Chocolate Peanut Butter No Bake Cookies

These chocolate peanut butter no bake cookies need just four ingredients to make and yield thick, fudgy, and delicious cookies. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 150kcal

Author Arman Liew

Ingredients

3/4 cup coconut flour
2 cups peanut butter
1/2 cup maple syrup
2 cups chocolate chips

Instructions

Line a large baking sheet or plate with parchment paper and set aside.
In a large mixing bowl, add the coconut flour, peanut butter, and syrup and mix until fully combined.
Using your hands, form small balls and place them on the lined plate or baking sheet. Press each ball into a flat cookie shape and place in the freezer until firm.
Once cookies are firm, melt the chocolate chips. Using two forks, dip each cookie in the melted chocolate until completely combined. Repeat the process until all cookies are covered. Refrigerate until firm.

Video

Notes

TO STORE: 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: Place them in a ziplock bag and store them in the freezer for up to 6 months.

Recipe 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.

Nutrition