These vegan no bake peanut butter cookies are gooey, fudgy, and have the perfect balance of sweet and salty. Refined sugar-free and packed with real food ingredients, these no bake cookies are vegan, gluten-free and so delicious.

I love a good no bake cookies recipe for those warmer weather days, or just about any time of the year.

With spring and summer right around the corner, these no bake desserts are the perfect snacks to keep in the freezer.

I always have a stash of freezer snacks in hands like my No Bake Brownies, No-Bake Snickerdoodle Energy Bites and so many more.

These raw vegan cookies have the perfect fudgy texture with a little bit of sweet and salty flavors going on.

They are sweetened only with the use of Medjool dates, and the addition of raw cashews, peanut butter, and coconut flour gives them a great balance of protein and fats.

Energy bites with dates are my favorite pre-workout or afternoon snacks. They are filling and leave no sugar crash.

Ingredients for vegan no bake peanut butter cookies

Raw cashews: you’ll need 2 cups of cashews soaked for this no bake recipe. Soak overnight or in hot water for at least 2 hours for best results.

Medjool dates: 1 cup of pitted Medjool dates were used for these cookies.

Peanut butter: just 1/2 cup of your favorite smooth peanut butter will do the trick.

Coconut flour: The coconut flour helps absorb extra moisture and combine all of the ingredients into a dough-like texture.

Salt: just a pinch of sea salt balances perfectly against the sweetness of the Medjool dates.

How to Make No Bake Cookies in One blender.

Soak cashews: place cashews in a bowl and add enough warm water to completely cover the cashews. Add a pinch of salt and soak overnight. Drain and rinse a few times before blending.

Blend: Using a food processor, pulse the soaked cashews and Medjool dates until smooth. Add a pinch of salt along with peanut butter and coconut flour. Blend until a dough-like consistency is reached.

Chill: chill the dough in the fridge or freezer for 10-15 minutes before scooping into cookie dough balls.

Scoop: using a cookie scooper, a spoon, or your hands, scoop the cookie dough and roll into balls. You should be able to get about 12 cookies out of this recipe, depending on how big you make them. Slightly flatten the cookies in the palm of your hand before placing on the baking sheet.

Freeze: line cookies on a cookie sheet, and use a fork to press into cookies, making a “#” pattern. Top with salt, chocolate chips or extra nut butter if you like! Then place in the freezer and enjoy as desired.

Substitutions to make for No Bake Cookies:

Oat flour: you can use oat flour in place of coconut flour in this recipe. I love using oat flour in recipes to add complex carbs which is prefect for making energy bites! Oat flour is gluten free as well.

Almond or cashew butter: any nut butter or sun-butter can be used in this recipe in place of peanut butter.

Ways to Enjoy No Bake Peanut Butter Cookies

You can dress these cookies up several ways to offer variations that will please anyone’s taste buds. Some of my favorite ways to serve these no bake cookies are:

  • More Peanut Butter on Top!
  • Sprinkled with sea salt
  • Drizzled with melted chocolate
  • Drizzled with more peanut butter
  • Add chocolate chips
  • With coffee

How to Store No Bake Cookies

These no bake cookies can be stored in the freezer for up to 2 months!

If you prefer a softer cookie, take the cookie out of the freezer and allow to defrost on the counter for 3-4 minutes before enjoying it.

What’s your favorite no bake cookie recipe? Leave a comment below!


A batch of no bake peanut butter cookies with sea salt on a plate.

Gluten Free Dairy Free Peanut Butter Cookies with sea salt. It makes the perfect no bake dessert.

Get the recipe:No bake Peanut Butter Cookies {4 Ingredients}

These Vegan No Bake Peanut Butter Cookies are Gooey, Fudgy and SO delicious. It is the perfect energy bites to keep in the freezer.
4.72 stars (7 reviews)


  • 2 cup raw cashews
  • 1/4 cup peanut butter *
  • 1 cup 8 – 10 large medjool dates (pitted) **
  • 3 – 4 tbsp coconut flour ***
  • 1 tsp sea salt


  • Soak cashews in warm water (enough to cover the cashews) and a pinch of sea salt overnight. Drain and rinse a few times before blending.
  • Pulse cashews pitted Medjool, and peanut butter in a food processor until finely blended (should be doughy).
  • Add 3 – 4 tbsp coconut flour to the batter and blend again. If the batter appears to be very runny. Add additional coconut flour, 1 tbsp at a time until you get a cookie dough-like texture.
  • Chill the cookie dough in the fridge or freezer for 10 – 15 minutes or fridge for 30 minutes to chill.
  • Use a cookie scooper or hand to make cookie dough into 14 – 16 balls. Press the balls down to cookie shape with the palm of your hands. 
  • Use a fork to add a few marks on the cookies, sprinkle some extra sea salt.
  • Freeze, ENJOY!


  1. *** Coconut flour can be substituted with oat flour.  For this recipe, it needs 1/3 – 1/2 cup oat flour.
Serving: 1g, Calories: 222kcal, Carbohydrates: 18g, Protein: 6g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 10g, Sodium: 321mg, Fiber: 3g, Sugar: 10g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.