No-Bake Chocolate Peanut Butter Cookies

These no bake chocolate peanut butter cookies are the ultimate guilt-free indulgence, made with simple ingredients and bursting with rich, fudgy flavor. Perfect for busy days or last-minute cravings.

Low carb, naturally sweetened, and loaded with chocolate and peanut butter, these cookies are a delicious treat you can feel good about making in minutes.

Simple Stars: Main Ingredients in No Bake Chocolate Peanut Butter Cookies

• Coconut flour – A fiber-rich, gluten-free base that gives the cookies their dense, chewy texture without any baking required.
• Peanut butter – Creamy and packed with protein, it binds the ingredients and delivers that irresistible nutty flavor.
• Maple syrup – A natural sweetener that blends smoothly into the dough, giving just the right amount of sweetness.
• Chocolate chips – Melted into a glossy coating, they turn every bite into a rich, chocolaty dream.

How to Make No Bake Chocolate Peanut Butter Cookies

Start by combining peanut butter, maple syrup, and coconut flour in a bowl and mix until a thick dough forms. Shape the mixture into balls, then flatten into cookies on a parchment-lined tray.

Freeze the cookies until they’re firm, then dip each one in melted chocolate. Chill again until the coating is set. That’s it—no baking, no fuss, all flavor.

Sweet Tips & Tasty Twists for Your No Bake Cookies

For the smoothest texture, use creamy peanut butter with no added sugar or oils. If the dough feels too dry, add a tablespoon of extra maple syrup or a splash of milk. Want a crunchier bite? Fold in crushed nuts, seeds, or cacao nibs before shaping.

Prefer a sweeter cookie? Swap half the maple syrup with a tablespoon of coconut sugar for extra depth. For a vegan option, ensure your chocolate chips are dairy-free. Almond or cashew butter works beautifully in place of peanut butter for a flavor twist.

Keeping Them Fresh: How to Store No Bake Chocolate Peanut Butter Cookies

These cookies keep well at room temperature for a week—perfect for lunch boxes or afternoon pick-me-ups. For longer storage, refrigerate them for up to a month to maintain their texture and flavor.

If you’re planning ahead, freeze the cookies in a sealed bag or container for up to 6 months. Just thaw at room temperature before enjoying, or eat them straight from the freezer for a firmer, fudge-like texture.

No Bake Chocolate Peanut Butter Cookies

Richly indulgent yet surprisingly wholesome, these no bake chocolate peanut butter cookies are crafted with only four simple ingredients. Boasting a thick and fudgy texture, they’re effortlessly prepared in just minutes, offering a low-carb, secretly healthy treat that doesn’t compromise on flavor.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 2 minutes mins

Total Time 7 minutes mins

Ingredients

  

• 1/2 cup maple syrup
• 3/4 cup coconut flour
• 2 cups chocolate chips
• 2 cups peanut butter

Instructions

 

• Line a sizable baking tray or a flat serving platter with parchment paper and set it aside.
• In a spacious mixing bowl, thoroughly combine the coconut flour, peanut butter, and maple syrup until the mixture is uniform and cohesive.
• With clean hands, shape the mixture into small, rounded portions and arrange them on the prepared tray. Flatten each ball gently into a cookie form, using a fork to press a crosshatch pattern on the surface. Place the tray in the freezer until the cookies are firm to the touch.
• Meanwhile, melt the chocolate chips until smooth. Using two forks, carefully dip each cookie into the melted chocolate, ensuring they are fully coated. Continue until all cookies are covered in chocolate. Transfer to the refrigerator to set completely.

Notes

To store: Keep cookies covered at room temperature for up to one week; the chocolate layer maintains their firmness. For extended storage, refrigerate for up to four weeks.
To freeze: Seal in a ziplock bag and freeze for up to six months.