The new easy no-bake cookies

The new easy no-bake cookies

I’ve gotten a total number of 10 hours of sleep the last two nights (maaaaan, sleep deprivation has been a recurring theme around here, hasn’t it?) so you’ll have to excuse me because I’m tired and it’s early but I am hell bent on getting you this recipe because 1) I promised I would and 2) these cookies are so delicious that it’d be wrong for me to keep it tucked away any longer. But I did think about it. Partly because I was pressed for time and in a rush to photograph them (and had to use the super harsh, early morning light), but mostly because there’s been a disproportionate amount of brown-colored food in this space (thesethose, and this) (and now you’re looking at more) and it’s summer and the farmers market is bursting with vibrant produce and I’m just over here whipping up shit with peanut butter and chocolate.


Rest assured, that’s about to change because we fiiinally got a refrigerator – like, a proper refrigerator – even though it doesn’t look like a proper refrigerator because it’s six and a half feet tall and 24″ wide. It is a thing of beauty and I’m still trying to figure out how the delivery dudes got it out of the box and up two flights of stairs and into our kitchen without breaking a noticeable sweat.. on a 98˚F day. I rewarded their efforts with cold La Croix (and an Andrew Jackson) but what they really deserved was an ice cold beer. Or a plate of cookies. And sadly, we had no beer or cookies. Anyway, what I was trying to say before I went off on a tangent about the superhuman delivery duo is that we finally have a refrigerator and a proper way to store produce.. so more vibrant recipes are on their way. I promise.

But let’s talk about these cookies for a minute because it’s worth noting that the only thing that really sets these apart from my original easy no-bake cookies is the cacao butter. Back before we had a proper refrigerator, I got a hankering for some no-bakes but had no way to chill them because our tiny refrigerator was comprised of 40% ice, 5% melting ice water, and 55% necessities (like almondmilk, La Croix, coffee creamer, tempeh, hummus, pickles, cashew cheese, etc.) – and I couldn’t have made room for cookies even if I tried. After scanning our pantry for what felt like an eternity, I got the bright idea to swap the coconut oil with cacao butter (hoping that would make them stable at room temperature) AND IT WORKED. So you should go make yourself some hella rich, stable-at-room-temperature no bakes because it’s the weekend. And you deserve ’em.

PS – If Captain Fantastic is playing near you this weekend (or anytime, really), you’ve gotta go see it. It’s captivating and heartbreaking and witty and uplifting.. and more than worthy of the $10 ticket. It was truly one of the most beautiful and moving films I’ve ever seen and – although that’s not saying much considering I don’t watch many movies (I’m cursed with almost always falling asleep) – my cinephile husband agrees.

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Notes: If you don’t have cacao butter, you can use this recipe. Or you can use unsweetened chocolate and reduce the cacao powder to 3-4 tablespoons. If you don’t have cacao butter or unsweetened chocolate, you can use dark chocolate (I wouldn’t go any lighter than 70%) but you’ll have to reduce the cacao powder to 4-5 tablespoons (also, your cookies will also be a touch sweeter). If you want to up the peanut butter flavor, you can get away with adding up to one full cup without altering any of the other ingredient measurements. If you want to use quick cooking oats (personally I think quick cooking oats are awful in no-bake cookies, but that’s just me), you’ll have to scale the oat measurement back by about 2 tablespoons.


1/4 cup (45g) melted cacao butter
1/3 cup (106g) pure maple syrup
3/4 cup (184g) creamy peanut butter

6-7 (36-42g) tablespoons cacao powder
1 cup (98g) rolled oats
Heavy pinch of sea salt flakes

You’ll also need
Dry roasted peanuts, roughly chopped
Sea salt flakes

Line a large baking sheet with parchment paper; set aside. Add the cacao butter to a small saucepan set over medium-low heat and warm for 20-25 seconds. Whisk in the maple syrup and peanut butter, just until combined, then whisk in the cacao powder until smooth. Remove saucepan from heat and, using a wooden spoon or spatula, stir in the oats and sea salt. Using a 1/4 cup stainless steel scoop (or a 1 1/2 tablespoon scoop for smaller cookies), drop the mixture onto the prepared baking sheet, flatten with the back of a spoon then sprinkle with chopped peanuts and sea salt flakes, if desired. The cookies will firm up after a few hours at room temperature, or you can transfer the baking sheet sheet to the freezer and chill for 10-15 minutes (and have yourself a coffee break). Once firm, store cookies in a semi-air tight container. Cookies will keep in the refrigerator for up to one week but can also be stored at room temperature, if desired.

Yield: 6-7 big ass cookies (or about 20 small cookies)

The new easy no-bake cookies


  • Reply Ashley 16 July 2016 at 11:46 AM

    I can’t put my finger on it but there is something about this series of photos that I really really love. Did you get a new lens? Are you using a diffuser kit? Whatever it is, the moody look is working for you, girl! Hope you can catch up on the z’s this weekend.

  • Reply Chrissy 16 July 2016 at 12:18 PM

    These look fantastic. Thanks for sharing despite the sleeplessness.

  • Reply Amy 16 July 2016 at 1:49 PM

    fridge pics please!!!

    • Reply Heather 16 July 2016 at 1:57 PM

      Yes I am dying to see the fridge! Did you go with the SMEG? I find them quite hideous but know if anyone could make one work, it’s you. Pics pics pics!

  • Reply Maya | Spice + Sprout 16 July 2016 at 3:41 PM

    Such a good idea! Love this revision/ new version. I bet the cacao butter also adds a really nice flavour and texture to the cookies. Go get some sleep, girl! :)

  • Reply Heather McClees 16 July 2016 at 4:51 PM

    These look so good! No bake cookies are one of my favorites to make—and eat! :)

  • Reply mary 16 July 2016 at 5:50 PM

    I was trying to figure out your link to cocao butter if we don’t have any…. I’m quick like that… Which of the ingredients in that linked recipe would make up the cacao butter? Maybe it’s cuz I never sleep. Ever…

    • Reply Ashlae 17 July 2016 at 9:04 AM

      Hi Mary –

      I typically use coconut oil. :) But if you end up going the coconut oil route, use the other recipe. There are also notes on how to substitute unsweetened chocolate and dark chocolate, as well.

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  • Reply Jess @Nourishedbynutrition 17 July 2016 at 6:54 AM

    Just so you know, I think your photos look fantastic (as always!!). Thank you for sharing wonderful recipes and little bits of your life on a regular!

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  • Reply Elizabeth Horsley 17 July 2016 at 8:53 AM

    What a great recipe for cookies that don’t need refrigeration! I can usually find counter space (even if I have to expand to the dining room table), but there isn’t always refrigerator space. There’s almost never freezer space.

  • Reply Andrea 17 July 2016 at 9:16 AM

    I got up from reading this post and made these cookies immediately. I usually use coconut oil, but I love the creamy texture the cacao butter adds. These are a keeper and quick to make. Great flavor.

  • Reply Leslie S. 17 July 2016 at 9:40 AM

    I love your original recipe but this recipe makes cookies that could pass as the butter laden ones from my childhood. Delicious! Thank you for your efforts and for always trying to improve upon your recipes. You are appreciated, I hope you know that. :)

    This is totally unrelated but are you going to post about your trek to Machu Picchu? I’m trying to decide between the Inca trail and Salkantay trail and am basically waiting for your post. No rush but I am dying to read about your experience (I have heard it’s tough and I’m not in the greatest shape).

    • Reply Ashlae 17 July 2016 at 1:14 PM

      Hi Leslie –

      Happy you liked the cookies. <3 I actually have that post lined up to go live in the next week or two. It's jam packed with notes and details from the trip. :) Stay tuned!

  • Reply Farah 17 July 2016 at 11:03 AM

    These look stunning! Could I use crunchy peanut butter?

    • Reply Ashlae 17 July 2016 at 1:14 PM

      Hi Farah –

      They taste even better than they look. ;) And I don’t see why not. Enjoy!

  • Reply Gemma 17 July 2016 at 4:41 PM

    I love cooking with cacao butter! :-) It makes every chocolatey dessert so much more rich and with a deeper flavor and better texture. These cookies look absolutely tempting and I’m glad I bought PB yesterday…that means one thing: COOKIES!


  • Reply Vickie 18 July 2016 at 8:13 AM

    I have made them today. They taste delicious! Thank you for the recipe!

    • Reply Farah 19 July 2016 at 5:52 AM

      Fab! Thank you!

    • Reply Farah 21 July 2016 at 9:07 AM

      Just to let you know I followed your recipe and although they didn’t look as moist as yours I doubled the cacao butter and that seemed to do the trick. Delicious!

  • Reply Chelsea 19 July 2016 at 7:20 PM

    Nothing wrong with shit with peanut butter and chocolate! ;) Although that must be exciting to finally be able to store all the great produce that’s in season this time of year – enjoy it!

  • Reply Janel | Peach and the Cobbler 21 July 2016 at 8:58 AM

    Soo these basically seem like a cross between fudge and no-bake cookies. Kind of obsessed!

  • Reply Abby | Lace & Lilacs 21 July 2016 at 11:08 AM

    Oh, I love these photos, they’re just gorgeous, Ashlae! <3 xo

  • Reply Courtney 21 July 2016 at 4:35 PM

    Just whipped up a batch of these babies, subbing in coconut butter instead. YUM!!! Can’t wait till they firm up in the fridge :)

  • Reply Rebecca 24 July 2016 at 4:57 AM

    Made these today and they’re simply delicious. My hubby said they’re his favorite choc/peanut-butter/cookie combo I’ve ever made, and I make a lot of choc/peanut/cookie recipes. Utterly decadent with the cacao butter. Wow.

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