Description
These No-Bake Peanut Butter Cookies are a simple and delicious treat made with creamy peanut butter, pure maple syrup, and oat flour. They require no baking, making them perfect for a quick, fuss-free snack or dessert. With a tender, slightly chewy texture and a natural sweetness, they are enjoyed by all ages and are easy to customize for gluten-free diets.
Ingredients
Scale
Dry Ingredients
- 300 g oat flour (use gluten-free if needed)
- 1 teaspoon sea salt (optional but recommended)
Wet Ingredients
- 250 g crunchy peanut butter
- 200 ml pure maple syrup
Instructions
- Combine Wet Ingredients: In a large mixing bowl, add the crunchy peanut butter and pure maple syrup. Whisk together until the mixture is smooth and fully combined. This ensures an even distribution of sweetness and creaminess throughout the dough.
- Add Dry Ingredients: Sprinkle the sea salt into the peanut butter mixture if using, then slowly add the oat flour in two to three increments. Mix well each time using a spatula or spoon until the dough starts to come together and there are no dry patches of flour left.
- Knead and Roll Out Dough: Using your hands, knead the dough gently in the bowl until it forms a cohesive ball. Transfer the dough onto a sheet of parchment paper. Using a rolling pin, roll the dough to approximately ½ inch (1.25 cm) thickness, ensuring an even surface for uniform cookies.
- Cut Cookies: Use a 2-inch (5 cm) cookie cutter to cut out cookies from the rolled dough. If you prefer larger cookies, you can use a bigger cutter and yield fewer cookies. Arrange the cutouts onto a baking sheet lined with parchment paper. Optionally, press the tops with a fork to create a classic waffle pattern.
- Chill to Set: Place the baking sheet with cookies in the refrigerator and chill for at least one hour. This step allows the cookies to firm up and maintain their shape since they are no-bake.
- Serve and Store: After chilling, the cookies are ready to enjoy. Store any leftovers in an airtight container in the refrigerator for up to one week to keep them fresh.
Notes
- Use gluten-free oat flour to make this recipe suitable for gluten-sensitive individuals.
- If you prefer a smoother cookie texture, you can use smooth peanut butter instead of crunchy.
- For added flavor, consider mixing in vanilla extract or cinnamon when combining the wet ingredients.
- Cookies can also be stored in the freezer for up to one month; thaw at room temperature before serving.
