If you’re looking for an easy healthy snack idea with peanut butter, try this no-bake peanut butter cookies recipe! It’s gluten free dairy free and comes with an easy vegan and low carb option.
No Bake Peanut Butter Cookies
If you’re like me and love peanut butter, you’ll really love these peanut butter cookies. They’re satisfying and a great treat.
These cookies are soft and they don’t become very firm, which is great because they’re not too dense. Because they stay too soft when kept in the fridge, I keep mine in the freezer and let them thaw for 5-10 minutes to eat whenever I’m craving something sweet!
What You’ll Need
- natural peanut butter
- chopped nuts
- honey (or maple syrup for a vegan option, use a sugar-free sweetener for low carb option)
- coconut flour
- almond flour
- a fork
- airtight container
- parchment paper
How to make these peanut butter cookies
Add the peanut butter, honey, salt, coconut flour and almond flour to a small bowl and mix together using a fork.
Put some water on your hands to keep them wet to prevent the mixture from sticking to your fingers and form walnut-sized balls from this mixture. Place the balls on a parchment paper and press them down with a fork in one direction and then the other to make the pattern.
Sprinkle some chopped nuts on top and press in gently, so that the nuts stay in and don’t fall off. Refrigerate for an hour or freeze and let thaw for 5-10 minutes!
Enjoy your guilt-free cookies!
- ⅓ cup natural peanut butter
- 2 tbsp honey
- 4 tbsp coconut flour
- 2 tbsp almond flour
- 2-3 almonds, chopped
- pinch of salt
- Mix all ingredients except for the almonds in a bowl.
- Put some water on your hands to keep them wet and take a spoonful of this mixture. Roll it in your hands to form balls (keeping your hands wet will prevent the mixture from sticking).
- Line a baking pan or a large plate with parchment paper and place the balls, keeping some space between them.
- Press the balls using a fork once in one direction, then in the other to make the pattern. Make sure to either keep the fork wet or to wet the top of the cookies to prevent sticking.
- Sprinkle some chopped nuts on top in the middle and press gently to keep them on and prevent falling off.
- Refrigerate for an hour or freeze and let thaw when you're ready to eat.
- Vegan option - use maple syrup, not honey.
- Low carb option - use a sugar-free sweetener.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 111Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 42mgCarbohydrates 9gFiber 2gSugar 6gProtein 4g
I hope you like these cookies as much as I do, I now make them probably twice a week! If you do have questions, let me know by leaving a comment below.