These no bake peanut butter cookies are bursting with peanut butter flavor! They are perfectly sweet, chewy, and tender. The cookies are vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free.

Raw cookies are one of my favorite desserts (any raw desserts are my favorite, really). 

There are a few reasons why I prefer raw and no bake cookies over classic baked cookies:

• Flavor: raw cookies taste fuller and have a greater variety of flavors compared to baked cookies. The main reason is that all the nutrients stay intact.
• Texture: no bake cookies have an entirely different texture and mouthfeel than baked cookies. They are not dry, crunchy/soft, or even crumbly. In general, the texture of no bake cookies is denser and more moist although there are ways to create light and airy no bake cookies.
• Color: have you ever noticed how vibrant raw desserts are? They make a stunning addition to any occasion.

So, with that said, let’s make no bake peanut butter cookies.

Tips for Making No Bake Peanut Butter Cookies

Ingredients

• Peanut butter: look for natural peanut butter with a smooth consistency. Dry, stiff peanut butter is difficult to work with and may result in incohesive cookies. If you’d like to make these no bake peanut butter cookies raw, look for raw peanut butter. There’s a misconception that peanut butter is never raw. The truth is that while peanut butter is typically made from roasted peanuts, you can find peanut butter made from raw peanuts. You can also make homemade peanut butter using raw shelled peanuts. Whether you use peanut butter made from raw or roasted peanuts, make sure it’s natural with peanuts and potentially salt being the only ingredients. 
• Almond flour: look for finely ground almond flour. Again, if you’re after raw peanut butter cookies, substitute the almond flour (made from blanched almonds) for almond meal (made from raw almonds). I have made these cookies with both almond flour and almond meal and both versions are great. Oat flour would be a good substitute here.
• Medjool dates: my favorite type of dates in raw desserts are Medjool dates. They are sweet, caramel-like, soft, and juicy. However, you can use any dates you like as long as the dates are soft and not overly dry. If your dates are too dry, soak them in water first, so they soften up a little. 
• Salt: if your peanut butter doesn’t have any salt added, you can add a pinch of salt to bring out the sweet peanut butter flavor.

How to Make No Bake Peanut Butter Cookies

1. Process. Add the almond flour and Medjool dates into a bowl of a food processor fitted with an S blade and process until loosely combined, about 20 seconds. Add the peanut butter and process until the ingredients begin to stick together and a dough forms. The dough should be sticky and slightly moist. If it’s too dry, process it a little bit more. If the dough is too dry, the cookies will fall apart.
2. Shape. Using a 2-Tbsp. cookie scoop, portion out the dough and roll it into balls or form it into mounds. Then use a fork and press down to give the peanut butter cookies their signature crisscross pattern. 
3. Chill. Place the cookies onto a parchment paper-lined tray and transfer them into the freezer to chill for 10 minutes.

How to Store No Bake Peanut Butter Cookies

• Refrigerating: transfer the cookies into an airtight container and refrigerate for up to 1 month.
• Freezing: transfer the cookies into an airtight container and freeze for up to 3 months. 

Variations

There are so many possible variations of these cookies. You can add vanilla extract, stir in chocolate chips, drizzle the cookies with melted chocolate and/or top them with crushed peanuts…

Also, if you don’t feel like shaping the dough into flat cookies, you can roll them into energy bites.

More Raw Cookies Recipes

If you love these no bake peanut butter cookies, try these raw desserts next:

• Almond butter energy bites: these protein bites are sweet, chewy, tender, and take a few minutes to throw together. 
• Carrot cake bites: love carrot cake? These raw carrot cake bites are just like a carrot cake – slightly sweet, cinnamon-y, moist, and tender.

If you try any of these recipes, please, leave a comment and rate the recipe below. It always means a lot when you do.

Print Recipe

5 from 1 vote

No Bake Peanut Butter Cookies

These no bake peanut butter cookies are bursting with peanut butter flavor! They are perfectly sweet, chewy, and tender. The cookies are vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free.

Prep Time10 mins

Total Time10 mins

Servings: 12 cookies

Ingredients

• 1 cup almond flour , finely ground
• 3/4 cup Medjool dates , pitted
• 1/2 cup peanut butter , smooth
• pinch sea salt (optional)

US Customary - Metric

Instructions

• Process the ingredients. Add the almond flour and Medjool dates into a bowl of a food processor fitted with an S blade and process until loosely combined, about 20 seconds. Add the peanut butter and process until the ingredients begin to stick together and a dough forms. The dough should be sticky and slightly moist. If it's too dry, process it a little bit more.
• Shape the dough. Using a 2-Tbsp. cookie scoop, portion out the dough and roll it into balls or form it into mounds. Then use a fork and press down to give the peanut butter cookies their signature crisscross pattern. 
• Chill. Place the cookies onto a parchment paper-lined tray and transfer them into the freezer to chill for 10 minutes.
• Store. Leftover peanut butter cookies keep well in an airtight container in the refrigerator for up to 1 month. For longer term storage, freeze in an airtight container for up to months.

Equipment

food processor

cookie scoop

measuring cups

Recipe Notes

*Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.

Nutrition Facts

No Bake Peanut Butter Cookies

Amount Per Serving (1 of 12)

Calories 134 Calories from Fat 90

% Daily Value*

Fat 10g15%

Carbohydrates 10g3%

Fiber 2g8%

Sugar 7g8%

Protein 5g10%

* Percent Daily Values are based on a 2000 calorie diet.