Easy Low Carb Peanut Butter Chocolate No Bake Cookies Recipe
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- 1/2 cup Powdered erythritol (or any powdered sweetener, to taste)
- 3 tbsp Cocoa powder
- 2/3 cup Peanut butter (creamy, salted)
- 1/2 tsp Vanilla extract
- 1/2 cup Almonds (coarsely chopped)
- 2 tbsp Sugar-free dark chocolate chips (optional)
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.
Nutrition info does not include optional chocolate chips.
Serving size: 1 2-inch cookie
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