These No-Bake Peanut Butter Oatmeal Sandwich Cookies are the perfect quick treat when I want something delicious without turning on the oven. With just a few pantry staples and a little prep time, I can enjoy soft, chewy oat cookies sandwiched around a creamy, nutty filling. Whether it’s for an afternoon snack, post-workout bite, or a wholesome dessert, these cookies hit the spot every time.

Why You’ll Love This Recipe

I love how simple and satisfying these cookies are. They’re made with wholesome ingredients, naturally sweetened, and packed with flavor. There’s no baking involved, which makes them perfect for hot days or when I just need something quick. Plus, I can customize the filling or even the oats to make it my own. These cookies are a hit with both kids and adults in my home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup rolled oats

• ½ cup peanut butter (creamy or crunchy)

• ¼ cup honey or maple syrup

• ½ tsp vanilla extract

• Pinch of salt

Directions

1. I start by combining the rolled oats, peanut butter, honey or maple syrup, vanilla extract, and a pinch of salt in a medium bowl.

2. I stir everything together until well combined and the mixture holds together.

3. I scoop out small portions of the mixture and roll them into balls. Then, I flatten each ball into a small disc using the palm of my hand.

4. To make the sandwiches, I take one disc and spread a bit of peanut butter on it, then top it with another disc to create a sandwich.

5. I chill the assembled cookies in the refrigerator for about 30 minutes to firm them up before serving.

Servings and Timing

This recipe makes about 8 to 10 sandwich cookies, depending on the size I make them. It takes approximately 10 minutes to prepare and 30 minutes of chilling time, so they’re ready in under 45 minutes from start to finish.

Variations

• I sometimes add mini chocolate chips to the oat mixture for a touch of indulgence.

• For a nuttier taste, I’ve tried using almond or cashew butter instead of peanut butter.

• To add texture, I like mixing in shredded coconut or chopped nuts.

• If I want a richer filling, I mix a little powdered sugar with peanut butter to make a fluffier, frosting-like layer.

Storage/Reheating

I store these cookies in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to 3 months—I just let them thaw in the fridge before eating. Since they’re no-bake, there’s no need to reheat them, just grab and enjoy.

FAQs

What kind of oats should I use?

I use rolled oats for the best texture. Quick oats work in a pinch, but they make the cookies softer and less chewy.

Can I make these cookies vegan?

Yes, I use maple syrup instead of honey to keep them fully vegan.

Do I have to refrigerate the cookies?

Yes, I recommend chilling them so they firm up properly and hold their shape.

Can I add protein powder to the recipe?

Absolutely. I sometimes mix in a tablespoon or two of my favorite protein powder to boost the protein content.

What’s the best peanut butter to use?

I prefer natural creamy peanut butter, but crunchy works well too for a bit of extra texture.

Conclusion

These No-Bake Peanut Butter Oatmeal Sandwich Cookies are everything I want in a homemade treat—easy, tasty, and made with simple ingredients. Whether I’m whipping them up for a quick snack or sharing with friends, they always disappear fast. I love how customizable and fuss-free they are, and they’ve definitely earned a spot in my regular dessert rotation.

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