Keto No Bake Peanut Butter Cookies

You only need 4 ingredients to make these easy keto no bake cookies! They have a fudgy peanut butter "dough" filling and a crisp dark chocolate coating. With just 5 minutes prep time, it's a great keto sweet treat to have in the fridge when the snack cravings strike.

Peanut butter cookies. I just can't get enough of them.

I recently posted my third (baked) keto peanut butter cookie recipe, thinking I had reached full circle. It was this coconut flour peanut butter cookie recipe, joining my almond flour peanut butter cookies and these classic keto peanut butter cookies.

Here they are - 3 beautiful cookie stacks:

Turns out there was still one recipe missing - these keto no bake peanut butter cookies.

Peanut butter is just PERFECT for no bake keto recipes. I have quite a few on my website (listed at the end of this post). For these cookies, all we're doing is mixing smooth peanut butter with coconut flour. It's then covered in chocolate. Pure pleasure.

Regular peanut butter no bake cookies are made with oats. Since oats are high in carbs, I'm using coconut flour as a low carb, gluten free alternative. This way, one cookie is just 1.6g net carbs.

I know what you're thinking - Do low carb no bake cookies taste like REAL cookies? The answer is: They taste more like cookie dough or maybe really fudgy pb cookies. Totally delicious.

I think these cookies are ideal for the summer. Firstly, because there's no need to turn on the oven. And secondly, because they are nice and cool as they are stored in the fridge or in the freezer.

However, I know that a true peanut butter connoisseur will appreciate them all year round.

Jump to:

• Ingredients
• Instructions
• Top tips
• Variations
• FAQ
• Related recipes
• Recipe

Ingredients

• Peanut butter - I used a smooth creamy peanut butter. Crunchy peanut butter will also work. Choose a brand with ideally just one ingredient - peanuts. I like Meridian or ManiLife.
• Coconut flour - You may need to add a little less or more coconut flour depending on how runny your peanut butter is. Instructions are below.
• Sweetener - I used a golden erythritol monk fruit sweetener, which is a 1:1 sugar replacement. You can also use powdered erythritol, xylitol or allulose if you prefer a smoother result. Alternatively, use a sugar free syrup. As you're adding more liquid when using a syrup you may also need to increase the coconut flour to achieve the same dough consistency.
• Vanilla extract and sea salt - Neither are essential, but both lend additional flavour.
• To coat: chocolate and coconut oil. Both sugar free chocolate chips like Lily's or 90% dark chocolate such as Lindt are fine here. I also like to add 1 tablespoon of coconut oil to make the chocolate a little softer and keep it from chipping.

Instructions

This section contains step by step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.

Step 1: Mix together all ingredients except for the chocolate and coconut oil in a bowl. You can use a fork for this. Option to also add a pinch of sea salt if your peanut butter is unsalted.

Step 2: Form dough balls and put them on a baking sheet lined with parchment paper. Flatten them with your fingers. Freeze until set - this takes about 1 hour.

Step 3: Melt 90% dark chocolate or sugar free chocolate chips plus the coconut oil in a water bath or in the microwave. Using 2 forks, dip the cookies into the chocolate. Sprinkle with a little more salt and place back in the freezer for 5 minutes to set.

Top tips

The right amount: Peanut butter can vary in consistency from runny to hard. Mine was somewhere in the middle. Start with ⅓ cup or 40g of coconut flour and then add more if your dough is still too soft. I ended up using ½ cup or 60 grams of coconut flour.

You should be able to press fork marks into the dough that do not flatten out by themselves and be able to roll balls that keep their shape.

Choose your sweetener: By using granulated sweetener like I did you will be able to detect a slight graininess in the cookies. This did not bother me, but if you are after a smooth dough, do use powdered sweetener or even sugar free syrup.

Variations

Chocolate peanut butter cookies: Add 2 tablespoon cocoa powder into the dough.

More fiber: Add 2-3 tablespoon flax meal.

Crunchy: Add 2-3 tbsp hemp hearts (hemp seeds) or coconut flakes into the cookie dough. Or, throw in a handful of chocolate chips for chocolate chip cookies!

Spices: 1-2 teaspoon cinnamon will give the cookies a bit of autumn flavour.

FAQ

Related recipes

Here are more keto no bake recipes with peanut butter:

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