Why You’ll Love This Recipe
I love that these cookies come together with just a few pantry staples and no baking required. They’re chewy, nutty, and perfect for a quick snack or dessert. I also like that they’re easy to customize—whether I want to make them a little sweeter, a little saltier, or even dairy-free. Plus, they hold up well in the fridge, making them great for prepping ahead.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup rolled oats
½ cup peanut butter (creamy or crunchy)
¼ cup honey or maple syrup
½ teaspoon vanilla extract
Pinch of salt
For the filling
½ cup peanut butter
2–3 tablespoons powdered sugar
Directions
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I mix the oats, peanut butter, honey or maple syrup, vanilla extract, and a pinch of salt in a bowl until everything is well combined.
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I let the mixture sit for about 10–15 minutes so the oats can soften a bit and absorb the moisture.
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While the base sets, I stir together the filling peanut butter and powdered sugar until smooth and spreadable.
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I scoop out small portions of the oat mixture and shape them into round, flat cookies using my hands.
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I spread a little of the peanut butter filling on one cookie and press another on top to make a sandwich.
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I place the finished sandwiches on a tray and chill them in the fridge for about 20–30 minutes to firm up before serving.
Servings And Timing
This recipe makes about 6–8 sandwich cookies, depending on size. It takes 10 minutes to prep, 15 minutes to rest, and 30 minutes to chill—ready in just about 45 minutes.
Variations
Sometimes I add mini chocolate chips or chopped nuts to the cookie base for extra texture. If I want more sweetness, I use a bit more powdered sugar in the filling. I’ve also tried almond butter or cashew butter as a substitute for peanut butter, and they work just as well. For a hint of chocolate, I’ll dip the finished cookies in melted dark chocolate and chill again.
Storage/Reheating
I store these cookies in an airtight container in the fridge for up to 5 days. They stay firm and chewy, making them perfect for grabbing on the go. I don’t recommend freezing them, as the texture can change slightly.
FAQs
Can I Use Quick Oats Instead Of Rolled Oats?
Yes, I’ve used quick oats when I’m out of rolled oats. The texture is slightly softer, but the cookies still hold together well.
Can I Make These Vegan?
Absolutely. I just use maple syrup instead of honey, and check that the powdered sugar is vegan-friendly.
Can I Skip The Filling?
Yes, I sometimes enjoy these as single-layer cookies. They’re still sweet, chewy, and satisfying without the extra layer.
How Do I Keep The Cookies From Being Too Sticky?
If the mixture feels sticky, I chill it for a few minutes before shaping. A little extra oats can also help if it’s too soft.
Can Kids Help Make These?
Definitely. This is a fun, hands-on recipe that’s great for kids to help shape and sandwich together—no heat involved.
Conclusion
These No-Bake Peanut Butter Oatmeal Sandwich Cookies are a quick and easy treat I always keep in my back pocket. Whether I need a mid-afternoon snack or something sweet after dinner, they’re the perfect solution. I love how simple, satisfying, and adaptable they are—and I know I’ll be making them again soon.
Print
No-Bake Peanut Butter Oatmeal Sandwich Cookies
- Total Time: 25 minutes
- Yield: About 8–10 sandwich cookies
- Diet: Gluten Free
Description
Soft, chewy, and filled with creamy peanut butter, these easy no-bake sandwich cookies make the perfect anytime treat.
Ingredients
For the Cookie Base:
1 cup rolled oats
½ cup peanut butter (creamy or crunchy)
¼ cup honey or maple syrup
½ teaspoon vanilla extract
Pinch of salt
For the Filling:
½ cup peanut butter
2–3 tablespoons powdered sugar (adjust to taste and texture)
Instructions
Make the Cookie Dough:
In a medium bowl, mix together oats, peanut butter, honey (or maple syrup), vanilla extract, and a pinch of salt.
Stir until well combined. The mixture should be thick but pliable. If too sticky, chill for 10–15 minutes.
Form the Cookies:
Scoop out small amounts of dough and roll into balls. Flatten each ball into a small round disc using your hands or the bottom of a glass.
Place the discs on a parchment-lined tray.
Make the Filling:
In a separate bowl, mix peanut butter with powdered sugar until smooth and spreadable.
Assemble the Sandwich Cookies:
Spread a small amount of the filling onto half of the oat cookies.
Top with the remaining cookies to create sandwiches. Press gently to seal.
Chill and Serve:
Place in the refrigerator for at least 15–20 minutes to firm up.
Store leftovers in an airtight container in the fridge for up to 5 days.
Notes
Make It Vegan: Use maple syrup instead of honey.
Add Texture: Mix in mini chocolate chips, chopped nuts, or shredded coconut to the cookie dough.
Nut-Free Option: Use sunflower seed butter in place of peanut butter.
Freezer-Friendly: Freeze sandwiches on a tray, then transfer to a freezer-safe bag. Defrost for 5–10 minutes before eating.
- Prep Time: 10 minutes
- Category: Snack / Dessert
- Method: No-Bake
- Cuisine: American
