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Keto No Bake Peanut Butter Cookies - Easy, Creamy, and Satisfying

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup natural creamy peanut butter (unsweetened, no added sugar)
  • 1/2 cup blanched almond flour (extra-fine works best)
  • 1/3 cup powdered erythritol or allulose (adjust to taste)
  • 2 tablespoons unsalted butter or coconut oil (softened)
  • 1/4 cup unsweetened shredded coconut (optional for texture)
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt (skip if peanut butter is salty)
  • 2–3 tablespoons unsweetened almond milk or heavy cream (as needed for moisture)
  • Optional add-ins: 2–3 tablespoons sugar-free chocolate chips, 1 tablespoon chia seeds, or 1/4 teaspoon cinnamon

Method
 

  1. Prep your tray. Line a baking sheet or large plate with parchment paper. This keeps cookies from sticking and makes cleanup easy.
  2. Soften the base. In a medium bowl, combine peanut butter and butter (or coconut oil). Stir until creamy and smooth.
  3. Sweeten and flavor. Add the powdered sweetener and vanilla. Mix well. Taste and adjust sweetness if needed.
  4. Build the structure. Add almond flour, shredded coconut (if using), and a pinch of salt. Stir until a thick dough forms. If it feels too dry, add almond milk or cream, 1 tablespoon at a time.
  5. Fold in extras. If you’re using chocolate chips, chia seeds, or cinnamon, gently fold them into the dough.
  6. Shape the cookies. Scoop about 1 tablespoon of dough per cookie. Roll into balls, then press gently onto the parchment to flatten. For a classic look, use a fork to create a crisscross pattern.
  7. Set in the fridge. Chill the cookies for 20–30 minutes, or until firm enough to pick up without sticking.
  8. Serve and enjoy. Once set, they’re ready to eat. Keep leftovers chilled for best texture.