No Bake Peanut Butter Cookies
User Reviews
5
No Bake Peanut Butter Cookies
Description
This recipe creates soft peanut butter cookies without baking, mixing smooth peanut butter with warmed maple syrup, salt, and optional vanilla extract. Flour is added gradually (such as coconut, oat, almond, or all-purpose flour) to bind the mixture into a soft dough that remains slightly sticky.
After chilling the dough, the cookies are shaped and can optionally be coated in melted vegan chocolate mixed with coconut oil, adding a layer of flavor and texture. The flour used can be toasted if using all-purpose to reduce any bacteria risk. Almond or oat flours are safe raw alternatives.
The cookies store well in the refrigerator for up to a week and freeze well for up to a month. Variations include using almond or sunflower seed butter for nut-free options and adding spices or crushed peanuts to enhance flavor and texture.
Ingredients
- 3/4 cup peanut butter smooth
- 1/4 cup maple syrup
- salt a pinch more if the peanut butter is unsalted, a pinch
- vanilla extract optional, few drops
- 2 to 4 tablespoons flour such as coconut flour, oat flour, almond flour for gluten-free, or all purpose flour (see note about raw flour, of choice
For the chocolate coating:
- 1/3 cup vegan semi-sweet chocolate chips or chunks
- 1/2 teaspoon coconut oil optional
Instructions
- Make the cookie dough: Let the peanut butter sit at room temperature for a while or you can microwave a little bit so that it is soft. Add to a bowl.
- Heat the maple syrup in a microwave or in a sauce pan on stove top until it is hot. Add to the peanut butter. Add flavors such as vanilla or cinnamon etc, then mix really well. It will take a minute or so for the mixture to become nice and smooth.
- Then add the salt and flour, I usually add 2 tablespoons of flour and then add more 1 tablespoon at a time. Mix in the flour and let the mixture sit in for 5-10 minutes so that the mixture cools a little bit and the peanut butter has the time to start solidify a little and the flour gets time to get absorbed in the wet mixture.
- If still very sticky, Add 1 more tablespoon of flour to mix in and see if you need more. You want it to be a soft slightly sticky cookie dough and not stiff.
- Put the bowl in the refrigerator to chill for 20 to 25 minutes.
- In the meantime, melt your chocolate. Either on a double boiler on stove or in the microwave. Add the chocolate and the coconut oil to a bowl then microwave in 30-second intervals. Check every internal and as soon as the chocolate starts to melt, whisk it until all chocolate has melted and is smooth. Set aside.
- Get the cookie dough bowl from the fridge. Using a scoop or a spoon, divide the dough into equal portions and roll it out into balls
- Press these balls on parchment paper or a plate using a fork and set aside.
- Then dip each of these cookies into melted chocolate. You can dip half, or full or drizzle over the cookies. You can also add some crushed peanuts on top for some crunchy texture.
- Then chill these cookies again for 20 minutes until the chocolate sets and serve. Store refrigerated for upto 5 days.
Notes
- Store cookies refrigerated for up to one week or freeze for up to one month.
- Almond butter can substitute peanut butter for a peanut-free version; sunflower seed butter for nut-free.
- Add cinnamon or pumpkin pie spice for extra flavor and coziness.
- For a crunchy topping, add crushed peanuts to the chocolate coating.
- For all-purpose flour, toast it lightly before use to reduce bacteria risk; almond and oat flours are safe raw.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 105mg | 4% |
| Potassium | 148mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Calcium | 18mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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