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These no bake chocolate peanut butter cookies are thick, fudgy, and need just 4 ingredients. Deceptively healthy, they literally melt in your mouth!
Craving more no bake recipes? Try my no bake oatmeal cookies, chickpea cookie dough, and carrot cake bars.
Whenever I can’t be bothered turning on the oven, I turn to my no-bake cookie recipes because they require minimal ingredients, yet they’re just as satisfying as traditional cookies.
I have quite a few to choose from, but my chocolate peanut butter cookies are a unanimous favorite at home. With a soft peanut butter filling and a thick layer of chocolate coating, they’re in a league of their own.
Table of Contents
Why I love this recipe
- Made with 4 pantry staples. If you’re a no-bake cookie fiend like I am, then you probably have them on hand right now!
- Freezer-friendly. I always keep a batch in my freezer for those late-night chocolate cravings.
- Diet-friendly. Aside from being gluten-free, they’re also free of refined sugar and are easy to make dairy-free.
- Better than you know who. I love Reese’s as much as the next guy, but I’ll be honest: my no-bake cookies are far superior.
★★★★★ REVIEW
“My kids and I love this!! Next time, I will try dark chocolate. Really a great pick me up! I only use natural organic PB. so good” – Gina
Ingredients needed
- 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. I always use maple syrup for my peanut butter treats, but you can use any sticky sweetener you prefer, be it agave, honey, or brown rice syrup.
- Chocolate Chips. Melted to coat the cookies. Use vegan chocolate chips if needed.
How to make chocolate peanut butter no bake cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the cookies. In a large bowl, add the ingredients (except the chocolate) and stir until combined.
Step 2- Shape. Using a cookie scoop, form small balls and place them on the sheet. Flatten each ball with the back of a spoon and freeze until firm.
Step 3- Coat in chocolate. Melt the chocolate chips. Using two forks, dip each cookie in melted chocolate, then transfer it back to the baking sheet. Refrigerate until firm.
Arman’s recipe tips
- Freeze the peanut butter cookies before coating them in chocolate so they stay firmer longer and don’t accidentally break apart.
- Let the cookies sit out for 10 minutes after coating in the chocolate. This helps them achieve some stability and firm up nicely.
- Skip the chocolate coating. When I can’t be bothered to do an extra dish, I’ll skip melting the chocolate and just fold in some chocolate chips directly into the dough.
Variations
- Cut the carbs. Use keto maple syrup and sugar-free chocolate chips.
- 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. Try dark chocolate, milk chocolate, or white chocolate instead.
- Enhance the flavor of the dough. Add one teaspoon of vanilla extract or cocoa powder.
- Add a little crunch. Fold in chopped nuts, pretzels, or quick-cooking oats.
- Top the cookies with flaky sea salt for a salty-sweet moment.
How to store leftovers
To store: Leftover cookies can be stored in an airtight container at room temperature for up to one week. If you want to keep them fresher for longer, refrigerate them for up to two weeks.
To freeze: Place extra cookies in a freezer-safe container and freeze them for up to three months. Let them thaw at room temperature briefly.
Frequently Asked Questions
If you add too much coconut flour to the filling mix, you risk the cookies being crumbly. If you notice this, add a splash of almond milk to the dough.
More easy cookie recipes to try
- Healthy peanut butter cookies
- Strawberry cookies
- Blueberry oatmeal cookies
- Healthy oatmeal raisin cookies
No Bake Chocolate Peanut Butter Cookies
Ingredients
- 3/4 cup coconut flour
- 2 cups peanut butter
- 1/2 cup maple syrup
- 2 cups chocolate chips
Instructions
- 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.
Notes
Nutrition
Originally published February 2020, updated and republished April 2024
Can I put oat flour instead of coconut?
Should be fine!