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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!

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. I use either a low point peanut butter ( such as Jif Whips Peanut Butter which is lower in points) along with Land O’ Lakes light butter made with canola oil. I do not recommend substituting the butter or peanut butter for peanut butter powder since the powder doesn’t contain the necessary fat content to help as a binding agent. 

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
• 1 1/4 cup white sugar substitute ( I use Lakanto Classic Monkfruit Sweetener )
• 1/4 cup unsweetened powder ( I use HERSHEY’S Natural Unsweetened 100% Hot Cocoa, Baking) 
• 10 Tbsp Jif whip 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 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/ 2 freestyle smart points per cookie.

Yield: 28

No Bake Peanut Butter Oatmeal Cookies

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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!

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
• 1 1/4 cup white sugar substitute ( I use Lakanto Classic Monkfruit Sweetener )
• 1/4 cup unsweetened powder ( I use HERSHEY'S Natural Unsweetened 100% Hot Cocoa, Baking) 
• 10 Tbsp Jif whip 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/ 2 freestyle smart points per cookie. 

Recommended Products

• 
  Quaker Oats Quick 1-Minute Oatmeal, Breakfast Cereal, 18oz Canisters (2-Packs)
• 
  Lakanto MonkFruit Sweetener
• 
  Jif Whips Creamy Whipped Peanut Butter, 15 OZ (Pack of 6)
• 
  HERSHEY'S Natural Unsweetened 100% Hot Cocoa, Baking, 8 Ounce Can (Pack of 6)

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Nutrition Information:

Yield:

28

Serving Size:

1
Amount Per Serving:Calories: 82 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 6mg Sodium: 67mg Carbohydrates: 9g Fiber: 2g Sugar: 0g Protein: 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.

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