Peanut Butter Chocolate No-Bake Cookies

These soft peanut butter chocolate no-bake cookies are easy 5-ingredient cookies with a crunchy chocolate shell.

They are the perfect snack as they are healthy, keto-friendly, gluten-free, vegan, and have only 3.5 grams of net carbs per serving.

What’s A Peanut Butter Chocolate No-Bake Cookie?

A no-bake peanut butter chocolate cookie is a simple cookie that does not require baking in your oven.

In fact, a no-bake cookie only needs pantry ingredients to hold its shape.

Therefore there is no baking required. However, a peanut butter no-bake cookie must be stored in the freezer, or it gets way too soft when the coconut oil melts.

The good part is that you only need to remove them from the freezer 5 minutes before eating. This gives them their perfect texture. So you can fix your cravings in a sec!

How To Make Peanut Butter Chocolate No-Bake Cookies

You only need 5 ingredients to make these no-bake peanut butter cookies without sugar.

However, you must be very careful when choosing each ingredient perfectly to make sure your cookies are healthy.

Ingredients

Let’s see what you need:

• Peanut Butter– not all kinds of peanut butter are suitable because some brands add sugar or oil in their mix. So, to make a healthy peanut butter cookie, you must use natural peanut butter. Choose one with no added sugar or oil. While most oils are keto-friendly, the oils added to peanut butter are often the bad ones. These vegetable oils also impact the result of this recipe, making the cookies way too soft. You can also use natural crunchy peanut butter in this recipe or a different nut butter flavor like almond butter. The trick is to use a fresh jar of nut butter with oil on top. In fact, an old nut butter jar results in a dry no-bake cookie.
• Coconut Flour – you can’t make the recipe with 100% almond flour, which means you can’t replace coconut flour with almond flour in these no-bake peanut butter cookies. In fact, coconut flour contains 4 times more fiber than almond flour, and it is the ingredient that gives the texture to these no-bake cookies. Without it, the cookies would be runny and would not form.
• Almond Flour – this no-bake peanut butter cookie recipe uses a combination of coconut flour and almond flour. However, you can swap almond flour with flaxseed meal if desired. The thing is, flaxseed meal adds more fiber and texture to the no-bake cookies, so they will taste even better, but the color will be darker.
• Powdered Sweetener – you must use a powdered sweetener such as powdered sugar, powdered erythritol (if keto), or powdered xylitol. But do not use a granulated sweetener in no-bake cookie recipes. In fact, granulated sweeteners add a grainy texture to your peanut butter cookies. They also don’t blend properly, so they don’t evenly sweeten the cookie dough.
• Chocolate Chips – since these no-bake peanut butter cookies are soft, you must dip them fully, or only bottom and side, into melted chocolate. This is not only a trick to keep your no-bake cookies in shape but also a delicious crunchy chocolate addition to the soft peanut butter cookie dough. You can use either regular chocolate chips or my favorite, sugar-free chocolate chips.

Making The No-Bake Peanut Butter Cookie Batter

These are soft keto no-bake peanut butter cookies. It means that you should expect a very soft, melt-in-your-mouth peanut butter cookie and not a crunchy cookie.

In fact, all no-bake cookies are softer in texture since they don’t use eggs or an oven to crisp flours together. So to make the best keto no-bake peanut butter cookies, you need to follow 5 simple steps.

Step 1: Mixing Wet Ingredients

The first thing to do is open a fresh jar of natural peanut butter with no added sugar and no added oil.

In fact, if you are using an old peanut butter jar that is dry with no oil on top, your no-bake cookies would turn out super dry and wouldn’t form. Place the natural peanut butter into a large mixing bowl.

Step 2: Adding Dry Ingredients

Since your natural peanut butter is fresh and runny, you don’t need to warm it up. It will combine very well with your flours and sweetener.

Next step, measure your flours and powdered sweetener carefully, filling measuring cups up to the top.

No packing of flours and leveling up the top to make sure you don’t add unneeded flour! It would result in very dry cookie dough.

Finally, pour the measured powdered sweetener, flaxseed meal, and coconut flour into the bowl with natural peanut butter, and combine with a spoon.

The dough will dry out as you go, and it might be easier to knead with your hands in order to shape a cookie dough ball.

Also, note that the dough must be soft, and shiny as it comes together.

It shouldn’t be dry or difficult to put together. If so, it means you added too much fiber (too much flour), or the peanut butter you used contains additives, or it is dry.

To troubleshoot this, add 1 or 2 teaspoons of coconut oil, and combine between each addition until a soft, shiny cookie dough ball forms.

Step 3: Shaping Cookie Dough Balls

Now that you have prepared the no-bake cookie dough, shape 17 small balls with your hands, rolling each ball between the palm of your hands.

Next, cover a plate with parchment paper and place each cookie dough ball on the plate, leaving 1 thumb space between each ball.

Finally, oil a fork and press the cookie dough balls with the back of a fork twice to shape a cross on top of each ball.

You will end up with 17 no-bake peanut butter cookies.

Step 4: Freezing

You must freeze your no-bake peanut butter cookies for at least 20 minutes or until firm and hard. In fact, if they are too soft, you won’t be able to chocolate dip the cookies.

Step 5: Dipping In Chocolate

Do not skip this step, as the chocolate shell is what holds the cookie together, especially if you intend to store them in the fridge.

In fact, these are ultra-soft cookies, and they need a hard chocolate shell to stay round and beautiful.

Of course, you have two options. You can fully dip the cookies into chocolate or only the bottom and half side, as seen in my pictures.

Storage Instructions

These no-bake peanut butter cookies should be stored in the freezer in an airtight box for the best texture.

In order to avoid a change in color, wrap them individually.

This no-bake recipe doesn’t use coconut oil that usually hardens no-bake cookies at room temperature (below 23C). Therefore, these no-bake peanut butter cookies get very soft if stored in the fridge, like kids’ playdoh.

It doesn’t mean they can’t be stored in the fridge but expect a very soft texture if you do.

However, to have a crunchy, melt-in-your-mouth keto cookie, I recommend freezing the cookies and taking them out of the freezer for 5-10 minutes at room temperature.

Then, enjoy the most delicious peanut butter low-carb cookies!

More No-Bake Dessert Recipes

Below are some other no-bake dessert recipes to fix your sweet tooth quickly and meal-prep your week of delicious sweet treats, including peanut butter bars and more!

No-bake Peanut Butter Bars

Chocolate Covered Blueberries

Cookie Dough Bars

No-Bake Peanut Butter Balls

Homemade Twix Bars

No-Bake Keto Cookies

Chocolate Avocado Truffles

Enjoy the recipe and share a picture with me on Instagram if you make these yummy no-bake peanut butter cookies.

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No-Bake Peanut Butter Cookies

3.5gNet Carbs

These soft No-Bake Peanut Butter Chocolate Cookies are delicious healthy snacks ready in 30 minutes with only 5 ingredients.

Author: Carine Claudepierre

Prep: 30 minutes mins

Total: 30 minutes mins

Yield: 17 cookies

Serving Size: 1 cookie

4.99 from 442 votes

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Ingredients

US Customary – Metric

• ▢ 1 cup Natural Peanut Butter fresh jar with oil on top, no added sugar, no added oil.
• ▢ ⅔ cup Coconut Flour
• ▢ 3 tablespoons Almond Flour or Golden Flaxseed meal
• ▢ ⅓ cup Granulated Sweetener

Chocolate Shell (to hold the cookie shape!)

• ▢ 3.5 oz Sugar-Free Chocolate Chips

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Instructions

• Before you start, make sure your peanut butter is runny, a fresh jar with oil on top, and contains no added sugar or added oil. You must use natural peanut butter for this no-bake recipe.
• In a large mixing bowl, add natural peanut butter, coconut flour, golden flaxseed meal or almond flour, and powdered sweetener (nogranulated sweeteners!).
• Combine with a spoon at first, then knead with your hands to form a dough ball. The dough must be soft, shiny, and not dry.
• Cover a plate with parchment paper. Set aside.
• Shape 17 cookie balls (about 0.8 oz each). Place each ball on the prepared plate.
• The balls are very soft, and that's normal. Slightly oil the back of a fork to press each cookie ball twice to form a cross on the top of the cookies.
• Freeze the plate with the cookies on it for at least 20-30 minutes or until firm and hard.
• Two minutes before removing the plate from the freezer. Melt the sugar-free chocolate chips in a microwave-safe bowl in 30-second bursts. Stir between each burst or melt them in a saucepan under low heat, constantly stirring until melted and shiny.

Dipping into sugar-free chocolate

• Remove the plate from the freezer, make sure the cookies are hard and not soft, or freeze 5-10 minutes longer.
• There are 2 options, dip the entire cookie into melted chocolate or only dip each cookie's side and bottom. I personally like option 2.
• Place back the chocolate-dipped cookie onto the plate covered with parchment paper. Repeat until all cookies are dipped into chocolate. Note that if you fully dip each cookie, you may need more melted chocolate.
• Freeze the plate again for 2 or 5 minutes to set the chocolate shell.

Storage & serving

• These no-bake cookies must be stored in the freezer in an airtight container. Don't store in the fridge or at room temperature or they will 'melt' and turn very soft.
• To serve, remove the number of cookies you want to eat, and place them on a plate at room temperature for 5 minutes to get the best texture. The longer they stay out of the freezer, the softer they become. 5 minutes is the best timing for a crunchy melt-in-your-mouth keto cookie recipe.

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Serving Size: 1 cookie

Yield: 17 cookies

Serving: 1cookieCalories: 139.3kcal (7%)Carbohydrates: 9.3g (3%)Fiber: 5.8g (24%)Net Carbs: 3.5gProtein: 4.7g (9%)Fat: 10.9g (17%)Saturated Fat: 3.6g (23%)Sodium: 80mg (3%)Potassium: 108.5mg (3%)Sugar: 1.7g (2%)Calcium: 9.7mg (1%)Iron: 0.5mg (3%)