Easy No Bake Blondies (Peanut Cashew Cookies)

Last Sunday, my toddler came to me with that big, hopeful grin and said, “Can we make cookies?” I had been meaning to test this no bake cookie recipe again, so I thought, “Perfect! We can make them together.”

We gathered the ingredients, and my toddler was in full helper mode — stirring, dumping oats, and enthusiastically licking the spoon… after every single stir. My original plan was to photograph the cookies and take them to a friend afterward, but given the enthusiastic spoon sampling, I decided they’d stay here at home. (No regrets — we enjoyed every last one.)

These No Bake Blondies are chewy, nutty, and sweet with just the right amount of crunch from chopped peanuts. The best part? They come together in about 10 minutes and use simple pantry staples. Perfect for a last-minute treat or a fun recipe to make with kids — even if you have to keep an eye on the spoon!

Ingredients

• 1/4 cup peanut butter
• 1/4 cup cashew butter
• 1/3 cup maple syrup
• 1/4 cup milk (dairy or non-dairy)
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup quick oats
• 1/4 cup chopped peanuts

Instructions

1. In a medium saucepan, combine peanut butter, cashew butter, maple syrup, milk, and salt.
2. Bring the mixture to a low boil over medium heat. Let it boil for 1 minute, stirring occasionally.
3. Remove from heat and stir in the vanilla extract.
4. Add the quick oats and chopped peanuts. Mix until everything is well combined.
5. Using a 1-inch cookie scoop, drop the mixture onto a parchment-lined baking sheet.
6. Let the cookies cool at room temperature or place them in the fridge until set.
7. Enjoy!

Yield: About 18 one-inch cookies

Tips & Variations

• Extra crunch: Add mini chocolate chips or toasted coconut flakes after mixing in the oats.
• Storage: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Whether you’re baking with little helpers or whipping up a solo snack, these chewy no bake cookies are a sweet, simple treat you’ll want to make again and again.