No-Bake Peanut Butter Chocolate Chip Cookies

5 from 1 vote

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These delicious no-bake peanut butter chocolate chip cookies are easy to make in minutes and perfect for a sweet treat any time of day.

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A no-bake peanut butter chocolate chip cookie on a small white plate.

About the Recipe

  • Dietary: Vegan, oil-free, gluten-free, can be nut-free, refined sugar-free.
  • Quick and Easy: You’ll need just 4 ingredients and 10 minutes.
  • Freezer-Friendly: Store a batch in the freezer for a healthier dessert option whenever you need one.
  • Energy Bites: If you don’t feel like shaping them into cookies, they work just fine as energy balls or bars too!

Ingredients

Chocolate chips, maple syrup and dates in containers on a white surface.
  • Dates. I recommend soft and sweet medjool dates for these cookies but sayer or deglect noor also work well. As long as they’re soft and not overly dry, you’re good to go.
  • Peanut butter. You’ll want to use natural peanut butter with just 1 or 2 ingredients, either just peanuts or peanuts and salt. Almond butter, tahini or sunflower seed butter also works!
  • Chocolate chips. To keep these cookies dairy-free and vegan, look for Enjoy Life, Camino or another dairy-free chocolate chip brand. If you can’t find any chocolate chips, you can also use chopped dark chocolate.
  • Maple syrup. The recipe calls for just a touch of maple syrup for a hint of sweetness. Can be subbed with agave if needed. Coconut sugar would also work.
  • Extras: If you’d like to add anything, mix and match up to 1/2 cup of walnuts, almonds, peanuts, shredded coconut, dried cranberries or raisins, cacao nibs, etc.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Step-by-Step Instructions

Step 1. Add everything except for the chocolate chips to a food processor and mix until it forms a big ball of sticky dough.

I recommend using a kitchen scale for measuring ingredients. The accuracy of volume measurements can vary greatly so for best results use a scale and follow the weights I’ve provided.

Almond butter being poured into a blender with blended dates in it.

Step 2. Add the chocolate chips and pulse a few times to combine.

Raw chocolate chip cookie dough in a small bowl.

Roll the dough into balls, then flatten into cookie shapes and enjoy!

A stack of 4 no-bake cookies on a white plate.

How to Store

  • Fridge: Up to 1 week in a sealed container.
  • Freezer: Up to 2 months in a sealed container or freezer safe bag. They won’t freeze solid so can be enjoyed straight from the freezer.

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A stack of 4 raw peanut butter cookie with a few chocolate chips sprinkled around them.
5 from 1 vote

No-Bake Peanut Butter Chocolate Chip Cookies

By: Deryn Macey
These no-bake peanut butter cookies are like eating raw cookie dough but much healthier! Store the entire batch in a container and eat by the spoonful, roll into balls or press into cookies. 
Prep: 10 minutes
Total: 10 minutes
Servings: 12
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Ingredients 

  • 1 cup packed soft pitted dates, 225 g
  • ½ cup natural peanut butter , 125 g
  • 1 tbsp maple syrup, 15 g
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1/2 cup dairy-free chocolate chips, 90 g

Instructions 

  • In a food processor or blender, process the dates until they’re broken down and form a dough. Stop the processor a few times to scrape down the sides.
  • Add the peanut butter, maple syrup, sea salt and vanilla to the food processor. Process until well combined.
  • Add the chocolate chips and pulse a few times to combine.
  • Roll the dough into 12 bite-sized balls then flatten each with a fork or your palm.

Notes

Be sure to use soft, moist dates. If your dates are overly dry or you’re unsure, soak in hot water for 15 minutes then drain well before using.
Store in the fridge for up to a week or in the freezer for up to 2 months.

Nutrition

Serving: 1cookie, Calories: 142kcal, Carbohydrates: 17g, Protein: 3g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 143mg, Potassium: 145mg, Fiber: 2g, Sugar: 13g, Vitamin A: 1IU, Vitamin C: 0.05mg, Calcium: 22mg, Iron: 1mg
Like this recipe? Rate and comment below!

Originally published on February 20, 2013.

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4 Comments

  1. Thanks so much for the link! And I’m so glad you enjoyed these. It’s been way too long since I made a batch so thanks for the reminder, I’m going to make some this week ๐Ÿ™‚ Love the almond butter idea, I might just do that this time.

  2. These little treats look absolutely divine, and are made with literally all my favourite ingredients in the world! It’s fate. I have to make these. ๐Ÿ˜‰
    Especially since I just became an almond butter and date addict, it’s perfect timing!

    Like you, I’m sometimes extremely concerned about my cooking abilities.. or obvious lack-there-of, haha. The oven and me have never been the best of mates. I always burn the outside, while the inside is still gooey… how I manage, I do not know.

    It’s funny, I would’ve given anything to do a mile repeat workout today!
    Since I can’t run, I’m just living vicariously through other runners ๐Ÿ˜›

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