These healthy No Bake Oatmeal Cookies combine cocoa, peanut butter, pumpkin seeds, and dried cranberries for an easy, no-bake snack. Quick to prepare and perfect for back-to-school lunches or after-school treats.
Easy No Bake Oatmeal Cookies
If you’re preparing snacks for the week, these no-bake oatmeal cookies are a lifesaver. They come together fast on the stove—no oven required—and store well for grab-and-go snacking.
The recipe is flexible: swap or omit add-ins to suit your family’s tastes. Use raisins, nuts, or chocolate chips, or keep them simple with just oats and peanut butter.
Are These Cookies Good For You?
No-bake cookies can be a healthier option compared with some baked treats. This version uses just nine ingredients, including old-fashioned oats and peanut butter, and gets extra texture and nutrients from pumpkin seeds and dried cranberries.
Recipe Ingredients
- Unsalted butter
- Granulated sugar
- Cocoa powder — the easiest way to give these cookies a rich chocolate flavor
- Milk
- Salt
- Peanut butter
- Old-fashioned oats — use rolled oats for the best texture
- Dried cranberries
- Pumpkin seeds
How to Make No Bake Oatmeal Cookies
- Make the base: In a saucepan, combine butter, sugar, cocoa powder, and milk. Heat over medium, stirring until the butter and sugar melt.
- Boil briefly: Bring the mixture to a rolling boil and let it boil for 1 minute. This step helps the sugar dissolve and sets the texture of the cookies.
- Add salt and peanut butter: Remove the pan from the heat, then stir in the salt and peanut butter until smooth and fully combined.
- Combine with dry ingredients: Stir in the old-fashioned oats, dried cranberries, and pumpkin seeds until evenly coated.
- Form cookies: Line two baking sheets with parchment paper. Drop tablespoon-sized portions of the mixture onto the sheets, shaping and flattening them to your preferred size.
- Let them set: Allow the cookies to cool and set in a cool, dry place for 2–3 hours. For faster results, chill them in the refrigerator.
Tips for the Best No Bake Cookies
- Prep ingredients in advance: Measure oats, seeds, and cranberries ahead of time to speed up assembly.
- Boil for a full minute: Make sure the butter-sugar-cocoa mixture reaches a rolling boil and hold it for one minute to ensure proper setting.
- Chill if needed: Cookies set on the counter, but chilling them shortens the waiting time and improves texture. Storing them in the fridge keeps them firm and fresh.
- Customize add-ins: Try peanuts, chopped nuts, raisins, or dark chocolate chips depending on whether you want a snack or a sweeter treat.
How to Store these Cookies
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to one week for firmer cookies and longer freshness.
- Freezer: Layer cookies between wax or parchment paper and freeze for up to 6 months. Thaw in the fridge or at room temperature before serving.
More No Bake Desserts
- Easy Tiramisu Recipe
- Scotcharoos
- No Bake Chocolate Eclair Cake
No Bake Oatmeal Cookies
Ingredients
- 1/2 cup unsalted butter (1 stick, or 8 tablespoons)
- 1 cup granulated sugar
- 2 tablespoon cocoa powder
- 1/3 cup milk
- 1/4 teaspoon salt
- 1/2 cup peanut butter
- 2 1/2 cups old-fashioned oats
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
Instructions
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Combine butter, sugar, cocoa powder and milk in a saucepan.
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Set saucepan over medium heat, stirring until melted.
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Bring mixture to a rolling boil and let boil for 1 minute.
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Remove from heat; stir in salt and peanut butter until smooth.
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Add oats, cranberries, and pumpkin seeds; mix until well combined.
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Line two baking sheets with parchment paper.
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Drop tablespoon-sized portions onto the parchment, shaping and flattening as desired.
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Let stand in a cool, dry place for 2–3 hours or chill in the fridge until set.
Equipment
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Stove
Notes
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and preparation.
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