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These 5 ingredient No-Bake Peanut butter Cookies come together very quickly and satisfy the cookie, fudge and quick snack craving! Use almond butter to make it peanut-free and sunflower seed butter for nutfree.
These Peanut Butter & Chocolate No Bake Cookies are a new favorite in my home! They come together in no time at all and require no baking. So if you don’t have an oven or if it’s simply too hot to turn on the oven, this recipe is your friend!
It all starts with some smooth peanut butter, which just needs to be stirred together with some maple syrup, vanilla, salt, and flour/gluten-free flour of choice, and you are done!
Chill the dough, shape them into the typical peanut butter cookie shape and dip them into chocolate. You’re done! I recommend you pick a really high-quality peanut butter.
If you want to make them for the holidays, add a sprinkle of cinnamon, apple pie spice, or pumpkin spice to the cookie batter.
MORE PEANUT BUTTER RECIPES:
Peanut Butter and Jelly Cake or Bread
Miso Peanut Butter Whole Roasted Cauliflower
Peanut Butter Cup Chocolate Bark
No Bake Peanut Butter Cookies
Ingredients
- 3/4 cup smooth peanut butter
- 1/4 cup maple syrup
- A pinch of salt,, a pinch more if the peanut butter is unsalted
- Few drops of vanilla extract , optional
- 2 to 4 tablespoons of flour of choice, , such as coconut flour, oat flour, almond flour for gluten-free, or all purpose flour (see note about raw flour)
For the chocolate coating:
- 1/3 cup vegan semi-sweet chocolate chips or chunks
- 1/2 teaspoon coconut oil, optional
Instructions
- Make the cookie dough: Let the peanut butter sit at room temperature for a while or you can microwave a little bit so that it is soft. Add to a bowl.
- Heat the maple syrup in a microwave or in a sauce pan on stove top until it is hot. Add to the peanut butter. Add flavors such as vanilla or cinnamon etc, then mix really well. It will take a minute or so for the mixture to become nice and smooth.
- Then add the salt and flour, I usually add 2 tablespoons of flour and then add more 1 tablespoon at a time. Mix in the flour and let the mixture sit in for 5-10 minutes so that the mixture cools a little bit and the peanut butter has the time to start solidify a little and the flour gets time to get absorbed in the wet mixture.
- If still very sticky, Add 1 more tablespoon of flour to mix in and see if you need more. You want it to be a soft slightly sticky cookie dough and not stiff.
- Put the bowl in the refrigerator to chill for 20 to 25 minutes.
- In the meantime, melt your chocolate. Either on a double boiler on stove or in the microwave. Add the chocolate and the coconut oil to a bowl then microwave in 30-second intervals. Check every internal and as soon as the chocolate starts to melt, whisk it until all chocolate has melted and is smooth. Set aside.
- Get the cookie dough bowl from the fridge. Using a scoop or a spoon, divide the dough into equal portions and roll it out into balls
- Press these balls on parchment paper or a plate using a fork and set aside.
- Then dip each of these cookies into melted chocolate. You can dip half, or full or drizzle over the cookies. You can also add some crushed peanuts on top for some crunchy texture.
- Then chill these cookies again for 20 minutes until the chocolate sets and serve. Store refrigerated for upto 5 days.
Video
Notes
- Use almond butter to make it peanut free and sunflower seed butter for Nutfree.
- Add cinnamon or pumpkin pie spice to make them taste extra cozy.
- For some crunch, you can also add some crushed peanuts on top of the dipped chocolate for some crunchy texture.
- All purpose flour: Toast the flour before using. in a skillet over low-medium heat, lightly toast for 5-7 mins. In the oven at 350°F for about 5-6 mins. This won’t change the flavor but heat up the flour to kill any bacteria if any.
- Raw flours such as almond flour are safe as they are just blended up almonds. Same with oat flour. Or you can make at home by blending up oats or almonds.
For all purpose flour I mention above to toast it in the oven or on skillet before using.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
- peanut butter – choose smooth high-quality peanut butter. natural will work but cookie dough might need additional sweet like powdered sugar
- maple syrup – it adds sweetness
- flour helps bring everything together – use almond flour, oat flour, or coconut flour for gluten-free, all purpose for regular
- vanilla extract
- salt enhances the sweetness from the syrup – skip it if your peanut butter already has salt in it
- for the chocolate coating, we melt vegan semi-sweet chocolate chips or chopped chunks of chocolate with some coconut oil
Tips:
- Use almond butter to make it peanut free
- Add cinnamon or pumpkin pie spice to make them taste extra cozy
- If you’re not a fan of dark chocolate, skip it or use a different kind of chocolate
- You can dip them half, or full or drizzle the chocolate over the cookies.
- For some crunch, you can also add some crushed peanuts on top of the dipped chocolate for some crunchy texture.
How to make No Bake Peanut Butter Cookies
Let the peanut butter sit at room temperature for a while or you can microwave it a little bit so that it is soft, then add it to a bowl.
Heat the maple syrup in a microwave or in a saucepan on the stovetop until it is hot.
Add to the peanut butter. Add flavorings such as vanilla or cinnamon etc and then mix really well. It will take a minute or so for the mixture to become nice and smooth.
Then add the salt and flour, I usually add 2 tablespoons of flour and then add more 1 tablespoon at a time depending on the consistency. Mix in the flour and let the mixture sit in for 5-10 minutes so that the mixture cools a little bit and the peanut butter has the time to start solidifying a little and the flour gets time to absorb the wet mixture.
If still sticky after 10 mins, Add 1 more tablespoon of flour to mix in and see if you need more. You want it to be a soft cookie dough and not stiff.
Put the bowl in the refrigerator to chill for 20 minutes.
In the meantime, melt your chocolate. Either on a double boiler on the stove or in the microwave.
Add the chocolate with the coconut oil to a bowl then microwave in 30-second intervals, Check after each interval, As soon as the chocolate starts to melt, whisk it until all chocolate has melted and is smooth. Set aside.
Get the cookie dough bowl from the fridge. Using a scoop or a spoon divide the dough into equal portions and roll it out into balls. Press these balls on parchment paper or a plate using a fork and set aside.
Then dip each of these cookies into chocolate. You can dip them half, or full or drizzle them over the cookies. You can also add some crushed peanuts on top for some crunchy texture.
Then chill these cookies again for 20 minutes until chocolate sets and serve.
STORAGE:
These cookies will last in the fridge for a week. Freeze for up to a month.
I made these for a friend of mine’s birthday. I actually tripled the recipe, but it doesn’t make that much. I wanted to keep one batch for my family and give her a double batch. But the triple batch only made enough for her for her birthday. I just kept one of them out. But that one cookie was so delicious, that I want to make it again, maybe using six times the recipe, and keep two times the recipe for me. The best cookies ever!
Yay! Yea definitely scale it up !
Absolutely delicious!
I made them with almond butter and added a few teaspoons of raspberry jam in the mix. Couldn’t stop eating them!
Oh YUM!
Such a treat, everyone in the house loved them. Quickly making a second batch!
Wonderful!
I’m so making these! Do you think chickpea flour would work just as well? Thanks for your recipe!
Nope. Do not use raw chickpea flour. It tastes bitter!
Wonderfully delicious and so simple! I didn’t heat the maple syrup as my almond butter was at room temperature. Ground oats into required flour.
Very chewy and tasty cookies resulted, but without the guilt!
Thank you for this easy recipe along with all the other wonderful recipes you share with us – a grateful reader!
Hand ground oats are the best! Thanks for your sweet comment.
Richa i live in a place with no refrigeration.do you think I can make these by putting the mixture in a bowl surrounded by water ( to cool).?
And by roasting the flour, you are avoiding to having to cook/ bake it, correct??
Yes that might work.
Raw flour can sometimes have flour beetle eggs or bacteria. So heating it up will kill those
These are simple & absolutely wonderful. I don’t have chocolate but maybe next time. Thank you for yet another delicious recipe 💗
I am so happy to hear! Thank you.
Raw flour isn’t always safe to ingest.
Raw flours such as almond flour are safe as they are just ground up almonds. Same with oat flour. Or you can make them at home by blending up oats or almonds.
For all purpose flour I mention in notes to toast it in the oven or on skillet before using
Raw flour is very dangerous when eaten. It contains germs that require cooking!
Raw flours such as almond flour are safe as they are just blended up almonds. Same with oat flour. Or you can make them at home by blending up oats or almonds.
For all purpose flour I mention in notes to toast it in the oven or on skillet before using
Excellent
Thank you!