No Bake Peanut Butter Cookies {4 Ingredients}

Vegan no bake peanut butter cookies stuffed with peanut butter. It is gluten free and keto friendly, which makes the perfect no bake dessert.

4.72 stars (7 reviews)

No Bake Peanut Butter Cookies {4 Ingredients}

These no-bake peanut butter cookies are fudgy and chewy. They are easy to make, Kid-approved, naturally sweetened, dairy-free, and freezer-friendly.

Prep Time10

Total Time10

Course: Desserts

Cuisine: American

Diet: Vegan

Keyword: gluten free dessert, gluten free snack, no bake cookies, peanut butter cookies, raw dessert, vegan dessert, vegan snack

Servings:

Calories: 222kcal

Author: Shuang Shuang Liang

Equipment

Ingredients

1 1/2 cup raw cashews
1/3 cup peanut butter *
1 cup 8 - 10 large medjool dates (pitted) **
2/3 cup dark chocolate chips
3 - 4 tbsp pea protein powder or coconut flour Optional

Instructions

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 in a food processor until blended well.
Then add in the peanut butter. Blend again until well combined.
OPTIONAL STEP if the batter appears to be too wet.
Add 3-4 tbsp pea protein (or coconut flour) to the batter and blend again. If the batter appears to be very runny (unlikely), add additional protein powder/coconut flour, 1 tbsp at a time until you get a cookie dough-like texture.
Use a cookie scooper or hand to make cookie dough into 9 - 11 balls. Press the balls down to cookie or "peanut" shape with the palm of your hands.
Use a fork to create a few marks on top. Sprinkle with a little sea salt (optional).
Place the cookies in the freezer for 20 - 30 minutes and Enjoy!

Notes

** You can substitute medjool dates with 1/3 cup of maple syrup or honey. If you do so, the batter will need at least 1/4 cup of pea protein powder or coconut flour to reach a doughy texture (that's not too runny).

Nutrition