Description
These No Bake Peanut Butter Cookies are soft, chewy, and dipped in rich chocolate. Made with just a few pantry ingredients and zero oven time, they’re the perfect quick treat that’s naturally gluten-free and freezer-friendly!
Ingredients
Units
Scale
- 3/4 cup smooth peanut butter
- 1/4 cup maple syrup
- A pinch of salt (add more if peanut butter is unsalted)
- A few drops of vanilla extract (optional)
- 2 to 4 tablespoons flour of choice (coconut, oat, almond, or heat-treated all-purpose)
For the chocolate coating:
- 1/3 cup vegan semi-sweet chocolate chips or chunks
- 1/2 teaspoon coconut oil (optional)
Instructions
- Let the peanut butter sit at room temp or microwave until soft.
- Heat maple syrup until hot, then stir it into the peanut butter with vanilla (if using). Mix until smooth.
- Add salt and 2 tablespoons of flour. Let sit for 5–10 minutes to thicken.
- Add more flour as needed, 1 tablespoon at a time, until a soft dough forms.
- Chill the dough in the fridge for 20–25 minutes.
- Meanwhile, melt chocolate and coconut oil in a bowl using 30-second microwave intervals. Stir until smooth.
- Scoop dough into balls, flatten with a fork, and place on parchment.
- Dip cookies into chocolate (half or fully) or drizzle it over the top.
- Chill again until chocolate sets (about 20 minutes).
- Enjoy! Store in the fridge for 5–6 days or freeze for up to 2 months.
Notes
- If using all-purpose flour, be sure to heat-treat it first.
- Coconut flour absorbs more than other flours, so use it sparingly.
- For a protein boost, add 1 tablespoon of protein powder and adjust with almond milk if needed.
- Sunflower seed butter or tahini makes a great nut-free option.
- These taste incredible straight from the freezer!
Nutrition
- Serving Size: 1 cookie
- Calories: 145 kcal
- Sugar: 7g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1.5g
- Protein: 3.5g
- Cholesterol: 0mg