These no-bake peanut butter cookies are perfect when you want something sweet but don’t want to turn on the oven.
They’re completely gluten free and take just a few minutes to put together. The best part is that you probably already have most of the ingredients in your kitchen right now.
The coconut flour gives these cookies a nice texture that’s different from regular flour cookies. It soaks up the peanut butter really well and helps everything stick together.
The chocolate coating adds that extra touch that makes them feel special, but you can skip it if you want to keep things even simpler. Either way, they taste great.
What I really like about this recipe is how flexible it is. You can use any kind of peanut butter you have, whether it’s smooth or crunchy. If you don’t have coconut flour, you can try almond flour instead.Â
What Makes This Recipe Special
Only Three Main Ingredients: The cookie base uses just peanut butter, sweetener, and coconut flour. That’s it! You don’t need to buy a long list of ingredients or worry about having everything on hand.Â
Perfect for Coconut Flour Beginners: If you’ve never worked with coconut flour before, this recipe is a great place to start.
Coconut flour can be tricky in some recipes because it absorbs so much liquid, but in this no-bake recipe, it works perfectly every time.Â
Great Texture Without Gluten: Many gluten free cookies end up too crumbly or too dense, but these have the perfect texture. The coconut flour and peanut butter work together to create cookies that hold together well but aren’t too hard.Â
Ingredients
- 1 cup Natural Peanut Butter
- 1/4 cup granulated sweetener
- 1/2 cup Coconut Flour
For The Coating
- 1/2 cup Chocolate Chips (or Sugar Free for a low carb version)
- 1/2 tablespoon Coconut Oil
How To Make
Follow these simple steps:
Step 1
Add the peanut butter, sweetener, and coconut flour to a medium bowl. Then, mix everything well using a fork until the dough forms.
Step 2
Form balls from the dough and place them on a baking sheet lined with parchment paper.
Step 3
Flatten each and to create a cookie shape.
Step 4
Freeze for at least one hour.
Step 5
Melt the chocolate chips along with the coconut oil (I use the microwave at 15-second intervals, mixing between each time).
Dip each cookie into the melted chocolate . And then place the covered cookies on parchment paper. Freeze for 20 minutes.
Tips
1. Mix Until the Dough Holds Together
When you’re combining the peanut butter, sweetener, and coconut flour, keep mixing until the mixture looks like cookie dough and holds together when you squeeze it in your hand.
At first, it might look crumbly or dry, but keep stirring with your fork and it will come together. The oils from the peanut butter need time to work into the coconut flour.
If the mixture still seems too dry after mixing for a couple of minutes, add one teaspoon of peanut butter at a time until it holds together better.
Don’t add too much extra peanut butter all at once because you might make the dough too soft.Â
2. Make the Cookie Balls the Same Size
Try to make all your cookie balls about the same size so they freeze at the same rate and look uniform when they’re done.
You can use a small cookie scoop if you have one, or just eyeball it and try to keep them similar. Roll each ball between your palms until it’s smooth and round before placing it on the parchment paper.Â
Try These Recipes Too
Check out these gluten free recipes too:
Frequently Asked Questions
What type of peanut butter works best?
Natural peanut butter works best for this recipe because it has the right oil content and consistency.
Natural peanut butter is just peanuts and maybe a little salt, without added sugars, oils, or stabilizers.
The natural oils in this type of peanut butter help bind the coconut flour and create the right texture. You can use either smooth or crunchy natural peanut butter, depending on what texture you prefer in your cookies.
Gluten Free Peanut Butter Cookies (No Bake)
Ingredients
- 1 cup Natural Peanut Butter
- 1/4 cup granulated sweetener
- 1/2 cup Coconut Flour
For The Coating
- 1/2 cup Chocolate Chips or Sugar Free for a low carb version
- 1/2 tablespoon Coconut Oil
Instructions
- Add the peanut butter, sweetener, and coconut flour to a medium bowl. Then, mix everything well using a fork until the dough forms.
- Form balls from the dough and place them on a baking sheet lined with parchment paper.
- Flatten each and to create a cookie shape.
- Freeze for at least one hour.
- Melt the chocolate chips along with the coconut oil (I use the microwave at 15-second intervals, mixing between each time).Dip each cookie into the melted chocolate . And then place the covered cookies on parchment paper. Freeze for 20 minutes.