No Bake Cookie Butter Oatmeal Cookies
These No Bake Cookie Butter Oatmeal Cookies will be your new favorite treat. It is so simple to make no bake cookies without peanut butter!
Delicious Cookies without the oven
These cookie butter cookies require no baking but still have that amazing cookie texture. Rolled oats and a creamy caramel sauce made from cookie butter is the perfect combination for a no bake cookie.
I had a craving for no bake cookies but almost every single recipe I found required peanut butter and I didn’t have any on hand. These no bake cookies without peanut butter will blow your mind!
- Measuring spoons and measuring cups
- Liquid measuring cup
- Baking sheet
- Parchment paper
- Medium saucepan
- Whisk or silicon spatula
- Medium sized mixing bowl
- 1.5 tablespoon sized cookie scoop (or large spoon)
What is Cookie butter?
You may be asking yourself: what is cookie butter? It goes by many names: speculoos cookie butter, biscoff cookie butter, Trader Joe’s cookie butter. It is essentially ground spice cookies, similar to gingerbread cookies, until it forms a nut butter type consistency.
Trader Joe’s calls this speculoos cookie butter. If you don’t have a Trader Joe’s near you, many grocery stores carry Biscoff cookie butter, which is basically the same thing. Lotus brand is typically the easiest to find in most grocery stores.
No Bake Cookie Butter Cookies Ingredients
- Unsalted butter
- Brown sugar
- Whole milk
- Vanilla extract
- Cookie butter
- Rolled oats
- Optional: chocolate chips
Rolled versus quick oats
This cookie butter cookies recipe uses rolled oats, otherwise known as “old fashioned” oats. These will give the cookies a chewy consistency.
If you’d prefer a crunchier cookie, you can use quick oats instead. Rolled oats are full flakes which give the cookie more body, whereas quick oats are chopped up and tend to get crunchier.
How to make No bake cookie butter cookies
Step 1: Make the stovetop mixture
To begin, melt butter in a medium saucepan over medium heat. Once melted, stir in the sugar, brown sugar, salt, and milk.
Then, increase the heat to medium-high and stir until the mixture boils. Once it comes to a rolling boil, set a timer for 1 minute.
Do not touch the mixture for that minute. Then, immediately remove from the heat after the timer beeps.
Step 2: Add in the cookie butter and vanilla
Next, carefully add in the vanilla extract. While the mixture is still hot, stir in the cookie butter until a smooth and even mixture remains. You may need to mix for a minute or so to fully mix in the cookie butter.
Step 3: Combine with Oats and scoop
Pour the warm mixture over your oats in a medium sized mixing bowl and stir until evenly coated. While it is still warm, scoop out 1.5 tbsp of the oat mixture and use your hands to form into small cookies. Place them on a lined baking sheet to cool.
Step 4: Optional: melted chocolate drizzle
If desired, heat chocolate chips until melted. Drizzle over the top of the fully cooled cookies. Allow the chocolate to harden and enjoy!
Storage and reheating
Allow the cookies to fully cool. Store them in an airtight container for up to 5 days – if they last that long before being eaten! They can also be frozen for up to 3 months.
Check out these other Great Cookie recipes
- Pumpkin Spice Chocolate Chip Cookies
- Holiday Almond Cookies
- Chocolate Chip Mocha Cookies
- White Chocolate Cranberry Oatmeal Cookies
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
No Bake Cookie Butter Oatmeal Cookies
Make delicious no bake cookies without peanut butter! Use speculoos cookie butter to make these delicious oatmeal cookies
- 1/2 cup unsalted butter (1 stick)
- 1 cup sugar
- 1 cup packed brown sugar
- 1/2 tsp salt
- 1/2 cup whole milk
- 2 tsp vanilla extract
- 1/2 cup cookie butter
- 3 cups rolled oats
- Optional: 1/2 cup chocolate chips
- Line a baking sheet with parchment paper. Melt butter in a medium saucepan over medium heat. When its melted add sugar, brown sugar, salt, and milk to the pan.
- Increase the heat to med-high and stir until the mixture boils. When it comes to a roiling boil, set the timer for 1 minute and do not touch the mixture. Immediately remove from the heat after the minute.
- Carefully add the vanilla to the mixture – it may spit. While the mixture is still very hot, mix in the cookie butter until a smooth even mixture remains.
- Pour over rolled oats and mix until the oats are evenly coated. While this mixture is still warm. Grab 1.5 tbsp of the oat mixture with a cookie scoop and use your hands to form into small cookies. Place cookies on the cookie sheet to cool. They are easier to form if the mixture is warm so it helps to work quickly.
- If desired, heat 1/2 cup chocolate chips until melted. Drizzle over top of fully cooled cookies. Allow the chocolate to harden and enjoy!
Store at room temperature for up to 5 days. Freeze for up to 3 months.
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