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Guys, are you ready for this? Today is the start of Cookie Week at Wholesome Yum. I’m so excited! Let’s start with some low carb peanut butter chocolate no bake cookies.
But first, what’s Cookie Week? It’s really simple. I’ll be sharing a low carb cookie recipe each day this week, Monday through Friday! We’re doing it in early November, to give you plenty of time to try out these low carb cookie recipes for the upcoming holiday season. If you’re not ready yet, just pin the recipes to make in a few weeks.
The Best Low Carb No Bake Cookies
Since this is my first low carb no bake cookies recipe on the blog, I wanted them to be really special. At first, I contemplated just making peanut butter no bake cookies, but then I instantly thought of chocolate and knew I had to include it.
Is there anything better than peanut butter and chocolate together? I don’t think so! And, I’ve been on a chocolate peanut butter kick lately. (Peanut butter cups or peanut butter bars, anyone?) It was an obvious choice for the direction to go with these.
One thing that annoys me about many no bake cookies recipes is that they turn out too soft. A soft cookie is nice, but I also like a little crunch. It can be a challenge to accomplish that without baking, though.
That is why I’m confident calling these the best no bake cookies. They have chocolate, they have peanut butter, and they’re nice and crunchy! I’m pretty sure those flavors alone are enough to make them a favorite. If not, the amazing crunch will do it.
If that still doesn’t convince you to make these peanut butter chocolate no bake cookies, how about the convenience factor? There are a million things that demand your oven during the holiday season, not to mention endless other things to get done.
No bake Christmas cookies make your life that much easier. They are fast to prepare and free up your oven for other things.
I’m actually going to save these peanut butter chocolate no bake cookies for next summer, too. I know I’ll be avoiding my oven around that time. See how versatile these are?
Ingredients for (Sugar-Free) Easy No Bake Cookies
So, how do you make no bake cookies? It’s the easiest thing ever.
And, it takes all of ten minutes of prep. I’m a busy mom, and even I can find time for that!
The ingredients for no bake cookies are simple. In fact, you only need five (yes, I said five!) of them. The basic ones are your favorite powdered sweetener (I like this one!), cocoa powder, peanut butter, vanilla extract, and almonds. Yay for simple, common ingredients!
Okay, technically there’s also a sixth optional ingredient, which is sugar-free chocolate chips. I love making my easy no bake cookies with chocolate chips! They look pretty, plus they essentially mean I can call these “double chocolate”. (Love, love, love.) But, it’s up to you if you want to include them.
As you can tell by that ingredient list, these are actually healthy, low carb no bake cookies – without butter and without milk! They are sugar-free, gluten-free, dairy-free (assuming that your chocolate chips are), and completely flourless.
These healthy ingredients mean the cookies are packed with protein and healthy fat. I’ll even admit I’ve enjoyed these for breakfast a couple of times. Did I mention I think these are the best no bake cookies ever? 😉
How To Make No Bake Cookies with Peanut Butter
To make peanut butter chocolate no bake cookies, start by pulsing together sweetener and cocoa powder in a food processor. Add the peanut butter and vanilla, then process again.
At this point, you may need to make some adjustments. Consistency is important if you want your easy no bake cookies to work. The amounts may vary a bit depending on how thick your peanut butter is.
You should have a dense dough that you can press together. If you don’t, it’s easy to fix the issue. Add more peanut butter if it’s too powdery or crumbly, or add more sweetener and/or cocoa powder if it’s too thin.
Once the main dough is just right, add the chopped almond pieces. The reason for chopping them first is so that you end up with a consistent texture. Since the dough is so thick, it doesn’t work very well to just let the food processor chop the almonds. Otherwise, you may end up with some whole almonds and some of them powdered to dust. You’re going for relatively uniform pieces.
Instead, you want to add chopped almonds and pulse only a couple times, just enough to combine them with the dough. Avoid over-mixing. You want plenty of almond pieces left in there. That way, your chocolate peanut butter no bake cookies will be nice and crunchy.
Finally, scoop the cookie dough onto a parchment lined baking sheet. Flatten the cookies to your desired thickness, then press in the chocolate chips if you’re using those. Refrigerate until firm.
If you’re super impatient, you could even freeze them if you want to speed up the process. Of course the result is firmer that way, but still delicious.
For another spin on no-bake cookies, try these gluten-free flourless chocolate cookies and swap out the sugar for a low carb sweetener.
Viola – that’s it! Keep your peanut butter chocolate no bake cookies refrigerated and grab one whenever you want a treat. Or, make them ahead for a holiday gathering. No oven required!
Easy Low Carb Peanut Butter Chocolate No Bake Cookies Recipe:
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Easy Low Carb Peanut Butter Chocolate No Bake Cookies Recipe
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- In a food processor, pulse together the sweetener and cocoa powder, until mixed. Add the peanut butter and vanilla. Process until smooth and glossy. Adjust sweetener to taste if needed. (The dough will be very dense, but should stick when pressed together. If it's powdery or crumbly, you may need to add more peanut butter, depending on how thick yours is.)
- Pulse in the almond pieces until just combined. (Don't overmix - you want pieces for crunch.)
- Line a cookie sheet with parchment paper. Use a cookie scoop to scoop the dough, press it in firmly, then release onto the cookie sheet. Use the palm of your hand to gently press down on each cookie ball to flatten. If using chocolate chips (optional), press them into the tops of the cookies.
Refrigerate for at least 30 minutes to firm up more. Store in the fridge.
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Nutrition info does not include optional chocolate chips.
Serving size: 1 2-inch cookie
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.