3 Ingredient No Bake Peanut Butter Oatmeal Cookies
These easy no bake oatmeal cookies make a great snack. They don't contain any flour, eggs, added sugar or oil. They are quick to make and store well.
Ingredients
- 1 packed cup (165 g) pitted medjool dates
- 1/2 cup (128 g) unsweetened natural peanut butter
- 1/2 cup (44 g) quick oats
Instructions
- Line a large cookie sheet with parchment paper or silicone baking mat.
- Add dates to food processor and blend until a paste forms. If your dates are a little old and no longer super soft, you should soak your dates first before using them to rehydrate them. See notes for further explanation. If you are using a newly opened package of dates you should not need to soak them.
- Add in peanut butter and oats. Blend until a thick dough forms and ingredients are evenly incorporated.
- Using a 1.5 tbsp cookie scoop, scoop dough and place onto prepared baking sheet, spaced 2 inches apart. Press down on each dough ball with the palm of your hand so that it forms a thick round disk (about 1/2 inch thick). This will be the final shape of your cookie so smooth the edges and reshape as needed.
- Cookies can be eaten as is. However, I recommend placing them into the fridge for 30 minutes to an hour which will help them firm up and will let the oats soften.
Notes
- Make sure to either use pitted dates or remove the pits from your dates before measuring them for the recipe.
- If you are using an older package of dates or your dates seem dry rather than plump and moist, you will need to rehydrate the dates. To rehydrate them, soak them in warm water for 10-15 minutes. Then drain out the water and pat dry the dates. The dates are now ready to go in the food processor.
- These are no bake cookies which means they don't need baking. They will not have the same texture as baked cookies. See post for more details on the kind of texture to expect.
- If you would like to bake these, preheat oven to 350F. Bake for about 10 minutes or until tops look dry. Cookies will not change in size during baking. Baking the cookies will produce cookies that are firm on the outside and chewy on the inside.
- Rolled oats can be used instead of quick oats but I recommend you pulse them in the food processor a few times before using them. Whole oats will not soften as much in cookies so you will taste the chewy raw oats. Quick oats are small enough that they do soften so they don't have as much texture.
- The oats do not need to be cooked before using.
- Natural peanut butter can be substituted with cashew butter, almond butter or sunflower seed butter. Just make sure they are all in their natural form (no added oils in the ingredient list).
Serving: 1cookie, Calories: 117kcal, Carbohydrates: 15g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Fiber: 2g, Sugar: 9g, NET CARBS: 13
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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