No Bake Cookies Without Peanut Butter

This recipe for chocolate no bake cookies without peanut butter is delicious and so easy. They're perfect for summer when you don't want to spend too long in the kitchen, or as a last-minute sweet treat.

They only take a few minutes to set up and, because they don't rely on peanut butter, and instead rely on chopped chocolate, they're practically foolproof.

This recipe is so versatile you can actually still add nut butter and even replace the oats if you want to. This is the naturally gluten free no bake cookie recipe that's fudgy, chocolatey, and never fails!

Why you'll love this easy recipe

This is the best recipe for making no bake oatmeal cookies because it has all the ingredients you'd expect, but replaces one old ingredient (peanut butter) with a new ingredient (chopped chocolate). Adding chocolate to the melted butter, milk, and sugar helps the cookies return to solid form once they cool.

Recipes for gluten free no bake oatmeal cookies made with butter, milk, sugar, cocoa powder and oats have been around forever. If you've tried making one of those “classic” recipes, though, they tend to be hit or miss because so many things can go wrong, preventing the cookies from setting.

If you'd like a less sweet cookie without oats that doesn't have any chocolate, try our oatmeal breakfast cookies.

How to make sure your cookies set properly

As I went down the rabbit hole of available recipes for no bake oatmeal cookies, I noticed something. Whatever the ingredients or method, some commenters swore that the recipe simply didn't work as written.

This isn't a recipe where you can use an objective measure to determine readiness, like a specific temperature on a candy thermometer, so it can be hard to guarantee success.

When you are making anything that is no-bake, you need at least a portion of the recipe to be solid at room temperature. If you cook the sugar mixture all the way to 240°F, the softball stage, so it will be solid at room temperature, the mixture turns crumbly when you add the oats.

And it's very easy to overcook the sugar using that method. But if you under-cook the sugar, the cookies won't set up.

The cookies in other recipes may not set up because there are just so many variables within an otherwise simple recipe. There may be differences in air temperature and humidity, whether you're using an electric or gas stove, how evenly it heats, and whether you're using a heavy-bottom saucepan or not.

How to make no bake cookies without peanut butter

This foolproof recipe for chocolate no bake cookies has something that the other recipes don't. There's chopped chocolate melted into the cooked sugar before it cools.

Adding chopped chocolate to the cooked sugar and butter mixture provides insurance against the dangers of under-cooking the sugar. Chocolate will always be solid at room temperature.

This recipe calls for 4 ounces of chopped unsweetened chocolate. If you prefer a richer cookie, you can use up to 6 ounces of chopped chocolate without making any other changes.

Can you make this recipe with peanut butter?

Yes! If you're partial to making these cookies with some peanut butter, you can make them that way. Just add about 1/4 cup (64 g) smooth, no-stir peanut butter to the recipe when you add the chopped chocolate.

Adding peanut butter does add some depth of flavor to the cookies. You still need to include the chopped unsweetened chocolate, because that is what makes this recipe foolproof.

This recipe is naturally peanut-free because, unlike other recipes of its kind, it doesn't rely on peanut butter to help the cookies set up as they cool. But even if you add peanut butter, you'll still need to melt 4 ounces of chopped chocolate into the sugar and butter mixture, as called for in the recipe as written.

Ingredient substitutions

Now, I think this recipe is just right, exactly the way it is. But I do have some suggestions for substitutions and variations that should still produce a delicious no bake cookie that still sets properly.

Dairy-free

This recipe can easily be made dairy-free by replacing the butter and the cow's milk with dairy-free alternatives. For the butter, I recommend virgin coconut oil. For the milk, I recommend unsweetened almond milk.

I actually prefer to use virgin coconut oil instead of vegan butter, gram for gram, as I find it sets up even a bit firmer since it has less moisture than butter. Virgin coconut oil is the kind that's solid at cool room temperature.

You can also use shortening or another plant-based butter in place of the butter or virgin coconut oil. I like Spectrum brand nonhydrogenated vegetable shortening.

The chocolate used is unsweetened chocolate, so it is much more likely to be dairy-free. Just be sure yours is, in fact, dairy-free.

Lower sugar

There is a fair amount of granulated sugar in this recipe. Part of the reason is that cooking the sugar helps avoid using peanut butter as a stabilizer in the recipe.

When I tried making the recipe with 1 1/2 cups of granulated sugar (300 grams), instead of the traditional 2 cups (400 grams). The cookies did set up, but they were a bit softer at room temperature.

A few minutes in the refrigerator, though, and they were fine. If you're looking for quick and easy, chocolatey, chewy no bake fudge cookies that never fail you, go for the full 2 cups of sugar.

I've also tried cutting the granulated sugar in half and adding 8 ounces of chopped unsweetened chocolate. The cookies set up beautifully and tasted good, but they would be better with 4 ounces unsweetened and 4 ounces semi-sweet chocolate.

Oat free

If you're avoiding oats, even gluten free oats, you can replace them in this recipe. I've made them successfully with 4 cups (120 g) gluten free rice cereal in place of the quick-cooking oats.

It does have a different texture, but the recipe works. The photo above is of the crisp rice cereal no bake fudge cookies.

They're like a super easy version of Little Debbie Star Crunch, without with the cookie center. Let the cooked sugar and chocolate mixture cool for a few minutes, before adding it to the cereal tossed with cocoa powder to avoid a stale taste.

The cereal may still taste a bit stale, since the sugar mixture must be warm enough to be a liquid, but it's not very noticeable. I've also tried using coconut flakes in place of oats, but the cookies don't hold their shape at all.

If you'd like to try making no bake oatmeal coconut cookies, you can replace about 50 grams of the quick-cooking oats with coconut chips (not shreds). Just crush the larger coconut chips a bit in your hand first.

I use purity protocol oats all the time in my gluten free baking. But I've also successfully come up with substitutions for oats in gluten free baking of all sorts, if you are avoiding oats.

Expert Tips

Achieve a Rolling Boil

Ensuring your sugar mixture reaches a full rolling boil is crucial for your cookies to set properly. A rolling boil is a vigorous state of boiling that doesn't stop when stirred. If you remove the sugar mixture from the heat before it reaches this stage, the sugar may not be fully dissolved, which could prevent the cookies from setting up properly. So, allow the sugar mixture to maintain a rolling boil for a full two minutes as per the recipe instructions.

Cool the Mixture Before Adding Oats

After removing your sugar mixture from the heat and adding in the chocolate, let it cool a bit before adding the oats. If the mixture is too hot when the oats are added, they might become overly soft, affecting the texture of the final cookies. Allowing the mixture to cool for a few minutes can help maintain the integrity of the oats, resulting in a cookie with a better texture.

Variations

Using different mix-ins

While these no-bake cookies are perfect as is, they also act as a blank canvas for a range of mix-ins to add more flavors and textures. Consider replacing some of the oats with some flaked coconut, or, while the cookies are still wet and haven't yet set, sprinkle the tops with some chopped nuts like almonds, walnuts, or pecans for added crunch.

You can also mix in some dried fruits like cranberries or raisins for a fruity bite. Mini chocolate chips or white chocolate chips would be delicious for extra flavor and texture, but you'll have to add them on top after the cookies have cooled a bit to avoid melting them. If you mix in chips to the unset batter, they'll melt right away.

Nut butter variations

If you want to use a nut butter to add a different depth of flavor, you can. Just follow the instructions for adding peanut butter above, and in its place use almond butter or cashew butter. You can try using a seed butter, like sunflower seed butter, but it's so soft and runny that I think the cookies would simply be too soft and not fully set. 

Storage

These no-bake cookies can be stored at room temperature in an airtight container for up to one week. If you prefer them chilled or live in a warmer climate, you can store them in the refrigerator. They'll last up to two weeks when refrigerated.

For longer storage, these cookies can be frozen. Make sure to separate layers with wax paper to prevent sticking and store in a freezer-safe container for up to 3 months. Allow them to thaw at room temperature before serving.

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