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.
Ingredients needed
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.
Storage info
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
- 3 Ingredient no bake oatmeal cookies
- Unicorn cookies
- Chocolate oatmeal cookies
- No bake chocolate chip cookies
- Fudge cookies
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.
Chocolate Peanut Butter No Bake Cookies | 4 Ingredients Only
Ingredients
- 3/4 cup coconut flour
- 2 cups peanut butter
- 1/2 cup maple syrup * See notes
- 2 cups chocolate chips * See notes
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
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WOW these cookies look just awesome and perfect for holiday season! I have to try them soon, thanks for the recipe 🙂
AMAZING!!!
Any suggestions id you can’t use the coconut flour?
You can use oat or almond, but double the amount 🙂
I can’t use all purpose flour?
When I made these the only thing I had for the sweetener was sugar free Mrs Butterworth syrup and I did not have enough sugar free chocolate chips so I added unsweetened chocolate square. They taste amazing. My husband loves them especially after his workouts! Thanks for the recipe!!!!!
What kind of chocolate chips did you use?
I used enjoy life chips, you can check out my tested options on my shop page- thebigmansworld.com/shop 🙂
How many cookies is this recipe supposed to make? I looked but I cannot find that info.
i it is included in the recipe card 🙂 You can also adjust it!
I just made this and I would recommend using more coconut flour, not unless it was supposed be loosely mixed in. I used Hershey sugar free chocolate chips which is all I could find and they came out pretty good, just sticky.
Thanks for the feedback, Diane!
Can these be made into squares? Just wondering… thanks!
Yes they can!
Can you use peanut and/or almond flour?
Yes you can
I used peanut flour…ive also used dry peanut butter (PB2) and actually had more success with that than the coconut or almond (tastewise) it tasted like a reece
These are fantastic!!! Made a half batch for the fam to have after dinner and everyone loves them! Texture and flavor reminded them of Reeses PB cups. Will definitely make these again!
This is such a great recipe! The end result is sooo good, and they’re easy to make. I made a regular and low sugar version, both with agave instead of maple syrup and swapped sugar-free chocolate for regular. Delicious!!
These are amazing! So easy, yet unique and delectable! I used oat flour; appreciate the advice on doubling amount, plus creamed honey and bittersweet chocolate for dipping. I so appreciate all you do!