These No Bake Apple Peanut Butter Cookies are a quick, wholesome dessert you can assemble in minutes—lower in fuss and full of flavor.
Happy National Cookie Day! If you love the classic combo of apple slices and peanut butter, these no-bake cookies capture that same nostalgia in a portable treat. They’re made with simple, wholesome ingredients and come together fast—perfect for busy mornings, an on-the-go snack, or a healthier dessert option.
No Bake Apple Peanut Butter Cookies
Easy no-bake cookies combining peanut butter, dried apple, oats and puffed rice for a chewy, crunchy snack.
Prep Time: 10 mins
Cook Time: 20 mins (time to firm up)
Total Time: 30 mins
Servings: 18 cookies
Rating: 5 from 2 votes
Ingredients
- 4 Tbsp coconut oil
- 1/3 cup all-natural peanut butter
- 2 Tbsp honey (or agave to make vegan)
- 1/2 tsp vanilla extract
- 1 cup puffed rice cereal
- 1 cup rolled oats
- 1/3 cup dried apples, crushed slightly
- 2 Tbsp chopped peanuts
- 2 Tbsp ground flaxseed
- 1/4 tsp apple pie spice
- 1/4 cup white chocolate chips, melted (optional)
Instructions
- In a medium saucepan over low heat, melt the coconut oil. Add the peanut butter, honey (or agave) and vanilla. Whisk continuously until the mixture is smooth and fully combined.
- Remove the saucepan from heat. Stir in the puffed rice cereal, rolled oats, dried apples, chopped peanuts, ground flaxseed and apple pie spice until everything is evenly coated.
- Wet your hands slightly with a little water—this makes shaping easier—and form the mixture into balls about 1/4 cup each. Place them on waxed paper or a lined tray. This recipe yields roughly 18 cookies.
- Let the cookies sit at room temperature for about 15–20 minutes to firm up. Once they hold their shape, drizzle with melted white chocolate if desired, then let the drizzle set before serving.
Nutrition
Serving: 1 cookie | Calories: 113 kcal | Carbohydrates: 10.2 g | Protein: 2.6 g | Fat: 6 g | Saturated Fat: 2.7 g | Fiber: 1.3 g | Sugar: 5 g
Nutrition information is an approximation and should be used only as a guideline.
Notes, Tips and Variations
These cookies strike a balance between chewy oats, crunchy puffed rice and a burst of apple flavor. If the mixture feels too dry and won’t stick, add an extra teaspoon of honey or a splash more melted coconut oil. If it’s too sticky, add a tablespoon of oats or puffed rice at a time until it’s manageable.
To make the recipe vegan, substitute agave nectar for the honey. For a nut-free version, swap sunflower seed butter for peanut butter and use sunflower kernels in place of chopped peanuts. You can also change the drizzle—dark chocolate or a light peanut butter glaze both work well.
Storage: Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze cookies in a single layer on a tray until firm, then transfer to a sealed freezer container; thaw briefly before serving.
Uses: These cookies work great as a quick breakfast option, a portable post-workout snack, or a healthier dessert. They’re easy to pack for school lunches or to bring to the office for a shared treat.
Enjoyed this recipe? Leave a comment below with your favorite variation or how you served them—your tips help others get the best result.