These easy no bake peanut butter chocolate chip cookies are just 3 ingredients. They don’t require any flour, eggs, butter or oil. The cookies don’t require any baking or cooking. They also store well.
I love making these no bake peanut butter cookies for a snack or dessert. They are sweet but also healthier than your typical cookie recipe. And they are very easy to make.
Ingredients and Substitutions
- Peanut Butter
- Dates
- Chocolate Chips
Peanut butter: Make sure to use natural peanut butter. This is peanut butter that has only peanuts and salt listed in the ingredients. This recipe will not work with any peanut butter that has added oils. Some brands of peanut butter will say “all natural” or “natural-style” but then there may be added oils if you look at the ingredient list. The added oils are used to act as a stabilizer so that the peanut butter stays a spread. For this recipe, you don’t want any added oils because you don’t want the peanut butter to maintain its spread consistency. The natural peanut butter is mixed with dates which will cause the peanut butter to stiffen and thicken so that it develops a texture like cookie dough.
Substitution: Natural peanut butter can be substituted with natural almond butter. You can also use natural sunflower seed butter.
Dates: This recipe uses dried Medjool dates. Medjool dates are larger than most variety of dates and have more soft flesh which is used to make a date paste for these cookies. The date paste provides sweetness. The date paste also is mixed with the peanut butter to form a cookie dough.
Substitution: I have made a similar no bake peanut butter cookie recipe with pure maple syrup. The dough is not quite as thick and sturdy as the date version, but it does work.
Chocolate Chips: I used semi-sweet chocolate chips but you can use any kind of chocolate chips like milk chocolate chips, dark chocolate chips or white chocolate chips.
Substitution: You can also use chopped chocolate instead of chocolate chips. Or if you want to avoid chocolate, you can use dried fruit instead.
How to Make No Bake Peanut Butter Chocolate Chip Cookies
The dates are first soaked in warm water for about 10-15 minutes to soften them. They are then removed from the water and placed into a food processor and processed until a date paste forms. The peanut butter is then mixed in until a thick cookie dough forms. Finally, the chocolate chips are stirred in.
The cookie dough is then scooped out with a cookie scoop and placed onto a prepared cookie sheet lined with parchment paper. The cookies are flattened until they form thick round disks. If desired, you can add a few more chocolate chips on top of each cookie for appearance. The cookies are then placed into the fridge to chill which will allow the dough to firm up a little more. The cookies are then ready to eat.
More No Bake Cookie Recipes
- 3 Ingredient No Bake Banana Cookies
- 3 Ingredient No Bake Apple Oatmeal Cookies
- 3 Ingredient No Bake Peanut Butter Oatmeal Cookies
3 Ingredient No Bake Peanut Butter Chocolate Chip Cookies
Ingredients
- 1/4 cup (47 g) pitted and halved medjool dates
- 1/2 cup (128 g) unsweetened natural peanut butter
- 1/4 cup (42 g) semi-sweet chocolate chips
Instructions
- Line a large cookie sheet with parchment paper.
- Soak dates in a bowl of warm water for 10-15 minutes until soft. Remove dates from water (you don't need to pat them dry) and add them to a food processor. Pulse until dates form a smooth paste. You will need to scrape down the sides of your food processor a few times with a spatula to help your food processor mix the dates. Your date paste should pull away from the sides of the food processor and roll up into a ball when done.
- Once dates are ready, add in peanut butter. Pulse until peanut butter is completely incorporated. Make sure to pause and scrape peanut butter from the sides and bottom of the food processor with a spatula to help mix the ingredients completely. When the peanut butter is fully incorporated, it should form a thick cookie dough.
- Stir in chocolate chips until they are evenly mixed in.
- Using a 1.5 tbsp cookie scoop, scoop out dough and place onto the prepared cookie sheet, spacing the dough balls at least 1 inch apart. Press down on the dough balls with the back of a metal spoon or the palm of your hand until they form a thick round disk. Use your fingers or the spoon to smooth the edges of the cookies. The cookies will not change shape so shape them how you want the final outcome to be.
- If desired, press a few more chocolate chips onto the surface of each cookie for appearance. Place cookies in the fridge for about 30 minutes to an hour to let them firm up. The cookies will not change form. Placing them in the fridge just makes them more sturdy to hold. Store uneaten cookies in the fridge.
Notes
- You can double this recipe to make more cookies.
- This recipe uses dried medjool dates. It's listed simply as Medjool dates in the ingredients section because in the US and many other countries dried dates are standard.
- Dates need to be pitted and halved before measuring them
- I used Double Date Organic Medjool Dates.*
- I used this oxo cookie scoop.*
- This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- Make sure to use natural peanut butter (just salt and peanuts in the ingredient list). The dough will not form if you use peanut butter with added oils. See Ingredient section of the post for more details.
- Please see post for any ingredient substitutions.
Nutrition
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.
They look like they will be good. I think I will try them
We hope you enjoy them!
Yum
Peanut butter and chocolate! What a marvelous recipe! I followed it carefully and yow were they good! Thank you!!
I’m so glad you liked them!