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
4.85 from 120 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. Andy says

    I followed the recipe exactly (didn’t use the glaze). The cookies taste great, but they are a bit crumbly. Would it help to add a drop of coconut oil to each dough ball, or will that give them a coconut oil flavor?

    Also, I must say I really appreciate that the recipe ingredients are provided in grams, probably the only blog that does so. I always get the best results when using ingredients by weight, rather than by cups. After all, we don’t shop for ingredients by cups, which can be subjective depending on how well one packs the cup.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Andy, thanks for the feedback and sorry to hear they turned out a bit crumbly. A little bit of coconut oil should be fine. Or you could add more peanut butter! We wonder if your dates were a bit dried out, perhaps?

      • Andy says

        Appreciate your prompt reply! The dates I used were moist, and the peanut butter was almost runny. I was thinking that maybe if I added 10 grams less oat flour next time, maybe they won’t be crumbly.

    • Arya says

      This recipe was so easy and delicious! Do you think there is any way to add more flavour, for example add vanilla extract? Great recipe though!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nancy, the dates are pretty essential for binding and sweetness. You could maybe try another sweetener, but you’d likely need to adjust the ratios. For a date free peanut butter cookie, check out our Gluten-Free Nutter Butters. Hope that helps!

  2. charles says

    They are easy to make and quite edible with a coffee. Chocolate chips would probably have made these really good and will try that next time!

  3. Nicole says

    I made mine with raisins instead of dates. Not too bad for only have 3 ingredients! If you’re like me and have that sweet tooth after dinner, if you don’t have much this works. Thanks 😊

  4. Maureen says

    How this is a 3 ingredient recipe. Not even the cookies themselves are 3 ingredients … I counted 4 in the cookies and 4 more for the dip!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That should work! You may need more almond flour, as it isn’t as absorbent as the oats. Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jeannie, the nutrition information is a rough estimate calculated without the optional glaze.

  5. jean says

    Perfect, easy “healthy” sweet snack! All the fibers makes me feel so much better about choosing this as my sweet treat.

  6. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad they turned out well with those modifications! Thank you for the lovely review, Catalina! xo

  7. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you’re enjoying them! Wishing you all the best, Margaret!! xo

  8. 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 ⭐️⭐️⭐️⭐️

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  9. 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. ; )

  10. 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!

  11. 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.

  12. 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!

  13. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

  14. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  15. 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!

  16. 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!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  17. 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.

  18. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

        • Avatar for Dana @ Minimalist BakerSupport @ 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!

  19. 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!

      • Avatar for Dana @ Minimalist BakerSupport @ 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  20. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy them! Thanks so much for the lovely review and for sharing your tips!

  21. 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.

  22. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Joan, that might work! Though the flavor may be different. Let us know if you give it a try!

  23. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  24. 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!

  25. 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!!!!

  26. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We don’t think that would work, unfortunately. But quick oats might if you have those available?

  27. Romelle says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  28. 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!

  29. 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

  30. 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!

  31. 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.

  32. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

      • Jun says

        Mine was crumbly too because my pb is so dry so I added half a banana for moisture and it worked a charm. Also great for sweetness. Although I’m not sure I got the texture right – it feels more on the mushy side than chewy. Like those date bars. Am experimenting with one in my crappy little toaster oven and one in the freezer to see if it would firm it up a bit more.

  33. Grace says

    These look delicious! Where I live (Australia), it’s not possible to find gluten-free oats. Any thoughts on substitutions? Thanks!

      • 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!

    • 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.

  34. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  35. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  36. 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.

  37. 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!!!

  38. 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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  39. 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 ?

  40. 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!

  41. 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!❤️

  42. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

  43. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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

  44. 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!

  45. 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!

  46. 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!!!!!!

  47. 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!

  48. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  49. 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!

  50. 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.

  51. 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.

  52. 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!

  53. 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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  54. 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

  55. 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.

  56. 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!

  57. 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!

  58. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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