A simple and delicious sweet treat that requires almost no effort at all. These No Bake Peanut Butter Cookies require just 3 ingredients and 10 minutes to make plus they are healthy and gluten-free!

We promise you’re going to fall in love with these No Bake Peanut Butter Cookies.

The other night we had some friends over for dinner, and we put these out for dessert. No joke, they were devoured within 5 minutes. I think that’s all the validation we need that these are the reaaaal deal. While you may not believe it from the taste, these cookies are pretty healthy. Using no refined sugar, oil, or flour, they are just about as clean as you can get when it comes to cookies.

Dates, peanut butter and rolled oats, that’s it! Do we have your attention yet?

It’s time to get baking. Just kidding, no baking required for this one. Simply add the ingredients into a food processor, shape them into cookies, pop them in the freezer, and boom, you’re ready to enjoy!

Looking for more vegan cookies recipes? We got you, fam!

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• Double Chocolate Peanut Butter Protein Cookies
• Double Chocolate Brownie Cookies w/ Pistachios 
• Fluffy Salted Peanut Butter Chocolate Chunk Cookies
• Classic Vegan Chocolate Chip Cookies
• Gluten-Free Thumbprint Cookies
• Cinnamon Twist Cookies

No Bake Peanut Butter Cookies (3-Ingredients + Gluten-Free)

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★★★★★

5 from 4 reviews

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 10 minutes
• Yield: 16 cookies

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Description

A simple and delicious sweet treat that requires almost no effort at all. These No Bake Peanut Butter Cookies require just 3 ingredients and 10 minutes to make plus they are healthy and gluten-free!

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Ingredients

• 1 cup gluten-free rolled oats
• 10 medjool dates, pitted (or 1 cup, measured after pitting)
• 1/2 cup unsalted creamy peanut butter* (see notes)
• 1 teaspoon vanilla extract  (optional)
• 1/4 teaspoon salt (optional)

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Instructions

1. Place the dates in a bowl of hot water for 10 minutes to soften. Drain and set aside.
2. Add 1/2 cup of rolled oats to the bowl of a food processor and process the oats until they have formed a flour-like consistency. The remaining 1/2 cup rolled oats to the food processor along with the soaked dates, peanut butter and optional ingredients if you are using them.
3. Process all of the ingredients together until smooth, scraping down the sides if needed. If the dough seems dry, add in 1 to 1 1/2 tablespoons of water or almond milk to moisten it.
4. Once the dough is smooth, grab a baking sheet and line it with parchment paper or a silicone baking mat. Using a 1 tablespoon sized cookie scooper or a regular tablespoon, scoop out 1 tablespoon of dough, roll it into a ball and place it on the baking sheet. Continue until you have rolled out all of the dough. You will need to press the dough down until it is about 1/3-inch thick. You can do this by either pressing down with your fingers or by using a fork in a criss cross we did for ours above.
5. Place the baking sheet into the freezer to set for 30 minutes and then dig in!

Notes

• You can use any other creamy nut or seed butter in this instead of peanut butter. We have not tested this but from our past experiences, it should work. Just keep in mind that it will slightly alter the flavor.
• These cookies should be stored in an airtight container in the freezer.

• Prep Time: 10 minutes
• Category: Cookies, Dessert
• Method: Food Processor
• Cuisine: Vegan, Gluten-free

Keywords: Cookies, Dessert, Vegan, Gluten-free, Peanut Butter, Rolled Oats, No Bake, Easy