Recipe: No Bake Cookies with Peanut Butter and Jelly

You’d be hard put to find anyone who doesn’t love a peanut butter and jelly sandwich.

Something about the combination of creamy peanuts (with a little crunch in my house), and a fruity jam or jelly brings back memories of childhood days and school lunches packed with a PB & J sandwich and piece of fruit. At least that’s how it was growing up in my family.

No Bake Peanut Butter and Jelly Cookies

Back in the day, we ate our peanut butter and jelly sandwiches on soft, fluffy white bread. In fact, the bread was so soft that we could take a slice and squish it into a tiny ball. If you’re over 50, you might recall those Wonder Bread days.

Memories of those carefree childhood days were the inspiration for these no bake cookies with peanut butter, oats, and drops of strawberry jelly.

No Bake Peanut Butter and Jelly CookiesThis is the easiest cookie recipe you’ll ever make – no baking, no complicated ingredients.

All you need are oats, peanut butter (100% peanuts I hope), honey, milk, a dash of vanilla and low sugar strawberry preserves.

No Bake Peanut Butter and Jelly Cookies

Roll your concoction into little balls (sound familiar?), press a well into the middle, and top with a dollop of jelly.

No Bake Peanut Butter and Jelly CookiesChill for a bit in the refrigerator and you have a healthy treat ready to go that tastes like a peanut butter and jelly sandwich. Don’t forget the glass of milk!

On another note, we’re celebrating our 5th blogiversary this week at Mother Rimmy’s. It’s been a ton of fun these past five years sharing recipes with you, and I’m looking forward to five more years.

Have a terrific week everyone!


Recipe: No Bake Peanut Butter and Jelly Cookies
Shake It Up! Try almond butter in place of peanut butter with apricot jam. Delish!
  • 2 cups oats
  • ¼ cup honey
  • ⅔ cup crunchy peanut butter, all natural
  • ½ cup almond milk
  • ¼ cup low sugar strawberry jam
  1. Line a cookie sheet with parchment paper.
  2. Combine oats, honey, peanut butter and almond milk in a bowl.
  3. Microwave on high 1 minute to soften oats and peanut butter. Stir well.
  4. Using a tablespoon, make 24 balls and place them on the cookie sheet.
  5. Slightly flatten balls and with your thumb make a small well in the center.
  6. Drop strawberry jam into the center of each ball, then refrigerate for a minimum of 1 hour.
  7. Store cookies in a container in the refrigerator to keep them firm.
Food energy: 82kcal
Weight Watchers PointsPlus 2
Saturated fatty acids: 0.66g
Monounsaturated fatty acids: 1.90g
Polyunsaturated fatty acids: 1.22g
Total fat: 3.77g
Calories from fat: 33
Cholesterol: --
Carbohydrate, by difference: 10.50g
Total dietary fiber: 1.27g
Protein: 2.83g
Total lipid (fat): 4.05g
Water: 7.05g
Ash: 0.41g
Total sugars: 4.73g
Calcium: 17mg
Iron: 0.47mg
Magnesium: 30mg
Phosphorus: 58mg
Potassium: 89mg
Sodium: 37mg

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Thank you for sharing!



  1. says

    I love that these are no bake. And, yes, I remember the squishy white bread. I cannot even imagine buying that white fluff today. I like my bread with substance.

    My husband loves oatmeal cookies and I think these are going to be a hit with him. I imagine they will freeze well because if I don’t freeze at least half, he’ll probably eat them all in a few days. Ha!

    • says

      They do make a lot if there is just the two of you. We’ve been eating them for a week solid! I’m with you – I can’t imagine eating Wonder Bread these days. I love the chewy texture of whole grain breads with nuts and seeds.

  2. says

    Well, it just so happens I made some strawberry jam this week with some frozen strawberries I found lurking in the bottom of the freezer. I am looking for new ways to eat it so these cookies are perfect! (Jelly here is Jell-O, so I always thought Peanut Butter and Jell-O was a peculiar combination – I´m glad I´ve learnt the difference :) )

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