Cookie, marshmallow and peanut butter, with oat cereal, no bake
Common food
A chewy, no-bake confection that marries the malty sweetness of oat cereal with the gooey pull of marshmallow and the salty richness of peanut butter. Each bite offers a satisfying crunch-to-soft contrast, delivering a quick energy hit at about 417 calories per 100 grams.
Calorie split: 3% protein · 77% carbs · 19% fat
↓ Full nutrition💚 Why it's loved
People adore its playful, nostalgic texture and the perfect balance of sweet, salty, and malty flavors. It's a beloved, no-fuss treat often associated with childhood, potlucks, and easy homemade snacks.
⚠️ Watch-outs & how to enjoy it better
Its high sugar and refined carbohydrate content can lead to rapid blood-sugar spikes, making it unsuitable for those managing diabetes or seeking sustained energy. To counteract this, enjoy a small portion alongside a source of protein (like Greek yogurt) or healthy fat (like a handful of almonds) to slow digestion.
Key benefits
- Provides a quick source of energy from carbohydrates
- Offers a small amount of plant-based protein from peanut butter
- Requires no cooking or baking equipment
- Customizable with different cereals or nut butters
- Popular for its nostalgic, comforting flavor profile
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic no-bake cookie's binding agent is often a boiled mixture of sugar, butter, and milk, which creates a fudgy texture that sets as it cools, unlike the melted marshmallow version.
Full nutrition (USDA data · scales with serving)
| Water | 5.9 g |
| Energy | 417 kcal |
| Protein | 3.4 g |
| Total lipid (fat) | 9.0 g |
| Carbohydrate, by difference | 80.5 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 19.4 g |
| Calcium, Ca | 3.0 mg |
| Iron, Fe | 2.2 mg |
| Magnesium, Mg | 13.0 mg |
| Phosphorus, P | 42.0 mg |
| Potassium, K | 39.0 mg |
| Sodium, Na | 351 mg |
| Zinc, Zn | 0.50 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 11.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.70 mg |
| Riboflavin | 0.80 mg |
| Niacin | 9.1 mg |
| Vitamin B-6 | 0.90 mg |
| Folate, total | 241 ug |
| Folic acid | 199 ug |
| Folate, food | 42.0 ug |
| Folate, DFE | 381 ug |
| Choline, total | 0.00 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 270 ug |
| Retinol | 270 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.00 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.4 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 0.88 g |
| SFA 18:0 | 0.32 g |
| Fatty acids, total monounsaturated | 2.5 g |
| MUFA 16:1 | 0.02 g |
| MUFA 18:1 | 1.9 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 5.1 g |
| PUFA 18:2 | 4.3 g |
| PUFA 18:3 | 0.58 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Pie Crust, Cookie-type, Chocolate, Ready Crust — USDA does not publish this profile for Cookie.
| Tryptophan | 0.08 g |
| Threonine | 0.20 g |
| Isoleucine | 0.23 g |
| Leucine | 0.38 g |
| Lysine | 0.24 g |
| Methionine | 0.07 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.28 g |
| Tyrosine | 0.16 g |
| Valine | 0.32 g |
| Arginine | 0.29 g |
| Histidine | 0.11 g |
| Alanine | 0.24 g |
| Aspartic acid | 0.45 g |
| Glutamic acid | 1.3 g |
| Glycine | 0.24 g |
| Proline | 0.42 g |
| Serine | 0.26 g |
FAQ
Why doesn't this cookie need baking?
The binding comes from a cooked sugar syrup or melted marshmallow that sets as it cools, holding the cereal and peanut butter together without further oven time.
Can I make it with a different cereal?
Absolutely. While oat cereal is traditional, crisped rice, corn flakes, or even granola can be used for different textures and flavors.
How do I store these treats?
Store them in an airtight container at room temperature for up to a week, or refrigerate them for a firmer, chewier texture that lasts longer.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 4.17 kcal/g · 3% calories from protein · 0.0 g fiber · 19.4 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 9.00 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.