No Bake Peanut Butter Oatmeal Cookies



These cookies are an easy recipe for deliciously soft and chewy peanut butter cookies bursting with oats. Vegan, Gluten-Free, Dairy-Free.

Yields: 16-22 cookies


  • 1 cup natural, unsalted creamy peanut butter
  • ½ cup pure maple syrup
  • 2 cups gluten free rolled oats


  1. Line a baking sheet with parchment paper or wax paper. Set aside.
  2. In a medium saucepan over medium-low heat, add peanut butter and maple syrup. Whisk until well incorporated. Stir occasionally, heating until this mixture begins to bubble. Remove from heat.
  3. Add oats to the peanut butter mixture. Stir and fold until thoroughly combined.
  4. Using a 2-tablespoon cookie scoop and drop balls of cookie dough onto the prepared baking sheet, evenly spaced apart. Using a fork, flatten cookies to desired thickness.
  5. Chill in the freezer for 15-25 mins, until firm and completely cooled.
  6. Store in an airtight container in the refrigerator for up to 1 month. After the first day, you can store them at room temperature—they’ll be more firm.