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    Home » Recipes » Cookies

    No Bake Cookies without Peanut Butter

    Published: Aug 18, 2021 · Modified: Aug 13, 2022 by Liz Mincin · This post may contain affiliate links

    Jump to Recipe Print Recipe

    My chocolate oatmeal no bake cookies without peanut butter are a quick and easy twist on the classic.

    Stack of chocolate oatmeal no bake cookies without peanut butter.

    Ingredients for Chocolate No Bake Cookies without Peanut Butter

    So these cookies are an easy six-ingredient recipe:

    • Unsalted butter - this can be softened or straight from the refrigerator as you will be melting this as part of the recipe.
    • Sugar - I prefer to use white caster (or granulated) sugar.
    • Cocoa powder - always use good quality unsweetened for baking.
    • Milk - you can use any milk for this recipe, but I'd recommend at least 2% (semi-skim) or whole full fat milk.
    • Tahini
    • Rolled oats - my favourite brand is Quaker, since this is what I grew up with. That said, any rolled oat will work in this recipe!
    Six ingredients for chocolate no bake cookies without peanut butter.

    Tahini Substitute for Peanut Butter

    Tahini is a popular product in Middle Eastern cuisine and one of the main ingredients in hummus. Made by toasting and grinding hulled sesame, it is similar to a nut butter, but with a more subtle flavour. It relatively easy to find in grocery stores - either with oils and condiments or in dedicated ethnic food aisles.

    Thanks to its similarities to nut butters, tahini is a great substitute for peanut butter in these no bake cookies. Whether you need an alternative to peanut due to an allergy or taste preference, or simply want to try something different - try out tahini!

    Making No Bake Cookies without Peanut Butter

    This is a one-pot recipe. Simple and easy, for equipment, you'll just need

    • One saucepan
    • A spoon
    • A piece of parchment paper

    Begin by melting the butter over a medium heat.

    Then add the cocoa powder, sugar and milk. Stir to combine and continue heating until the mixture is brought to a boil. Allow this to boil for about 1 minute.

    Butter in a saucepan to be melted.
    Melted butter in a saucepan with sugar, cocoa powder and milk added.
    Saucepan of boiled cocoa mixture for no bake cookies, removed from the heat.

    Take off the heat and add the tahini. Stir this into the chocolate mixture until smooth. Depending on the consistency of the tahini, this may take a minute or two (mine was very thick!).

    Adding tahini to boiled cocoa mixture in a saucepan for no bake cookies without peanut butter.

    Add the oats!

    Adding oats to cocoa mixture in a saucepan.
    Chocolate no bake cookies batter in the saucepan.

    Once the oats are added, the mixture will start to set up more firm and will become a bit more difficult to handle. So, you want to dollop spoonfuls of cookie dough out onto your piece of parchment paper relatively quickly.

    The size and shape of these spoonfuls will depend on you! But, I like to use a soup spoon to make roughly 2.5" rounds.

    Once the cookies are spooned out, leave them to set on the parchment paper for about an hour. This will help them to firm up.

    Spooning out no bake cookies without peanut butter onto parchment paper with a soup spoon.

    FAQs for Chocolate No Bake Cookies without Peanut Butter

    Can you make these no bake cookies gluten free?

    Yes, as these no bake cookies don't include flour, it is easy to make them gluten free simply by ensuring that you use gluten free oats, such as Bob's Red Mill. As usual, always check your products for allergen labels.

    How long do these cookies keep?

    Chocolate no bake cookies can keep for several days in an airtight container at room temperature. I can confirm that they stay fresh for about a week (though rarely do they last that long in my house!).

    Can chocolate no bake cookies be frozen?

    Yes, you can freeze these no bake cookies. Wait until they have cooled completely at room temperature before freezing. For easiest storage, freeze first on a lined baking tray for about an hour (until frozen through), before transferring to a ziploc bag. This should help prevent them from sticking together in the freezer, making it easier to defrost one or two at a time.

    If you like this recipe, try some other cookies:

    • Easy Oatmeal Cream Pies
    • Classic Chocolate Chip Cookies
    • Old Fashioned Oatmeal Cookies
    Stack of chocolate oatmeal no bake cookies without peanut butter.

    Chocolate No Bake Cookies without Peanut Butter

    Liz Mincin
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Setting 1 hour hr
    Course Dessert
    Cuisine American
    Servings 15 cookies

    Ingredients
      

    • ¼ cup unsalted butter
    • 1 cup sugar
    • ¼ cup cocoa powder
    • ¼ cup milk
    • ¼ cup tahini
    • 1¾ cup rolled oats

    Instructions
     

    • Prepare a surface with a piece of parchment paper, for spooning out the cookies at the end.
    • In a large saucepan, melt the butter over a medium heat.
    • Add the sugar, cocoa powder and milk to the melted butter, stirring until smooth. Continue cooking over a medium heat until the mixture boils. Allow it to boil for about 1 minute.
    • Remove from the heat and add the tahini. Stir this until the mixture is smooth.
    • Finally add the oats. Stir these to combine and then immediately begin dolloping out spoonfuls of the cookie mixture onto the prepared parchment paper. Work quickly as this will begin to set. This makes roughly 12-15 cookies depending on the size of the spoonfuls.
    • Allow to cool for about an hour, to allow these to firm up.
    Tried this recipe?Mention @waitingforblancmange or tag #waitingforblancmange!

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    Image of Liz Mincin blogger and recipe developer behind Waiting for Blancmange.

    Hi, I'm Liz! I'm an American expat in the UK, with over 20 years experience baking and creating desserts. Taught tricks and tips by my mother and grandmothers, I'm sharing recipes and baking tips from my Italian American and Southern roots, along with a few British staples picked up from my time living across various regions in the UK.

    More about me →

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