These chocolate peanut butter no bake cookies are thick, fudgy, and need just 4 ingredients! Secretly healthy, they are low carb and take 5 minutes to make.
Is there anything better than the chocolate and peanut butter combination? Using it in cookies is always a winner, especially when there is no baking involved!
Lately, these keto no bake cookies have been one of my favorite desserts to make. These cookies are thick, chewy, and almost fudge-like in the middle, they honestly remind me of Reese’s peanut butter cups.
And I love that they take less than 5 minutes to make, with a total hands on time of 10 minutes. You could literally make these for dessert right after dinner and by the time the sweet tooth strikes, they will be ready.
Plus, these cookies are secretly healthy too. They have no butter or refined sugar in them, and can easily be made keto friendly.
Oh, and if you do choose to follow the keto option, each cookie has just 2 grams of carbs.
Also, if you love the chocolate and peanut butter combination, you’ll enjoy these chocolate peanut butter balls and peanut butter cheesecake.
You’ll love the minimal and simple ingredient list. If you’ve made any of my healthy dessert recipes before, you’ve probably got everything on hand. Here is what you’ll need:
- Peanut Butter. Smooth and creamy peanut butter with no added sugar.
- Coconut Flour. Helps hold the peanut butter filling together. I promise you won’t taste the coconut at all!
- Maple syrup. Adds sweetness, but also holds the peanut butter center together. I used keto maple syrup, but you can substitute it for any sticky sweetener (agave, honey, traditional maple syrup etc).
- Chocolate Chips. To coat these delicious no bake cookies with!
Now, I know there are tons of no bake cookie recipes out there but none are as easy to make as these. While there is a little waiting time for the filling and chocolate to firm up, I promise you it will be worth it. So without further ago, let’s get into the recipe.
Step 1- Make the filling mix
In a large mixing bowl, add your peanut butter, coconut flour and syrup and mix very well, until a smooth and thick dough remains. If the batter is a little too thick/crumbly, add a couple of tablespoons of liquid, like water or coconut/almond milk.
Step 2- Shape into cookies
Next, using your hands, form small balls of dough, and place them on a lined plate or tray. Press each ball into a cookie shape and place them in the freezer (or fridge!).
Step 3- Melt the chocolate
While the cookies are firming up, prepare your chocolate! I melt my chocolate chips in the microwave, but if you don’t have one, you can use a saucepan and melt them stovetop.
Step 4- Coat the cookies in chocolate
Finally, remove the cookies from the freezer or fridge. Use two forks, and dip each cookie in the melted chocolate, until completely covered. Place the chocolate covered peanut butter cookies in the fridge until they firm up (around 20 minutes!).
Tips to make the best recipe
- Freeze your peanut butter filling before you coat them in chocolate.
- Once you dip the cookies in the melted chocolate, let them sit at room temperature for 10 minutes, before refrigerating. This helps them achieve some stability and then firm up beautifully.
- If you plan to gift these or use for a cookie exchange (perfect for holidays and Christmas time!), keep them wrapped in parchment paper for easy consumption.
Dietary swaps and substitutions
The beauty of these peanut butter chocolate no bake cookies is just how versatile and dietary friendly they are. You can change out ingredients or jazz them up. Here is how:
- Cut the carbs. A must for keto no bake cookies, use sugar free syrup and use sugar free chocolate chips.
- Skip the dairy. Replace the chocolate chips with dairy free chocolate chips that are naturally vegan.
- Replace the peanut butter. Use another nut or seed butter, like almond butter, cashew butter, tahini, or sunflower seed butter.
- Use other kinds of chocolate. Dark, milk, or white chocolate can be used to coat the cookies with and taste delish!
- Add mix-ins. Love some added texture? Add some chopped walnuts, pecans, or even dried fruit into the cookie filling.
Leftover cookies can be stored at room temperature, covered, for up to one week. The chocolate coating prevents them from melting or becoming soft. If you want them to keep longer, store them in the refrigerator for up to four weeks.
To freeze cookies, place them in a ziplock bag and store them in the freezer for up to 6 months.
More no bake recipes to try
Frequently Asked Questions
If you add too much coconut flour to the filling mix, you risk the cookies being crumbly. To ensure this doesn’t happen, if you find the batter to be crumbly, add more liquid/milk.
You can omit the chocolate coating completely and instead, fold through some chocolate chips or chunks instead.
When made with sugar free syrup and chocolate, each cookie will have just 2 grams of carbs each.
Line a large baking tray or platter with parchment paper and set aside.
In a large mixing bowl, add your coconut flour, peanut butter and syrup and mix very well, until fully combined.
Using your hands, form small balls and place on the lined plate or tray. Press each ball into a flat cookie shape, using a fork to cross either side. Freezer until firm.
Once cookies are firm, melt your chocolate chips. Using two forks, dip each cookie in the melted chocolate until completely combined. Repeat process until all cookies are covered. Refrigerate until firm.
Serving: 1cookie | Calories: 237kcal | Carbohydrates: 10g | Protein: 7g | Fat: 15g | Sodium: 149mg | Potassium: 173mg | Fiber: 7g | Vitamin C: 4mg | Calcium: 9mg | Iron: 1mg | NET CARBS: 3g