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No Bake Peanut Butter Cookies Recipe

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4.3 from 22 reviews

These no-bake peanut butter cookies are a delicious, quick, and easy treat that combines creamy peanut butter, maple syrup, and vegan chocolate. Perfect for those who want a simple homemade dessert without turning on the oven, these cookies are soft, slightly sticky, and coated with rich melted chocolate for an irresistible finish.

Ingredients

Cookie Dough

  • 3/4 cup smooth peanut butter
  • 1/4 cup maple syrup
  • A pinch of salt (a pinch more if peanut butter is unsalted)
  • Few drops of vanilla extract (optional)
  • 2 to 4 tablespoons flour of choice

Chocolate Coating

  • 1/3 cup vegan semi-sweet chocolate chips or chunks
  • 1/2 teaspoon coconut oil (optional)

Instructions

  1. Soften the Peanut Butter: Allow the peanut butter to sit at room temperature until softened, or microwave it briefly. Transfer to a mixing bowl.
  2. Heat Maple Syrup and Mix: Warm the maple syrup in a microwave or on the stovetop until hot. Add it to the peanut butter along with vanilla extract or other flavorings if desired. Mix thoroughly until the mixture is smooth.
  3. Add Salt and Flour: Stir in a pinch of salt and start by adding 2 tablespoons of flour. Mix well. Let the mixture rest for 5 to 10 minutes so the flour absorbs moisture and the peanut butter starts to solidify slightly.
  4. Adjust Dough Consistency: If the dough remains too sticky, add 1 tablespoon more flour at a time until it becomes a soft, slightly sticky cookie dough—not stiff.
  5. Chill the Dough: Place the dough in the refrigerator and chill for 20 to 25 minutes to firm up.
  6. Melt the Chocolate: Combine the vegan chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring frequently until fully melted and smooth. Set aside.
  7. Shape the Cookies: Remove the dough from the fridge. Use a scoop or spoon to portion the dough evenly and roll into balls.
  8. Flatten the Cookies: Place the dough balls on parchment paper or a plate and press them down with a fork to flatten slightly.
  9. Dip in Chocolate: Dip each cookie partially or fully into the melted chocolate, or drizzle chocolate over them. Optionally, sprinkle crushed peanuts on top for added crunch.
  10. Final Chill and Serve: Refrigerate the chocolate-coated cookies for another 20 minutes to set the chocolate. Serve chilled. Store leftovers in the refrigerator for up to 5 days.

Notes

  • For best results, use smooth peanut butter for easier mixing and better texture.
  • The flour can be any variety: all-purpose, oat, almond, or gluten-free alternatives depending on preference.
  • Adjust the sweetness by modifying the amount of maple syrup or adding cinnamon or other spices.
  • If you prefer a dairy option, substitute vegan chocolate with regular semi-sweet chocolate.
  • Use parchment paper to prevent sticking during chilling and setting.
  • Store these cookies refrigerated to maintain freshness and chocolate texture.

Find it online: https://justsosavory.com/no-bake-peanut-butter-cookies-recipe/