Need a recipe for no bake cookies without peanut butter? These are the best no bake cookies we’ve tried, and they’re completely nut-free!

plate of no bake cookies without peanut butter.

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There are so many times when I need to make cookies but don’t really have time. Sure, I love to bake, but my schedule doesn’t always allow it. Sometimes, I need something quick, easy, and still totally delicious. That is when I reach for this no bake, no nut cookie recipe. 

These simple nut-free no bake cookies take just 10 minutes or prep time to make and then cool for just an hour. You can even speed up the waiting time even more by popping the cookies in the fridge or freezer to cool them quickly. Fresh, homemade cookies are ready to eat so fast that you won’t believe it! No oven needed!

(If you love no-bake desserts, check out our No Bake Oreo Dessert and No Bake Pumpkin Pie, too!)

top down close up image of no bake cookies without peanut butter.

Besides being so easy to make, these cookies are also completely nut-free. I have tried many other no bake cookie recipes, but they always contain peanut butter. When baking for a crowd or making treats for my kids’ schools, I can’t always use peanut butter due to allergy concerns. But with this no bake, no peanut cookie recipe on hand, I don’t have to worry about nut allergies at all! 

As you can see, there are so many reasons why these no-bake cookies are pure perfection. So, without any more delay, let’s get into the details of what goes into these cookies. It won’t take very long to discuss since they are oh so simple (sorry, I just had to say it one more time!). 

ingredients to make no bake cookies without peanut butter.


See recipe card below this post for ingredient quantities and full instructions. 

  • Sugar
  • Brown sugar
  • Butter – I always use unsalted butter to bake.
  • Milk – Whole milk works best for this recipe, but you can also use nondairy milk, such as coconut milk or almond milk if needed. 
  • Unsweetened cocoa powder – I like to use Hershey’s Special Dark Chocolate unsweetened cocoa powder, which is really rich and flavorful. 
  • Vanilla extract
  • Salt
  • Quick cook rolled oats – Quick cook oats are also labeled as 5-minute oats. They are a little softer than other types of oats and will make the no bake cookies tender, rather than chewy. Do not use Irish or steel-cut oats for this recipe. They are much too crunchy, which is why they’re never really used in baking!


This no bake cookies recipe without peanut butter is delicious exactly as is, but I know sometimes you may want to try a variation or two. Here are a few ideas you could use to make these cookies truly your own creation:

  • Stir in ½ cup mini chocolate chips to make the cookies extra chocolatey. Add the chocolate chips at the same time you mix in the oats.
  • Use all brown sugar in place of white sugar to make the cookies a little more moist and to give them a rich, molasses taste. 
  • Use maple extract in place of vanilla extract to give the cookies a sweet, decadent taste.

How to Make No Bake Cookies Without Peanut Butter

  1. Make the syrup: Start by combining the butter, sugars, milk, and cocoa powder in a large pot. Bring the mixture to a boil over medium heat. Boil for about 5 minutes or until the liquid thickens and becomes syrupy. This is the sticky mix that will hold the cookies together!
  2. Add the oats: Next, remove the pot from the stovetop, and stir in the vanilla, salt, and rolled oats. Stir quickly so the chocolate syrup coats the oats completely. You don’t want any dry oat spots, so be sure to mix well!
  3. Scoop the cookie dough: Use a tablespoon or a small cookie scoop to scoop the oat mixture onto parchment-lined baking trays. Make scoops about 2 tablespoons in size. You can press the scoops down to make flatter cookies or leave them shaped as balls. 
  4. Chill the cookies: Let the cookies sit at room temperature for about an hour to get nice and firm. You can also pop them in the fridge for about 20 minutes to chill them faster. Then, the no-bake cookies are ready to eat! 
plate of no bake cookies without peanut butter stacked on a white round plate.

Quick Tip

Make sure the pot you use to boil the first few ingredients is nice and big. You want to be able to stir the oats into the pot easily, so a large pot with lots of space is best.

How to Store No-Bake Cookies Without Peanut Butter

Once your cookies are nice and firm, you can move them into a cookie tin or airtight container. Keep the cookies sealed at room temperature for up to two weeks. 

You can also freeze these no bake cookies for up to three months. For the best results, place a piece of parchment paper between each layer to prevent the cookies from clumping together.

To serve, let the cookies thaw at room temperature for about 2 hours, and they are ready to enjoy!


What makes no bake cookies harden?

The cooked sugar syrup is what makes these cookies harden. When you boil the sugar mixture, the sugar starts to caramelize. Caramel is naturally hard at room temperature, and this is what will bind the oats together and keep the cookies nice and firm.

How do you fix no-bake cookies that won’t harden?

If your no bake cookies without peanut butter are too soft and wet even after sitting for an hour or two, you can scoop all the cookies back into a big pot and try cooking them for 1-2 more minutes over medium heat. They are likely too soft because the sugar syrup was not cooked long enough. You can also try simply placing the cookie tray in the fridge or freezer to make them set. Sometimes a little cold air is all they need!

Why are my no bake cookies grainy?

Grainy cookies were likely cooked too long. When you overcook the sugar syrup, it can become gritty, as sugar crystals form as the syrup cooks. Unfortunately, this cannot be fixed. However, the next time you make the cookies, try cooking the sugar for a minute or two less. The mixture should be bubbling and thick, but not look chunky or rough!

A plate of no-bake cookies without peanut butter.

No Bake Cookies (Without Peanut Butter

Need a recipe for no bake cookies without peanut butter? These are the best no bake cookies we've tried, and they're completely nut-free!
3.40 from 5 votes
Course: Dessert, Snack
Cuisine: American
Servings: 24 cookies
Prep Time: 10 minutes
Resting Time: 1 hour
Total Time: 1 hour 10 minutes


  • Large pot
  • Mixing bowls
  • Baking sheets
  • Cookie scoop
  • Measuring bowls
  • measuring spoons


  • ½ cup brown sugar
  • 1 ½ cups sugar
  • ½ cup butter
  • ½ cup milk
  • cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 cups quick cook rolled oats


  • Line two baking trays with parchment paper or with silicone baking mats and set aside.
  • Add the brown sugar, white sugar, milk, butter and unsweetened cocoa powder to a large pot and bring to a boil over medium heat.
    ½ cup brown sugar, 1 ½ cups sugar, ½ cup butter, ½ cup milk, ⅓ cup unsweetened cocoa powder
  • Let the mix boil for about 5 minutes, stirring occasionally. It should get thicker and start bubbling slower after 5 minutes.
  • Remove the pot from the stovetop and stir in the vanilla and salt.
    1 teaspoon vanilla extract, ¼ teaspoon salt
  • Add the oats and stir quickly, coating the oats completely in the chocolatey syrup.
    3 cups quick cook rolled oats
  • Scoop the oat mix onto the prepared cookie sheet trays, making two tablespoon sized cookies. Do not worry about spacing them perfectly as they don’t need to bake! The size the cookies are now is the size they will be when they are done.
  • Let the cookies sit at room temperature for about an hour to harden. You can also pop the trays in the fridge to speed up the cooling process.
  • Enjoy!


  • Quick cooking rolled oats are also called instant oats or 5 minute oats. They are simply softer than regular old-fashioned oats and will make the cookies less chewy.
  • Scoop the cookie dough into one tablespoon sized mounds for smaller, bite sized cookies.


Serving: 1serving | Calories: 143kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 59mg | Potassium: 70mg | Fiber: 1g | Sugar: 17g | Vitamin A: 126IU | Calcium: 18mg | Iron: 1mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.


  1. 5 stars
    Easy, simple ingredients and delicious! Hard to find recipe without PB. Question: can we sub the BS with white sugar?

    1. Shyanne - ATM Team says:

      Thank you, Sheila! We haven’t tested it, but it should work. The cookies will likely just be more dense. We’d love to know how it goes if you give it a try!

  2. i dont see any measurements on here.

3.40 from 5 votes (4 ratings without comment)

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