You only need 4 ingredients to make these easy keto no bake cookies! These no bake peanut butter cookies have a fudgy peanut butter "dough" filling and a crisp dark chocolate coating. With just 5 minutes of 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. For these cookies, all we're doing is mixing smooth peanut butter with coconut flour. It's then covered in chocolate.
This is not only totally delicious, but at 1.6g net carbs per cookie also much lower in carbs than regular no bake peanut butter cookies made with oats. Plus, naturally gluten-free.
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.
- 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.
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.
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.
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.
No, they work without. You could roll them in unsweetened cocoa powder or shredded coconut instead.
Simply replace the peanut butter with almond butter or any other nut butter. Increase the coconut flour amount if needed - almond butter tends to be more runny.
They taste like cookie dough or maybe like really fudgy peanut butter cookies. Delicious.
Keto no bake cookies should be stored in the freezer for up to 3 months or in the fridge for up to 2 weeks.
Here are more keto no bake recipes with peanut butter:
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Keto No Bake Peanut Butter Cookiesfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- Mix together peanut butter, coconut flour, sweetener and vanilla in a bowl. You can use a fork for this.
- Form dough balls and put them on a baking sheet lined with parchment paper. Flatten them with your fingertips. Freeze until set - this takes 1 hour.
- Melt 90% dark chocolate or sugar free chocolate chips plus coconut oil in a water bath or in the microwave. Using 2 forks, dip the cookies into the chocolate. Sprinkle with sea salt and place back in the freezer for 10 minutes for the chocolate to set.