
They’re here! My new favorite (no-bake) cookies are here!
And good news. They only require 1 bowl, 5 minutes, and 3 ingredients! Let’s (not) bake!

It all starts with oats and dates blended together. Then peanut butter gets thrown into the mix. The result is a cookie dough that’s perfectly tender, salty, and sweet!


Form into discs and press down with a fork for those classic cross hatch marks.
Stop there or go the extra mile and make a 3-ingredient chocolate glaze for dipping these beauties! Talk about a chocolate peanut butter match made in heaven.

We hope you LOVE these cookies! They’re
Simple to make
Easy
Salty-sweet
Tender
Satisfying
& Super tasty
These would make the perfect snack or dessert when you need something that’s on the healthier side fast. I could see these making great gifts. Or make in a large batch and keep them in the freezer so there’s always a healthier treat on hand!
Enjoy these as is, with a cup of Golden Milk or Homemade Dairy-Free Milk, or crumbled in Vegan Coconut Ice Cream!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

3-Ingredient No-Bake Peanut Butter Cookies
Ingredients
COOKIES
- 1 cup gluten-free rolled oats
- 1 Pinch sea salt (optional)
- 3/4 cup medjool dates (pitted // measured after pitting)
- 1/2 cup natural salted peanut butter (creamy or crunchy // ingredients should just be peanuts + salt // we like Wild Friends brand)
CHOCOLATE GLAZE optional
- 3 Tbsp coconut oil (melted// measured after melting)
- 3 Tbsp cacao powder (sifted // or sub unsweetened cocoa powder)
- 1-2 tsp maple syrup (plus more to taste)
- 1 Pinch sea salt (optional)
Instructions
- Add oats and salt (optional) to a food processor and blend into a flour. Add dates and blend for 30 seconds more or until finely chopped. Add peanut butter and blend until a dough forms.
- Scoop out 2-Tbsp amounts of dough and carefully form into mounds. Place on a parchment-lined pan or tray. Optional: Use the back of a fork to create a cross hatch on the top of the cookies (see photo).
- Enjoy as is, or prepare chocolate glaze (optional) by mixing ingredients in a bowl and whisking until smooth. Dip the cookies in (about halfway), let excess drip off, and place back on parchment-lined pan or tray. Freeze 10 minutes. Then dip again for extra thick shell. Chill again. Enjoy.
- Store leftovers in the refrigerator up to 1 week or in the freezer up to 1 month. The chocolate shell can get soft at room temperature, so it’s best to store them in the refrigerator.
Video
Notes
*Prep time does not reflect time to prepare glaze and dip cookies.
Jeannie says
Im disappointed in such high calorie & sugar content per cookie! Is that w/ or w/o choc dip?
Support @ Minimalist Baker says
Hi Jeannie, the nutrition information is a rough estimate calculated without the optional glaze.
jean says
Perfect, easy “healthy” sweet snack! All the fibers makes me feel so much better about choosing this as my sweet treat.
Support @ Minimalist Baker says
We’re so glad you enjoy the recipe, Jean! Thank you for sharing! xo
Jade says
These cookies are delightful
Support @ Minimalist Baker says
We’re so glad you enjoy them, Jade! Thank you for the lovely review! xo
Jade says
These cookies are amazing, quick, healthy and delicious!
Tracy says
3/4 cup packed dates or loose?
Support @ Minimalist Baker says
Hi Tracy, we do pack the dates. Hope you love them!
Tracy says
thank you, also…my natural peanut butter is not salted, how much salt would you recommend I add?
Support @ Minimalist Baker says
The recipe should still work well with the recommended pinch of salt!
Ian says
Would the recipe work without the dates?
Support @ Minimalist Baker says
Hi Ian, the dates are essential for binding and sweetness. You could maybe try another sweetener, but you’d likely need to adjust the ratios.
Catalina says
Made this but with tahini instead of peanut butter and honey instead of dates and they came out delicious!!!! Brought it to a friend’s dinner and they disappeared in 5 minutes hehe. Thank you!
Support @ Minimalist Baker says
Amazing! We’re so glad they turned out well with those modifications! Thank you for the lovely review, Catalina! xo
Margaret says
I love these. I keep them in my freezer and they’re my evening snack! I’m also 38 weeks pregnant and supposedly eating 4 dates a day at the end of pregnancy helps promote a smooth and quick labor so this recipe is perfect for me right now!
Support @ Minimalist Baker says
We’re so glad you’re enjoying them! Wishing you all the best, Margaret!! xo
Michele says
I made these yesterday, my mix was a bit dry so I needed to add 2 tblsp of water and then 1tblsp of maple syrup to get a better mix. But the end result was delicious cookies. Very easy recipe, I highly recommend ⭐️⭐️⭐️⭐️
Support @ Minimalist Baker says
Thanks for sharing, Michele! If you’re not already using a runny, drippy peanut butter and moist and sticky dates, those should help with texture for next time.
Mark says
I just made these, and they are the peanut butter BOMB!
I am a peanut butter addict, so when I first saw this recipe some weeks ago, I was immediately wanting to make it. However, no food processor or blender, so I let it go.
But tomorrow, for a hike with a dear friend, I wanted to bring a great energy infusing treat, and these again came to mind. More determination = actually do some searching, and I found a date paste recipe that proved to be PERFECT for creating the date base this recipe needs.
For the oats, I simply used rolled oats without blending. No sea salt, as I have none. It came together marvelously! Super yummy as PB only.
Since your chocolate coating recipe looked so easy to make, I had to try my hand at that as well. I used organic cocoa powder, with no sugar, and 2 tsp of maple syrup. It adds a perfect complement to the PB and oats. I use metric measuring devices where I am, and on top of that often kind of add things by feel, so I out-proportioned the melted coconut oil with the cocoa powder, and got a pretty thick consistency that needed only one coat to create a perfectly dipped treat.
Thank You for another excellent recipe!
I am pretty sure my friend will be thankful as well. ; )
Support @ Minimalist Baker says
Amazing! Thanks so much for sharing, Mark!
Patty A says
I so enjoy this recipe and I’ve made it a number of times. I have added a little bit of melted coconut oil to the dough to help with the coherence issue, and have also tried maple for the same reason. If dates aren’t fresh, I’ve found it’s necessary to chop them first before adding – otherwise they just flop around in the processor and/or get stuck on the blade.
I also like to have chocolate in every bite of the cookie :-) so I use a silicon basting brush and spread the chocolate over the top, then I sprinkle with finishing salt. Delicious! One other variation I’ve tried is adding cacao nibs right into the batter. So good. Love everything you do Dana!
Support @ Minimalist Baker says
Amazing! Thanks so much for your kind words and helpful review, Patty!
Ann says
I haven’t actually made this cookie with just plain peanut butter, but have adapted it with my nut butter of choice. I’ve made it with homemade dark chocolate almond butter, homemade dark chocolate cinnamon pecan butter, and Reginald’s Homemade Cashew Nilla butter. (this last one tastes like a healthy vanilla wafer). It is my favorite go to healthy dessert recipe- easy 10/10! And this is my go to favorite site for recipes and inspiration.
Support @ Minimalist Baker says
Amazing! Thanks for sharing, Ann! xo
Jeanah says
So delicious and easy! I subbed almond butter because I didn’t have any peanut butter and used leftover coconut covered dates I had been trying to repurpose. Didn’t need the maple syrup for the chocolate glaze that reason. I could form the balls, but they were crumbly and fell apart a little as others have mentioned but I don’t care because they were so yummy! Thanks for the easy, delicious, healthy recipe!
Yay! Thanks, Jeanah!
Brit Kosuth says
I subbed the peanut butter for sunflower butter, and my dough was way too sticky. I added an extra 1/2 cup oats but there was no hope. Tastes amazing though!
Support @ Minimalist Baker says
Sorry to hear that, Brit! Did you soak the dates? We wouldn’t think sunflower butter would have much of a different consistency from peanut butter. And to confirm, you used old-fashioned rolled oats?
Thomas says
This is such a great recipe. Like so many others on this blog, it tastes great without sacrificing nutrition.
When I made these, they turned out almost perfect, but maybe a little on the dry side (like some of the other comments have said). I am almost positive it is the dates I used. I used dried medjool dates and I definitely think fresh would be better. The final result was still great, however.
Any recipe this that is this easy, requires so little effort, and tastes so good is worth every ingredient in my opinion.
Support @ Minimalist Baker says
Thanks for sharing, Thomas! The dates are typically the culprit if they turn out dry, but a drippy peanut butter can also help.
Samantha says
I have made the several times to fill the PB craving and they never dissapoint. Although I noticed fresh mejooled dates make the best consistency so you get what you pay for regarding them!
Support @ Minimalist Baker says
Agreed! Thanks for sharing, Samantha!
Taylor Vettese says
Hello! I’ve made these twice in the last 24 hours (they’re delicious and quick). Like all of your recipes, we love it. I’m running into the same issue each time, however, maybe you could help me troubleshoot
basically, it’s too dry to form into balls and then press down and use the fork on them. they fall apart. so I add a bit of water. Still great but it changes the texture and then becomes less like a cookie and more like a Reese’s peanut butter cup kind of dense and chewy. We still love it but it is so much better before I add the water. today I added less water (mayhe 1 or 2 tbsp instead of 3 or 4) so they’re not as pretty and fell apart as I was making them but I bet they’ll be more cookie like. Thank you!!!!
Support @ Minimalist Baker says
Hi Taylor, we’re so glad you enjoy them! A couple ideas: 1) make sure to use a runny, drippy peanut butter, and 2) make sure the dates are moist and sticky!
Carly says
My 5 yo son loves these and loves helping me make them. We both have a sweet tooth so I also smother then in vegan caramel sauce then layer of chocolate. So yummy as a treat for us both and so easy. I freeze for 15 min after adding each layer.
Support @ Minimalist Baker says
Aw, love that, Carly! Thanks so much for sharing!
Nicki says
These are soo easy to make. I’ve been making them to help me get my daily date intake in to prepare my body for labor. Love how there is no added sugar & the ingredients are simple! I do add a little water if they come out crumbly, and I’ve also frozen them before too.
Support @ Minimalist Baker says
We’re so glad you enjoy them, Nicki! Thanks so much for the lovely review! And best of luck to you =)
Camille says
Hello! About to make these but don’t have coconut oil. Can you recommend an alternative please 😁 thank you!
Support @ Minimalist Baker says
Hi Camille, the next best option would be to replace the chocolate glaze with melted dark chocolate or chocolate chips. Hope that helps!
Kat says
Just found this, and ooo!
I do not have a food processor though.
So I am thinking, melted pb, date sugar, and oat flour, then throw in some chocolate chips.
I’m not sure about the amounts yet, but that should take most of the work, and dirty dishes, out of it!
Martha says
A waste of peanut butter in my opinion. The final product tastes like a smushed PB&J sandwich…
Support @ Minimalist Baker says
Hi Martha, sorry to hear this one wasn’t for you! Other readers seem to have really enjoyed it. Better luck with the next one!
Willem says
Any tips or ideas if you don’t have a food processor? I would love to make these.
Support @ Minimalist Baker says
Hi Wilem, another reader had success using a blender, but we find blenders have trouble with dates. You could use a blender for the oats and maybe finely chop the dates and combine everything in a bowl. The texture probably won’t get as smooth and even though. Let us know if you try it!
Mary S. says
Saw your recipe for three-ingredient no-bake peanut butter cookies in Huff Post. Came here to find out about it. Question, though: Can you please explain to me, how a three-ingredient recipe includes eight ingredients, or at least four if we don’t include the chocolate dip in the second half of your recipe? Can’t figure that out.
Support @ Minimalist Baker says
Hi Mary, only 3 ingredients are required: oats, dates, peanut butter. The rest are optional.
Johanna says
These cookies are so easy to make and very delicious!
Support @ Minimalist Baker says
Yay! Thanks, Johanna!
Ru says
It’s ok to eat raw oats? Have you tried this with almond flour? Grazie
Support @ Minimalist Baker says
Hi Ru, it is. We haven’t tried this one with almond flour.
Katie says
These are the BOMB. I have to have them on hand at all times after discovering this recipe. So simple and perfect.
The only tip I have is to make sure the peanut butter is room temperature/pourable. It’s much harder to get them to come together with dry/cold peanut butter. I’ve even made these with raisins instead of dates when that was all I had and they were still excellent.
Thanks so much for the excellent recipe!
Support @ Minimalist Baker says
We’re so glad you enjoy them! Thanks so much for the lovely review and for sharing your tips!
Lauren says
Easy and delicious
Shereeka says
My processor never blended it into a dough ball. Added 10 extra dates, still crumbly so I added a bit of water which immediately turned into a bit of a sticky ball. Decided to just divide out the ball between my kids and me and just eat it.
joan says
I need to make these cookies. But, I haven’t any dates. I have apricots do you think it would work?? Or what can you suggest..
Not that easy to go to the store right now. Looking for your response.
Support @ Minimalist Baker says
Hi Joan, that might work! Though the flavor may be different. Let us know if you give it a try!
Eryl says
I was craving a peanut butter cookie! And this quick bake free recipe did not disappoint! I will definitely be making these treats again!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Eryl. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Jennifer says
Out of this world! Loved them! I made with the chocolate sauce and just added a little more maple syrup to the chocolate! AMAZING!
Jennifer says
OMG! I need more than 5 stars for these cookies! 10 stars! I made mine with the chocolate and the only difference was I added a little more maple syrup than called for to the chocolate sauce. SO GOOD!!!!
Maggie says
Delicious! And the perfect afternoon treat. I didn’t have enough dates so added maple syrup in addition to the 6 dates I had — delicious!
Megan says
Can I use steel cut oats?
Support @ Minimalist Baker says
We don’t think that would work, unfortunately. But quick oats might if you have those available?
Romelle says
Hi,
I’m gluten free & don’t eat oats (even GF oats), so I used milled buckwheat. It turned beautiful into buckwheat flour. I added the other ingredients. My dough is too dry & crumbling. What can I add so it will bind together?
Thank you for your help!
Support @ Minimalist Baker says
Hi Romelle, we would say try adding additional dates and/or peanut butter! If your dates weren’t fresh and sticky or your peanut butter more dry, that could be causing the issue.
Veronica says
My ten year old daughter just made these cookies. Super easy and so delicious!
KP says
I have made this recipe twice. The first time the dough was drier and crumbly, but I worked through it and it was delicious! The second time I added maple syrup as some others suggested and it took these cookies to the next level! I highly recommend tinkering with your dough if it seems dry because it does make a big difference in the end. These peanut butter cookies with the chocolate are the best plant based cookies I have made. Thank you, Dana, for making dessert possible for WFPB eaters!
Molly says
I just made these into the most adorable valentines treats! i squashed the dough out to 1 inch thick, cut them out with a small heart shaped cookie cutter then dipped the whole thing in melted chocolate chips with a touch of coconut oil. So cute and SO delicious!! xo
So great! Thanks for sharing, Molly!
Nicole says
So delish and easy! I’m not much of a baker, so anything I don’t have to throw in the oven is a win! Especially those guilt free sweet treats! I did find my “batter” a bit dry, but next time I’m going to add some more pb and maybe some maple. Regardless, I have to refrain from eating them all! They will be a huge hit at my galentines gym party!
Wonderful! Thanks for sharing, Nicole!
Joel says
I’ve just made a batch of these and they are delicious! I had a similar issue to some commenters below – the mix was a little dry at first. I just added a few more dates and it came together just fine.
Erin says
Hi- I’ve made these to spec, and I find the dough too dry, what can I add to help it stick together? Maybe the date and PB were dry, but I can’t get them to form a shape, they just crumble.
Support @ Minimalist Baker says
Hi Erin, it definitely sounds like one or both were dry. You could try adding more peanut butter and/or perhaps a liquid sweetener such as maple syrup (or honey if not vegan)? Hope that helps!
Grace says
These look delicious! Where I live (Australia), it’s not possible to find gluten-free oats. Any thoughts on substitutions? Thanks!
Hmm, what about almond flour?
Grace says
Thanks, Dana! I’ll give it a go :)
Tae says
Just made these. 3 things:
1. I’m new to vegan baking, but these were more like energy bites/balls than cookies to me. Idk, maybe that’s what vegan baking is like? Either way, I like the flavors. And these were a perfect activity and snack for me and my toddler. (Of course, they ended up being my lunch because #momlife. But I feel ok about that bc the ingredients mean I won’t have a sugar crash in like 40 min.)
2. To all the folks out there who had crumbly dough: mine was crumbly, too, bc my dates were a little old and dry. I just added a bit of water until it got back to a dough consistency. I probably added 3 tbsp of water for a half batch of this recipe (so would be 6 tbsp for a full recipe). The 3 tbsp was too much and then the dough was too sticky. I ended up rolling the “cookies” in some quick oats mixed with sea salt so they wouldn’t stick to my hands.
3. My toddler threw some chocolate chips into hers. They melted bc the dough was warm from the food processor, but the flavor was great!
Support @ Minimalist Baker says
Thanks for sharing your experience, Tae!
Joel says
Hi Grace,
You might try Bob’s Red Mill – they have a couple of gluten free oat products. I see them in health food shops around Sydney and even in some Woolies and IGA stores.
Grace says
Thanks Joel, that’s good to know!
JoyL says
These cookies are everything!!!! What an ingenious recipe.
Without chocolate, I eat them for breakfast. With chocolate, they satisfy all of my cookie needs.
A hack I discovered from having no cocoa powder in the house: I just microwave some dark chocolate chips with a little coconut oil for the coating. It dries up hard and shiny. I love these cold, right out of the fridge.
Support @ Minimalist Baker says
Thanks so much for the lovely review, Joy. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Kaela Scott says
Hi Dana,
Thanks for this recipe. I am hoping to make it toMorrow but I have a bunch of deglet noor dates. Will that work?
Many thanks in advance.
Support @ Minimalist Baker says
Hi Kaela, we haven’t tried that, but it might work. Another reader commented having success. Our only concern is that they may not be sticky enough. Let us know if you give it a try!
Jean says
My three favourite ingredients for a delicious dessert are: chocolate, oats, and peanut butter. And, apparently, it’s in that order. I have made many batches of the vegan no-bake cookies and they are just heavenly. I tried these and just didn’t get the same feeling. It’s not the recipe, it’s just my preference. Turns out, I like chocolate and oats with a bit of p.b. This recipe is oats and p.b with a bit of chocolate. Thank you to Dana, as usual for your creativity.
Saying this, there is no way it’s fair for me to rate this recipe, when it’s just a matter of personal preference. I can’t wait for there to a be food blogger revolution, where the current format is completely renovated.
Thanks for sharing, Jean!
Charlotte says
These cookies are my go to quick make snack. I keep them in ball form. I took them to my gym as an energy snack and they were gone in minutes. The absolute best!!!
Support @ Minimalist Baker says
Great idea, Charlotte! Thanks so much for sharing!
Sue says
I made exactly to the recipe. OMG awesome!
Support @ Minimalist Baker says
Yay! Thanks for sharing, Sue!
Anna says
These are SO good!!! Was craving peanut butter cookies but they tend to be so unhealthy, and I was so happy to find this recipe. SO delicious and so easy. A new go-to. Thanks so much for posting this recipe!!
I wasn’t able to make a chocolate glaze but I had leftover chocolate chips that I melted. Looking forward to trying the glaze next time but the melted chocolate chips created a nice hard shell that contrasted greatly with the soft cookie :)
Support @ Minimalist Baker says
We’re so glad you enjoyed them, Anna! Thanks so much for the lovely review!
Kate says
Can’t wait to try these, Dana, thank you as always :) Is it ok to soak the dates before use?
Support @ Minimalist Baker says
Hi Kate, if the dates are dry, that should be fine. But if they are already sticky and moist, the texture may be off. Let us know how it goes!
Shana says
Sorry left a previous comment but realised I hadn’t left the rating so adding now!
Thanks, Shana! We’ll add your rating.
Shana says
Yummy!!!! Just made these and although I didn’t have enough dates I topped it up with date syrup for a better and less crumbly consistency.. then I didn’t have cocoa powder either, but had vegan choc chips and used that with the coconut oil and date syrup and decided that they were too good to give to anyone and will just stuff my face with them all. Ok my husband can have one.. no Actually just half..
Dana you are a blessing thanks for all these wonderful and inspiring recipes ?
Thanks for sharing, Shana!!
daisy says
I made these yesterday and all I can say is OH. MY. STARS.!!! I swapped out the peanut butter for Sunbutter, but kept the remaining ingredients the same. Goodness, even my husband (who, let’s say is not health-minded), enjoyed them. The glaze is absolutely refined-sugar free, so I feel good about using it. Can’t wait to make some coconut-free for my boy and see what he thinks.
Dana, you just don’t know how much easier you are making my life with these fabulous recipes!
Rock on!
Support @ Minimalist Baker says
We’re so glad you enjoyed them, Daisy! Thanks so much for the lovely review! xoxo
Sage says
Do you think I could sub the Oats for almond flour?
Support @ Minimalist Baker says
We think so! Let us know if you give it a try!
Kenzie says
So yummy!! I pretty much just eat the “dough” with a spoon because it’s so good.
Support @ Minimalist Baker says
=) Yum! Thanks for the lovely review, Kenzie!
Brianna says
I make these cookies all the time and they are amazing! I have never been disappointed in any of Minimalist Baker’s recipes!❤️
Support @ Minimalist Baker says
Yay! Thanks for sharing, Brianna! xo
Corrina says
These were so dry. Eating the dough was like giving peanut butter to a dog. I salvaged them by adding maple syrup for moist and binding. I’ll go back to whole oats, maple, and peanut butter.
Support @ Minimalist Baker says
Hi Corrina, sorry to hear that was your experience! Is it possible that your dates or peanut butter were on the drier side?
Kat says
We made them for a potluck student dinner and they were gone in no time! Everyone was amazed about the taste paired with the simplicity of vegan (!) ingredients :) Best peanut butter cookies ever!
Wonderful! Thanks for sharing, Kat!
Seda says
I tried this recipe yesterday and I loved it. Very easy and healthy… Thank you for sharing ??
Wonderful! Thanks for sharing, Seda! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
sandra says
hoollllyyyy moly these are SO good! I just made these and instead of doing the chocolate glaze, I made a peanut butter glaze with pbfit and coconut oil (I want my toddler to eat them so wna exclude the chocolate) they came out SO good. I totally underestimated how delicious these would be. Stellar recipe!
THANK YOU!
Support @ Minimalist Baker says
Yay! So glad you and your little one enjoyed them, Sandra! Thanks so much for sharing! xo
Stacey says
I just made a double batch of these cookies for the second time. My whole family loves them. Thank you Dana, you are a genius!
Support @ Minimalist Baker says
So glad you and your family enjoy these, Stacey! Thanks so much for sharing! xo
Divone says
Always make your almond meal and chocolate chips but decided to try these for a change and OMG!! These are just as good. I love me some peanut butter and chocolate…and they hit the spot. Didnt have cocoa powder so melted down some chocolate chunks adding coconut oil and that did the trick. Love your recipes!!!!!!
Support @ Minimalist Baker says
Aww, thanks so much Divone! So glad you enjoyed them! xo
Sue says
Oh. My. Gosh. These are amazing!!!! I am a huge fan of raw cookie dough, & my husband is always yelling at me, saying I shouldn’t be eating raw eggs. Problem solved! I followed recipe exactly, except my dates needed more than 30 secs in the food processor before they were the right consistency. These are so delicious. Perfect sweetness, & I love that they are made with healthy, whole food ingredients. Next time, I will definitely double the recipe. Thank you, Dana! You never disappoint!
Support @ Minimalist Baker says
So glad you enjoyed these, Sue! Thanks so much for sharing! xo
Andree says
It’s hard to describe how much I love these. Even better than store-bought peanut butter cups, which I didn’t think was even possible, and so easy, and so inexpensive. This is my first time reviewing a recipe online. I just had to say how good they are!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Andree. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Karen says
So quick and easy that I was able to make these while my kiddo was napping. Like others, I added a few oz of water to the dough because it was struggling to come together. I don’t know if these will last the weekend!
Support @ Minimalist Baker says
So glad you enjoyed them, Karen! xo
TickTock says
So easy & so good!!
Dani says
We have been craving cookies this week and always turn to your site for a healthier option. These were easy and quick! Thank you for helping us healthfully satisfy our craving of the moment :) we’ll definitely be making these again.
Thanks, Dani! xo
G says
Amazing did not change a thing
Anne-Lise says
It’s my favourite fast cookie recipe, I’ve made it many times. I also love how adaptable it is. I ran out of oats today so I used some Weetabix, and it’s looking pretty good (won’t be gluten-free though, but that doesn’t bother me). I also replace the glaze with melted dark chocolate 70% cacao for richer chocolate flavour and a light crunch.
Lovely – thanks for sharing!!
Brandy says
We love these cookies for road trips, picnics, camping, sailing- they are perfectly portable and give a healthy energy boost. I always make a double batch!
Joy says
Hi Dana, I made these and they came out awesome. They tasted like the peanut butter balls I used to make growing up, but without the unhealthy ingredients! I especially loved the chocolate glaze :)
Support @ Minimalist Baker says
Thanks so much for the lovely review, Joy. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Anne-Lise says
Sorry I forgot to leave a rating with my comment.
Richelle says
This is a delicious base recipe! Due to time restrictions (needed a quick healthy energy boost while painting) I modified this by combining the biscuit and glaze ingredients together in the blender. I then rolled the mixture in to small balls and coated them in a combination of dedicated coconut and chia seeds. The result is a perfect balance of sweet and salty, and the balls look so cute rolled in coconut and chia that I’m going to gift some to a friend who is stressing over her PhD study at the moment. I squished some too in to biscuits and added the coconut and chia on top which also works very well. Thank you for this ultra easy recipe! I think I made them and wrote this review in 10 minutes! Xx
Arielle Adamy says
I just made these with the glaze. I wish I put a few more dates because they weren’t the moist medjool dates. I could have also used a new peanut butter where there is more oil at the top for moisture as well.
The glaze holds it together though!
This recipe really needs to be doubled ! I also wish I used a round cookie cutter to shape my balls, or a maybe a scoop?
I have a lot to learn!
Richelle says
I read recentlyread that storing your peanut butter upside down helps the oil distribute throughout so you don’t get the dry butter at the bottom. I’ve tried it now and it works! Peanut butter is juicy and smooth. I was able to use less coconut oils because my peanut butter oil as distributed so well.
Anna says
This is awesome, thank you for the recipe!
Kate says
These cookies are so easy to make and taste delicious!!!! I highly recommend everyone do the glaze- game changer!!! Thank you for the recipe!
Myrna says
I added a bit more peanut butter and they were delicious!
Jenny says
I just made these using TJ’s chia/flax peanut butter and some generic creamy peanut butter. I added about 1/4 cup extra peanut butter, two extra dates, and some shredded coconut for sweetness. They’re a good “healthy” version of a cookie!
Lou Dale says
How many medjool dates in 1 cup?
How many medjool dates for 3/4 cup?
Support @ Minimalist Baker says
We’re not sure, sorry Lou! Your best bet is to measure 1 cup or 3/4 cups of them!
Larissa J Smith says
I just made these and they are in the freezer on the second dip of glaze. I used almond butter and sunflower seed butter as I didn’t have peanut butter.
Also in the 1 cup of oats I used one packet of Trader Joe’s mixed instant oatmeal as it has flax, chia, quinoa, amaranth.
These cookies are so easy, fun, & delicious. I’m sure even non vegans will love them. Thank you for another great mostly raw dessert.
Support @ Minimalist Baker says
Hi Larissa,
Thanks so much for sharing your experience and modifications! We are so glad you enjoyed the recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Sophie Schwarz says
Do the dates make the cookies taste very much like dates, or does the peanut butter power over them?
Megan Roberts says
They taste mostly like peanut butter!
Julie B. says
Thank you so much for such an easy, no cook sweet treat! I had to add a little water to my “dough” to make it stick and form it into a ball and it worked well. I also used your recipe for the chocolate dip, ended up licking the bowl after, because… well, I don’t need to explain.
Rupini says
Hi Dana. In India all of our sweets are no bake, except since recent years of Americanization. There is one nice “cookie” or laddu where I roast peanuts, then melt jaggry/gur (i hope you know what it is) and mix in the peanuts. Then with the same metal spoon, i crush all the peanuts into the melted jaggry. As it is cooling i make balls from that. It hardens when its cool and it lasts for a very long time. It is nice because it is a two ingredient recipe so simply made, but the flavors are highly complementing. Thought u might like to try it
Julie B. says
Rupini,
Thank you for sharing, I am in Chicago, Illinois, U.S. and we have jaggry in local stores. I am very interested to try your recipe.
Julie
Lindsay says
So amazing, I wish I had made a double batch!
I made this last night to bring to a dinner party. They started quickly disappearing before we even had dinner so the host hid them! When it was time for desert, she brought them back out, cut in half, so everyone could have a nibble. THEY WERE SUCH A HIT and nobody could believe the recipe was so simple and actually healthy.
Thank you thank you for my (and many other friends’) new favorite cookie!
Elzeline says
This was delicious, thanks for the recipe!
Support @ Minimalist Baker says
Glad to hear that, Elzeline!
Evan Dux says
Hey there! I just made these and they are delicious. I followed the recipe for a batch of 12 cookies perfectly and only ended up with six cookies, any idea why?
Support @ Minimalist Baker says
It sounds like you made cookies bigger than ours! I hope they were still delicious :D
Marjorie says
Bringing these to a New Year’s Eve party where there is a oat allergy. So I subbed raw almonds for the oats and added a bit more peanut butter and they are delightful.
Support @ Minimalist Baker says
Smart! Thanks for sharing, Marjorie!
kathy pfeiffer says
YUM! Kind of like a breakfast bar-cookie. In the tastiest possible way. I had to re-microwave my cocoa-coconut oil mix to get it to re-melt (it hardened when I poured in the cold maple syrup) but that solved that problem fine. Then I decided it’d be easier for me to make thumbprint style cookies and pour the chocolate sauce in/over the the thumbprint than dunk half of it. I think 3T melted coconut oil might work out to be 1.5 T of it solid…in case anyone is worried they don’t have enough. Thank you, Dana! Am going to try 1/4 cup maple syrup instead of dates next time like some readers suggested too.
Karri says
Hi. I made these wonderful cookies and they tasted so yummy…However, I substituted organic quick cooking steel cut oats for the rolled oats because I did not have rolled oat in the cupboard. I noticed that the dough did not stick together that well and I found it hard to dip the cookies in the chocolate glaze without them crumbling. I did not soak the steel cut oats because they were the quick cooking kind and I thought they would be soft enough. What are your thoughts or suggestions on this substitution? Thank you in advance.
Support @ Minimalist Baker says
Hi Karri, sorry to hear that! I’m wondering if buckwheat flour or even almond flour would work?
Pia and Rua says
I finally found some dates to make the cookies- so easy and tasty! Leaving the chocolate glaze off as the cookies are a big hit with me but also my furry companion! Love them and will be making many more!
Chelsea says
I’m confused, is the nutritional breakdown for one cookie?
Support @ Minimalist Baker says
Yes!
Stephanie says
Made this exactly as the recipe was written and they were absolutely delish! :) Would definitely recommend and will definitely be making again!
Raquel says
Oh my GOD – these were so blasted good! They will become a staple recipe for me. Although they are very healthy, they sure as heck don’t taste healthy! I was hesitant to make this given the dates because I don’t like the overwhelming taste when mashed into other foods (think Lara bars) but I didn’t even taste dates in these. They are sweet, rich, and best of all, filling. You could even eat this for breakfast! The cacao glaze really is a must. I made mine look extra pretty and added nutrition by sprinkling some hemp seeds on the chocolate part before freezing. I will make these again and again. Thank you Dana.
aino says
Perfect last-minute no-bake cookies when needing something sweet for my son who’s allergic to gluten, milk, other nuts and seeds!
Ellen says
Hi Dana,
I have now made this recipe twice… shared with a family member and friend.
I like the simplicity and everyone enjoyed the flavor….. thanks for sharing.
Thanks, Ellen!
Emma says
These look so good! Is it possible to refrigerate as I don’t have a freezer or would it just not work?
Support @ Minimalist Baker says
Hi Emma! Store leftovers in the refrigerator up to 1 week or in the freezer up to 1 month. The chocolate shell can get soft at room temperature, so it’s best to store them in the refrigerator.
Stephanie says
This is my go to recipe whenever I want a guilt free cookie. I sometimes make them several times In a week. They are SO GOOD. My husband absolutely loves them. They are such a great post or pre workout snack. OATS DATES AND PEANUTBUTTER SOOOOO good. The only thing I do differently is melt vegan chocolate with a little coconut oil and use that for the sauce.
Support @ Minimalist Baker says
Yay! We are so glad to hear that, Stephanie!
Katie says
Hey there,
Would a vitamix work instead of a food processor?
Support @ Minimalist Baker says
Another reader had success when using a blender in an above comment, but we haven’t tried it!
Britt says
Cocoa butter could work. <3
Michelle says
I can’t wait to make this, I have been making the classic 3 ingredient PB cookies for years(1 egg, 1 cup sugar, 1 cup peanut butter) and love them, but this is such a great option! It’s hard for me to find time to bake lately, and I’m definitely a chewy-underbaked cookie person. Plus, no wait time, no processed sugar, and extra protein and fiber! Thank you so much
celeste says
So I just made these. And let me tell you something: Thank you. Now, as someone who likes baking and trying new things, I’m experienced enough to know that these cookies are not the most difficult to make, and well, they are made of only 3 ingredients so you’d think they’d taste normal, average. I couldn’t be more wrong. 3 ingredients go a LONG (LONG) way. These are my new favorite cookies, in all its peanut-y flavored glory. I just love them.
Danita says
Just made these! I added mini chocolate chips. So good!!! Thank you!
Support @ Minimalist Baker says
Yay! Thanks for sharing, Danita!
Nathalie says
So simple, so quick, yet so good!
Medjool dates are delicious but quite pricey… had good results using more basic dates (smaller and dryer dates such as Deglet Noor), that I first soaked in hot water. Thanks for a perfect hot summer cookie recipe!
Judy Mercer says
I have noticed that several people have asked for a substitute for the coconut oil, I didn’t see a response.
Is there none?
Support @ Minimalist Baker says
Not that we’ve come across, Judy but if you experiment with it, report back!
Anna Dillender says
I’ve made these four times now! They are the perfect treat for my late night sweet tooth and my toddlers enjoy them too. Super easy to make and perfect for summer since they’re no bake! Though I suspect I’ll continue having these well into winter. Thanks for another household favorite Dana!
Support @ Minimalist Baker says
Yay! We are so glad to hear that, Anna!
Amy says
These are delicious and so easy! I am going to keep them in the freezer for whenever I’m craving something sweet and peanut butter-y. One recommendation I have is freezing the cookies BEFORE dipping them in the chocolate, as a couple of mine crumbled and broke apart when I was trying to dip them. Other than that, they are awesome just as the recipe specifies!
Christine Gloeckner says
These are amazing! I used closer to a cup of dates and instead of a chocolate glaze, I threw in a handful of mini vegan chocolate chips. I also rolled them into little balls to make it quicker and easier.
Support @ Minimalist Baker says
Thanks for sharing your subs!
Jessica Flory says
These were AMAZING!!! Wow that chocolate shell just brought them over the top!
Support @ Minimalist Baker says
Yay! Glad to hear that, Jessica!
Raeann M. Anderson says
My neice, Ashley Yoder (apparently she knows you), introduced me to your website and also gifted me with your cookbook! We love your recipes! Can’t wait to try this one! Thank you so much!
Ashley is the sweetest! Hi there! So glad you enjoy the recipes : )
Allegra says
Sooooooo good. Made them with homemade almond coconut butter and went straight to heaven. Thank you for the simplicity!!
Celia Lawton-Livingstone says
Both I and my friends love this recipe but I prefer the more bitter taste real dark 75% fairtrade chocolate for the glaze to compliment the natural sweetness of the dates.
Definitely a keeper.
Vanessa says
These are fantastic! I used quite dry dates so I added a bit of water. Delicious and easy to make! Thank you.
Norah says
I just made these and seem super yummy. The chocolate sauce was too thick for dipping. Any suggestions for thinning it out more? I love your recipes! Thanks !
Support @ Minimalist Baker says
Hi Norah! If the sauce is too thick, add more coconut oil and that should do the trick.
Ani says
This was great! I used a blender instead of a food processor though and it was fine. I added vegan mini chocolate chips instead of dipping in chocolate. I made little balls and put them in the fridge. Now I know to quadruple the recipe next time. Thanks!
Support @ Minimalist Baker says
Thanks for sharing your recipe changes, Ani! We are glad you enjoyed them!
Meghan Henoumont says
We made these twice this weekend because our whole family loved them so much! This is coming from a New Orleans family that grew up on butter and flour in everything. Even our nephews and moms who won’t try anything vegan ate these up! They taste like peanut butter cookie dough. We made them with freshly ground peanut butter the first time and while very good they were crumbly. The second time we made them with trader joes creamy peanut butter and they were perfect!
Sue Reade says
Good cookie!
Nancy says
These are amazing and SO easy. I love the chocolate glaze recipe but my kids don’t like the coconut flavor from the oil in anything! Can you recommend a substitute oil for the chocolate sauce? Thanks so much!
Katie says
Delicious! I scaled the ingredients, but needed to add more peanut butter and dates to get the dough sticky enough to hold together. I honestly just ate it and didn’t form any cookies. Even more delicious the next day from the fridge!
Ladonna Batterson says
I have made these twice. The first time I used NuttZo from Costco. Cookies were a little dry (it could be because I was at the bottom of the jar like so many others have noted :-)) so I added dairy free and gluten free chocolate chips and they tasted yummy. The second time I used peanut butter and they were awesome!! I dipped them in chocolate as outlined in the recipe.
Next time, I’m going to try to use chocolate/peanut butter PB Fit and see how it turns out.
Thank you so much for this recipe. It’s perfect when you want a little something sweet. I will probably make these every week! They are so easy to make.
Romina says
I made these today and can’t wait to taste them. They look so so so good. Very sexy cookies :) I had some of the mixture before forming them as cookies and it was delicious. The ingredients made 11 cookies. So easy. Love your easy recipes. Yet so so delicious.
Support @ Minimalist Baker says
Glad you enjoyed them, Romina!
morgan hope says
These were a bit dry using fresh peanut ground butter but I just added more peanut butter and dates and they came out absolutely delicious. So glad I dipped them in chocolate! My 4-year-old said they taste just like Hob Nobs!
Smart! Thanks for sharing, Morgan.
Margie Negri says
Absolutely amazing! I thought I took a picture but I guess not. They didn’t last long enough to not have taken it asap. I am out of cocoa, so I just melted some vegan chocolate chips (Kirkland brand). It was fabulous. Peanut butter is just the best and so are you Dana. Use your website first almost every day.
Support @ Minimalist Baker says
We are glad you enjoyed them, Margie! If you make them again, we’d love to see a photo! Use the hashtag #MinimalistBaker on Instagram :D
Rachel says
Everything came together in less than 10 minutes, delicious!
Erika says
These were so easy and delicious! No one believed they had no sugar. The chocolate glaze will be my new go to also. Best of all – my sugar crazed 8 year old loves them!
Maureen says
I try to not use oil. In most recipes I am able to use applesauce. I don’t think that will work for the chocolate glaze. Do you have a suggestion for a substitute?
I love your site. We’re vegan and one of us is gluten free. So all my cooking is vegan and gluten free. I use your recipes all the time and recommend your site to my friends trying to be vegan. Thanks!
Support @ Minimalist Baker says
Hmm I am not sure, Maureen..The oil is pretty key but if you try something else, report back!
Maureen says
Here’s what I did to change your recipe a little. I didn’t want to use the glaze and was trying to lower the fat a little. I added 1/4 cup of navy beans (probably any bean would have been fine), 1/4 cup peanut butter powder (no added ingredients), 2 Tablespoons water, 2 Tablespoons cocoa. I did reduce the peanut butter to 1/4 cup. Last night I had the original cookie from your recipe. Loved it. Then decided to try my version it was OK but I felt next time it needed more cocoa and more peanut butter. This morning I had mine first and I loved it.
Karan says
If you like Reece’s Peanut Butter Cups these will satisfy. Amazing taste. Easy recipe to make. Delicious and healthy!!
Arla says
These look absolutely delicious! I’m excited to try making them tomorrow. I’m wondering though if the dates can be subbed for maple syrup? Thanks Dana! :)
I think so! See the above comments for a link to a similar recipe.
Arla says
I used 1/4 cup maple syrup in place of the dates then omitted the maple syrup in the chocolate glaze. It worked! I loved the cookies so much that I had 3 right after making them. Definitely adding this to my list of favorite recipes :) Thank you so much!
Support @ Minimalist Baker says
Thanks for sharing your recipe changes, Arla!
Anna Ost says
Diana, regular oats, meaning ‘not quick cooking’ ok for this recipe, correct?
Support @ Minimalist Baker says
Correct!
Ellen Lederman says
These are fabulous. With as good as they taste, I would have been happy if they had quadruple the ingredients and needed to be baked, but the minimal ingredients and the no-baking are going to ensure that they make frequent appearances in my cookie rotation. Sometimes peanut butter cookies can be a bit dry, but not these since there are more dates and oats than peanut butter—just enough PB to give it a wonderful taste. Of course mine don’t look as pretty as yours—not shaped as nicely and I actually smeared the chocolate over the entire top instead of just half—but the taste was 100% perfection. Served it with Mexican frozen hot chocolate instead of my usual iced coffee–living large!
Iris says
This is a keeper!! Amazing. Used almond butter to make it camp-friendly for my boys. Need to remember to make a double batch next time, since we could easily eat this all in 1 sitting.
Support @ Minimalist Baker says
Yay! Glad you and your boys enjoyed these!
Aza says
I was thinking of a cookie recipe a couple of days ago, that I could make for my kids during Canada day vacation … and boom!! This lands into my inbox.
Dana, your recipes are mind-blowingly good and insanely quick and easy… I have two dozen vegan cook books and I always use just yours :-) And when my newly plant based friends ask for resources, I say, don’t bother buying a tom of books, just get this one and follow the bolg too. And not for nothing.
Now Dana, you’re your own worst competition with the new ones you publish online :-) It seems we were borne by the same mother as our tastes are so similar, from hot meals to Asian bowls to deserts :) This will sound weird (blame it on the -many- cookies I just sampled) but if they ever clone you, I’m getting one of you home :P
For this recipe, I was inspired for a shortcut… the chocolate sauce seemed like too much work (it’s 45 Celsius in Montreal today), so I added some chocolate chips to the mix, at the end, and pulsed. Some melted, some didn’t. The cookies are all marbled differently and taste DIVINE :)
(Plant) God bless you, you’re making daily healthy eating so much easier and so much tastier! You are a mastermind to me :))
Be well and stay inspired !
Support @ Minimalist Baker says
So kind! We are so glad you are enjoying our recipes, Aza! Thank you for sharing your shortcut for the chocolate sauce!
ASmith says
The cookies were delicious, my new favorite breakfast cookie and/or bedtime snack! The chocolate glaze . . .not so much. I think I must have made that wrong, it was pretty bad. But LOVED the cookie!
Efrat says
Just fabulous!!! Everybody loved them and they were gone so fast….
Wendy says
Can quick oats be used as a substitute for the rolled oats? Thank you
Support @ Minimalist Baker says
I think so. Let us know if you try it out!
Melissa says
Delish! I didn’t have salted peanut butter, so I put a pinch of pink Himalayan salt in and then finished with a pinch of maldon. I also soaked the dates to soften, plus I like to peel off the papery outer skin and soaking helps to do that. instead of the chocolate glaze, I pressed some cacao nibs into the top for a little crunch. However, spooning it out into two tablespoon servings gave me only nine cookies – no big deal, they didn’t last long anyway. I’ll double the next batch so I have some for a pre or post workout power snack! Thanks for this keeper!
Barbara says
Delicious! I just made this – so fast and so yummy (and so healthy)! I substituted almond butter and didn’t use any salt, and they came out great! I put one dark chocolate bit in the middle instead of the glaze, which made them look festive and give just a bit of chocolate taste :-)
Support @ Minimalist Baker says
Great idea, Barbara!
Michelle says
I couldn’t stop eating them. Luckily I made two batches so there’s some for the family visiting tomorrow. It’s the second recipe I have tried on your site and I am excited to try more. The last one was the cake balls, also really good.
Melissa says
This looks great – I have unsalted peanut butter, so how much salt would you say to add to get the right saltiness? (I bet even a teaspoon of miso would be add an interesting/funky salty taste.)
Support @ Minimalist Baker says
I would just add a pinch more sea salt!
Rosemary says
I only had 3 dates and really needed a PNB fix, so I used prunes! Seemed to work, texture-wise. Perhaps not as sweet ,so I added some maple syrup too. I decorated with the chocolate, and had my PNB fix.
I would make again, and perhaps use dates!
Support @ Minimalist Baker says
Great idea, Rosemary! Thanks for sharing :D
IMS says
These were delicious! However, they ended up being very crumbly. Any idea what I did wrong? Thanks!
Perhaps your dates weren’t sticky or wet enough OR you didn’t add enough. So try that next time!
Sandi says
Can I substitute almond or cashew butter for peanut butter?
Yep!
Kristin Baker says
Excellent cookie recipe! :D Thank you Dana!
David says
This was simple, and it came out superb. The chocolate dip idea added a fine dimension to the recipe!
Nutrition Stripped says
Dana, these look incredible! I love using dates as a natural sweetener in desserts as well because they are rich in flavor and contain loads of minerals!
Annette says
This recipe looks amazing. I’m currently on the Candida diet though so can I replace the peanut with almond butter instead?
Yep!
Annette says
Yee haw!
Ulli says
Hi, made them yesterday, they are amazing, even better today than yesterday, the chocolate is enough for two batches, thank you!
Support @ Minimalist Baker says
Woot woot! We are glad to hear it! :D
Melissa says
I saw this and haven’t made anything from your site since I made my still much beloved peanutbutter shake. Had all the ingredients and just had to try this. I loved it. I really needed a healthy type of snack and this was perfect!
Support @ Minimalist Baker says
Yay! Thanks for sharing, Melissa!
Cate Murray says
They almost looked exactly as the photo and were easy to make but most of all they were delicious ?
Hanna says
I just made these today. I don’t normally leave reviews (though I should, because EVERY SINGLE THING I’ve tried from this blog has been incredible) but these were so good that I felt I had to!
I am currently on a very strict elimination diet per my doctor so I swapped the peanut butter for organic raw almond butter and it was still SO GOOD!! Highly recommend these. My whole family loved them too — even my brother who “doesn’t like dates”. 10/10!
Support @ Minimalist Baker says
Woot woot! Thanks for sharing, Hanna!
Tamsin Brincat says
Gosh just made these! Was sceptical of using dates (not a fan + they’re super expensive in Paris) but they turned out amazing! Already had 7! Need to make more tonight! Thank you so much for sharing your awesome recipes!!
bernadette ramirez says
Just made it. Yum!!
Karla says
I too am looking for a replacement for the dates, as I cannot eat them or prunes. Any suggestions would be appreciated!
Try this! https://minimalistbaker.com/no-bake-pb-j-energy-bites/
Karla says
Thank you!!!
Tracy says
Just made this! So easy and delish. I threw some coconut oil in the cookies bc mine weren’t sticking enough. Maybe I didn’t use enough dates, when measuring them do you pack them down in the measuring cup?
Thanks for this recipe, sure to be a go-to when I’m craving sweets! I feel like you can substitute all kinds of nut butters and maybe even tahini….
I do pack them down.
Ruthie says
Hello, I’m just wondering what happens to raw rolled oats in the tummy? Curious since I only eat baked oatmeal or cooked.
Grazi
You could toast the oats before if you’d like. You could also sub shredded coconut or even almond flour instead of oats!
Ellen Kinslow says
Has anyone tried with a substitute for the dates? I was thinking of trying with maple syrup?
Try this! https://minimalistbaker.com/no-bake-pb-j-energy-bites/
Maxine says
This looks so yum! I’m trying to avoid sugar right now, what’s something that could replace the dates? Do they bind the mixture together, so maybe something else sticky but low-fructose?
Try this recipe instead! https://minimalistbaker.com/no-bake-pb-j-energy-bites/
Carolyn Nichol says
I LOVE peanut butter cookies but trying to keep away from baking powder and flours. So this recipe caught my interest right away! However, as a nutritionist, I worry about digestion of dry oats. Your thoughts?
Hmm, they don’t seem to bother me. But if a person does, they could sub almond flour instead.
Katie says
Same here – my body doesn’t seem to like the oats so I make a version like this with hemp seeds and honey and pb instead of dates and oats ?
Lauren says
I made these for my hubby today, and he loved them! I added in a good sprinkle of cinnamon, which gave them a nice flavor. Thanks for the easy recipe Dana!
Yay! Thanks, Lauren.
Sue ozkaya says
Hi Dana I’m a life long vegan from Bristol, England. I absolutely love your recipes and always suggest my family and friends take a look. Thank you for all of the great tasty recipes you share amazing!!
Sue xx
It's Fia, by the way says
Hi Dana! These look amazeballs! Just curious, have you tried them with other nut butters? I’m considering using almond butter in place of peanut…
Sounds like others have tried almond with success. I’d also think sunflower butter and cashew butter would be amazing!
Jeanne Frost says
I want to try this recipe but peanuts do not agree with me. I always have almond butter in the house.
Lynne Garrod says
My daughter is a vegan but also on the Fodmap regime because she has IBS. She therefore cannot eat dates. Can you suggest an alternative?
Thank you.
Lynne
Check out this recipe for inspo! https://minimalistbaker.com/no-bake-pb-j-energy-bites/
P says
What can be used in place of the dates? Also, I can’t use honey, maple syrup or agave
Check out this recipe for date-free inspo. https://minimalistbaker.com/no-bake-pb-j-energy-bites/
Nikki D says
Can you use steel rolled oats as a substitute? I’m not a serious baker and don’t want to ruin the dish! Thank you? Super excited to make this!
No, that would be too crunchy.
Lindsey says
Delicious!! Ate 3 within a minute. Thank you!
Ha! That’s a good sign!
Theresa says
These were a hit with my mom vegan family and friends, I made them without dipping them in chocolate (though that sounds like an amazing combo) and they turned out perfect!!❤️
Yay, thanks Theresa!
Rachel says
Perfect for summer! I made these with sunbutter due to a peanut allergy and raisins (soaked in hot water for a few minutes) because I didn’t have dates on hand. I also added in about a tablespoon of ground flax seed to sneak in a little more nutrition for my picky eater who won’t turn down a cookie ;) I had to add a little more sunbutter to make the dough sticky enough to mold, probably just due to the other subs/changes I made, but these turned out super yummy!
SMART! Thanks for sharing!
Tamara Kenner says
These look fabulous!
Thank you Dana! I am making this weekend!!
Lauryn says
These look amazing! Sadly, my husband is very allergic to coconut. Do you have any recommendations for a substitution?
Shawn says
They were great without the chocolate. I didn’t have all the ingredients for the chocolate, so I made them without.
You could also sub melted cocoa butter.
Megan says
Just this morning I was thinking about making cookies but didn’t want to turn the oven on in this 95 degree heat we’re having in Ohio. This recipe came just in time and will be perfect!
Alyssa says
I’m wondering, have you tried this with any other grain? I have an oat allergy in my family. Thanks!
I’m wondering if buckwheat flour or even almond flour would work?
Mareile says
Delicious recipe! In hot weather I shape small cookies around a big vegan chocolate button instead of dipping in chocolate. Each cookie is a mouthful and the chocolate crunch comes last. :)
Thanks Mareile!
MelissaGC says
Another awesome recipe! I made two batches since I had leftover chocolate.
The first one was a bit dry which made it hard to make the dough stick, but that’s because I was using up the last of a jar of peanut butter (which usually gets a bit drier when it gets down to the end). The second batch was perfect with a new jar of PB. Thanks Dana!
Lovely – thanks!
Stephanie says
Could I use quick oats instead of rolled oats for this recipe?
I think so. Let us know if you try it out!
Elaina Vukich says
I used quick oats and they worked wonderfully
JJ says
Dumb question but I don’t cook or bake much ….Are you supposed to cook the oats first?
J says
Hi,
Really looking forward to making this!
Does it matter which type of dates I use? (I think I have some that aren’t quite as soft as medjool dates)
Thanks
Amy says
If dates are not soft you may want to soak them for 10-15 minutes in hot water to achieve desired texture, something that has worked for me in the past.
Shelby Parks says
I made these today after I saw the Instagram post and I am so pleased I did! I did sub the peanut butter for sunflower seed butter and they are delicious! Quick and easy to make. I plan on making these all the time. Thank you for a wonderful recipe!
Lovely – thanks for sharing Shelby!
Jeff says
Awesome! My son has a peanut allergy and I was hoping someone had tried a different “butter” with positive results.
Patti Campbell says
Hi
WOW butter is my go to NoPeanut butter. It tastes great and even comes with stickers to put on containers for sandwiches that go to Peanut Free schools. Your little guy can have his PB sandwich.
P
Hanna says
I made them with organic raw almond butter and they are phenomenal!!!!
Yay!
Kitty says
Thank you because of the mold warming on peanuts I was wondering log almond butter would work. I will try these this week
Support @ Minimalist Baker says
We hope you love them, Kitty!
CG says
I just made them with sunflower seed butter (Trader Joe’s, unsweetened)
they came out great!! SO easy to make and everyone loved them!
Support @ Minimalist Baker says
Great! Thanks for sharing! :D
Maud says
Hey! This looks delicious, thanks for sharing!
Might be a stupid question, but do you think I could replace some (or all) of the peanut butter with peanut butter powder? I feel like the stickiness would already be here thanks to the dates…?
Thank you!!
Hmm, if you do that just scale back on the oats to compensate. Good luck!
Leanne says
I made them with peanut powder. They were delicious. I just mixed the powder with some water before adding to my food processor. Super delicious.
Erica says
Hi this has nothing to do with this recipe, but I figured since this is a new recipe, you’d be most likely to see my comment here. While browsing your website, I came across a post for 10 BEST Tofu Recipes. On that post, you featured a chickpea scramble recipe, and I’m assuming you meant to feature your tofu scramble recipe. Hope this is helpful to you! Love your site!
Oh, thanks for mentioning that. we’ll amend!
Laura A Lafontsee says
I made these yesterday. Very easy. They were gone in 20 minutes. So sweet and salty absolutely delicious. And I got the peanut butter fix I’ve been craving, without all of the sugars. Thank you for a great recipe.
Lovely, thanks Laura!
Stacy says
I literally just made these after I saw this post because I had all the ingredients. I shaped them into balls instead of flattening them like cookies but they are unbelievably tasty and easy to make!
Lovey – thanks Stacy!
Tom Hilliker says
Sounds like an awesome dessert since we LOVE peanut butter. We prefer to avoid coconut oil, however. Can you recommend a less fattening substitute for the glaze?
Thank you.
Nelly says
I used melted loving earth chocolate for the topping, ultra yummy!
Kelly says
Definitely saving this for the next party I host!
Brittany Audra @ Audra's Appetite says
Love the gooey texture of no-bake treats! Can’t wait to make these…couldn’t be easier!