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!

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! 

Whisk the peanut butter and maple syrup until smooth and well combined

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.

Add the flours to the peanut butter mixture

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 well with a rubber spatula until a stiff dough forms

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.

Scoop balls of dough of approximately 1 inch in diameter

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.

Shape the dough into little cookies with your fingers

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.

Flatter the cookies further and imprint a criss cross pattern with a fork

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.

Dip half the cookies in melted chocolate

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 chopped peanuts over the cookies

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.

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!

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! 

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!

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!
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4.98 from 37 votes

No Bake Vegan Peanut Butter Cookies

Prep Time: 20 minutes
Total Time: 20 minutes
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!
Servings: 24 cookies

Ingredients

Dry ingredients

Chocolate coating

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

*If the dough is 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 coconut flour using that same method.
**If you don't have an ice cream scoop, you’ll want to scoop about 1 tablespoon of dough per ball.

Nutrition

Calories: 123kcal, Carbohydrates: 10g, Protein: 5g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 1mg, Sodium: 129mg, Potassium: 113mg, Fiber: 2g, Sugar: 6g, Vitamin A: 6IU, Calcium: 17mg, Iron: 1mg
Course: Dessert, Snack
Cuisine: American
Author: Sonia! The Healthy Foodie

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