No-bake chocolate peanut butter cookies are the ultimate treat for anyone craving something sweet, chewy, and satisfying without the need to turn on the oven. This quick and easy dessert comes together in just 10 minutes and is perfect for both snack time and dessert cravings. With only three wholesome ingredients, these cookies are naturally sweetened and packed with flavor. Whether you’re preparing snacks for the week or hosting a casual gathering, these cookies will quickly become a go-to favorite. Best of all, they are gluten-free, dairy-free, and can be stored for days.
Why You’ll Love These No-Bake Chocolate Peanut Butter Cookies
These cookies are not only incredibly easy to make, but they also deliver rich, chocolatey flavor with a hint of natural sweetness from dates. The peanut butter adds creaminess and protein, making them more filling than your average cookie. Plus, the no-bake method means you skip the fuss and enjoy instant gratification. They’re ideal for kids’ lunchboxes, post-workout snacks, or guilt-free indulgences during a busy day.
Ingredients
Here’s what you’ll need to make these delicious cookies:
- 1 packed cup (165g) soft, pitted Medjool dates
- 1/2 cup (128g) unsweetened natural peanut butter (creamy works best)
- 2 tablespoons (14g) unsweetened Dutch-process cocoa powder
Step-by-Step: How to Make No-Bake Chocolate Peanut Butter Cookies
- Prepare your workspace: Line a baking sheet with parchment paper.
- Create the date paste: Place the pitted Medjool dates in a food processor. Blend until a thick, smooth paste forms, scraping down the sides as needed. If the dates are dry, soak them in warm water for 15 minutes beforehand, then drain and pat dry.
- Add remaining ingredients: Add the peanut butter and cocoa powder to the date paste. Blend again until the mixture is fully combined and uniform, with no visible streaks.
- Scoop the dough: Use a 1-tablespoon cookie scoop to portion out the dough onto your lined baking sheet, spacing the cookies about an inch apart.
- Shape the cookies: Roll each scoop into a ball, then flatten it gently with your hands to form a thick disc. Use a fork to create a criss-cross pattern on top of each cookie.
- Chill and serve: Refrigerate the cookies for 30 minutes to firm up. Enjoy immediately or store for later.
Helpful Tips
- Use fresh, soft Medjool dates for the best texture.
- If your food processor struggles to blend the ingredients, try pulsing in intervals and scraping down the sides often.
- For an extra treat, fold in mini chocolate chips after the dough is blended.
- These cookies are great for meal prep and can be frozen for up to a month.
Substitutions And Variations
- Nut-Free: Swap peanut butter with sunflower seed butter or tahini.
- Sweeter Option: Add a drizzle of maple syrup or a few extra dates if you like your cookies sweeter.
- Add-Ins: Mix in chopped nuts, shredded coconut, or a pinch of sea salt for extra flavor and texture.
- Spicy Kick: Add a dash of cinnamon or cayenne pepper to the mix for a unique twist.
Storage Instructions
Store your no-bake chocolate peanut butter cookies in an airtight container:
- At room temperature: Up to 3 days.
- In the refrigerator: Up to 1 week.
- In the freezer: Up to 1 month. Let them thaw at room temperature for a few minutes before enjoying.
Nutritional Information
Per serving (1 cookie):
- Calories: 92 kcal
- Carbohydrates: 11g
- Protein: 2g
- Fat: 5g
- Saturated Fat: 0.1g
- Fiber: 2g
- Sugar: 8g
- Net Carbs: 9g
Note: These nutritional values are estimates and may vary based on brands and ingredient substitutions.
Serving Suggestions
Serve these cookies as a midday snack, pack them in lunchboxes, or present them on a dessert tray at parties. Pair with a glass of almond milk or a hot cup of coffee for a satisfying treat. They also make great gifts when wrapped in cute packaging!
Frequently Asked Questions About No-Bake Chocolate Peanut Butter Cookies
Q: Can I use regular dates instead of Medjool dates?
A: Medjool dates are preferred for their softness and sweetness, but other varieties can work if rehydrated in warm water first.
Q: Do these cookies taste like traditional baked cookies?
A: No, these cookies are chewy and slightly crumbly, with a texture closer to energy bites than baked goods.
Q: Can I add protein powder to this recipe?
A: Yes, you can mix in a tablespoon of protein powder. You might need to add a bit of extra peanut butter if the mixture becomes too dry.
Q: How long do these cookies last?
A: Stored properly, they last up to a week in the fridge or a month in the freezer.
Q: Are these cookies kid-friendly?
A: Absolutely! They’re sweet, nutty, and free from refined sugar, making them a parent-approved snack.
Conclusion
Thank you so much for joining me in making these irresistible no-bake chocolate peanut butter cookies! I absolutely love how easy and flavorful they are—a perfect fusion of natural sweetness and rich chocolate goodness. Whether you’re new to no-bake treats or a seasoned pro, these cookies are sure to become a staple in your kitchen. Enjoy them with your favorite drink, share with friends and family, or keep a stash ready for snack cravings. Happy no-baking, and thank you for being a cherished part of our food-loving community!
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No-Bake Chocolate Peanut Butter Cookies
- Total Time: 40 minutes
- Yield: 14 cookies 1x
- Diet: Vegan
Description
No-Bake Chocolate Peanut Butter Cookies are chewy, naturally sweet, and come together in just 10 minutes. Made with 3 wholesome ingredients, they’re perfect for healthy snacking or an easy dessert. Try them today!
Ingredients
1 packed cup (165g) soft, pitted Medjool dates
1/2 cup (128g) unsweetened natural peanut butter (creamy preferred)
2 tablespoons (14g) unsweetened Dutch-process cocoa powder
Instructions
- Prepare your workspace: Line a baking sheet with parchment paper.
- Create the date paste: Place the pitted Medjool dates in a food processor. Blend until a thick, smooth paste forms, scraping down the sides as needed. If the dates are dry, soak them in warm water for 15 minutes beforehand, then drain and pat dry.
- Add remaining ingredients: Add the peanut butter and cocoa powder to the date paste. Blend again until the mixture is fully combined and uniform, with no visible streaks.
- Scoop the dough: Use a 1-tablespoon cookie scoop to portion out the dough onto your lined baking sheet, spacing the cookies about an inch apart.
- Shape the cookies: Roll each scoop into a ball, then flatten it gently with your hands to form a thick disc. Use a fork to create a criss-cross pattern on top of each cookie.
- Chill and serve: Refrigerate the cookies for 30 minutes to firm up. Enjoy immediately or store for later.
Notes
Use fresh, soft Medjool dates for best results. If dates are dry, soak in warm water for 15 minutes and pat dry before using. For added sweetness or texture, mix in mini chocolate chips or chopped nuts after blending.
- Prep Time: 10 minutes
- Cook Time: 0 minutes + Time: 30 minutes (chilling)
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 92
- Sugar: 8g
- Carbohydrates: 11g
- Protein: 2g