These no bake chocolate chip cookies are just 3 ingredients and take about five minutes to make. They don’t contain any flour, butter or eggs. The cookies store well and are great for a quick snack, dessert, or whenever you’re in the mood for something sweet.
Now that it is summer, I love making recipes that don’t require using an oven and that only take a few minutes to make. This cookie dough is so easy to whip up.
- Natural Peanut, Almond or Cashew Butter
- Maple Syrup
- Chocolate Chips
When the maple syrup is combined with nut butter, it actually changes the texture of the nut butter from a sticky spread to a firm cookie dough that you can roll and make into a cookie shape. Chocolate chips are then added to make a chocolate chip cookie.
Natural Peanut/Almond/Cashew Butter: This recipe will work with peanut butter, almond butter or cashew butter. You must use natural-style (just nuts in the ingredient list). Nut butter processed with hydrogenated oils will not work. You will definitely taste the nut butter in this recipe so choose one you like the most. I personally prefer cashew or almond butter.
Maple Syrup: I have only tested this recipe with pure maple syrup. I believe it will also work with other syrup substitutes if they are as watery as maple syrup. Thick syrups like honey or agave will not work. I have not tested this with pancake syrup.
Chocolate Chips: I used semisweet chocolate chips but you can use milk chocolate chips, white chocolate chips, etc. You can also use chopped chocolate if you don’t have chocolate chips.
No Bake Chocolate Chip Cookie Texture
These are no bake cookies so they will not be the same as traditional baked cookies. These cookies are more like energy protein bites or cookie dough that is safe to eat raw.
It is possible to bake these but the texture will not be the same as a traditional baked chocolate chip cookie. I share the details for the baked version in the recipe card notes.
More Easy No Bake Recipes
- 2 Ingredient No Bake Banana Cake
- 2 Ingredient No Bake Peanut Butter Cookies
- 3 Ingredient No Bake Chocolate Cookies
- No Bake Almond Cookies
- No Bake Keto Chocolate Chip Cookies
3 Ingredient No Bake Chocolate Chip Cookies
- 1/2 cup (128 g) creamy natural peanut butter (or cashew or almond butter) unsweetened
- 2 tbsp (1 oz) maple syrup
- 1/4 cup (40 g) semisweet chocolate chips
- Line a baking sheet with parchment paper.
- In a large mixing bowl add peanut butter and syrup. Use a spatula and mix the syrup into the peanut butter. Stir until the peanut butter becomes as thick as cookie dough and pulls away from the sides of the bowl and forms a dough. You can mix in the chocolate chips at this point, but if you want a prettier presentation, add them later.
- Scoop 1 tbsp of dough and roll between palms until it forms a smooth round ball. Place onto baking sheet. Repeat with remaining dough, spacing dough balls 1 inch apart. Press down on each ball with the palm of your hand to form a thick round disk (about 1/2 inch thick). If you did not add the chocolate chips yet, press several into the surface of each cookie now. You can eat the cookies right away. If your kitchen is a little warm, you can refrigerate the cookies for about 30 minutes so that they are slightly firmer.
- If you need a nut-free substitute, I recently made these successfully with natural Sunbutter (this is a brand of sunflower seed butter). The cookie dough was slightly softer but it still worked.
- Make sure to use a fresh or fairly new jar of nut butter. The nut butter should be dripping off of your knife. If your nut butter is no longer drippy, then it is too dry to use for the recipe and the recipe will not work.
- This recipe will only work with natural nut butters (just nuts in the ingredients). It will not work with nut butters that include oils like palm oil in the ingredient list. Sometimes peanut butters are labeled natural and no stir. These will not work if they contain oils in the ingredient list.
- Peanut butter will yield a strong peanut butter flavor in these cookies. I prefer using almond or cashew butter because the nut flavor is more mild.
- When the maple syrup is mixed with the nut butter, it transforms the nut butter into a thick dough.
- If you have questions regarding substitutions for pure maple syrup, I address this in the Ingredients section of the post.
- It is possible to bake these cookies but they will not turn out like regular chocolate chip cookies. If you want to bake them, you may want to leave out the chocolate chips because the cookies are quite delicate after baking and the chocolate chips may make them fall apart too much. My baked version is here.
- Nutrition estimate is calculated using peanut butter.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.