This no-bake cookie recipe is fast and easy to make in the Instant Pot. My husband calls it the “healthy cookie.” I don’t know about that exactly, but it is on the healthy side of sweets. I think saying that just makes him feel better about how many he cookies eats.
This cookie takes less than 15 minutes to prepare and then an hour or two in the frig, depending on the temp of your frig. Mine is very old, about 30 years, so it takes a couple of hours before they are ready to cut.
No-Bake Cookie Recipe
Ingredients
- 1 stick of grass-fed organic unsalted butter
- 1 cup organic peanut butter
- 1/2 cup raw honey (I like this one if you can’t get it locally)
- 2 cups quick cooking oatmeal ( I use this one)
- 1 cup flaked coconut (I use this one)
- 2 Tbs Raw Cacao powder, or 1 cup of chocolate chips
- 1 Tbs of vanilla
- 1/2 – 3/4 cup nuts (optional)
Instructions
- Put the butter, peanut butter, and honey into the Instant Pot.
- Turn on the Saute mode to Medium and stir constantly until peanut butter and butter are melted. It will burn so watch it closely.
- In a separate bowl, mix oatmeal, coconut, and cacao or chocolate chips.
- Add this to the melted ingredients and stir until well combined.
- If you use chocolate chips, stir until they are melted.
- Stir in the vanilla and mix well.
- Line a baking sheet or a 9 x 13 pan with parchment paper and put it in the frig to set.
- This should take 1 – 2 hours
- Once firmed up, cut into squares of any size you like.
- Store them in the refrigerator in an air-tight bowl. They won’t be there long!
No-Bake Cookie Recipe For The Instant Pot
Ingredients
- 1 Stick Grassfed unsalted butter
- 1 cup Organic peanut butter
- ½ cup Raw, organic honey
- 2 cups Quick cooking organic oatmeal
- 1 cup Coconut Flakes
- 2 TBS Raw, organic cacao powder OR 1 cup chocolate chips
- 1 TBS Vanilla
- ½ – ¾ cup Nuts
Instructions
- Put the butter, peanut butter, and honey into the Instant Pot.
- Turn on the Saute mode to Medium and stir constantly until peanut butter and butter are melted. It will burn so watch it closely.
- In a separate bowl, mix oatmeal, coconut, and cacao or chocolate chips.
- Add this to the melted ingredients and stir until well combined.If you use chocolate chips, stir until they are melted.
- Stir in the vanilla and mix well.
- Line a baking sheet or a 9 x 13 pan with parchment paper and put it in the frig to set.This should take 1 – 2 hours
- Once firmed up, cut into squares of any size you like.
- Store them in the refrigerator in an air-tight bowl. They won’t be there long!
Nutrition
We like this no-bake cookie recipe so much because they really do feel good to our bodies and are so quick and easy to make.
They don’t have a real name so we call them “peanut butter chocolate cookies.” I call them, “J’s Favorite Cookie.” We don’t snack at our house so we eat them as dessert. My husband likes them as a “light meal” at the end of the day when he gets in too late to eat a full meal.
I would like to ask if the oats can be substituted for some kind of flour. I am allergic to gluten, my doctor told me the cellular make-up of oat, the cells in oats has gluten, there is no such thing as “gluten-free” oats no matter what someone claims.
Any information you might have on this will be very appreciated. Take care. 🙂
Laura, I have not tried the recipe with anything other than oatmeal. I’m not familiar enough with other gluten free grains to make a recommendation. If there is something other than oatmeal that is fast cooking, such as muesli which I believe can be purchased in a gluten free version, you can certainly experiment and see what will work. I can say that flour will not give you a no bake cookie and I believe it would be gummy. I hope this helps. If you do try something else, please let us know how it turns out.
wow!! It looks delicious. It’s very simple and takes few minutes to prepare. Thanks for sharing.
Thanks so much for taking the time to comment. They are very delicious and fast. I hope you enjoy them.
A few years late, but I wonder if you can substitute coconut oil for the butter? It is so sensitive to temperature, it would stiffen the cookies in the fridge, but popped in the microwave or even adjusted to room temp I think they would be perfect, and healthy! Speaking of healthy, since I don’t care for coconut, I might substitute chia seeds somehow (though they soak up liquids). Be fun to experiment. Thanks!