These chocolate peanut butter no bake cookies are thick, fudgy, and need just 4 ingredients! Secretly healthy, they are low carb and take 5 minutes to make. Show
Is there anything better than the chocolate and peanut butter combination? Using it in cookies is always a winner, especially when there is no baking involved! Lately, these keto no bake cookies have been one of my favorite desserts to make. These cookies are thick, chewy, and almost fudge-like in the middle, they honestly remind me of Reese’s peanut butter cups. And I love that they take less than 5 minutes to make, with a total hands on time of 10 minutes. You could literally make these for dessert right after dinner and by the time the sweet tooth strikes, they will be ready. Plus, these cookies are secretly healthy too. They have no butter or refined sugar in them, and can easily be made keto friendly. Oh, and if you do choose to follow the keto option, each cookie has just 2 grams of carbs. Also, if you love the chocolate and peanut butter combination, you’ll enjoy these chocolate peanut butter balls and peanut butter cheesecake. Ingredients neededYou’ll love the minimal and simple ingredient list. If you’ve made any of my healthy dessert recipes before, you’ve probably got everything on hand. Here is what you’ll need:
How to make keto no bake cookiesNow, I know there are tons of no bake cookie recipes out there but none are as easy to make as these. While there is a little waiting time for the filling and chocolate to firm up, I promise you it will be worth it. So without further ago, let’s get into the recipe. Step 1- Make the filling mixIn a large mixing bowl, add your peanut butter, coconut flour and syrup and mix very well, until a smooth and thick dough remains. If the batter is a little too thick/crumbly, add a couple of tablespoons of liquid, like water or coconut/almond milk. Step 2- Shape into cookiesNext, using your hands, form small balls of dough, and place them on a lined plate or tray. Press each ball into a cookie shape and place them in the freezer (or fridge!). Step 3- Melt the chocolateWhile the cookies are firming up, prepare your chocolate! I melt my chocolate chips in the microwave, but if you don’t have one, you can use a saucepan and melt them stovetop. Step 4- Coat the cookies in chocolateFinally, remove the cookies from the freezer or fridge. Use two forks, and dip each cookie in the melted chocolate, until completely covered. Place the chocolate covered peanut butter cookies in the fridge until they firm up (around 20 minutes!). Tips to make the best recipe
Dietary swaps and substitutionsThe beauty of these peanut butter chocolate no bake cookies is just how versatile and dietary friendly they are. You can change out ingredients or jazz them up. Here is how:
Storage infoLeftover cookies can be stored at room temperature, covered, for up to one week. The chocolate coating prevents them from melting or becoming soft. If you want them to keep longer, store them in the refrigerator for up to four weeks. To freeze cookies, place them in a ziplock bag and store them in the freezer for up to 6 months. More no bake recipes to try
Frequently Asked QuestionsWhy are my cookies crumbly? If you add too much coconut flour to the filling mix, you risk the cookies being crumbly. To ensure this doesn’t happen, if you find the batter to be crumbly, add more liquid/milk. Can I skip the chocolate coating? You can omit the chocolate coating completely and instead, fold through some chocolate chips or chunks instead. Are these low carb? When made with sugar free syrup and chocolate, each cookie will have just 2 grams of carbs each.
To make this keto friendly, use keto chocolate chips and keto maple syrup. TO STORE: Leftover cookies can be stored at room temperature, covered, for up to one week. The chocolate coating prevents them from melting or becoming soft. If you want them to keep longer, store them in the refrigerator for up to four weeks. TO FREEZE: Place them in a ziplock bag and store them in the freezer for up to 6 months. Serving: 1cookie | Calories: 237kcal | Carbohydrates: 10g | Protein: 7g | Fat: 15g | Sodium: 149mg | Potassium: 173mg | Fiber: 7g | Vitamin C: 4mg | Calcium: 9mg | Iron: 1mg | NET CARBS: 3g What makes a cookie soft and chewy or crispy?Butter contributes milk solids and water to a cookie, both of which soften it. Brown sugar contributes molasses – again, a softener. Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies.
Why are my No bake cookies crumbling?A: Chances are if the no-bakes turned out dry and crumbly it was because you overcooked them. While we call them cookies, oatmeal no-bakes are really more of a confection or fudge with oats stirred in. When it comes to candy, the longer it is cooked, the drier and harder it becomes.
How do you get no bake cookies to harden?How to Make No Bake Cookies Harden. Don't over or under-boil the ingredients. ... . If the cookies are still not thick enough, add more oats.. Use a candy thermometer to monitor the sugar's temperature. ... . Let cookies cool on wire racks to help them harden faster.. Do you have to put eggs in peanut butter cookies?Many old-fashioned peanut butter cookie recipes use eggs, peanut butter, and sugar—but no flour. (Try my Keto Peanut Butter Cookies for a flourless option!) To make no egg peanut butter cookies instead, flour is required, along with other classic ingredients like butter, leavening agents, and a dash of milk.
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