saucepan, combine 1/2 cup of cubed butter, 2 cups of sugar, 1/2 cup milk, and 2 Tbsp of baking cocoa. Bring to a boil over medium heat, cooking and constantly stirring for 1 minute.
Remove from heat; stir in 1 cup of creamy peanut butter and 2 tsp vanilla until blended. Stir in 3 cups of quick-cook oats; let stand 5 minutes to cool. Fold in 1 cup of chopped pretzels and 1 cup of milk chocolate M&M’s. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set.
4. Cherry No-Bake Cookies
In a large saucepan, combine 2 cups of sugar, 1/2 cup of cubed butter, 2 Tbsp 2% milk, and 3 Tbsp baking cocoa. Bring to a boil, constantly stirring for 3 minutes.
Remove from heat; stir in 1 cup of peanut butter, 1/2 tsp vanilla extract, and 1/2 tsp almond extract until blended. Stir in 3 cups of quick-cooking oats and one jar of maraschino cherries (well-drained and finely chopped). Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set, then enjoy!
5. No-Bake Peanut Butter Pretzel Bars
It doesn’t get much simpler than this! We love making these tasty no-bake treats together at my house!
No-Bake Peanut Butter Pretzel Bars
- 1 13×9 inch pan
- aluminum foil
- 1 food processor
- 1 large bowl
- 1 package miniature pretzels 16 oz
- 1-1/2 cups butter unsalted, melted
- 1-1/2 cups creamy peanut butter
- 3 cups confectioner's sugar
- 2 cups semi-sweet chocolate chips
- 1 tbsp shortening
- Press into prepared pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Layer over the peanut butter mixture. Break reserved pretzels and sprinkle over top; press down gently. Refrigerate, covered, until set, about 1 hour. Lifting with foil, remove from pan. Cut into 48 bars.
Specialty No-Bake Cookies
These are some guilt-free treats for those with specific dietary restrictions!
6. Keto Peanut Butter Cup Cookies
Mix 1 cup of smooth peanut butter, 1/2 cup of coconut flour, 1/4 cup of granulated sweetener (I like monk fruit), and 1 tsp of vanilla extract in a bowl.
Form dough balls and put them on a baking sheet lined with parchment paper. Flatten them with your fingertips. Freeze until set – this takes 1 hour.
Melt 1/2 cup of sugar-free 90% dark chocolate or sugar-free chocolate chips plus 1 Tbsp coconut oil in a water bath or the microwave. Using two forks, dip the cookies into the chocolate. Sprinkle with sea salt and place back in the freezer for 10 minutes for the chocolate to set. The perfect low-carb, high-fat keto treat in a pinch!
7. Vegan No-Bake Cookies
Add 1-1/2 cups white sugar, 1/3 cup of cocoa powder, 1/2 cup of vegan butter, and 1/2 cup of milk to a medium pot over low heat. Stir with a wooden spoon until the butter melts, then increase the heat to medium. Stir constantly and bring the mixture to a boil. Simmer for 1 minute, remove the pot from the heat, and continue stirring for 30 seconds. Add 2/3 cup of creamy peanut butter and 2 tsp pure vanilla to the pot. Stir until well combined. Pour in 3 cups of quick oats and stir until the chocolate mixture completely coats the oats.
Scoop two tablespoons worth of cookie “dough” onto the prepared parchment/wax paper. Allow the cookies to cool for about 20 to 30 minutes until they set.
No-Bake Cookies Without Chocolate
Don’t get me wrong; we love chocolate around here. But sometimes, you need a little break. That’s where these recipes for no-bake tasty treats sans-chocolate come in handy
8. Banana Oatmeal No-Bake Cookies
They have three ingredients and are sugar-free. What more could you want?
Add 1/2 cup unsweetened natural creamy peanut butter, 6 Tbsp banana puree, 1 cup of quick oats to a large mixing bowl. Stir and mix with a spatula until ingredients are thoroughly combined, oats are fully coated, and the mixture turns into a thick dough. Use a 1.5 tbsp scoop to form balls of dough. Roll into balls, then press onto the cookie sheet into 1/2 inch-thick rounds. Put them in the fridge for at least 30 minutes before serving.
9. Almond Butter Cookies
These no-bake almond butter cookies are vegan, gluten-free, paleo, and keto-friendly! They’re soft and chewy, naturally sweetened, and made with just three ingredients!
Line a baking sheet with parchment paper. Add 2 cups of blanched almond flour, 1 cup of creamy almond butter, 1/2 cup of maple syrup, 1 tsp vanilla extract, and 1/2 tsp ground cinnamon to a large bowl. Mix ingredients until thoroughly combined. Scoop the dough into 1-inch rounds and place them onto the parchment paper. Roll the dough into balls. Press each ball with a fork to flatten them into cookies. Optionally, drizzle some melted dark chocolate on top. Put the cookies in the freezer for at least 5 minutes to set.
10. Cookie Butter Oatmeal Cookies
Line two baking sheets with parchment paper and set them aside.
Bring 1-1/2 cups sugar, 10 Tbsp unsalted butter, and 1/2 cup of whole milk to a boil over medium heat. Stir occasionally as it’s warming up. Let the mixture boil for 60 seconds. Remove from heat and stir in 1/2 cup of Biscoff cookie butter and 1 tsp of vanilla extract until melted and combined. Add 2-3/4 cups of oats and mix until well combined. Let the mixture sit for 1-2 minutes until the oats have softened and thickened slightly.
Use a 1.5 tablespoon-sized cookie scoop to drop mounds onto the prepared baking sheet. Use the back of the scoop to spread and shape the cookies if needed. Let the cookies cook for about 30 minutes or until they’ve hardened.
11. No-Bake Cookie Dough Bars
Combine 1/2 cup of brown sugar and one stick of softened butter in a large bowl with a hand mixer until evenly blended. Add in 1 cup of flour, 1/2 cup of sweetened, condensed milk, and 1 tsp of vanilla extract. Blend on med-high until you have a thick dough. Fold in 1/2 cup of mini chocolate chips and sprinkles with a spoon or spatula.
Line a square baking pan with parchment paper, then spread the dough out evenly in a pan. Chill in the refrigerator for 1 hour.
While the dough is chilling, make your topping by combining one bag of white chocolate candy melts 1/2 cup of heavy cream in a saucepan over low-medium heat. Stir frequently until melted and creamy. Add a drop of gel food coloring if you’d like.
Take the dough from the refrigerator and pour your “frosting” topping layer over the surface. Add sprinkles to the top. Return to chill for another hour, then cut into squares and serve.
12. Salted Butterscotch Pecan No-Bake Cookies
Place 1-3/4 cups pecans and 1-1/2 tsp kosher salt in a food processor; pulse until the pecans are finely ground. Transfer to a large bowl. Stir in 1 can of sweetened, condensed milk, 1-1/2 cups of unsweetened, shredded coconut, and one package of instant butterscotch pudding mix until blended. Refrigerate, covered, 30 minutes or until mixture is firm enough to roll.
Shape mixture into forty-eight 1-in. balls; roll in sugar. Top each with a pecan half, flattening slightly. Store in airtight containers in the refrigerator.
No-Bake? No Problem!
Bakery treats now and then are a fun splurge, but what about the easy-to-make, no-bake cookies you can keep in the freezer for a sweet tooth emergency? Share your favorite cookie recipe with the people you love on FamilyApp!