These peanut butter cookies are super easy to make. No cooking or baking required. And they are only 3 ingredients. The cookies come out soft, fudgy and full of peanut butter flavor.

These peanut butter cookies are my new favorite no bake cookie recipe. What I love about this recipe is that it is very forgiving, unlike most cookie recipes. If you add a little too much of one ingredient, you can easily adjust to make the cookies work again. They also taste very much like the classic baked version of 3 ingredient peanut butter cookies.

Ingredients

Natural creamy peanut butter
Sugar-free maple flavored syrup
Coconut Flour

Please see the recipe card at the end of the post for full set of ingredient quantities and directions.

Natural creamy peanut butter

Make sure you use natural peanut butter. This is the kind that only contains peanuts and salt in the ingredient list, is very liquidy and requires stirring. If you use regular peanut butter, it will be too thick for mixing.

Sugar Free Maple Flavored Syrup

Choose a keto-friendly syrup that is thin in consistency. There are ones on the market that are thick like honey but you want the syrup to be very thin for this recipe. I used Lakanto maple flavored syrup.

Coconut Flour

The key to the cookies holding together and tasting like cookies is coconut flour. I do not have another flour substitute at this time.

No Bake Cookie Texture

No bake cookies rarely taste anything like a classic baked cookie. They usually taste similar to energy balls flattened into a cookie shape. These cookies are soft, fudgy, creamy and slightly crumbly. They do break apart a little once you bite in. What surprised me is that they actually taste very similar to the baked version of 3 ingredient peanut butter cookies. They have a similar creamy and slightly crumbly texture.

How Much Coconut Flour to Add

For this recipe, you will need between 4 to 7 tbsp of coconut flour. This is quite a big range, especially when working with coconut flour. I tested the cookies using different amounts of coconut flour and really enjoyed all the versions so I wanted to share them with you and let you choose depending on your personal taste preference.
4 tbsp (or 1/4 cup) coconut flour is the bare minimum amount of coconut flour you can use for the cookies to hold together. When using 1/4 cup coconut flour, the cookies come out very fudgy. However, they don’t hold together as well and do break apart once you start eating them (or if you leave them out too long at room temperature).
7 tbsp coconut flour is the maximum coconut flour you can use before the dough becomes too dry to hold together. The more coconut flour you add, the more cookie-like in texture and taste the cookies become. With 7 tbsp, I had some difficulty forming the dough balls but the cookies held together better and they taste like they contain flour so they taste more cookie-like.
My recommendation is to start with 1/4 cup of coconut flour and then add more as needed, 1 tbsp at a time.

More No Bake Keto Cookie Recipes

Or if you prefer the taste of baked cookies, I have a baked and keto-friendly version of 3 Ingredient Peanut Butter Cookies.