I'm always looking for ways to make recipes easier to make, so these cookies were a bit of a no-brainer. being no-bake makes them incredibly easy to whip together, with no heating of the oven, no over-baking, and no fuss!

These no-bake peanut butter cookies are a favorite here at home and they are featured in my cookbook No-Bake Vegan Desserts which is available to order from all major online booksellers, or if you'd prefer to shop local, you can ask your local bookshop if they stock it/can get a copy in for you!

These cookies are:

  • Soft and flavorsome
  • Made using peanut butter in place of oil/butter
  • Vegan
  • Egg-free/Dairy-free
  • Easily adapted as gluten-free
  • Easy to make
no bake vegan cookiesPin

Ingredients needed

Crunchy peanut butter: make sure you go for a brand that's 100% nuts, with no added sugar or oil. You can also use smooth peanut butter however I love the crunch that the peanuts add to these cookies

Roasted buckwheat: if you can't find roasted buckwheat, you can use buckwheat flour or roast buckwheat groats yourself at home (instructions below)

Oat flour: if you're following a gluten-free diet be sure to opt for a brand that's GF. You can also use rolled oats to make your own oat flour at home by simply blending them until very finely ground

Pure maple syrup: these peanut butter cookies are sweetened solely using pure maple syrup, making them refined sugar-free

Salt: as always, adding salt to the cookies helps to balance the sweetness and enhance that peanut butter flavor

Ground cinnamon: just a touch of cinnamon adds depth of flavor to these cookies

Almond milk: or in fact any plant-based milk of your choice will do here

How to make no-bake peanut butter cookies

(Full recipe and instructions are in the recipe card at the end of this post)

If you are using raw buckwheat groats, you will need to toast them. Using a pan over medium heat, roast them in batches for 4-5 minutes until they begin to brown, tossing them so they brown evenly. Allow them to cool before using.

Put the buckwheat in your food processor and pulse until it forms a flour-like consistency. If preferred you can use store-bought buckwheat flour in its place. Transfer the buckwheat flour to a large bowl. Add the oat flour, salt, and cinnamon to the bowl and stir to make sure everything is evenly mixed.

In a separate bowl, combine the crunchy peanut butter, maple syrup, and almond milk, Whisk the mixture until smooth and pour it into the large bowl along with the dry ingredients.

Using a rubber spatula, bring the mixture together before using your hands to knead the dough and make sure everything is evenly mixed. Place the dough between two sheets of parchment paper and use a rolling pin to roll it out to approximately ½ inch (1.25 cm) in thickness. Use a 2-inch (5-cm) cookie cutter to cut the cookies or you can use a larger sized cutter if preferred and make fewer cookies.

Set the cookies aside in the fridge to set for 1 hour and garnish with some peanuts and a drizzle of peanut butter before serving.

Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!

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No-Bake Peanut Butter Cookies

4.8 from 5 votes
PREP TIME: 20 mins
Chilling Time: 1 hr
TOTAL TIME: 1 hr 20 mins
Servings: 20 cookies
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Description

These No-Bake Peanut Butter Cookies are a recipe from my book "No-Bake Vegan Desserts" and are a fuss-free way to make delicious, crumbly cookies that have an intense peanut butter flavor without having to even turn on the oven!

Ingredients

  • ¾ cup (126 g) roasted buckwheat
  • 2 cups (180 g) oat flour, *see notes
  • ¼ teaspoon (1.25 g) sea salt
  • Pinch ground cinnamon
  • ¾ cup (194 g) crunchy peanut butter
  • ½ cup (120 ml) pure maple syrup
  • 1 tablespoon (15 ml) almond milk
  • roasted peanuts/peanut butter, optional, for garnish

Instructions

  • Put the buckwheat in your food processor and pulse until it forms a flour-like consistency. Transfer the buckwheat flour to a large bowl. Add the oat flour, salt and cinnamon to the bowl and stir to make sure everything is evenly mixed.
  • In a separate bowl, combine the crunchy peanut butter, maple syrup, and almond milk, Whisk the mixture until smooth and pour it into the large bowl along with the dry ingredients.
  • Using a rubber spatula, bring the mixture together before using your hands to knead the dough and make sure everything is evenly mixed. Place the dough between two sheets of parchment paper and use a rolling pin to roll it out to approximately ½ inch (1.25 cm) in thickness. Use a 2-inch (5-cm) cookie cutter to cut the cookies or you can use larger cutters if preferred and make fewer cookies.
  • Set the cookies aside in the fridge to set for 1 hour and garnish with some peanuts and a drizzle of peanut butter before serving.

Storage

  • Store in an airtight container in the fridge for up to 1 week.

Notes

  • To make your own oat flour from scratch, simple blend the rolled oats until finely ground.

Nutrition

Calories: 149kcal | Carbohydrates: 20g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 80mg | Potassium: 164mg | Fiber: 2g | Sugar: 6g | Calcium: 22mg | Iron: 1mg
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