3 Ingredient No Bake peanut butter cookies made without milk, without brown sugar and without oatmeal but you’d never tell- Delicious keto and low carb no bake cookies that take 5 minutes to make!
Keto Peanut Butter No Bake Cookies
I grew up eating the classic no bake peanut butter cookies. The fool-proof, easy cookies that every 5 year old in my vicinity could make! Back then, peanut butter didn’t have the allergy-ridden stigma that today’s youths seem to be encumbered with.
While my version doesn’t have any of the traditional ingredients (bar the peanut butter or nut alternative), it uses fewer ingredients (THREE!) and is completely sugar-free and low carb. It also fits the vegan and ketogenic diets, and for my paleo friends- You are covered.
Even with all those dietary compliances, I promise these cookies are loaded with peanut buttery goodness, are thick, chewy, and could almost pass as a fudge…almost.
They also have the perfect balance of salty and sweet, which will keep the taste buds dancing.
How do you make peanut butter no bake cookies?
Making these no bake peanut butter cookies is ridiculously quick and easy.
You simply combine all the ingredients into a large mixing bowl, and mix well, until a thick dough remains.
Form small balls of dough and place them on a lined plate or tray. Then, you’ll press down on each ball into a cookie shape, before crossing each of them with a fork.
Refrigerate them until they are firm enough to hold in your hand, and enjoy!
Peanut Butter No Bake Cookie Ingredients
- Peanut Butter
- Coconut Flour
- Sugar Free Maple Syrup
3 simple keto ingredients to make the peanut butter no bake cookies. They can easily be purchased online or are available in mainstream supermarkets!
Peanut Butter No Bake Cookie Ingredient Substitutions
How do you make these no bake cookies without peanut butter?
Many of my readers have peanut or nut allergies, and I ALWAYS test my recipes using either a peanut-free spread and/or a nut-free spread.
To maintain the most similar consistency and texture to peanut butter, you’d be best to use sunflower seed butter (nut free and paleo friendly) or smooth cashew butter. Any nut or seed butter will work, so use whichever you have on hand!
Coconut Flour Substitutions
By wanted to keep this recipe grain-free, keto-friendly and low carb, I opted to use coconut flour. Rolled oats and/or quick oats will work just as well (check out the original 3-ingredient no bake oatmeal cookies for that!) so can be a replacement for the coconut flour.
The only change you will need to make is to double the amount to compensate for the absorbent nature of the coconut-based one.
Almond flour is your other option, and like rolled oats, you’ll need to double the amount. Be wary that the final result will be a much grittier texture and darker color.
Keto, Low Carb, and Sugar Free Sweeteners
The two provided options feature either a sticky sweetener (my preferred method and as pictured) or a granulated sweetener.
Whichever you choose, be wary of what sorts are available and what suits your specific preferences.
Within these no bake peanut butter cookies, I used monk fruit sweetened maple syrup. For many of my other “like recipes” (or when I prefer a granulated texture), I use the granulated monk fruit. It literally resembles table sugar and has no bitter aftertaste. Both are also keto friendly, thanks to the low carb nature of monk fruit.
Natural refined sugar free sweeteners like maple syrup, agave nectar, and honey can be used, should you have those on hand.
While these no bake peanut butter cookies may not be like the original, they are just as good and just as easy. Made with just three ingredients, you literally have no excuse to bite into these fudgy cookies!
More Keto No Bake Cookie Recipes
3 Ingredient Peanut Butter No Bake Cookies
- Line a large plate or tray with parchment paper and set aside
- In a microwave-safe bowl or stovetop, add your peanut butter and sticky sweetener and melt until combined. Add your coconut flour and mix until a thick batter remains.
- 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. Refrigerate until firm and fudgy.