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Quick and Easy Easter No-Bake Cookies

Delightful no-bake cookies featuring chewy oats, rich peanut butter, and smooth chocolate – perfect for any occasion.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup rolled oats
  • 1/2 cup peanut butter (or any nut butter of your choice)
  • 1/4 cup honey or maple syrup (for a vegan option)
  • 1/2 cup chocolate chips (milk or dark)
  • 1/4 cup shredded coconut (optional)
  • 1/2 teaspoon vanilla extract (optional)
  • 1 pinch salt

Method
 

Preparation
  1. Line a baking sheet with parchment paper.
  2. In a medium saucepan over low heat, combine the peanut butter and honey (or maple syrup). Stir until well-combined and smooth.
  3. Remove from heat and stir in the oats, chocolate chips, and shredded coconut (if using). Mix until everything is well-coated.
  4. Using a tablespoon, drop the mixture onto the prepared baking sheet. Flatten each mound slightly with the back of the spoon.
  5. Place the baking sheet in the refrigerator for about 30 minutes or until set.
  6. Once firm, enjoy your delicious cookies!

Notes

Nut butter can be swapped for almond butter or sunflower seed butter. If the mixture seems too dry, add a bit more nut butter or honey. For too wet, add more oats. Store in an airtight container in the fridge for up to a week or freeze for up to 3 months.