18 Easy No-Bake Cookies All Recipes Delicious

Craving something sweet but don’t want to turn on the oven? We’ve got you covered with 18 easy no-bake cookies that are as delicious as they are fuss-free! Whether you’re short on time, avoiding the heat, or just need a quick treat, these recipes are packed with flavor and ready in a flash. Grab your mixing bowl—your next favorite cookie is just a stir (and chill!) away.

Classic No-Bake Chocolate Oatmeal Cookies

These nostalgic cookies come together in minutes—no oven required—for a chewy, chocolatey treat that’s perfect for last-minute cravings.

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 2 cups granulated sugar
• 1/2 cup whole milk
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 3 cups old-fashioned rolled oats
• 1/2 cup creamy peanut butter

Instructions:

1. In a medium saucepan, melt the butter over medium heat. Stir in the sugar, milk, cocoa powder, and salt. Bring to a rolling boil and cook for 1 minute exactly (set a timer!).
2. Remove from heat and immediately stir in the vanilla extract, oats, and peanut butter until fully combined.
3. Drop tablespoon-sized mounds onto parchment paper. Let cool at room temperature until set, about 30 minutes.

The magic? The oats stay pleasantly chewy while the cocoa-peanut butter mix firms into a fudgy hug. No baking means no waiting for the oven to preheat—just instant gratification.

Tip: For extra texture, swap 1/2 cup oats with shredded coconut or chopped nuts.

Peanut Butter No-Bake Cookies

These easy, fudgy cookies come together in minutes—no oven required, just a saucepan and a craving for peanut butter goodness!

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup whole milk
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1/2 cup creamy peanut butter
• 1 tsp vanilla extract
• 2 cups quick-cooking oats

Instructions

1. Line a baking sheet with parchment paper. In a medium saucepan over medium heat, melt the butter, milk, sugar, cocoa powder, and salt. Bring to a rolling boil, stirring constantly, and let boil for 1 minute.
2. Remove from heat and immediately stir in the peanut butter and vanilla extract until smooth. Fold in the oats until fully coated.
3. Drop tablespoon-sized mounds onto the prepared baking sheet. Let cool at room temperature for 30 minutes (or refrigerate for 15 minutes) until set.

The magic here? That glossy, peanut-buttery sheen and chewy texture—like a cross between a cookie and fudge. Perfect for lunchboxes or midnight snacks!

Tip: For extra crunch, swap 1/2 cup oats for chopped toasted peanuts.

No-Bake Coconut Macaroons

These dreamy coconut macaroons come together in minutes—no oven required! Just stir, chill, and enjoy their chewy, tropical sweetness.

Ingredients

• 3 cups sweetened shredded coconut
• 1/2 cup sweetened condensed milk
• 1 tsp vanilla extract
• 1/8 tsp salt
• 4 oz semi-sweet chocolate, chopped (optional for drizzling)

Instructions

1. In a large bowl, mix 3 cups sweetened shredded coconut, 1/2 cup sweetened condensed milk, 1 tsp vanilla extract, and 1/8 tsp salt until fully combined.
2. Scoop tablespoon-sized mounds onto a parchment-lined baking sheet. Use damp hands to gently compact each into a pyramid shape.
3. Chill for 1 hour (or freeze for 20 minutes) until firm.
4. Optional: Melt 4 oz semi-sweet chocolate in 15-second microwave bursts, stirring between each. Drizzle over macaroons and let set for 10 minutes.

The magic here? The condensed milk binds everything into irresistibly tender bites—no baking required! For a fun twist, try rolling the chilled macaroons in crushed freeze-dried raspberries before drizzling with chocolate.

Tip: Store in an airtight container for up to 5 days (if they last that long!).

No-Bake Lemon Cheesecake Cookies

These zesty little bites taste like sunshine in cookie form—creamy, tangy, and ready in just 15 minutes with no oven required!

Ingredients

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

1. In a medium bowl, beat the cream cheese, powdered sugar, lemon juice, lemon zest, vanilla extract, and salt with a hand mixer until smooth and fluffy (about 2 minutes).
2. Gently fold in the graham cracker crumbs until fully combined—the mixture should hold together when pressed.
3. Scoop 1-tbsp portions and roll into balls. Place on a parchment-lined tray and chill for 10 minutes to firm up.

The magic here? The graham crumbs soak up the lemony cream cheese just enough to stay tender but never soggy—like mini cheesecake truffles!

Tip: For extra sparkle, roll the chilled cookies in additional graham crumbs or dip half in melted white chocolate.

No-Bake Chocolate Peanut Butter Bars

These decadent bars are a dream for peanut butter lovers—rich, creamy, and ready in under 30 minutes (no oven required!).

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1 cup creamy peanut butter
• 1/2 cup (1 stick) unsalted butter, melted
• 1 1/4 cups powdered sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup semi-sweet chocolate chips
• 1 tbsp coconut oil (or butter)

Instructions:

1. Prepare the base: In a bowl, mix graham cracker crumbs, peanut butter, melted butter, powdered sugar, vanilla extract, and salt until fully combined. Press firmly into an 8×8-inch pan lined with parchment paper.
2. Melt the topping: In a microwave-safe bowl, heat chocolate chips and coconut oil in 30-second bursts, stirring between each, until smooth (about 1–2 minutes total). Pour over the peanut butter layer and spread evenly.
3. Chill: Refrigerate for at least 1 hour (or freeze for 20 minutes) until the chocolate is set. Slice into bars and serve.

The magic here? The contrast between the crunchy-sweet base and the silky chocolate topping—it’s like a Reese’s cup, but better. Tip: For extra flair, sprinkle flaky sea salt on the chocolate before chilling.

No-Bake Almond Joy Cookies

These No-Bake Almond Joy Cookies are like a tropical vacation in bite form—chewy coconut, rich chocolate, and crunchy almonds come together in minutes!

• 2 cups sweetened shredded coconut
• 1/2 cup sliced almonds, toasted
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 cup whole milk
• 4 tbsp unsalted butter
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup semisweet chocolate chips (for drizzling)

1. Line a baking sheet with parchment paper. In a large bowl, combine the shredded coconut and toasted almonds.
2. In a saucepan over medium heat, whisk together the sugar, cocoa powder, milk, butter, vanilla extract, and salt. Bring to a boil, stirring constantly, then reduce heat and simmer for 2 minutes until slightly thickened.
3. Pour the hot mixture over the coconut and almonds, stirring until fully coated. Drop tablespoon-sized mounds onto the prepared baking sheet and flatten slightly.
4. Let cool at room temperature for 10 minutes, then refrigerate for 20 minutes until firm.
5. Melt the chocolate chips in 15-second intervals in the microwave, stirring until smooth. Drizzle over the cookies and let set before serving.

The magic here? Toasting the almonds amps up their nutty depth, balancing the sweet coconut and fudgy chocolate perfectly.

Tip: For extra crunch, press a few extra almond slices into the tops before the chocolate sets.

No-Bake Strawberry Shortcake Cookies

These dreamy cookies taste like summer in every bite—no oven required! Creamy, fruity, and ready in just 20 minutes.

Ingredients:

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 cup freeze-dried strawberries, crushed
• 1/2 cup white chocolate chips, melted
• 1/4 cup heavy cream
• 1 tsp vanilla extract

Instructions:

1. In a bowl, mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until evenly combined. Press firmly into a parchment-lined 8×8″ pan.
2. Sprinkle crushed freeze-dried strawberries evenly over the crust.
3. In a microwave-safe bowl, melt white chocolate chips with heavy cream in 30-second bursts, stirring until smooth. Stir in 1 tsp vanilla extract.
4. Pour the white chocolate mixture over the strawberries, spreading gently to cover completely. Chill for 15 minutes until set, then slice into squares.

The magic here? Freeze-dried strawberries pack intense flavor without making the crust soggy—perfect for picnics or gifting!

Tip: For extra flair, drizzle with melted dark chocolate or top with fresh strawberry slices before serving.

No-Bake S’mores Cookies

These chewy, chocolatey cookies bring all the campfire s’mores vibes without turning on your oven—perfect for when you need a quick sweet fix!

Ingredients:

• 2 cups quick oats
• 1 cup graham cracker crumbs
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/4 cup milk
• 1/4 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup mini marshmallows
• 1/2 cup semi-sweet chocolate chips

Instructions:

1. Line a baking sheet with parchment paper. In a large bowl, mix the quick oats and graham cracker crumbs.
2. In a saucepan over medium heat, melt the butter, then whisk in the sugar, milk, cocoa powder, vanilla extract, and salt. Bring to a boil for 1 minute, stirring constantly.
3. Pour the hot mixture over the dry ingredients and stir until fully combined. Fold in the mini marshmallows and chocolate chips while still warm (they’ll get melty and delicious!).
4. Drop tablespoon-sized scoops onto the prepared baking sheet. Let cool at room temperature for 30 minutes until firm.

The magic here? The marshmallows stay gooey inside while the cocoa-oat mixture sets into a fudgy, cookie-like texture—no campfire required!

Tip: For extra s’mores flair, press a few extra marshmallows on top right after scooping.

No-Bake Matcha White Chocolate Cookies

These dreamy cookies come together in minutes—no oven required—with a buttery, melt-in-your-mouth texture and a pop of earthy matcha.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup powdered sugar
• 2 tbsp matcha powder
• 1/2 cup unsalted butter, melted
• 1/2 cup white chocolate chips, melted
• 1/4 tsp fine sea salt

Instructions:

1. In a large bowl, whisk together 1 1/2 cups graham cracker crumbs, 1/2 cup powdered sugar, 2 tbsp matcha powder, and 1/4 tsp fine sea salt until no lumps remain.
2. Pour in 1/2 cup melted unsalted butter and stir until the mixture resembles wet sand. Press firmly into a parchment-lined 8×8″ pan.
3. Drizzle 1/2 cup melted white chocolate chips evenly over the top, then chill for 1 hour (or freeze for 20 minutes) until set. Slice into squares.

The matcha’s grassy notes balance the sweet white chocolate beautifully, while the graham cracker base adds a toasty crunch. Tip: For extra flair, sprinkle flaky salt over the chocolate before chilling.

No-Bake Salted Caramel Cookies

These dreamy cookies come together in minutes—no oven required—with a buttery, chewy base and a sweet-salty caramel finish.

Ingredients:

• 2 cups quick-cooking oats
• 1 cup creamy peanut butter
• 1/2 cup honey
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp flaky sea salt (plus extra for topping)
• 1/2 cup salted caramel sauce (store-bought or homemade)

Instructions:

1. In a large bowl, mix the oats, peanut butter, honey, melted butter, vanilla extract, and 1/2 tsp flaky sea salt until fully combined.
2. Scoop tablespoon-sized portions of the dough and roll into balls. Press each ball flat (about 1/2-inch thick) onto a parchment-lined tray.
3. Drizzle each cookie with 1 tsp salted caramel sauce and sprinkle lightly with additional flaky sea salt.
4. Chill in the fridge for 30 minutes to set before serving.

The magic here? The caramel seeps slightly into the oats, creating pockets of gooey richness in every bite.

Tip: For extra texture, stir in 1/4 cup chopped pretzels with the oats!

No-Bake Raspberry Thumbprint Cookies

These buttery, jam-filled cookies come together in minutes—no oven required! Perfect for lazy weekends or last-minute cookie cravings.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup melted coconut oil
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/3 cup raspberry jam (seedless works best)

Instructions:

1. In a medium bowl, mix almond flour, melted coconut oil, maple syrup, vanilla extract, and salt until a thick dough forms.
2. Roll dough into 12 balls (about 1 tbsp each) and place on a parchment-lined tray. Use your thumb to press a deep well into the center of each.
3. Freeze for 15 minutes to firm up, then fill each well with 1 tsp raspberry jam.
4. Chill another 10 minutes before serving—the jam will set slightly but stay delightfully gooey.

The magic here? The almond flour gives these a shortbread-like crumble without any baking, and the jam stays glossy and vibrant.

Tip: Swap raspberry jam for orange marmalade and add a pinch of cinnamon to the dough for a wintery twist!

No-Bake Pumpkin Spice Cookies

These fuss-free cookies come together in minutes, packing all the cozy flavors of pumpkin spice without turning on the oven—perfect for when a sweet craving strikes!

Ingredients:

• 1 cup rolled oats (gluten-free if needed)
• 1/2 cup creamy almond butter (or peanut butter)
• 1/3 cup pure maple syrup
• 1/4 cup pumpkin puree
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 tsp fine sea salt
• 1/4 cup mini chocolate chips (optional)

Instructions:

1. In a large bowl, stir together the rolled oats, almond butter, maple syrup, pumpkin puree, vanilla extract, 1 tsp pumpkin pie spice, and 1/4 tsp salt until fully combined. Fold in the mini chocolate chips if using.
2. Scoop 1-tbsp portions of dough and roll into balls. Place on a parchment-lined tray and flatten slightly into cookie shapes.
3. Chill for at least 30 minutes (or up to 2 hours) until firm. The cookies will soften at room temperature, so store extras in the fridge.

The maple syrup and pumpkin create a caramel-like chewiness, while the oats add just the right amount of texture—no one will guess these are no-bake!

Tip: For extra flair, drizzle melted chocolate over the chilled cookies or roll the dough balls in cinnamon sugar before flattening.

No-Bake Mint Chocolate Chip Cookies

These dreamy, no-bake cookies come together in minutes and taste like a cool, creamy mint chocolate chip ice cream—but in cookie form!

Ingredients

• 2 cups quick oats
• 1/2 cup creamy peanut butter
• 1/4 cup honey
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1/2 tsp peppermint extract
• 1/3 cup mini chocolate chips

Instructions

1. In a large bowl, mix the quick oats, cocoa powder, and 1/4 tsp salt until evenly combined.
2. In a small saucepan over low heat, warm the peanut butter and 1/4 cup honey until smooth and pourable (about 2 minutes). Remove from heat and stir in 1/2 tsp peppermint extract.
3. Pour the warm peanut butter mixture over the dry ingredients and stir until fully coated. Fold in the mini chocolate chips.
4. Scoop tablespoon-sized portions onto a parchment-lined tray and flatten slightly. Chill for 20 minutes to set.

The peppermint-chocolate combo is refreshingly cool, while the oats add just the right chew—no oven required!

Tip: For extra minty flavor, swap the chocolate chips for chopped Andes mints.

No-Bake Banana Pudding Cookies

These dreamy cookies taste like banana cream pie in bite-sized form—no oven required! Perfect for when you need a quick, fuss-free dessert.

Ingredients:

• 1 1/2 cups vanilla wafer crumbs (about 30 wafers)
• 1/2 cup mashed ripe banana (about 1 medium)
• 1/4 cup creamy peanut butter
• 2 tbsp honey
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• Pinch of salt
• 1/2 cup whipped topping (like Cool Whip), plus extra for garnish
• Banana slices and extra wafer crumbs for topping (optional)

Instructions:

1. In a large bowl, stir together vanilla wafer crumbs, mashed banana, peanut butter, honey, vanilla extract, cinnamon, and salt until fully combined. The mixture should hold together when pressed.
2. Gently fold in 1/2 cup whipped topping until just incorporated—don’t overmix.
3. Scoop 1-tbsp portions of dough and roll into balls. Place on a parchment-lined tray and flatten slightly into thick discs.
4. Chill for at least 1 hour (or freeze for 20 minutes) until firm. Top with a dollop of whipped topping, banana slices, and a sprinkle of wafer crumbs if desired.

The magic here? The cookies taste even better after chilling overnight as the banana flavor mellows into the wafers.

Tip: For a nut-free version, swap peanut butter with sunflower seed butter.

No-Bake Cinnamon Roll Cookies

These no-bake cinnamon roll cookies are like little bites of cozy breakfast magic—minus the oven time! With a chewy oat base and a sweet cinnamon swirl, they’re perfect for lazy mornings or afternoon snack attacks.

• 1 ½ cups old-fashioned rolled oats
• ½ cup creamy almond butter (or peanut butter)
• ¼ cup pure maple syrup
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 tbsp ground cinnamon
• 2 tbsp coconut sugar (or brown sugar)
• 1 tbsp melted coconut oil

1. In a large bowl, mix the oats, almond butter, maple syrup, vanilla extract, and salt until a sticky dough forms. If it’s too dry, add 1 tsp water.
2. In a small bowl, stir together the cinnamon, coconut sugar, and melted coconut oil to make the swirl.
3. Roll tablespoon-sized scoops of dough into balls, then flatten into disks. Drizzle each with ½ tsp of the cinnamon mixture and use a toothpick to swirl it gently into the dough.
4. Chill for 20 minutes to firm up. The cookies will stay soft but hold their shape.

The trick here? The cinnamon swirl isn’t just on top—it’s marbled right into the cookie, so every bite is packed with warmth.

Tip: For extra crunch, toast the oats in a dry skillet for 3–4 minutes before mixing.

No-Bake Red Velvet Cookies

These dreamy, fudgy cookies bring all the charm of red velvet cake without turning on the oven—perfect for satisfying sweet cravings in a flash.

Ingredients:

• 2 cups quick oats
• 1/2 cup creamy peanut butter
• 1/3 cup honey
• 1/4 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/2 tsp red food coloring gel (or 1 tbsp liquid)
• 1/4 tsp fine sea salt
• 1/3 cup white chocolate chips (plus extra for topping)

Instructions:

1. In a large bowl, mix oats, cocoa powder, and salt until combined.
2. In a microwave-safe bowl, warm peanut butter and honey for 30 seconds, stirring until smooth. Stir in vanilla and red food coloring.
3. Pour the wet mixture over the dry ingredients, folding until fully coated. Fold in 1/3 cup white chocolate chips while the mixture is still warm.
4. Scoop 2-tbsp portions onto parchment paper, flattening slightly. Press extra chocolate chips on top. Chill for 20 minutes until firm.

The cookies set into a chewy, brownie-like texture with a playful pop of color—ideal for gifting or sneaking straight from the fridge!

Tip: For richer flavor, toast the oats in a dry skillet for 3–4 minutes before mixing.

No-Bake Cookies and Cream Cookies

These dreamy no-bake cookies are packed with Oreo crunch and chocolatey richness—perfect for when you need a quick sweet fix without turning on the oven!

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup whole milk
• 1 3/4 cups granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 cups quick-cooking oats
• 1 cup crushed Oreos (about 10 cookies)

Instructions:

1. Line two baking sheets with parchment paper. In a medium saucepan, melt the butter over medium heat. Stir in the milk, sugar, cocoa powder, and salt. Bring to a rolling boil and cook for 1 minute exactly, stirring constantly.
2. Remove from heat and stir in the vanilla extract, oats, and crushed Oreos until fully combined.
3. Drop tablespoon-sized mounds of the mixture onto the prepared sheets. Let cool at room temperature for 30 minutes (or refrigerate for 15 minutes) until set.

The magic here? The cookies firm up with a fudgy-chewy texture, while the Oreo bits stay satisfyingly crisp—no baking required!

Tip: For extra flair, press a mini Oreo into the top of each cookie before they set.

No-Bake Mocha Espresso Cookies

These rich, fudgy cookies pack a double caffeine punch—perfect for when you need a quick chocolatey pick-me-up without turning on the oven.

Ingredients

• 2 cups quick-cooking oats
• 1/2 cup unsweetened cocoa powder
• 1/4 cup finely ground espresso beans (or 2 tbsp instant espresso powder)
• 1/2 tsp kosher salt
• 1/2 cup creamy peanut butter
• 1/2 cup unsalted butter
• 1/2 cup whole milk
• 1 3/4 cups granulated sugar
• 1 tsp vanilla extract

Instructions

1. Prep the dry mix: In a large bowl, whisk together the oats, cocoa powder, ground espresso beans, and kosher salt. Set aside.
2. Make the syrup: In a saucepan over medium heat, combine the peanut butter, butter, milk, and granulated sugar. Stir constantly until the mixture boils, then let it bubble gently for 1 minute (set a timer!). Remove from heat and stir in the vanilla extract.
3. Combine: Pour the hot syrup over the dry ingredients and stir until fully coated—the mixture will thicken quickly as it cools.
4. Shape: Drop tablespoonfuls onto parchment paper. Let sit at room temperature for 30 minutes until firm.

The espresso grounds add a subtle crunch, while the peanut butter keeps these cookies irresistibly chewy—like a grown-up version of childhood no-bakes.

Tip: For smoother texture, swap the ground espresso for instant powder, but don’t skip the real thing if you love bold coffee flavor!

Conclusion

With 18 fuss-free, no-bake cookie recipes, there’s something here for every sweet tooth! Whether you’re short on time or just craving a quick treat, these delicious options are sure to hit the spot. Give them a try, then let us know which ones you loved—and don’t forget to share this roundup with fellow cookie lovers on Pinterest. Happy no-baking!