Description
These No-Bake Peanut Butter Oatmeal Sandwich Cookies are a delicious and easy-to-make treat perfect for anyone seeking a wholesome snack without turning on the oven. Made with rolled oats, creamy peanut butter, and sweetened naturally with honey or maple syrup, these cookies are sandwiched with a smooth peanut butter and powdered sugar filling. They are quick to prepare, require no baking, and are perfect for chilling and serving as a delightful, chewy, and satisfying snack.
Ingredients
Scale
Cookie Mixture
- 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
- Mix the Cookie Ingredients: In a bowl, combine the rolled oats, 1/2 cup peanut butter, honey or maple syrup, vanilla extract, and a pinch of salt. Stir well until the mixture is cohesive and well-blended.
- Shape the Cookies: Roll the mixture into small balls, then flatten each into cookie-shaped rounds. Arrange them on a parchment-lined tray for easy handling.
- Prepare the Filling: In a separate bowl, mix 1/2 cup peanut butter with 2 to 3 tablespoons of powdered sugar until the filling is smooth and creamy. Adjust the sweetness to your taste.
- Assemble the Sandwiches: Spread a small amount of the peanut butter filling onto one cookie round, then gently press a second cookie on top to create a sandwich. Repeat this process with the remaining cookies and filling.
- Chill: Place the assembled sandwich cookies in the refrigerator and chill for 30 to 60 minutes to allow them to firm up and set properly before serving.
- Serve and Store: Enjoy the cookies chilled or at cool room temperature. Store any leftovers covered in the refrigerator to keep them fresh.
Notes
- Use creamy or crunchy peanut butter based on your preference.
- Adjust the sweetness of the filling by varying the amount of powdered sugar.
- Make sure to chill the cookies properly to help them hold their shape.
- For a vegan option, use maple syrup instead of honey.
- Store cookies in an airtight container in the refrigerator for up to one week.
