The perfect cookie doesn’t always involve the oven, as these four no-bake cookie recipes prove.

Chocolate Peanut Butter Cookies (Love & Lemons)


¼ cup coconut oil

½ cup maple syrup

¼ cup almond milk

2 tablespoons cocoa powder

¼ cup plus 2 tablespoons peanut butter (creamy)

½ teaspoon vanilla

1½ cups whole rolled oats


  1. Line a large baking sheet with parchment paper.
  2. In a medium saucepan, melt the coconut oil over medium heat. Add the maple syrup, almond milk, cocoa, peanut butter, and vanilla, and whisk to combine. Bring to a boil for 2 minutes, stirring often.
  3. Remove from the heat and stir in the oats. Use a 2-tablespoon cookie scoop to scoop the batter onto the baking sheet. Chill for 30 minutes or until firm.

Lemon Cookie Balls (SideChef)


3 tbsp unsalted butter

1 ¼ almond flour

2 tbsp powdered erythritol

1 zested lemon

1 tsp vanilla extract

1 pinch salt


  1. In a saucepan or in the microwave in a microwave-safe bowl, melt the butter over low heat.
  2. In a small bowl, combine the flour, erythritol, lemon zest, vanilla extract, salt, and butter. You want the texture of a sticky cookie dough.
  3. Pull off pieces of the dough and roll into 2-inch balls. Place them on a plate.

Red Velvet Cookie Dough Bites (Shuangy’s Kitchen Sink)


1 cup cashews (soaked)

1 cup walnuts (soaked) *

1 heaping  tbsp cacao powder

2 -3 tbsp beet powder

1/3 cup coconut flour

1/2 cup chocolate chips

8 large dates (soaked)


  1. Soak nuts overnight in warm water and a pinch of salt. Drain and rinse
  2. Soak dates in warm water for 10 minutes, drain and remove the pits.
  3. In a food processor, blend dates until it forms a paste texture.
  4. Add nuts to the food processor and blend until well combined. Scrape the wall of the food processor a few times.
  5. Add cacao powder, beet powder, and coconut flour. Blend until it forms a gooey cookie dough.
  6. Fold in chocolate chips. Chill the batter in the fridge or freezer for about half an hour which makes it easier to roll into balls without sticking too much.
  7. Use a cookie dough scooper or roll into balls with some cacao nibs.
  8. Optional: Melt extra chocolate chips and drizzle on top.

Strawberries and Cream Cookies (Cookie Dough and Oven Mitt)


2 cups granulated sugar

½ cup unsalted butter cubed

⅓ cup milk

⅓ cup strawberry powder roughly ¾ cup freeze-dried strawberries

2 oz. cream cheese room temperature

2 ¾ cups quick-cooking oats

¼ tsp. strawberry oil

1 drop super red gel paste food color optional


  1. If you don’t have strawberry powder on hand, get yourself a bag of freeze-dried strawberries. Place about ¾ cup of freeze-dried strawberries in a food processor, blender, or bullet and grind it to a powder. Sift the powder and measure out ⅓ of a cup.
  2. Measure out the quick-cooking oats and cream cheese.
  3. Lay down wax paper on the counter.
  4. In a large saucepan, add granulated sugar, butter, and milk.
  5. Turn on medium to high heat and let the butter melt. Stir often.
  6. Stir the ingredients until it comes to a boil. When it comes to a boil, time it for two minutes.
  7. Remove saucepan from heat and stir in the strawberry oil, cream cheese, strawberry powder, gel food paste, and quick-cooking oats. Stir until everything is incorporated
  8. Spoon the mixture onto the wax paper with two spoons and let cool completely. It will take an hour and half to two hours to set up.