No Bake Chocolate Dipped Peanut Butter Cookies – Dairy Free!

These no bake chocolate peanut butter cookies are made with just a handful of wholesome ingredients (6 to be exact!) No baking required, very little clean up, and the most amazing peanut butter cookies that taste almost like a chocolate peanut butter cup when dipped in chocolate. Vegan, gluten free, refined sugar free, and paleo option.

The best no bake chocolate dipped peanut butter cookies

If you’ve been following along with NK for awhile you might have seen these cookies on my Instagram a few years ago. As time passed, they got buried in my feed, but our love for them still runs strong.

So I thought… why not take some new pictures and pop the recipe on the blog where they can be easily found and enjoyed!?

Because they’re too good to forget about. Totally easy to make, the perfect sweet treat that’s just a couple bites of yum, and made with feel-good ingredients!

And if you REALLY want to keep them super simple (or your pantry is looking a little bare), you really only need 3 ingredients and one bowl to make the peanut butter cookie base. The chocolate / flaky sea salt / vanilla extract that you see in the recipe is completely optional.

Why you’ll love these cookies

They are:

• Easy to make
• Gluten free
• Dairy free
• Refined sugar free
• Made with pantry-friendly ingredients
• Perfectly sweet
• SO irresistable!

Ingredient notes and substitutions

The other great thing about these peanut butter cookies is that they’re fairly customizable based on what you have on hand.

Not a chocolate fan? No problem. They can easily be left in their un-dipped form for pure peanut butter bliss.

Want to make them without peanut butter? So easy. Just substitute your favorite nut butter alternative.

Here’s what you need

• Peanut butter – As written this recipe is made with peanut butter, but you could easily swap it for almond butter or cashew butter. Although because the consistency of nut butters vary, you may have to play around with the amount of coconut flour if using something other than peanut butter.
• Maple syrup – Maple syrup is a perfect natural sweetener for these no bake cookies. It adds a really nice, warm sweetness to the cookie dough.
• Coconut flour – Coconut flour is what thickens up the dough. It’s an extremely absorbent flour, so even though it doesn’t seem like much flour, I promise the dough will thicken up after a few minutes.
• Salt – Just a bit added to the cookies rounds out the sweetness of these cookies.
• Vanilla extract – I’m convinced that vanilla extract makes every sweet taste better. But feel free to skip it if you don’t have any on hand!
• Chocolate for dipping – Dipping these cookies in chocolate is optional. They can always be left plain! If you do decide to dip them look for a high quality dark chocolate bar or chips for easy melting. Make sure it’s dairy free if you want to keep these cookies vegan!
• Flaky salt – Another ingredients that makes just about anything taste better. We LOVE flaky sea salt at our house and add it to all kind of dishes – savory and sweet alike. It’s a fun ingredient to keep on hand but again, totally optional.

You can find all of the pantry staples for this recipe on Thrive Market – a membership based natural products store that is like the Whole Foods of Costco but entirely based online and with the BEST wholesale prices.

I’ve been a Thrive Market member for 5 years and over that period of time have saved $4,283.42 on natural groceries! That is some serious savings.

How to make these no bake chocolate peanut butter cookies

There are two ways you can make these cookies:

1. Plain – not dipped in chocolate
2. Dipped in chocolate

If you choose not to dip the cookies all you need is one bowl to make these. A perfect option if you’re short on time (or chocolate)!

Here’s the step-by-step

• Make the peanut butter cookie dough. In a large bowl combine peanut butter, maple syrup, vanilla extract, kosher salt, and coconut flour. Stir using a sturdy spoon or spatula, until well mixed and no bits of dry coconut flour remain.
• Allow the dough to thicken. Set aside for about 5 minutes so the coconut flour can absorb any moisture in the dough. If after 5 minutes the dough seems too sticky to handle, add a little more coconut flour at a time – I would start with just 1 teaspoon since it’s super absorbent, and go from there. The images below show the dough when it’s first mixed, and what it should look like when it’s thickened up.
• Form into cookie shape. Once the dough is the consistency of a thick cookie dough, roll it into 1 inch size balls. Gently press to shape and flatten, pinching the edges together if they start to crack. Make crisscross marks with the tongs of a fork if desired.
• Chill the cookies to set. Chill in the refrigerator for at least 30 minutes, or in the freezer for 10-15. While the cookies are chilling, go ahead and melt your dark chocolate if using.
• Dip in chocolate. Carefully dip each cookie about halfway into the melted chocolate and move to a parchment lined plate or cutting board. You can also add a little drizzle of chocolate on top to make them extra pretty. Top with a sprinkle of flaky sea salt if desired and return to the refrigerator so the chocolate can harden.
• Serve and enjoy!

A few FAQ’s

Why is my dough so soft and sticky?

If you’ve waited a full 5 minutes after incorporating the coconut flour, and the dough is still quite soft and sticky to the touch, you likely need to add a bit more coconut flour. Coconut flour is super absorbent, so you shouldn’t need much. Try adding 1 teaspoon at a time, and wait a minute or so after mixing it in before adding more. When the dough holds together well and is no longer sticky to the touch it’s ready to form into cookies.

Why is my dough dry and crumbly?

This can happen if you’ve your nut butter is on the dryer side or if you’ve added a bit too much coconut flour. To fix this issue all you need to do is add a little more nut butter at a time until the dough is soft and pliable.

Can you make these no bake cookies without peanut butter?

Yep! Absolutely. Almond butter is an excellent substitute that also makes this recipe paleo friendly. Depending on the thickness of your almond butter you may have to play around with the amount of coconut flour. It’s always best to start with less and work your way up.

How long do these cookies take to harden?

They will never fully harden, but should firm up after about 30 minutes in the refrigerator. If you’re in a hurry you can pop them in the freezer to speed up the process.

How to store these no bake cookies

Refrigerator: These cookies are best stored in the refrigerator. They’ll keep in an airtight container for a week plus.

Freezer: For longer term storage these pb cookies can easily be frozen. Keep them in a sealed container for up to several months. To thaw just move to the refrigerator the night before you’re planning to enjoy them.

Pro tip: They’re also a delicious treat right out of the freezer!

Love these no bake cookies? Here’s some other yummy dessert recipes to try!

• Vegan Chocolate Mousse with Chocolate Covered Graham Crackers
• No Bake Birthday Cake Energy Bites
• Paleo Baked Cinnamon Apples
• Raspberry Chocolate No Bake Bars

If you enjoyed this recipe, we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe. 

Thank you for sharing your kitchen with NK. We’re so grateful you’re here!

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