3 Ingredient No Bake Peanut Butter Oatmeal Cookie Cups Recipe
Introduction
These 3 Ingredient No Bake Peanut Butter Oatmeal Cookie Cups are a quick and delicious treat perfect for anytime cravings. With creamy peanut butter, sweet maple syrup, and hearty oats, they come together effortlessly without turning on the oven.
Ingredients
- 1 cup smooth peanut butter
- ¼ cup + 2 tablespoons pure maple syrup
- 1 ¾ cups gluten free rolled oats
Instructions
- Step 1: Place a 24-mini-cup silicone baking pan on a medium baking sheet to keep it stable. Set aside.
- Step 2: In a large microwave-safe bowl, whisk together the peanut butter and maple syrup until fully combined.
- Step 3: Heat the mixture in the microwave in 20-second increments, whisking between each, until warm, fragrant, and slightly drying out—this usually takes about 4 to 7 rounds.
- Step 4: Stir the gluten free rolled oats into the peanut butter mixture using a rubber spatula or wooden spoon until thoroughly combined.
- Step 5: Use a small cookie scoop to portion the dough into the mini cups. Press and flatten the dough with a spoon to smooth the tops and distribute evenly. Use extra dough in another pan or make thicker cups if desired.
- Step 6: Chill the filled pan in the freezer for 15 to 25 minutes until the cookie cups are firm.
- Step 7: Enjoy your no bake peanut butter oatmeal cookie cups!
Tips & Variations
- If you don’t have a microwave, gently warm the peanut butter and maple syrup together in a saucepan over low heat, stirring constantly until smooth and warm.
- For added texture, consider mixing in mini chocolate chips, chopped nuts, or dried fruit with the oats.
- Use crunchy peanut butter for a bit of extra crunch.
- Press the dough firmly into the cups to help the cookie cups hold together better.
Storage
Store the cookie cups in an airtight container in the refrigerator for up to one week. They can also be frozen for longer storage—just thaw in the fridge before eating. If they soften at room temperature, simply chill them again briefly to firm up.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular oats instead of gluten free oats?
Yes, regular rolled oats can be used if gluten is not a concern. Just be sure they are rolled oats for the best texture.
Do these cookie cups need to be refrigerated?
Yes, chilling the cookie cups helps them firm up and hold their shape since they contain no flour or baking agents.
Print3 Ingredient No Bake Peanut Butter Oatmeal Cookie Cups Recipe
These 3 Ingredient No Bake Peanut Butter Oatmeal Cookie Cups are a quick and healthy snack option made with smooth peanut butter, pure maple syrup, and gluten free rolled oats. No baking is required, making it an easy recipe perfect for satisfying sweet cravings with minimal effort. The oat cups are chewy, naturally sweet, and perfect for enjoying anytime.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (microwave heating)
- Total Time: 30 minutes (including chilling time)
- Yield: 24 mini cookie cups 1x
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Ingredients
- 1 cup smooth peanut butter
- ¼ cup + 2 tablespoons pure maple syrup
- 1 ¾ cups gluten free rolled oats
Instructions
- Prepare the Pan: Lay a 24-mini-cup silicone baking pan on a medium baking sheet. This step ensures stability and makes it easier to remove the finished cookie cups. Set the pan aside for later.
- Mix Peanut Butter and Maple Syrup: In a large, microwave-safe bowl, combine the smooth peanut butter and pure maple syrup. Whisk them together until the mixture is smooth and well blended.
- Heat the Mixture: Microwave the peanut butter and syrup mixture in 20-second increments, whisking between each increment. Heat until the mixture is warm, fragrant, and just beginning to dry out, which usually takes about 4-7 rounds.
- Add Oats: Stir in the gluten free rolled oats using a rubber spatula or wooden spoon. Fold gently but thoroughly until the oats are completely coated and evenly mixed into the peanut butter mixture.
- Shape the Cookie Cups: Using a small cookie scoop, portion the dough into the wells of the silicone baking pan. Press and flatten each portion with the back of a spoon so the tops are smooth and the dough is evenly distributed. Any extra dough can be used in another pan or to make thicker cookie cups.
- Chill to Set: Place the pan in the freezer and chill for 15-25 minutes, or until the cookie cups are firm and hold their shape.
- Serve and Store: Enjoy the cookie cups immediately once they are firm. Store leftovers in an airtight container in the refrigerator for up to a week or in the freezer for longer storage.
Notes
- For stovetop heating: Warm the peanut butter and maple syrup gently in a small saucepan over low heat, stirring constantly until the mixture is warm and combined, then proceed with folding in the oats.
- These cookie cups are naturally gluten free when using certified gluten free oats.
- You can substitute maple syrup with honey or agave nectar if preferred.
- To make thicker cookie cups, use extra dough in additional silicone pan molds or press more dough into each cup before chilling.
- Storage: Keep cookie cups in an airtight container in the refrigerator up to 1 week or freeze for up to 3 months.
Keywords: no bake, peanut butter, oatmeal, cookie cups, gluten free, healthy snack, 3 ingredients
