3 Ingredient No Bake Cookies: The Easiest Chocolate Oat Treats

Let me tell you a secret: some of my favorite memories from my nonna’s kitchen weren’t the elaborate Sunday feasts—they were the ordinary afternoons where we transformed simple pantry staples into something magical. These 3 ingredient no bake cookies remind me of those moments, blending Italian simplicity with the American love affair for peanut butter and chocolate.

When I moved to Portland, I learned that the combination of chocolate and peanut butter isn’t just popular—it’s practically sacred. These no bake cookies became my bridge between two worlds: the Italian respect for minimal, quality ingredients, and the American brilliance of quick, fuss-free, oven-free desserts.

With just rolled oats, dark chocolate, and creamy peanut butter, these cookies are chewy, rich, and surprisingly nourishing. They’re perfect for after-school snacks, busy mornings, or late-night cravings. No baking, no stress—just pure, delicious simplicity.

Ingredients

• 1¾ cups old-fashioned rolled oats
  Quick oats also work. Avoid steel-cut oats.
  
• ⅔ cup dairy-free dark chocolate chips
  Use 70% cocoa for balance. Go sweeter with 55% or more intense with 85%.
  
• ½ cup creamy peanut butter
  Must be runny and freshly stirred. Swap with almond, cashew, or sunflower seed butter if preferred.
  
• ½ teaspoon extract (optional)
  Vanilla, peppermint, or almond.
  

Instructions

Step 1: Toast the Oats for Flavor

Preheat the oven to 350°F (180°C). Spread the oats on a parchment-lined baking sheet and toast for 10–12 minutes, stirring halfway. They’re ready when lightly golden and fragrant. Let them cool completely.

Step 2: Prepare Your Tray

Line a plate or small baking sheet with parchment paper. Lightly oil the surface to prevent sticking. Keep a cookie scoop and a small bowl of oil nearby for shaping later.

Step 3: Melt the Chocolate and Peanut Butter

In a medium saucepan over low heat, melt the chocolate chips and peanut butter together. Stir constantly until smooth and glossy, about 3–4 minutes. Remove from heat immediately once fully melted.

Step 4: Combine Quickly

Add the toasted oats into the warm chocolate mixture. Stir vigorously until all oats are completely coated. If you’re using an extract, add it now and mix well.

Step 5: Shape the Cookies

Scoop portions of the mixture with your cookie scoop, pressing firmly to compact. Drop onto the prepared parchment paper. Lightly flatten each cookie with oiled fingertips.

Step 6: Chill to Set

Freeze for 15 minutes for a quick set or refrigerate for 3 hours for a chewier texture.

Step 7: Store and Enjoy

Transfer cookies to an airtight container with parchment between layers.

• Refrigerate for up to 3 weeks
  
• Freeze for up to 1 month
  Let frozen cookies rest for 5 minutes before enjoying.

For a complete guide on making No Bake Cookies, check our article: No Bake Cookies: Sweet Memories Without the Oven Heat

3 Ingredient No Bake Cookies

Recipe by Zara SaffronCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

16

cookies

Prep time

10

minutes

Chill time

15

minutes

Calories

122

kcal

These 3 ingredient no bake cookies are ready in 25 minutes! Made with oats, dark chocolate & peanut butter. Healthy, chewy, and absolutely delicious. No oven needed!

Ingredients

• 1¾ cups old-fashioned rolled oats (Quick oats also work. Avoid steel-cut oats.)

• ⅔ cup dairy-free dark chocolate chips (Use 70% cocoa for balance. Go sweeter with 55% or more intense with 85%.)

• ½ cup creamy peanut butter (Must be runny and freshly stirred. Swap with almond, cashew, or sunflower seed butter if preferred.)

• ½ teaspoon extract (optional) [Vanilla, peppermint, or almond.]

Directions

• Preheat the oven to 350°F (180°C). Spread the oats on a parchment-lined baking sheet and toast for 10–12 minutes, stirring halfway. They’re ready when lightly golden and fragrant. Let them cool completely.
• Line a plate or small baking sheet with parchment paper. Lightly oil the surface to prevent sticking. Keep a cookie scoop and a small bowl of oil nearby for shaping later.
• In a medium saucepan over low heat, melt the chocolate chips and peanut butter together. Stir constantly until smooth and glossy, about 3–4 minutes. Remove from heat immediately once fully melted.
• Add the toasted oats into the warm chocolate mixture. Stir vigorously until all oats are completely coated. If you’re using an extract, add it now and mix well.
• Scoop portions of the mixture with your cookie scoop, pressing firmly to compact. Drop onto the prepared parchment paper. Lightly flatten each cookie with oiled fingertips.
• Freeze for 15 minutes for a quick set or refrigerate for 3 hours for a chewier texture.
• Transfer cookies to an airtight container with parchment between layers. / Refrigerate for up to 3 weeks. / Freeze for up to 1 month (Let frozen cookies rest for 5 minutes before enjoying.)

Notes

• Choosing the Right Oats
  Old-fashioned oats give the best texture. Quick oats are fine in a pinch. Avoid steel-cut oats—they stay too firm.
• Chocolate Tips
  For kids, use 55–60% chocolate. For low-sugar diets or deeper flavor, use 85%. Chocolate quality makes a big difference!
• Peanut Butter Consistency Matters
  Use natural, runny peanut butter. Thick or old peanut butter won’t melt smoothly. Microwave stiff peanut butter for 15–20 seconds if needed.
• Nut-Free Variation
  Sunflower seed butter works beautifully and adds a slightly earthy flavor.
• Fixing Texture Issues
  Crumbly cookies = mixture cooled too much before shaping.
  Too soft = add 2–3 tablespoons more oats next time.

Nutrition Information (Per Cookie)

• Calories: 122
  
• Protein: 3.6 g
  
• Fat: 7.1 g
  
• Carbohydrates: 12 g
  
• Fiber: 1.6 g
  
• Sugar: 3.5 g
  

Why These 3 ingredient No Bake Cookies Always Work

These cookies are the definition of convenience: fast, reliable, and requiring only pantry ingredients. Toasted oats give depth, dark chocolate brings richness, and peanut butter ties everything together as both binder and flavor enhancer.

They’re forgiving, flexible, and perfect for beginners or seasoned cooks alike. Skip a step? They still work. Change an ingredient? They adapt. It’s a recipe that welcomes creativity and thrives on simplicity—just how good cooking should be.

Now go ahead—make a batch. Because the best cookie is always the one you’re about to eat.

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