4 Ingredient Keto No Bake Chocolate Peanut Butter Cookies

These easy low carb chocolate peanut butter cookies taste like chocolate peanut butter cups in cookie form. They are so easy to make and don’t require any baking or cooking.

Chocolate peanut butter cups are one of my favorite candies and these cookies taste so much like them. They are soft, peanut buttery, and chocolatey all at once. I also love that these cookies look and taste like baked cookies.

Ingredients

• Peanut Butter
• Cocoa Powder
• Sugar Free Maple Flavored Syrup
• Coconut Flour

I also added sugar free chocolate chips to mine, but that is completely optional. I have made them with and without the chocolate chips before.

Peanut Butter

You will want to use a creamy natural peanut butter (the kind that you need to stir). I also highly recommend you use unsalted peanut butter. A lot of natural peanut butters have salt added so this may be a bit harder to find. At the very least, choose one with very little salt added. Otherwise, the salt from the peanut butter will be very prominent in the cookies.

Cocoa Powder

Either natural or dutch process unsweetened cocoa powder will work. I prefer dutch process because it has a richer chocolate taste and color.

Lakanto Maple Flavored Syrup

My sugar free syrup of choice is Lakanto Maple Flavored Syrup. This recipe will likely work with other sugar free syrups but I have not tested the recipe with any others and the amount you need to add may vary.

Coconut Flour

I tested this recipe with coconut flour and superfine almond flour. I think the coconut flour works better but if you need a substitute for coconut flour, you can use superfine almond flour. Coconut flour is much more absorbent and gives these cookies structure. You don’t taste the coconut because the flour absorbs in the flavors of the syrup, peanut butter and chocolate. The almond flour version is nuttier and the cookies don’t hold together as well because almond flour is not as absorbent. The almond version cookies will also feel a little oily, but it’s actually the syrup that isn’t fully being absorbed. If using almond flour, it is a 1:1 substitution.

More Keto No Bake Dessert Recipes

• 4 Ingredient No Bake Keto Brownies
• Keto No Bake 3 Ingredient Peanut Butter Cookies
• 4 Ingredient No Bake Chewy Chocolate Cookies

4 Ingredient Keto No Bake Chocolate Peanut Butter Cookies

Servings: 8 cookies

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Course: Dessert

Cuisine: American

These easy cookies taste like chocolate peanut butter cups. They don't require any cooking or baking.

5 from 1 vote

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Ingredients

• 1/2 cup creamy natural peanut butter unsweetened and unsalted
• 4 tbsp Lakanto sugar free maple flavored syrup
• 1 tbsp unsweetened dutch process cocoa powder can also use natural
• 2 tbsp coconut flour
• 1/4 cup sugar free milk chocolate chips optional

Instructions

• Line a cookie sheet with parchment paper.
• In a large bowl, add peanut butter and cocoa powder. Whisk until evenly blended and uniform in color.
• Stir in syrup with a spatula. Initially it will seem like your cookie dough is going to be very liquidy, but as you continue to incorporate the syrup, the dough will become very thick and resemble cookie dough consistency.
• Add in coconut flour and stir until evenly combined. Taste and add more syrup if needed to suit your personal preference. If you add a lot more syrup you may need to add more coconut flour.
• Using a 1.5 tbsp cookie scoop, scoop dough balls. Press dough into the cookie scoop to compact it. Release onto prepared cookie sheet. Repeat with remaining dough, spacing dough balls about 1.5 inches apart.
• Use the palm of your hand to press and flatten dough ball into a cookie shape between 1/4 and 1/2 inch thick. Since these are no bake cookies, this is what your finished cookie will look like so you can smooth out and shape as you wish. If you are adding chocolate chips, add a few to the surface of each cookie, pressing each one partially into the cookie.
• Place cookies in fridge to chill for about 1 hour or until firm. You should be able to lift the cookies off of the parchment paper. Store uneaten cookies in the fridge.

Notes

• You can double the recipe if you want more cookies.
• I have not tested a nut-free version of this but I think the recipe may work with tahini or sunflower butter.
• If you are using chocolate chips, I recommend using milk chocolate as semisweet will be too bitter for these cookies. I used Lily's milk chocolate chips.*
• If you have a question regarding ingredient substitutions, please first read through the section entitled "Ingredients" in the post because I discuss the importance of each ingredient and the possible substitutions.
• Yes it is possible to make this with almond flour. Please read through my post above for more details.
• I have only tested this recipe with Lakanto Maple Flavored Syrup* though I think other sugar free syrups should work. The amount you need to add may vary.
• *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
• Nutrition estimate is for cookie without chocolate chips.

Nutrition

Serving: 1cookie, Calories: 114kcal, Carbohydrates: 6g, Protein: 4g, Fat: 9g, Saturated Fat: 2g, Sodium: 22mg, Fiber: 4g, Sugar: 1g, NET CARBS: 2

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!