These are a perfect quick treat and I bet you have all the ingredients on hand already.

 

 

 

 

 

 

Melt the butter then mix in the peanut butter first. It helps thin the peanut butter and makes it easier to mix in the rest of the goodies. Get all the rest of the ingredients in there and get it all thoroughly mixed.

 

 

 

 

 

 

Scoop out 15 cookies onto a cookie tray. I use my silicone mats on a cookie sheet, but parchment paper works or heck even onto a plate if that’s all you’ve got. It just needs to be on something that you can move into the freezer.

 

 

 

 

 

 

The cookies then need 5-10 minutes in the freezer to set up and they are ready to eat. They get melty and soft pretty quick so store them in the freezer or fridge.

 

SaveSaveSaveSave

SaveSave

SaveSave

SaveSave

SaveSaveSaveSave

Print Recipe
Peanut Butter No Bake Cookies
Simple six ingredient cookies to satisfy your sweet tooth.
Course Dessert
Prep Time 5 minutes
Cook Time 0
Passive Time 5-10 minutes
Servings
cookies
Ingredients
  • 2 tbsp Real butter
  • 3/4 cup All natural peanut butter (or nut butter of your choice)
  • 1 cup Unsweetened all natural shredded coconut (you can used the sweetened kind but it will up the carb count)
  • 1 tsp Monk fruit sweetener (or swerve, truvia, or sweetener of choice)
  • 1 tsp Vanilla extract
  • 1 tbsp Cocoa powder (optional)
Course Dessert
Prep Time 5 minutes
Cook Time 0
Passive Time 5-10 minutes
Servings
cookies
Ingredients
  • 2 tbsp Real butter
  • 3/4 cup All natural peanut butter (or nut butter of your choice)
  • 1 cup Unsweetened all natural shredded coconut (you can used the sweetened kind but it will up the carb count)
  • 1 tsp Monk fruit sweetener (or swerve, truvia, or sweetener of choice)
  • 1 tsp Vanilla extract
  • 1 tbsp Cocoa powder (optional)
Instructions
  1. 1. Melt butter in microwave.
  2. 2. Stir in peanut butter.
  3. 3. Add sweetener and coconut. Mix well.
  4. 4. Spoon onto sheet pan.
  5. 5. Freeze for 5-10 minutes.
  6. 6. Eat up! and store the remainder in the refrigerator.
Recipe Notes

This recipe is adapted from How to This and That. I used regular vanilla extract and monk fruit instead of the vanilla flavored stevia.