No Bake Peanut Butter Cookies

a stack of no bake peanut butter cookies dipped in chocolate on a plate

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.

a stack of no bake peanut butter cookies dipped in chocolate on a plate

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!

two stacks of no bake peanut butter cookies dipped in chocolate on a plate

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 Chocolate Tart

Peanut Butter Mousse

Snickers Peanut Butter Cups

Peanut Butter and Jelly Cake or Bread

Peanut Sesame Noodle Salad

Miso Peanut Butter Whole Roasted Cauliflower

Peanut Butter Cup Chocolate Bark

Print Recipe

No Bake Peanut Butter Cookies

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.

Prep Time25 mins

Cook Time5 mins

Total Time30 mins

Race: Dessert

Kitchen: American

Keyword: no bake cookies, no bake peanut butter cookies

Services: 10

calories: 132calories

Author: Vegan Richa

Ingredients

  • 3/4 cup (193.5 g) smooth peanut butter
  • 1/4 cup (60 ml) 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 (60 g) 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.

Ratings

Storage: These cookies will last in the fridge for a week. Freeze for upto a month.

  • 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 Facts

No Bake Peanut Butter Cookies

Amount Per Serving

calories 132
Calories from Fat 63

%Daily Value*

fat 7g11%

Saturated Fat 1g6%

Sodium 105mg5%

Potassium 148mg4%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 7g8%

protein 5g10%

Calcium 18mg2%

Iron 0.4mg2%

* Percent Daily Values ​​are based on a 2000 calorie diet.

a stack of no bake peanut butter cookied dipped in chocolate on a plate

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

peanut butter in a bowl with a spoon

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.

warmed peanut butter in a white bowl being stirred smooth

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.

glutenfree flour being stirred into the peanut butter

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.

peanut butter and almond flour being stirred together in a white bowl

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.

no bake peanut butter cookies with a small bowl of melted chocolate on the side

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.

no bake peanut butter cookies with a small bowl of melted chocolate on a sheet of parchment paper

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.

no bake peanut butter cookies dipped in melted chocolate on a sheet of parchment paper

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.

a stack of vegan no bake peanut butter cookies dipped in chocolate


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