No Bake Vegan Peanut Butter Cookies
These No Bake Vegan Peanut Butter Cookies are as easy to make as they are delicious to eat, and good for your body! A truly guilt-free little treat for the peanut butter lover in you!
Surely by now, you all know just how big a fan of peanut butter and chocolate I really am… I mean, just the words alone are enough to get me all excited!
And since I’m all for a little something sweet to eat after supper, well then I guess it’ll come as no surprise that I came up with yet another quick little peanut butter chocolate dessert. Cuz seriously, nothing finishes a meal quite like peanut butter and chocolate. Right? Right!
If you are a fan like me, then you will totally agree that these little guys truly are the bomb! Man, you won’t believe the amount of peanut butter flavor that they pack under their hood! They’re a bit like the interior of a Wunderbar, only they are a lot less sweet, and MUCH better for your health! In fact, those cookies are so good for you, you can eat them practically guilt free!
And the best part is they are really quick and easy to make: about 20 minutes and a few simple ingredients are all you’ll need, and you won’t even be making a mess in the kitchen.
I’m telling you, there’s absolutely nothing not to love about them… except maybe the fact that you can’t — or very hardly — eat just one!
In a medium mixing bowl, combine the creamy peanut butter, pure maple syrup and vanilla extract and mix thoroughly with a whisk until smooth and evenly combined.
In a separate bowl, combine the pea protein powder — I’m a big fan of Naked Pea Protein Powder — oat flour, powdered peanut butter, coconut flour and salt; mix delicately with a flat whisk, until fully combined, then add that to the peanut butter mixture.
Mix with a rubber spatula or large wooden spoon, until a stiff dough forms. The dough will appear slightly dry but should come together easily when you squeeze it in your hands.
If the dough appears to be too dry, simply add a little bit of water, about a teaspoon at a time, and knead with your hands until the desired consistency is reached. Likewise, if the dough was too soft, add a little bit of coconut flour (or your choice of any of the dry ingredients) using that same method.
With the help of a small ice cream scoop, scoop the cookie dough and form balls of approximately 1″ in diameter.
Of course, you could totally get the job done without the ice cream scoop, but trust me, it’s so much easier if you use it! Not only does it pre-shape the balls for you, it also ensures that all your balls are the exact same size! If you decide to do without one, you’ll want to scoop about 1 tablespoon of dough per ball.
Now roll the dough between the palms of your hands to shape perfectly round balls, and then flatten those balls down slightly and finish shaping the cookies with your fingers.
Place the cookies onto a cookie sheet that’s been lined with parchment paper or better yet, a silicon baking mat; flatten the cookies further by pressing them delicately with the tines of a fork, thus imprinting them with a pretty criss-cross-pattern.
Place the cookies in the fridge for about 10 minutes to chill.
Meanwhile, melt the chocolate and coconut oil over a double boiler or in the microwave. Make sure that the chocolate never becomes hot, but rather gets just barely warm enough to fully melt.
Remove the cookies from the fridge and dip half of each cookie in the melted chocolate. Let the excess drip for a few seconds and then place the cookies back onto the lined baking sheet.
Sprinkle the cookies with chopped peanuts while the chocolate is still wet and then transfer the cookies back to the refrigerator until that chocolate is completely set, about 5 minutes.
Store the finished cookies in an airtight container the refrigerator for up to several weeks, or in the freezer for up to a few months.
Know that the cookies are equally good straight out of the freezer, though… so unfortunately, that won’t prevent you from going at them all too quick!
No Bake Vegan Peanut Butter Cookies
Ingredients
Wet ingredients
- 1 cup creamy peanut butter
- 1/2 cup pure maple syrup
- 1 tsp pure vanilla extract
Dry ingredients
- 1/3 cup pea protein powder
- 1/3 cup oat flour
- 1/3 cup powdered peanut butter
- 1/4 cup coconut flour
- 1/2 tsp salt
Chocolate coating
- 1 cup vegan dark chocolate chips
- 1 tsp coconut oil
- 1 tbsp finely chopped peanuts
Instructions
- In a medium mixing bowl, combine the peanut butter, maple syrup and vanilla extract. Mix thoroughly with a whisk until smooth and evenly combined.
- In a separate bowl, combine the pea protein powder, oat flour, powdered peanut butter, coconut flour and salt; mix delicately with a flat whisk, until fully combined, then add to the peanut butter mixture.
- Mix with a rubber spatula or large wooden spoon, until a stiff dough forms. The dough will appear slightly dry but should come together easily when you squeeze it in your hands.*
- With the help of a small ice cream scoop**, scoop the cookie dough and form balls of approximately 1" in diameter; roll them between the palms of your hands first, to shape perfectly round balls, and then flatten them down slightly and finish shaping the cookies with your fingers.*
- Place the cookies onto a 13" x 18" cookie sheet that's been lined with parchment paper or better yet, a silicon baking mat; flatten the cookies further by pressing them delicately with the tines of a fork, thus imprinting them with a pretty criss-cross-pattern.
- Place the cookies in the fridge for about 10 minutes to chill.
- Meanwhile, melt the chocolate and coconut oil over a double boiler or in the microwave. Make sure that the chocolate never becomes hot, but rather gets just barely warm enough to fully melt.
- Remove the cookies from the fridge and dip half of each cookie in the melted chocolate. Let the excess drip for a few seconds and then place the cookies back onto the lined baking sheet. Sprinkle with chopped peanuts while the chocolate is still wet and then transfer the cookies back to the refrigerator until the chocolate is completely set.
- Store the finished cookies in the refrigerator for up to several weeks, or in the freezer for up to a few months.
Notes
Nutrition
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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9 Comments on “No Bake Vegan Peanut Butter Cookies”
This looks delicious! I’ve been looking for a guilt free peanut butter cookie recipe and I’m so glad you shared this. Just a few questions, is the pea protein necessary? Or can I just sub it with more flour? Also, how much is in one serving according to the nutritional facts table?
1 serving is one cookie. As for pea protein, I suppose you could totally sub it with more flour, although not necessarily on a 1 to 1 ratio, especially not if using coconut flour as a substitute… it’s something you’ll want to experiment with, I guess, but I’m sure it’ll work!
I will try this recipe for sure.
Looks great. I will have to try this.
Love this!
Can’t wait to try these guilt free cookies!
Hi there, I’ve never heard of powdered peanut butter, we don’t get it here. Which of the flours can i use instead of that please? And since there’ll be less nut flavour in because of lack of powdered peanut butter, should i add more peanut butter, or won’t it affect the taste that much? Perhaps you’ve tried it without the powdered peanut butter and know what to expect, so if you have a suggestion i’ll appreciate, thanx 🙂
The powdered peanut butter does add a serious amount of flavor, so of course leaving it out would affect the flavor some, but I guess you could try replacing it with more oat flour and/or pea protein powder, and see where that takes you…
oh yum!!! they were as easy as you said, and really delicious! I did end up having to add a bit of water as they were not holding together well, and I think next time I’ll increase the amount of chocolate as I like a nice generous dip, and it was getting a bit skimpy towards the end. The recipe is definitely a keeper! I will say it uses a lot of ingredients that I was never able to source before, but I was able to get them all online from nuts dot com, and now I have plenty to make my next batch!