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These no-bake peanut butter oat cookie bites are quick, easy, and wonderfully satisfying. Made with a handful of pantry staples, they come together in minutes and make a great lighter treat, lunchbox snack, or grab-and-go dessert.
Soft, chewy, and a little fudgy, they’re reminiscent of the classic no-bake cookies from my childhood—but with less sugar and fewer calories.
They’re delicious on their own, but I also love crumbling one over Greek yogurt with fresh berries for a simple parfait-style dessert.
Table of Contents
Ingredients & Easy Substitutions
- Brown sugar substitute – such as Truvia Brown Sugar Blend (affiliate link); regular brown sugar can also be used
- Granulated zero-calorie sweetener – monk fruit, Swerve, Splenda, or your preferred sweetener all work well
- Butter – or substitute light butter or coconut oil
- Unsweetened almond milk – any milk of choice works here, including skim, oat, or soy milk
- Natural peanut butter – creamy or crunchy; almond butter or cashew butter would also work
- Vanilla extract – adds warmth and flavor
- Quick oats – old-fashioned oats can be used for a chewier texture
How Many Calories and WW Points?
According to my calculations, each cookie has about 70 calories, 35% fewer than my original stove top no bake peanut butter oat cookies.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet)
How to Make No-Bake Peanut Butter Oat Cookies, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: Line a cookie sheet with silpat (affiliate link) silicone liner or parchment paper and set aside.
Step 3: Stir together the first five ingredients (brown sugar, sweetener, butter, milk and peanut butter) in a medium saucepan. Bring mixture to a boil over medium-high heat and boil for one minute, stirring as needed to avoid scorching.
Step 4: Remove pan from the heat and mix in vanilla and oats, stirring with a wooden spoon (affiliate link) until oats are completely coated.
Step 5: Using a tablespoon measure for each cookie, drop batter onto prepared cookie sheet.
Step 6: Place cookies in refrigerator for about 20 minutes, or until firm.
Step 7: Store any leftover cookies in an airtight container.
Recipe Notes & Variations
These cookie bites are very adaptable. Here are a few fun ways to change them up:
- Chocolate peanut butter: Stir in mini chocolate chips after the mixture cools slightly
- Extra peanut butter flavor: Add peanut butter chips
- Crunchy texture: Stir in chopped peanuts or toasted coconut
- Protein boost: Mix in a spoonful of protein powder with the oats
- Gluten-free: Use certified gluten-free oats
Be sure to adjust WW Points if making additions or substitutions.
Serving Suggestions
Enjoy these cookies:
- As an afternoon snack
- Packed into lunchboxes
- Crumbled over frozen yogurt or light ice cream
- Layered into parfaits with Greek yogurt and berries
They’re also great straight from the refrigerator on warm days.
Storage Tips
Store the cookies in an airtight container in the refrigerator for up to 1 week.
For longer storage, freeze in a freezer-safe container and thaw as needed.
If you’ve made these Peanut Butter Oatmeal No Bake Cookies, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy No-Bake Peanut Butter Oat Cookie Bites
Ingredients
- 3 tablespoons Truvia Brown Sugar Blend (affiliate link)
- 1/2 cup Lankato Monkfruit Sweetener (or other 0 calorie sweetener)
- 2 tablespoons butter
- 1/4 cup unsweetened almond milk beverage
- 1/3 cup natural peanut butter
- 1/2 teaspoon vanilla
- 1-3/4 cups quick oats, uncooked
Instructions
- Line cookie sheet with silpat (affiliate link) silicone liner or parchment paper and set aside.
- Stir together brown sugar, sweetener, butter, milk and peanut butter in a medium saucepan. Bring mixture to a boil over medium-high heat and boil for one minute, stirring as needed to avoid scorching.
- Remove pan from the heat and mix in vanilla and oats, stirring with a wooden spoon (affiliate link) until oats are completely coated.
- Using a tablespoon measure for each cookie, drop batter onto prepared cookie sheet.
- Place cookies in refrigerator for about 20 minutes, or until firm.
- Store any leftover cookies in an airtight container.
Notes
(Must be logged into WW on a smartphone or tablet.) 2 PointsPlus (Old plan) I like Lankato Monkfruit sweetener, but feel free to substitute your favorite zero calorie sweetener—Splenda, Swerve, etc. For a double dose of peanut butter, try stirring in some peanut butter chips with the oats and vanilla. Or mini chocolate chips for a peanut butter chocolate chip cookie bite. (Be sure to adjust your WW Points with any additions.)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Eat What You Love (affiliate link) by Marlene Koch
More WW-Friendly No-Bake Treats
- Chocolate Peanut Butter Oat No-Bake Cookies
- No-Bake Samoas
- No-Bake Chocolate Raisin Bran Bars
- No-Bake Oatmeal Chocolate Chip Protein Balls
- 4-Ingredient No-Bake Brownies
- Flourless Peanut Butter Oatmeal Chocolate Chip Cookies (Gluten Free)
Articles for WeightWatchers
- A Comprehensive Guide to Understanding the WeightWatchers Program
- A Comprehensive List of Articles & Tips for WeightWatchers
- What Foods Should I Eat in a Day on WeightWatchers
- WeightWatchers Zero Points Foods List
- WeightWatchers Friendly Meal Plans
- Why We Are More Motivated the Closer We Get to Our Goals – Another powerful WW Weekly Workshop Topic.
