Description
These No-Bake Peanut Butter Oatmeal Sandwich Cookies are rich, chewy, and naturally sweetened. Rolled oats and peanut butter form soft oatmeal cookies that sandwich a creamy peanut butter filling. They come together fast, require no oven, and chill to the perfect bite. Great for meal prep, lunchboxes, and post-workout snacks.
Ingredients
Cookie Base:
1 cup rolled oats
1/2 cup peanut butter (creamy or crunchy)
1/4 cup honey or maple syrup
1/2 teaspoon vanilla extract
Pinch of salt
Filling:
1/2 cup peanut butter
2–3 tablespoons powdered sugar (to taste)
Instructions
1. In a bowl, mix rolled oats, 1/2 cup peanut butter, honey or maple syrup, vanilla, and a pinch of salt until well combined and cohesive.
2. Roll the mixture into small balls and flatten each into cookie-shaped rounds. Place on a parchment-lined tray.
3. In a separate bowl, mix 1/2 cup peanut butter with powdered sugar until smooth and creamy.
4. Spread a small amount of filling onto one cookie round, then press a second cookie on top to form a sandwich.
5. Repeat with remaining cookies and filling.
6. Chill the assembled sandwich cookies in the refrigerator for 30–60 minutes to firm up before serving.
7. Enjoy chilled or at cool room temperature. Store leftovers covered in the fridge.
Notes
• For gluten-free cookies, use certified gluten-free rolled oats.
• Adjust sweetness by adding more or less powdered sugar to the filling.
• For a firmer cookie, pulse oats a few times in a food processor before mixing.
• Make it vegan with maple syrup and a vegan powdered sugar.
• Add-ins: mini chocolate chips, chia seeds, or a drizzle of melted dark chocolate after chilling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 210 kcal
- Sugar: 11 g
- Sodium: 125 mg
- Fat: 13 g
- Saturated Fat: 2.5 g
- Carbohydrates: 16 g
- Fiber: 2.5 g
- Protein: 8 g