Peanut Butter Chocolate Drop Cookies (No-Bake)

Who doesn’t love the peanut butter-chocolate combination? If you don’t, I doubt we can be friends.

I am sure if you’re allergic or intolerant to peanuts you could use cashew butter, almond butter, or any other nut butter and have success. I’d be curious to know if anyone has tried this with other nut butters. Heck, I may even try this later.

And, as always this is a completely gluten-free and vegan recipe.

Peanut Butter Chocolate Drop Cookies (No-Bake)
Serves: 3 dozen
  • ½ cup vegan margarine
  • ½ cup non-dairy milk (I use plain unsweetened almond milk)
  • 1¾ cups granulated sugar
  • ½ cup cocoa powder
  • ½ cup peanut butter
  • 3 cups gluten-free rolled oats (I use Only Oats)
  1. Prepare two large baking sheets by lining with waxed paper or parchment paper.
  2. In a large saucepan over medium heat bring the margarine, milk, sugar and cocoa powder to a boil. Boil for 5 minutes.
  3. Remove the saucepan from the heat and add peanut butter and rolled oats. Mix well to combine.
  4. Working fast, drop mixture by teaspoons to the prepared baking sheet.
  5. Refrigerate until hardened.



  1. Courtney says

    Was I supposed to cook the oats first? I didn’t, and even after leaving them overnight, the oats were still hard. Good flavor, but the texture was not very cookie-like. Thanks for sharing!! :)

  2. Sarah says

    This recipe is amazing! I used coconut palm sugar, Earth Balance coconut peanut butter and butter, unsweetened almond milk, and Ghiradelli cocoa powder. SO FREAKIN’ GOOD.
    Thanks for sharing!

    • says

      I love all of your substitutions Sarah! I am going to make a batch of these tonight with your suggestions. I’ve been craving a pb-choc fix lately.

  3. Deanna says

    awesome recipe, not like a traditional cookie but still delicious! instead of margarine i used coconut oil and i also used vanilla almond milk and was great! definitely easy for little ones who are dairy free :)

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