5 Refrigerator No-Bake Cookie Recipes That Magically Assemble Without an Oven's Heat

When you're craving something sweet but don't have time to bake or heat the oven, no-bake cookies are the perfect solution. With ingredients you likely already have on hand, these treats come together in just a few simple steps without any cooking required. These cookies get their texture and structure from ingredients like different kinds of butter, coconut, oats, and other dry goods rather than flour and eggs, which need baking. This allows them to firm up in the refrigerator rather than during baking. Honey, syrups, and sweetened condensed milk act as the binding agent that holds the no-bake cookies in place.

1. Peanut Butter Bites

Makes 12 cookies

Ingredients:

• 150 gm peanut butter
• 110 gm powdered sugar
• 1/2 tsp vanilla extract
• Pinch of salt
• 50 gm broken Cadbury Dairy Milk bar

Instructions:

• Line a baking sheet with parchment paper.
• In a mixing bowl, mix the peanut butter, powdered sugar, vanilla, and salt until a dough forms.
• Roll the dough into balls about 1 inch in size and place on the prepared baking sheet.
• Freeze the balls for 30 minutes to firm up.
• Melt the chocolate in short bursts in the microwave, stirring between each burst.
• Once melted, dip each frozen ball into the chocolate to coat completely.
• Return the coated balls to the baking sheet.
• Refrigerate for 1 hour, until the chocolate has hardened.
• Enjoy the chilled peanut butter treats! Store leftovers covered in the refrigerator.

2. No-Bake Energy Bites

Makes 12 cookies

Ingredients:

• 150 gm oats
• 75 gm almond butter
• 50 gm honey
• 1/2 tsp cinnamon
• 1/4 cup raisins
• 1/4 cup sunflower seeds

Instructions:

• Line a baking sheet with parchment paper and set aside.
• In a medium bowl, combine the oats, almond butter, honey, and cinnamon. Mix until a dough forms.
• Stir the raisins and sunflower seeds into the dough.
• Scoop rounded tablespoons of the dough and roll into balls.
• Place the balls on the prepared baking sheet.
• Refrigerate the energy bites for 1 hour before serving.

3. Chocolate Coconut Macaroon Bites

Makes 12 cookies

Ingredients:

• 150 gm sweetened coconut
• 50 gm chocolate chips
• 1/4 cup cream of coconut or coconut milk
• 1/2 tsp vanilla extract

Instructions:

• Line a baking sheet with parchment paper. Set it aside.
• In a medium bowl, combine the sweetened coconut, chocolate chips, cream of coconut or coconut milk, and vanilla extract. Mix until fully incorporated.
• Scoop rounded tablespoons of the dough and roll into balls. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
• Refrigerate the macaroon bites on the baking sheet for at least 1 hour, until firm.
• Once firm, the macaroon bites are ready to be enjoyed directly from the refrigerator.

Tips:

• For variation, roll the dough balls in shredded coconut before refrigerating.
• Feel free to use a mix of dark, milk, and white chocolate chips.
• Store in an airtight container in the refrigerator for up to 5 days.

4. Gluten-Free Peanut Butter Blossoms

Makes 12 cookies

Ingredients:

• 150 gm peanut butter
• 75 gm powdered sugar
• 1 egg
• 1/2 tsp vanilla extract
• Pinch of salt
• 100 gm Cadbury Dairy Milk, chopped

Instructions:

• Line a baking sheet with parchment paper.
• In a bowl, blend the nut butter, powdered sugar, egg, vanilla, and salt until a dough forms.
• Scoop portions of dough and shape into balls. Arrange on the prepared sheet.
• Use the tines of a fork to make a pattern on each ball.
• Place the sheet in the freezer for 30 minutes.
• Melt the chocolate chips at 30-second intervals in the microwave, mixing between each until smooth.
• Remove a frozen ball and dip half in the chocolate. Return to the sheet.
• Sprinkle a few chocolate chips over each coated ball.
• Refrigerate 1 hour before serving.

Tips:

• Use a certified gluten-free nut butter
• Shape balls can be rolled in coconut before freezing
• Almond butter can replace peanut butter

5. Coconut Lime Macaroons

Makes 12 cookies

Ingredients:

• 150g sweetened shredded coconut
• 3 tbsp lime juice
• 2 tbsp honey
• 1/2 tsp lime zest
• Pinch of salt
• Lime slices for garnish

Instructions:

• Line a baking sheet with parchment paper.
• In a medium bowl, mix the coconut, lime juice, honey, lime zest and salt until combined.
• Scoop rounded tablespoons of the mixture and roll into balls, placing on the baking sheet.
• Freeze for 30 minutes.
• Garnish each cookie with a lime slice before serving.
• Store in an airtight container in the refrigerator for up to 5 days.

Tips:

• If you want a sweeter cookie, add 1-2 tbsp powdered sugar to the mixture.
• Dip half the balls in melted white or dark chocolate before freezing if desired.
• Roll balls in shredded coconut before freezing for extra texture.