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July 11, 2019 · 31 Comments

No Bake Peanut Butter Oatmeal Cookies

This post and photos may contain Amazon or other affiliate links. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own. READ MORE —>

Appetizers· Cookies· Desserts· Meal Prep· No Bake· Oats· Potluck· Snacks

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This No Bake Peanut Butter Oatmeal Cookie recipe requires only a few simple ingredients and are incredibly easy to make! Loaded with peanut butter, oats, and cocoa powder for an easy and delicious treat!

Servings: Makes 28 cookies

GREEN: 2 Smartpoints per cookie or 5 SmartPoints for 2 cookies

BLUE: 2 Smartpoints per cookie or 5 SmartPoints for 2 cookies

PURPLE: 2 Smartpoints per cookie or 3 SmartPoints for 2 cookies or 5 SmartPoints for 3 cookies

 

This No Bake Peanut Butter Oatmeal Cookie recipe is very versatile and can be used as a base. Feel free to add your favorite add ins such as: chopped pecans, walnuts, pumpkin seeds, flax seeds, dried fruit (cranberries, raisins, etc.) or even some no sugar added chocolate chips ( Be sure to sprinkle the chocolate chips after cooking to avoid melting)  for additional points. 

Quick Cooking Oats:

The quick cooking oats makes the cookie texture chewy and delicious. Be sure to use quick cook oats and NOT old fashioned oats. The old fashioned oats creates a different texture for these cookies and they are tougher in texture. 

Fat/Butter/Peanut Butter:  

It important to add a little bit of fat to this recipe to help bind the oats together. Now that my two favorite whipped peanut butters Jif Whips and Peter Pan 1/3 less fat whipped have both been discontinued!! I have since found a few other brands that I tried and LOVE!

This Better’n Peanut Butter Peanut Butter is only 100 calories, 3 smartpoints for 2 Tablespoons, 4 grams of protein, and is Gluten Free, Dairy Free, Palm Oil Free, and Kosher.

You can find it online on Amazon HERE.

 

 

The other brand I LOVE and RECOMMEND is American Dream Nut Butters. These nut butters are low in points and are amazing!!  I have loved the every flavor! 

You can get 10% off your entire order HERE using discount code: pounddropper10

American Dream Nut Butter Point Values-Almond Butters:

 sp=smartpoints

  • Mint Chocolate Dream-1 Tbsp-2sp/ 2 Tbsp-5sp
  • Cinnamon Toasties– 1 Tbsp-2 sp/ 2 Tbsp-5sp 
  • Birthday Cake-1 Tbsp-2 sp/ 2 Tbsp-4sp
  • Confetti Cake Pop-1 Tbsp-2 sp/ 2Tbso-4 sp
  • Vegan Cookie Batter-1 Tbsp-2 sp/ 2 Tbsp-4sp
  • Just Plain Nutty Almond Butter-1 Tbsp- 3sp/ 2 Tbsp-6 sp

    American Dream Nut Butter Point Values-Peanut Butters:

  • Chipwreaked- 1 Tbsp-2 sp/ 2 Tbsp-5 sp
  • Butter My Cup-1 Tbsp-2 sp/ 2 Tbsp-5 sp
  • Cookie Batter-1 Tbsp-2 sp/ 2 Tbsp-4 sp
  • Grandmas Peanut Butter Fudge-1 Tbsp-2 sp/ 2 Tbsp 4 sp
  • Breanne’s Blend Cookie Batter- 1 Tbsp2sp/ 2 Tbsp- 3 sp
  • Gimme S’more– 1 Tbsp-3 sp / 2 Tbsp-5 sp
  • White Chocolate Pretzel– 1 Tbsp-2 sp/ 2 Tbsp-4 sp
  • Monster Cookie– 1 Tbsp- 2sp / 2 Tbsp- 5 sp
  • Just Plain Nutty Peanut Butter-1 Tbsp-3 sp / 2 Tbsp-5 sp
  • Double Stuffed and Fluffed– 1 Tbsp-2 sp/ 2 Tbsp-5 sp

You can only purchase American Dream Nut Butter online HERE! I promised you, it’s worth the price!

Be sure to use my discount code to save you 10% on your entire American Dream Nut Butter order HERE .

Use discount code: pounddropper10

Unsweetened Almond Milk or Skim Milk:

The unsweetened or skim milk is used to thin out the chocolate sauce. You will only be adding in 1/2 cup-so the overall point value doesn’t change regardless of which one you use. 

White sugar substitute/vanilla or almond extract:

I use Lakanto Classic Monk fruit Sweetener as a substitute for granulated white sugar.  In my honest opinion, the is the best tasting zero point sugar substitute on the market. It has no after taste and tastes and bakes just like regular sugar. Many other sugar substitutes have a bitter aftertaste and don’t bake well. You can find this at your local Costco store or save 20 % off online here.

 

 

To make these No Bake Peanut Butter Oatmeal Cookies you will:

Combine oats and salt and mix them together into a large mixing bowl. Set aside.

Meanwhile, In a saucepan whisk together light butter, unsweetened almond or skim milk, and sugar substitute. 

Stir until butter melts. Add cocoa powder and continue to stir occasionally as it cooks over medium-high heat.

Bring to a boil, and boil for 1 minute. ( this is important-it allows the mixture to set to the right consistency.) 

Remove from heat and add peanut butter and vanilla. 

Pour mixture over the oats. Stir until well combined.

Spread a sheet of parchment parchment or wax paper on the counter top. 

Using a small cookie scoop, drop onto the parchment paper. 

Allow cookies to cool. It can take 10-15 minutes for the cookies to set.

Store in an airtight container in the refrigerator for up to 10 days or freeze for up to 1 month.

 

 

 

Ingredients:  

  • 3 cups quick cooking oats- I use Quaker Oats Quick 1-Minute Oatmeal
  • 8 Tbsp Land o’ Lakes light butter made with canola oil or any light butter will work
  • 1 1/4 cup white sugar substitute -I use Lakanto Classic Monkfruit Sweetener 
  • 1/4 cup unsweetened cocoa baking powder -I use HERSHEY’S Natural Unsweetened 100% Hot Cocoa, Baking
  • 10 Tbsps Better’n Peanut Butter Peanut Butter 
  • 1/2 cup unsweetened almond milk or skim milk 
  • 1 tsp vanilla 
  • ¼ tsp of salt

Directions:

  1. In your large mixing bowl, combine oats and salt and mix them together. Set aside.
  2. Meanwhile, In a saucepan whisk together light butter, unsweetened almond or skim milk, and sugar substitute. Stir until butter melts. Add cocoa powder and continue to stir occasionally as it cooks over medium-high heat.
  3. Bring to a boil, and boil for 1 minute. ( this is important-it allows the mixture to set to the right consistency.) 
  4. Remove from heat and add reduced fat peanut butter and vanilla. Pour mixture over the oats. Stir until well combined.
  5. Spread a sheet of parchment parchment or wax paper on the counter top. 
  6. Using a small cookie scoop, drop onto the parchment paper. Allow cookies to cool. It can take 10-15 minutes for the cookies to set.
  7. Store in an airtight container in the refrigerator for up to 10 days or freeze for up to 1 month.

Servings: Makes 28 cookies

GREEN: 2 Smartpoints per cookie or 5 SmartPoints for 2 cookies

BLUE: 2 Smartpoints per cookie or 5 SmartPoints for 2 cookies

PURPLE: 2 Smartpoints per cookie or 3 SmartPoints for 2 cookies or 5 SmartPoints for 3 cookies

Continue to Content
Yield: 28

No Bake Peanut Butter Oatmeal Cookies

No Bake Peanut Butter Oatmeal Cookies

This No Bake Peanut Butter Oatmeal Cookie recipe requirers only a few simple ingredients and are incredibly easy to make! Loaded with peanut butter, oats, and cocoa powder for an easy and delicious treat!

Author: thepounddropper.com

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 3 cups quick cooking oats ( I use Quaker Oats Quick 1-Minute Oatmeal)
  • 8 Tbsp Land o' Lakes light butter made with canola oil or any light butter will work
  • 1 1/4 cup white sugar substitute ( I use Lakanto Classic Monkfruit Sweetener )
  • 1/4 cup unsweetened cocoa baking powder - I use HERSHEY'S Natural Unsweetened 100% Hot Cocoa, Baking 
  • 10 Tbsp Better'n Peanut Butter Peanut Butter
  • 1/2 cup unsweetened almond milk or skim milk 
  • 1 tsp vanilla 
  • ¼ tsp of salt

Instructions

      1. In your large mixing bowl, combine oats and salt and mix them together. Set aside.
      2. Meanwhile, In a saucepan whisk together light butter, unsweetened almond or skim milk, and sugar substitute. Stir until butter melts. Add cocoa powder and continue to stir occasionally as it cooks over medium-high heat.
      3. Bring to a boil, and boil for 1 minute. ( this is important-it allows the mixture to set to the right consistency.) 
      4. Remove from heat and add peanut butter and vanilla. Pour mixture over the oats. Stir until well combined.
      5. Spread a sheet of parchment parchment or wax paper on the counter top. 
      6. Using a small cookie scoop, drop onto the parchment paper. Allow cookies to cool. It can take 10-15 minutes for the cookies to set.
      7. Store in an airtight container in the refrigerator for up to 10 days or freeze for up to 1 month.

      Servings: Makes 28 cookies

      GREEN: 2 Smartpoints per cookie or 5 SmartPoints for 2 cookies

      BLUE: 2 Smartpoints per cookie or 5 SmartPoints for 2 cookies

      PURPLE: 2 Smartpoints per cookie or 3 SmartPoints for 2 cookies or 5 SmartPoints for 3 cookies

Notes

    In order to calculate the smart points on a recipe you have to enter the ingredients in manually (by creating a recipe in the recipe builder) not by the nutritional information. Since this recipe contains zero point items the app doesn't realize there are zero point items in the recipe and will calculate it based only off the nutritional information which is not accurate.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Better'n Peanut Butter, Peanut Spread
    Better'n Peanut Butter, Peanut Spread
  • Quaker Oats Quick 1-Minute Oatmeal, Breakfast Cereal, 18oz Canisters (2-Packs)
    Quaker Oats Quick 1-Minute Oatmeal, Breakfast Cereal, 18oz Canisters (2-Packs)
  • Lakanto MonkFruit Sweetener
    Lakanto MonkFruit Sweetener
  • HERSHEY'S Natural Unsweetened 100% Hot Cocoa, Baking, 8 Ounce Can (Pack of 6)

Nutrition Information:

Yield:

28

Serving Size:

1

Amount Per Serving: Calories: 82Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 6mgSodium: 67mgCarbohydrates: 9gFiber: 2gSugar: 0gProtein: 4g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

© Lindsay Kehl
Cuisine: American / Category: Cookies

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Comments

  1. Wendy says

    July 11, 2019 at 10:02 am

    These sound delicious so I want to make sure I make them right. During the boil for one minute phase, do I stir at all or just let the mixture boil?

    Reply
    • Lindsay Kehl says

      July 11, 2019 at 1:18 pm

      Hi Wendy,

      You will continue to stir up until it boils. Then let it boil for one full minute without stirring.

      Thanks

      Reply
  2. Pamela Kennedy says

    July 11, 2019 at 12:29 pm

    THANK YOU!!! This is my FAVORITE cookie. I only make them at Christmas because I will eat them all! Thank you for the lower points in making this recipe. I cannot wait to try it.

    Reply
  3. Shelly says

    July 11, 2019 at 6:29 pm

    Hi I’d like to try this recipe. Can you recommend how much regular peanut butter I could use instead of the whipped? Thanks so much!

    Reply
    • Lindsay Kehl says

      July 14, 2019 at 1:13 am

      Hi Shelly,

      You can substitute the Jifs Whips for regular creamy peanut butter. You would use the same amount. 10 Tbsp. It would increase the point value of the cookies to 3 points per cookie.

      Thank YOU!

      Reply
  4. Carol Riels says

    July 11, 2019 at 9:11 pm

    I have been looking for a lower calorie version of this classic no-bake cookie. Thank you for meeting my need!!!

    Reply
    • Natalie says

      February 11, 2020 at 11:34 pm

      Hi there, love your recipes! I cannot get Land o Lakes or Jiff whips in my area. Could you recommend substitutions? Thanks

      Reply
      • Lindsay Kehl says

        February 12, 2020 at 11:17 pm

        Hi Natalie

        If you are unable to find the Jif Whips or Land O’ Lakes light butter you can replace them with a reduced fat peanut butter that is 5 points per 2 Tbsp. Or if you needed to: use regular smooth peanut butter and it would just change the point value by 1 smart point per serving. As far as the Land o’ Lakes light butter..any light butter will work great as a substitute.

        Thank you!

        Reply
  5. connie watson says

    July 13, 2019 at 1:52 pm

    Could you use Swerve for sweetner? Thk you

    Reply
    • Lindsay Kehl says

      July 13, 2019 at 1:52 pm

      Hi Connie,

      Yes, the swerve white granulated sugar substitute would work for these as well.
      Thanks

      Reply
  6. Katie says

    July 21, 2019 at 8:57 pm

    There are so delicious! Made them for the first time today. Thank you!

    Reply
  7. Kris says

    July 23, 2019 at 4:05 am

    Could you use PB 2 in place of jif whips?

    Reply
  8. Wendy says

    July 30, 2019 at 5:30 pm

    I finally made these cookies. You are a genius! These are delicious! My boys think so, too 🙂

    Reply
  9. Sierra says

    September 22, 2019 at 8:35 pm

    HI there!
    Can you use Stevia in the raw with these? And if so, do you know what the conversion would be?
    Thanks so much!!

    Reply
    • Lindsay Kehl says

      September 22, 2019 at 8:37 pm

      Hi Sierra,

      Yes, you can substitute the sweetener for the Stevia in raw. The conversion can vary by the brand used. You will look in the package and use whatever conversion it says for real sugar.

      The monkfruit sweetener I use has a 1:1 ratio for real sugar.

      Thanks so much!

      Linds

      Reply
  10. Nikki says

    September 27, 2019 at 1:10 am

    I prefer the straight peanut butter version of no bake cookies. Other than omitting the cocoa, would anything else change with the recipe?

    Reply
    • Lindsay Kehl says

      September 27, 2019 at 1:13 am

      Hi Nikki,

      Yes, just omit the cocoa powder and you’ll have just the regular no bake peanut butter oatmeal cookies.

      Thanks so much,

      Linds

      Reply
  11. Jennifer says

    October 5, 2019 at 10:30 pm

    I have unsweetened vanilla almond milk on hand. Will it work?

    Reply
    • Lindsay Kehl says

      October 5, 2019 at 11:22 pm

      Hi Jennifer,

      Yes, unsweetened almond milk would work.

      Thanks

      Reply
      • Jennifer says

        October 27, 2019 at 12:57 am

        Made these today! Tasted exactly like some from a local bakery! Thanks for another great recipe!!!

        Reply
  12. Eva Hazard says

    October 19, 2019 at 3:29 pm

    Linds I cannot wait to try this recipe sometime! I recall when you posted it before and I saw the picture it brings back the most fond memories you can possibly imagine of my childhood and my mother! This was one of our favorite cookies and I adore them. My fear is that I will eat too many thank you again for your wonderful recipes and Instagram blog it means the world to so many of us!

    Reply
  13. Janet says

    December 20, 2019 at 6:20 pm

    Will PB2 work instead of the Whips? I think it has hydrogenated oils. I’d like to avoid. Thanks.

    Reply
  14. Jennifer says

    January 19, 2020 at 4:52 pm

    You think this would work with chocolate almond milk?!?!?!

    Reply
    • Lindsay Kehl says

      January 20, 2020 at 11:01 pm

      Hi Jennifer,

      Yes, I bet that would be just as delicious!

      Thanks!

      Reply
  15. Cheryl says

    February 11, 2020 at 4:20 pm

    Hi!

    Do you think they would work/be good with almond butter? We have a few peanut allergies

    By the way, loving your recipes! I just started WW, and I love seeing yummy food I can still eat!

    Reply
    • Lindsay Kehl says

      February 12, 2020 at 11:18 pm

      Hi Cheryl.

      Thank you for your comments. I appreciate the awesome support! Yes, you can use almond butter as a substitute. It may change the point value depending on the brand you use.

      Thank you!

      Reply
  16. Deb says

    February 16, 2020 at 8:44 pm

    Could I use country crock instead of the light butter?

    Reply
    • Lindsay Kehl says

      February 18, 2020 at 7:29 pm

      Hi Deb,

      Yes, you bet-you can substitute the light butter for the Country Crock. It may vary in points-but you can compare the point in the ww app. The Land o’Lakes light butter is 2 Smartpoints for 1 Tbsp. Hope that helps!

      Thank you!

      Reply
  17. lynn says

    October 26, 2020 at 2:51 am

    I only had stevia to use instead of monkfruit. I also used JIF crunchy peanut butter and reduced to 7 Tbsp to keep it at the same point range. I just can’t handle the aftertaste from the stevia. Do you have any suggestions?

    Reply
    • Carmen says

      February 5, 2021 at 9:32 pm

      Monkfruit is much better. I also can’t stand the aftertaste of Stevia.

      Reply
  18. Carmen says

    February 5, 2021 at 9:34 pm

    I used dry PB2 in place of the peanut butter and cacao in place of the cocoa because I was out. They turned out great!

    Reply

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Hi, I’m Linds. I’m love creating healthy WW recipes. I have a passion in turning everyday meals into healthy alternatives. Discover, Explore and Enjoy!

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