3-Ingredient No-Bake Peanut Butter Cookies

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Homemade 3-Ingredient Peanut Butter Cookies on a parchment-lined baking sheet

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!

Blender with ingredients for making our simple gluten-free vegan No-Bake Peanut Butter Cookies recipe

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!

Food processor with dough for amazing 3-ingredient vegan Peanut Butter Cookies
Using a fork to create a lattice design on top of a batch of our Peanut Butter Cookies recipe

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.

Dipping some of our 3-Ingredient Peanut Butter Cookies into homemade vegan chocolate sauce

We hope you LOVE these cookies! They’re

Simple to make
& 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!

Stack of our gluten-free vegan Peanut Butter Cookies ready to be devoured for a delicious dessert

3-Ingredient No-Bake Peanut Butter Cookies

Insanely delicious, tender, perfectly sweet peanut butter cookies made with just 3 ingredients! No baking required, easy to make, and the perfect snack or dessert!
Author Minimalist Baker
Tray of 3-Ingredient Vegan Peanut Butter Cookies with some half dipped in chocolate
4.87 from 115 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 (cookies)
Course Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week



  • 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)


  • 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)


  • 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.



*Nutrition information is a rough estimate calculated without optional ingredients/glaze.
*Prep time does not reflect time to prepare glaze and dip cookies.

Nutrition (1 of 12 servings)

Serving: 1 cookie Calories: 164.5 Carbohydrates: 24.5 g Protein: 3.8 g Fat: 6.2 g Saturated Fat: 1.2 g Polyunsaturated Fat: 1.35 g Monounsaturated Fat: 2.79 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 3.9 mg Potassium: 229 mg Fiber: 2.9 g Sugar: 16.2 g Vitamin A: 74.98 IU Vitamin C: 0 mg Calcium: 22.51 mg Iron: 0.56 mg

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  1. 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.

  2. 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


      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.


  3. 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!

  4. 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?

  5. 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.

  6. 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.

  7. 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.

  8. 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!

  9. Stephanie says

    Made this exactly as the recipe was written and they were absolutely delish! :) Would definitely recommend and will definitely be making again!

  10. 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.

  11. 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!

  12. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  13. 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.

  14. 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

  15. 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.

  16. 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!

  17. 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?

  18. 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!

  19. 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!

  20. 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.

  21. 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!

  22. Allegra says

    Sooooooo good. Made them with homemade almond coconut butter and went straight to heaven. Thank you for the simplicity!!

  23. 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.

  24. Vanessa says

    These are fantastic! I used quite dry dates so I added a bit of water. Delicious and easy to make! Thank you.

  25. 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 !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Norah! If the sauce is too thick, add more coconut oil and that should do the trick.

  26. 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!

  27. 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!

  28. 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!

  29. 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!

  30. 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.

  31. 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.

  32. 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!

  33. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  34. 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!

  35. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  36. Karan says

    If you like Reece’s Peanut Butter Cups these will satisfy. Amazing taste. Easy recipe to make. Delicious and healthy!!

  37. 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! :)

      • 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!

  38. 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!

  39. 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.

  40. 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 !

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  41. 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!

  42. 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!

  43. 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 :-)

  44. 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.

  45. 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.)

  46. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Perhaps your dates weren’t sticky or wet enough OR you didn’t add enough. So try that next time!

  47. 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!

  48. Annette says

    This recipe looks amazing. I’m currently on the Candida diet though so can I replace the peanut with almond butter instead?

  49. Ulli says

    Hi, made them yesterday, they are amazing, even better today than yesterday, the chocolate is enough for two batches, thank you!

  50. 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!

  51. Cate Murray says

    They almost looked exactly as the photo and were easy to make but most of all they were delicious ?

  52. 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!

  53. 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!!

  54. Karla says

    I too am looking for a replacement for the dates, as I cannot eat them or prunes. Any suggestions would be appreciated!

  55. 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….

  56. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You could toast the oats before if you’d like. You could also sub shredded coconut or even almond flour instead of oats!

  57. 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?

  58. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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 ?

  59. 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!

      • 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

  60. 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…

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Sounds like others have tried almond with success. I’d also think sunflower butter and cashew butter would be amazing!

  61. Jeanne Frost says

    I want to try this recipe but peanuts do not agree with me. I always have almond butter in the house.

  62. 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.


  63. 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!

  64. 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!!❤️

  65. 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!

  66. Lauryn says

    These look amazing! Sadly, my husband is very allergic to coconut. Do you have any recommendations for a substitution?

  67. 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!

  68. Alyssa says

    I’m wondering, have you tried this with any other grain? I have an oat allergy in my family. Thanks!

  69. 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. :)

  70. 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!

  71. J says

    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)

    • 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.

  72. 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!

  73. 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!!

    • 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.

  74. 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!

  75. 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.

  76. 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!

  77. Brittany Audra @ Audra's Appetite says

    Love the gooey texture of no-bake treats! Can’t wait to make these…couldn’t be easier!