Peanut Butter No-Bake Cookies Without Oatmeal
No-bake cookies are all the rage in the summer months, and we are no exception to that trend. We love saving time and energy by preparing these easy peanut butter no-bake cookies.
What makes these no-bake cookies unique is that they don’t contain oats or oatmeal. Instead, these no-bake cookies are made with a combination of almond and coconut flour, peanut butter, stevia, vanilla extract, and walnuts, making these gluten-free and low-carb.
If you’re not gluten-free, you can easily swap out any of these ingredients for something you know you’ll enjoy.
However, I think that you’ll enjoy these regardless of your dietary preferences, as long as you can safely eat all of the ingredients used.
For example, you can substitute sugar for stevia, macadamia nuts for walnuts, all-purpose flour for the almond/coconut flour mixture (just make sure to heat-treat any store-bought flour before using it for your recipe).
Ingredients For Gluten-Free No-Bake Cookies Without Oats
What makes these no-bake cookies better than the rest? We took out the oatmeal and replaced it with almond flour and coconut flour, making these gluten-free.
Mix all the ingredients and place them in a silicone mold and refrigerate them until they harden (about 3–4 hours).
After mixing all the ingredients, keep the mixture in the refrigerator for a few hours until they are very firm.
Pro Tip: To add a crunch factor, include pieces of chopped peanuts or whole walnuts.
Join us to prepare this delicious recipe, and you will not regret it.
How To Make Peanut Butter No-Bake Cookies Without Oatmeal
Step 1: Gather your ingredients.
Step 2: Mix the dry ingredients.
In a medium mixing bowl, place the dehydrated coconut, almond flour, and sweetener of choice (we used stevia powder). Stir it with a wooden spoon until well mixed.
Step 3: Add the wet ingredients and mix everything together.
Add the vanilla essence and peanut butter. When it is no longer possible to mix with the wooden spoon, it will be necessary to knead with your hands.
Step 4: Roll the dough into balls and flatten them with a fork before refrigerating them.
Divide the dough into twelve balls of similar size. Flatten them with a fork and place them on a plate covered with wax paper.
Refrigerate them for 3–4 hours and they will be ready to eat.
Step 5: Add a little sea salt on top and enjoy!
Peanut Butter No-Bake Cookies Without Oatmeal
These peanut butter no-bake cookies are gluten-free, low-carb, and delicious!
Ingredients
- 1 ½ cup coconut flour
- ½ cup almond flour
- ½ cup peanut butter
- 2 tsp of stevia powder
- 1 tsp of vanilla essence
- ½ cup mixed walnuts (optional)
- 1 tsp of sea salt (optional)
- 3 tbsp of water (if necessary)
Instructions
In a medium mixing bowl, place the coconut flour, almond flour, and stevia or another sweetener of choice. Stir with a wooden spoon until well mixed.
Add the vanilla essence and peanut butter and stir with the wooden spoon. When it is no longer possible to mix more with the spoon, it will be necessary to knead with your hands.
Knead for a few minutes. This mixture should be easily detached from your hands.
If it is necessary, you can add one or two additional tablespoons of coconut flour.
On the other hand, if the mixture is very dry and tends to crumble, you can add one to three tablespoons of water.
Taste the batter, and if you want it to be a little sweeter, you can add more sweetener.
Add the walnuts (optional) and stir until well integrated. If you like raisins, you can add ¼ cup of raisins.
Divide the dough into twelve balls of similar size. Flatten them with a fork, and place them on a plate covered with wax paper. Refrigerate them for 3–4 hours and they will be ready to eat.
Add a little sea salt on top before serving. Yum!
Notes
If you have a chocolate mold and you want a more compact cookie, you can freeze the cookies in the chocolate mold.
Smear all the cavities of the chocolate mold with oil, place the balls of dough in the cavities, and press hard with the tips of your fingers to compact the dough.
Store them for 2 hours in the freezer.
Remove the mold from the freezer, carefully unmold the cookies, and enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1 cookieAmount Per Serving: Calories: 196Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 254mgCarbohydrates: 14gFiber: 3gSugar: 4gProtein: 7g
