No-Bake Peanut Butter Kiss Cookies: Quick, Chewy Recipe

These Healthy No-Bake Peanut Butter Kiss Cookies are made with naturally sweet dates, whole grain oats, natural peanut butter, salt, and vanilla extract, and are topped with a chocolate kiss. They make a nourishing snack that can double as dessert and are naturally gluten-free, refined grain-free, and egg-free.

Growing up in a close-knit neighborhood meant plates of warm homemade cookies circulated every holiday. Mrs. Tilley’s Peanut Butter Blossom Cookies were legendary in our block, and although I never quite matched her version, I’ve created a wholesome no-bake riff that satisfies the same chocolate-and-peanut-butter craving.

These Healthy No-Bake Peanut Butter Kiss Cookies are essentially energy bites pressed into cookie form. Made from just dates, oats, peanut butter, vanilla, and salt, each bite is finished with a chocolate kiss. There’s no refined flour, no granulated sugar, and no butter—so they’re naturally gluten-free and have less saturated fat than traditional cookies. They work perfectly as an afternoon snack or a lighter dessert; kids especially enjoy thinking of them as a treat. For added charm, serve with a small jar of milk.

How do I make No-Bake Peanut Butter Kiss Cookies?

Gather these ingredients:

• Old-fashioned rolled oats
• Medjool dates, pitted
• Drippy natural peanut butter (or another nut/seed butter)
• Vanilla extract
• Kosher salt
• Hershey’s Kisses (or dairy-free chocolate for a vegan option)

Soak the pitted dates in warm water for about 10 minutes. While they soak, pulse the oats in a food processor until they reach a coarse meal consistency. If you skip pulsing the oats first, simply process the full mixture a bit longer.

Drain the dates and add them to the food processor along with the ground oats, peanut butter, vanilla, and salt. Process on high until a uniform dough forms, scraping the bowl a time or two. Scoop or measure about 1½ tablespoons of dough, roll into a ball, and repeat until the dough is used up.

Press one unwrapped Hershey’s Kiss gently into the center of each ball, smoothing edges to reduce cracks. For firmer cookies, refrigerate 15–20 minutes. Store finished cookies in an airtight container in the refrigerator for up to a week or freeze for up to three months.

Can I substitute another nut or seed butter?

Yes. Any natural, well-mixed nut or seed butter that’s soft and drippy will work. For nut-free options, sunflower seed butter is a great substitute that mimics peanut butter’s texture and flavor. I’ve used both regular natural peanut butter and a mixed nut butter with excellent results. If using a substitute, just ensure it’s at room temperature so the dough binds properly.

What makes these cookies healthier than traditional Peanut Butter Blossoms?

Traditional Peanut Butter Blossoms use all-purpose flour, granulated sugar, and butter. These no-bake cookies replace refined ingredients with whole grain oats, naturally sweet dates, and natural nut butter. They contain no added sugar or butter, are dairy-free (unless you use milk chocolate), and have less saturated fat. While they’re a more wholesome take, they’re a different texture and experience than a classic baked Peanut Butter Blossom.

Looking for more healthy treats?

Try recipes that use whole food sweeteners and whole grains for similar wholesome treats. These no-bake cookies pair well with fruit, yogurt, or a simple glass of milk for a balanced snack.

If you make these Healthy No-Bake Peanut Butter Kiss Cookies, please leave a comment or rating. I love hearing about adaptations and always try to respond to questions and feedback.