No-Bake Cinnamon Roll Cookies
These No-Bake Cinnamon Roll Cookies are quick, forgiving, and delicious, combining peanut butter, rolled oats, and a sweet glaze for a satisfying treat that the whole family will love.
Ingredients
Cookie Base Ingredients
- 2 cups rolled oats Use quick or old-fashioned oats based on texture preference.
- 1 cup peanut butter (or almond butter) Creamy peanut butter works best.
- 1/2 cup honey or maple syrup Both options bind the dough.
- 1/2 cup powdered sugar Helps create the sweet interior.
- 1 tablespoon ground cinnamon Adjust to taste for stronger flavor.
- 1 teaspoon vanilla extract Balances flavors.
- pinch salt Enhances sweetness.
Glaze Ingredients
- 1/2 cup powdered sugar
- 1 tablespoon milk (dairy or plant-based) Add more to adjust consistency.
- 1/2 teaspoon vanilla extract
Optional Add-ons
- mini chocolate chips For a chocolate twist.
- raisins or chopped dried apple Adds natural sweetness.
- chopped nuts (walnuts or pecans) For crunch, if allergies aren’t an issue.
- coconut flakes For a tropical twist.
- a few drops of almond extract For a bakery-style aroma.
Instructions
Combine Ingredients
- In a large mixing bowl, add rolled oats, powdered sugar, ground cinnamon, and a pinch of salt. Top with peanut butter, honey (or maple syrup), and vanilla extract. Stir until the mixture is moistened and holds together like a soft dough.
Shape Cookies
- Use a tablespoon or cookie scoop to portion dough into 1-inch balls. Flatten each ball into a 1/2 inch thick cookie shape on a parchment-lined baking sheet.
Chill Cookies
- Refrigerate for at least 30 minutes or use the freezer for 10–15 minutes until firm.
Make the Glaze
- In a small bowl, whisk powdered sugar, milk, and vanilla extract until smooth. Adjust with more milk for desired consistency.
Glaze Cookies
- Drizzle glaze over cookies once chilled and allow to set.
Serve or Store
- Enjoy immediately or store in an airtight container in the fridge for up to 5 days or freeze unglazed cookies for up to a month.
Notes
Double the glaze if you prefer extra drizzle. Store leftovers in an airtight container in the fridge or freeze unglazed cookies.