18 Delicious No Bake Cookie Recipes Easy

Looking for a sweet treat that doesn’t require turning on the oven? You’re in luck! Our roundup of 18 Delicious No Bake Cookie Recipes Easy is packed with quick, fuss-free delights perfect for satisfying your cookie cravings any time. From classic favorites to inventive new twists, these recipes promise maximum flavor with minimal effort. Dive in and discover your next no-bake obsession!

Chocolate Peanut Butter No Bake Cookies

Kind of like those quiet Sunday afternoons when the kitchen becomes a sanctuary, these Chocolate Peanut Butter No Bake Cookies are a sweet escape. They’re simple, they’re satisfying, and they don’t even ask for the oven to be turned on.

Ingredients

• A couple of cups of sugar
• A splash of milk
• A good glug of butter
• A hearty scoop of peanut butter
• A dash of vanilla extract
• A generous handful of quick oats
• A few tablespoons of cocoa powder

Instructions

1. Grab a medium saucepan and mix the sugar, milk, and butter over medium heat until it comes to a boil, stirring occasionally to prevent sticking.
2. Let it boil for exactly 1 minute, then remove from heat. This timing is crucial for the perfect texture.
3. Stir in the peanut butter, vanilla extract, and cocoa powder until everything melts together into a smooth, glossy mixture.
4. Fold in the quick oats, making sure they’re evenly coated. If the mixture seems too thick, a tiny bit more milk can loosen it up.
5. Drop tablespoon-sized mounds onto wax paper or a silicone mat, spacing them a couple of inches apart.
6. Allow them to set at room temperature for about 30 minutes, or pop them in the fridge if you’re in a hurry.

What you’ll end up with are cookies that are chewy, rich, and deeply chocolatey with a peanut butter backbone. Try sandwiching a scoop of vanilla ice cream between two for an indulgent twist.

Oatmeal Coconut No Bake Cookies

Mornings like these call for something simple yet comforting, a treat that doesn’t require much fuss but still feels like a warm hug. Oatmeal coconut no bake cookies are just that—a quick mix of pantry staples that come together in moments, offering a sweet escape with every bite.

Ingredients

• 2 cups of old-fashioned oats
• 1 cup of shredded coconut
• 1/2 cup of creamy peanut butter
• 1/2 cup of honey
• a splash of vanilla extract
• a pinch of salt

Instructions

1. Line a baking sheet with parchment paper and set it aside.
2. In a large bowl, combine the old-fashioned oats and shredded coconut, mixing them gently with your hands to break up any clumps.
3. In a small saucepan over low heat, warm the peanut butter and honey together, stirring constantly until they’re smoothly blended—about 2 minutes. Tip: Keep the heat low to prevent the peanut butter from burning.
4. Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt.
5. Pour the warm peanut butter mixture over the oats and coconut, stirring until everything is evenly coated. Tip: If the mixture seems too dry, add a teaspoon more of honey to help it stick together.
6. Using a tablespoon, scoop portions of the mixture onto the prepared baking sheet, pressing each one lightly to form a cookie shape. Tip: Wet your fingers slightly to prevent sticking while shaping the cookies.
7. Let the cookies set at room temperature for about 30 minutes, or until firm. If you’re in a hurry, pop them in the fridge for 15 minutes.

Each cookie is a delightful mix of chewy and crisp, with the honey and peanut butter lending a rich depth to the earthy oats and coconut. Try stacking them with a dollop of yogurt and fresh berries for a playful breakfast parfait.

Vanilla Almond No Bake Cookies

Zestfully wandering through the kitchen this quiet morning, I found myself craving something sweet yet simple, a treat that wouldn’t require the oven’s warmth. Vanilla almond no bake cookies came to mind, a delightful blend of creamy and crunchy, perfect for savoring slowly with a cup of tea.

Ingredients

• 2 cups of quick oats
• 1 cup of granulated sugar
• 1/4 cup of unsweetened cocoa powder
• 1/2 cup of almond milk
• 1/2 cup of unsalted butter
• A splash of vanilla extract
• A couple of pinches of salt
• 1/2 cup of sliced almonds

Instructions

1. Line a baking sheet with parchment paper and set it aside.
2. In a medium saucepan, combine the sugar, cocoa powder, almond milk, and butter. Stir over medium heat until the butter melts completely.
3. Bring the mixture to a boil for exactly 1 minute, then remove from heat. Tip: Use a timer to avoid overboiling.
4. Stir in the vanilla extract and salt, mixing well to incorporate.
5. Add the quick oats and sliced almonds to the saucepan, stirring until everything is evenly coated. Tip: For extra crunch, toast the almonds lightly before adding.
6. Drop tablespoon-sized portions of the mixture onto the prepared baking sheet, spacing them about an inch apart.
7. Let the cookies set at room temperature for at least 30 minutes, or until firm. Tip: If you’re in a hurry, pop them in the fridge for 15 minutes.

Mellow and rich, these cookies offer a lovely contrast between the soft, chewy centers and the crisp almonds. Try serving them alongside a drizzle of dark chocolate for an extra indulgent touch.

Double Chocolate No Bake Cookies

Flickering through the pages of my recipe journal, I stumbled upon a memory wrapped in chocolate and oats, a no-bake treat that’s as forgiving as it is indulgent. It’s the kind of recipe that whispers of lazy afternoons and the simple joy of stirring together a few pantry staples.

Ingredients

• A couple of cups of quick oats
• A half cup of creamy peanut butter
• A splash of vanilla extract
• A quarter cup of cocoa powder
• Two cups of granulated sugar
• A half cup of milk
• A stick (1/2 cup) of unsalted butter

Instructions

1. Line a baking sheet with parchment paper and set it aside for later.
2. In a medium saucepan, combine the sugar, milk, butter, and cocoa powder over medium heat, stirring constantly until the mixture comes to a boil.
3. Let the mixture boil for exactly 1 minute, then remove from heat. This precise timing ensures the perfect consistency.
4. Stir in the peanut butter and vanilla extract until smooth, then quickly fold in the oats until everything is well coated.
5. Drop tablespoon-sized portions of the mixture onto the prepared baking sheet, spacing them about an inch apart.
6. Allow the cookies to set at room temperature for at least 30 minutes, or until firm. If you’re impatient, popping them in the fridge speeds things up.

These cookies emerge with a delightful chewiness, the oats lending texture against the rich chocolate and peanut butter. Try sandwiching a scoop of vanilla ice cream between two for an impromptu dessert that’ll have everyone asking for seconds.

Peanut Butter Banana No Bake Cookies

Today, as the soft morning light filters through the kitchen window, I find myself drawn to the simplicity and comfort of no-bake treats. There’s something deeply satisfying about creating something delicious without even turning on the oven, especially on a day like today.

Ingredients

• A couple of ripe bananas, mashed
• A generous cup of creamy peanut butter
• A splash of vanilla extract
• Two cups of quick oats
• A half cup of honey
• A pinch of salt

Instructions

1. In a large mixing bowl, combine the mashed bananas and peanut butter until smooth. Tip: The riper the bananas, the sweeter your cookies will be.
2. Stir in the vanilla extract, honey, and a pinch of salt, mixing well to incorporate all the flavors.
3. Gradually add the quick oats to the mixture, stirring until everything is evenly combined. Tip: If the mixture feels too sticky, you can add a little more oats to reach the desired consistency.
4. Using a tablespoon, scoop out portions of the mixture and roll them into balls with your hands. Tip: Wetting your hands slightly can prevent the mixture from sticking too much.
5. Place the balls on a baking sheet lined with parchment paper and flatten them slightly with the back of a spoon.
6. Chill the cookies in the refrigerator for at least an hour to set. This step is crucial for achieving the perfect no-bake cookie texture.

So, as you take your first bite, notice how the cookies are wonderfully chewy with a hint of crunch from the oats, the peanut butter and banana flavors melding together in a sweet, comforting embrace. They’re perfect with a glass of cold milk or as a quick energy boost on a busy afternoon.

Maple Walnut No Bake Cookies

Remember those lazy afternoons when the kitchen feels too warm for baking, yet the heart craves something sweet? Maple walnut no bake cookies are your answer, a simple treat that whispers of autumn but delights any day.

Ingredients

• A couple of cups of quick oats
• A half cup of pure maple syrup
• A quarter cup of unsalted butter
• A splash of vanilla extract
• A pinch of salt
• A handful of walnuts, roughly chopped

Instructions

1. Line a baking sheet with parchment paper, setting it aside for later. This little prep step makes cleanup a breeze.
2. In a medium saucepan, melt the butter over low heat. Keep an eye on it to prevent browning, which can alter the flavor.
3. Stir in the maple syrup and a pinch of salt, warming the mixture just until it’s smooth and combined. The aroma will tell you when it’s ready.
4. Remove the saucepan from heat, then mix in the vanilla extract and quick oats. The oats will soak up the sweetness, so give it a good stir.
5. Fold in the chopped walnuts, ensuring they’re evenly distributed for that perfect crunch in every bite.
6. Using a tablespoon, drop the mixture onto the prepared baking sheet. Press lightly to shape them into cookies. They won’t spread, so you can place them close together.
7. Chill in the refrigerator for at least 30 minutes, or until firm. This patience-testing step is worth it for the texture.

Once set, these cookies offer a chewy center with a crispy edge, the maple and walnut pairing like old friends. Try stacking them with a dollop of whipped cream for an impromptu dessert tower.

Espresso Chocolate No Bake Cookies

Perhaps there’s no better way to welcome the quiet of the morning than with these espresso chocolate no-bake cookies, a blend of rich flavors that stir the soul as much as they satisfy the sweet tooth.

Ingredients

• 2 cups of granulated sugar
• 1/2 cup of milk
• 1/2 cup of unsalted butter
• 1/4 cup of cocoa powder
• a splash of vanilla extract
• a couple of tablespoons of espresso powder
• 3 cups of quick-cooking oats
• a pinch of salt

Instructions

1. Line a baking sheet with parchment paper and set it aside.
2. In a medium saucepan, combine the sugar, milk, butter, and cocoa powder. Stir over medium heat until the butter melts.
3. Bring the mixture to a rolling boil for exactly 1 minute, then remove from heat. Tip: Use a timer to ensure perfect consistency.
4. Stir in the vanilla extract and espresso powder until fully dissolved.
5. Quickly fold in the oats and a pinch of salt, mixing until every oat is coated in the chocolate mixture. Tip: Work fast to prevent the mixture from setting too soon.
6. Drop tablespoon-sized portions of the mixture onto the prepared baking sheet, spacing them about an inch apart.
7. Let the cookies cool at room temperature for at least 30 minutes, or until they’re firm to the touch. Tip: For quicker setting, pop them in the fridge for 15 minutes.

Goodness comes in many forms, and these cookies are no exception—chewy, with a deep chocolatey bitterness cut by the sharpness of espresso, they’re perfect alongside your morning brew or as an afternoon pick-me-up. Try crumbling one over vanilla ice cream for an unexpected dessert twist.

White Chocolate Cranberry No Bake Cookies

Mornings like these, when the light filters softly through the kitchen window, call for something sweet yet effortless. White Chocolate Cranberry No Bake Cookies are my go-to, blending the tartness of cranberries with the creamy sweetness of white chocolate, all without turning on the oven.

Ingredients

• 2 cups of quick oats
• 1/2 cup of creamy peanut butter
• 1/2 cup of honey
• a splash of vanilla extract
• a couple of dashes of salt
• 1/2 cup of dried cranberries
• 1 cup of white chocolate chips

Instructions

1. Line a baking sheet with parchment paper and set it aside.
2. In a medium saucepan over low heat, combine the peanut butter and honey, stirring until smooth.
3. Remove the saucepan from the heat and stir in the vanilla extract and salt.
4. Quickly fold in the quick oats and dried cranberries until everything is well coated.
5. Using a tablespoon, drop mounds of the mixture onto the prepared baking sheet, spacing them about an inch apart.
6. Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
7. Drizzle the melted white chocolate over each cookie, then let them set at room temperature for about 30 minutes.

Kind of magical how these cookies come together, isn’t it? The contrast between the chewy oats, the juicy cranberries, and the smooth white chocolate makes each bite a delight. Try serving them on a vintage plate for a touch of whimsy at your next gathering.

Pumpkin Spice No Bake Cookies

Under the soft glow of the kitchen light, there’s something deeply comforting about mixing together ingredients that require no oven, no fuss, just patience as they set into something delicious. These Pumpkin Spice No Bake Cookies are a testament to the joy of simple, heartfelt cooking.

Ingredients

• 2 cups of quick oats
• 1/2 cup of pumpkin puree
• 1/2 cup of creamy peanut butter
• 1/4 cup of honey
• 1/4 cup of milk
• A splash of vanilla extract
• A couple of dashes of pumpkin spice
• A pinch of salt

Instructions

1. In a medium saucepan, combine the pumpkin puree, peanut butter, honey, and milk over low heat. Stir gently until everything melts together smoothly.
2. Once the mixture is smooth, remove from heat and stir in the vanilla extract, pumpkin spice, and salt. The aroma should be invitingly warm and spicy.
3. Quickly fold in the quick oats, ensuring they’re evenly coated with the pumpkin mixture. This is when the cookies start to take shape, so mix with care.
4. Drop tablespoonfuls of the mixture onto a parchment-lined baking sheet. If the mixture feels too sticky, wetting your fingers slightly can help in shaping them.
5. Let the cookies set in the refrigerator for at least 30 minutes. They’ll firm up beautifully, becoming the perfect no-bake treat.

You’ll find these cookies wonderfully chewy with a hint of crunch from the oats, the pumpkin spice lending a cozy warmth. Try drizzling them with a little extra honey or serving alongside a cup of chai for an extra special treat.

Lemon Blueberry No Bake Cookies

Zestfully dreaming of summer days, these Lemon Blueberry No Bake Cookies are like little bites of sunshine, perfect for when you crave something sweet but want to keep things light and effortless.

Ingredients

• 2 cups of rolled oats
• 1 cup of almond butter, creamy or crunchy, your choice
• 1/2 cup of honey, for that golden sweetness
• a splash of vanilla extract, because it makes everything better
• the zest of one lemon, for a bright pop of flavor
• a couple of handfuls of dried blueberries, for chewy bursts of fruit
• a pinch of salt, to balance the sweetness

Instructions

1. In a large mixing bowl, combine the rolled oats, almond butter, honey, vanilla extract, lemon zest, dried blueberries, and a pinch of salt. Stir until everything is well mixed and sticky.
2. Using your hands, scoop out small portions of the mixture and roll them into balls, about the size of a tablespoon. If the mixture is too sticky, wet your hands slightly to make rolling easier.
3. Place the balls on a baking sheet lined with parchment paper, leaving a little space between each. Chill in the refrigerator for at least 30 minutes to set. This step is crucial for the perfect no-bake texture.
4. Once set, transfer the cookies to an airtight container. They can be stored in the fridge for up to a week, if they last that long without being eaten.

Soft yet chewy, these cookies are a delightful contrast of textures, with the tartness of lemon and the sweetness of blueberries dancing in every bite. Serve them on a pretty plate for an afternoon treat or pack them for a picnic to enjoy under the sun.

Cherry Almond No Bake Cookies

On a quiet afternoon like this, when the sun lazily drifts across the kitchen floor, there’s nothing quite like the simplicity of no-bake cookies to soothe the soul. These cherry almond delights are a testament to the beauty of effortless baking, blending the tartness of cherries with the nutty warmth of almonds in a dance of flavors.

Ingredients

• A couple of cups of quick oats
• A half cup of almond butter, creamy or crunchy, your call
• A splash of vanilla extract
• A quarter cup of honey, for that golden sweetness
• A handful of dried cherries, chopped
• A sprinkle of almond slices, for that extra crunch

Instructions

1. In a large bowl, mix the quick oats and almond butter until they’re well acquainted.
2. Drizzle in the vanilla extract and honey, stirring gently to combine everything into a sticky, happy mixture.
3. Fold in the chopped dried cherries, making sure they’re evenly distributed for a burst of flavor in every bite.
4. With clean hands, roll the mixture into small balls, about the size of a walnut. Tip: If the mixture sticks, a light coating of oil on your hands can work wonders.
5. Roll each ball in almond slices, pressing lightly so they adhere. Tip: For extra texture, toast the almond slices lightly before using.
6. Place the cookies on a parchment-lined tray and chill in the fridge for at least an hour to set. Tip: They firm up faster if you spread them out in a single layer.

Each cookie is a little nugget of joy, with the chewiness of oats and cherries playing off the crisp almond coating. Try serving them alongside a cup of herbal tea for a moment of quiet indulgence, or as a sweet note to end a meal.

Mint Chocolate No Bake Cookies

Beneath the quiet hum of the kitchen, there’s something deeply comforting about creating treats that require no oven time, especially on a day that feels as slow as this one. Mint chocolate no bake cookies are my little escape, a sweet whisper of cool mint and rich chocolate that comes together in moments.

Ingredients

• A couple of cups of quick oats
• A splash of milk
• Half a cup of unsweetened cocoa powder
• A stick of butter
• A cup of granulated sugar
• A teaspoon of vanilla extract
• A pinch of salt
• A handful of fresh mint leaves, finely chopped

Instructions

1. In a medium saucepan, melt the stick of butter over low heat, stirring occasionally to prevent burning.
2. Once melted, stir in the cup of granulated sugar and half a cup of unsweetened cocoa powder until the mixture is smooth and glossy.
3. Add a splash of milk and a pinch of salt, then bring the mixture to a gentle boil for exactly 1 minute, stirring constantly to avoid sticking.
4. Remove the saucepan from heat and quickly stir in the teaspoon of vanilla extract and the handful of finely chopped mint leaves for that fresh, cooling flavor.
5. Fold in the couple of cups of quick oats until every oat is generously coated with the chocolate mixture.
6. Drop tablespoon-sized portions of the mixture onto a parchment-lined baking sheet, spacing them about an inch apart.
7. Let the cookies set at room temperature for about 30 minutes, or until they’re firm to the touch.

Rich in flavor with a delightful crunch from the oats, these cookies carry the refreshing zing of mint that makes them perfect for a summer afternoon. Try serving them slightly chilled for an extra refreshing treat, or crumble them over vanilla ice cream for a decadent dessert.

Caramel Apple No Bake Cookies

Remembering the first time I stumbled upon the idea of caramel apple no bake cookies, it was one of those late summer afternoons when the air was just starting to hint at autumn. The thought of combining the crisp sweetness of apples with the rich, buttery depth of caramel, all held together in a no-fuss, no-bake cookie, felt like discovering a little piece of magic.

Ingredients

• A couple of cups of quick oats
• A splash of milk
• Half a cup of creamy peanut butter
• A quarter cup of honey
• A teaspoon of vanilla extract
• A pinch of salt
• One small apple, finely diced
• A handful of caramel bits

Instructions

1. In a large bowl, mix the quick oats, peanut butter, honey, vanilla extract, and salt until well combined. Tip: If the mixture feels too dry, add a splash of milk to bring it together.
2. Gently fold in the finely diced apple and caramel bits, ensuring they’re evenly distributed throughout the mixture. Tip: For an extra caramel flavor, melt a few extra caramel bits and drizzle them into the mix.
3. Using a tablespoon, scoop the mixture and roll into balls. Place them on a baking sheet lined with parchment paper. Tip: Wet your hands slightly to prevent the mixture from sticking as you roll.
4. Chill the cookies in the refrigerator for at least 30 minutes, or until firm. This step is crucial for the cookies to hold their shape.

Unwrapping the flavors of these cookies is like taking a bite out of autumn itself. The chewy oats and soft apple pieces play off the gooey caramel, creating a texture that’s both comforting and indulgent. Try serving them with a warm cup of cider for the ultimate fall experience.

Raspberry Chocolate No Bake Cookies

Kneading through the quiet of the morning, the thought of something sweet yet simple comes to mind. Raspberry Chocolate No Bake Cookies, a delightful treat that marries the tartness of raspberries with the rich depth of chocolate, all without the need for an oven.

Ingredients

• A couple of cups of quick oats
• A splash of milk
• Half a cup of creamy peanut butter
• A generous drizzle of honey
• A handful of fresh raspberries
• A quarter cup of cocoa powder
• A pinch of salt

Instructions

1. In a large bowl, mix the quick oats and cocoa powder until they’re well combined.
2. Gently warm the peanut butter and honey in a small saucepan over low heat, stirring constantly to avoid burning, until the mixture is smooth and easy to pour.
3. Pour the peanut butter mixture over the oats and cocoa powder, adding a splash of milk to help bind everything together.
4. Fold in the fresh raspberries carefully, trying not to crush them too much to keep those lovely bursts of flavor.
5. Using a tablespoon, scoop the mixture onto a baking sheet lined with parchment paper, then chill in the fridge for at least 30 minutes to set.
6. Tip: If the mixture feels too dry, add a little more milk, but just a teaspoon at a time to avoid making it too wet.
7. Tip: For an extra chocolatey touch, drizzle melted chocolate over the cookies before chilling.
8. Tip: These cookies set better if you press them down slightly with the back of the spoon, giving them a more uniform shape.

Now, these cookies emerge from the fridge with a chewy texture, punctuated by the occasional juicy raspberry and the deep, comforting flavor of chocolate. Perfect for a quiet afternoon treat or as a sweet note to end a meal.

Toasted Coconut No Bake Cookies

Venturing into the kitchen on a quiet afternoon, I found myself craving something sweet yet simple, a treat that wouldn’t require turning on the oven. That’s when the idea of Toasted Coconut No Bake Cookies came to mind, a delightful concoction that marries the rich, nutty flavor of toasted coconut with the creamy sweetness of condensed milk, all held together with a hint of vanilla.

Ingredients

• 2 cups of shredded coconut, because that’s what gives these cookies their soul
• A half cup of sweetened condensed milk, for that irresistible creaminess
• A splash of vanilla extract, just to whisper a hint of warmth
• A couple of tablespoons of butter, to bring it all together

Instructions

1. Start by toasting the shredded coconut in a dry skillet over medium heat for about 5 minutes, stirring constantly until it’s golden and fragrant. This is where the magic begins.
2. In a medium saucepan, melt the butter over low heat, then stir in the sweetened condensed milk and vanilla extract. Keep the heat gentle to avoid scorching.
3. Remove the saucepan from the heat and fold in the toasted coconut, mixing until every shred is lovingly coated.
4. Drop tablespoonfuls of the mixture onto a parchment-lined baking sheet, shaping them into little mounds. If the mixture feels too sticky, lightly wet your fingers to help shape them.
5. Let the cookies set in the refrigerator for at least 30 minutes, or until they’re firm to the touch. Patience is key here.

Now, these cookies emerge with a texture that’s wonderfully chewy, with the toasted coconut adding a delightful crunch. The flavor is a beautiful balance of sweet and nutty, perfect with a cup of tea or as a little pick-me-up. Try drizzling them with dark chocolate for an extra layer of indulgence.

Dark Chocolate Orange No Bake Cookies

Yesterday, as the golden light of late afternoon spilled across my kitchen counter, I found myself craving something sweet yet simple, a treat that wouldn’t require turning on the oven. That’s when the idea of these dark chocolate orange no-bake cookies came to mind, a perfect blend of rich cocoa and bright citrus notes.

Ingredients

• 2 cups of quick oats
• 1/2 cup of creamy peanut butter
• 1/2 cup of unsweetened cocoa powder
• 1/2 cup of honey
• A splash of vanilla extract
• The zest of one orange
• A pinch of salt

Instructions

1. In a medium saucepan, combine the honey, peanut butter, and cocoa powder over low heat. Stir gently until the mixture becomes smooth and well blended, about 3 minutes.
2. Remove the saucepan from the heat. Quickly stir in the vanilla extract, orange zest, and a pinch of salt to brighten the flavors.
3. Add the quick oats to the saucepan. Fold them into the chocolate mixture until every oat is evenly coated, creating a sticky, cohesive dough.
4. Using a tablespoon, scoop portions of the dough onto a parchment-lined baking sheet. Press each mound lightly with the back of the spoon to flatten slightly.
5. Let the cookies set at room temperature for about 30 minutes, or until firm to the touch. For quicker setting, you can pop them in the fridge for 15 minutes.

Perfect for those moments when you need a quick chocolate fix, these cookies offer a delightful contrast between the deep, earthy tones of dark chocolate and the zesty kick of orange. Serve them alongside a cup of strong coffee or crumble them over vanilla ice cream for an indulgent dessert.

Salted Caramel No Bake Cookies

Mornings like these call for something sweet, yet effortless, a treat that whispers of lazy afternoons and the simple joy of indulging without the fuss. Salted caramel no bake cookies are just that—a little nod to comfort, a little wink at convenience.

Ingredients

• A couple of cups of quick oats
• A half cup of creamy peanut butter
• A splash of vanilla extract
• A quarter cup of milk
• A stick of unsalted butter
• A cup of packed brown sugar
• A pinch of sea salt
• A handful of chocolate chips

Instructions

1. Line a baking sheet with parchment paper and set it aside for later.
2. In a medium saucepan, melt the stick of unsalted butter over low heat, stirring occasionally to prevent burning.
3. Once melted, stir in the cup of packed brown sugar and a pinch of sea salt, increasing the heat to medium. Let it bubble for exactly 1 minute, then remove from heat.
4. Quickly stir in the half cup of creamy peanut butter and a splash of vanilla extract until the mixture is smooth and well combined.
5. Add the couple of cups of quick oats and a quarter cup of milk to the saucepan, mixing until everything is evenly coated.
6. Drop tablespoon-sized mounds of the mixture onto the prepared baking sheet, spacing them about an inch apart.
7. Sprinkle a handful of chocolate chips over the top of each cookie, gently pressing them in so they stick.
8. Let the cookies set at room temperature for about 30 minutes, or until firm to the touch.

Rich with the deep flavors of caramel and peanut butter, these cookies offer a chewy texture that’s perfectly balanced by the crunch of oats and the melt-in-your-mouth chocolate chips. Try serving them slightly chilled for a refreshing twist on this no-bake classic.

Matcha Green Tea No Bake Cookies

Just imagine a quiet afternoon, the kind where time seems to stretch endlessly before you, and the idea of stirring up something sweet without even turning on the oven feels like a small, perfect rebellion against the hustle of the day. These Matcha Green Tea No Bake Cookies are just that—a whisper of sweetness, a hint of earthiness, and a whole lot of ease.

Ingredients

• A couple of cups of quick oats
• A half cup of creamy peanut butter
• A splash of vanilla extract
• A quarter cup of honey
• A tablespoon of matcha green tea powder
• A pinch of salt

Instructions

1. Line a baking sheet with parchment paper and set it aside—this little prep step makes cleanup a breeze.
2. In a medium saucepan over low heat, combine the peanut butter, honey, and vanilla extract, stirring gently until the mixture is smooth and well blended. Tip: Keeping the heat low prevents the honey from burning.
3. Remove the saucepan from the heat and quickly stir in the matcha green tea powder and salt until the color is uniform—no streaks!
4. Add the quick oats to the saucepan, mixing thoroughly to ensure every oat is coated in the green tea mixture. Tip: If the mixture seems too dry, a teaspoon more of honey can help bind it.
5. Using a tablespoon, scoop the mixture onto the prepared baking sheet, flattening each cookie slightly with the back of the spoon. Tip: Wetting the spoon lightly can prevent sticking.
6. Chill the cookies in the refrigerator for at least 30 minutes, or until they’re firm to the touch.

These cookies emerge with a delightful chewiness, the matcha’s subtle bitterness playing off the honey’s sweetness. Try serving them alongside a cup of hot jasmine tea for a moment of quiet indulgence.

Conclusion

Unleash your inner baker with these 18 no-bake cookie recipes that promise ease and deliciousness in every bite! Perfect for busy home cooks across North America, this roundup is your ticket to quick, satisfying treats. We’d love to hear which recipes stole your heart—drop a comment below. Loved what you saw? Share the sweet inspiration on Pinterest and spread the joy of no-bake goodness!

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