Recipe: No-Bake Chocolate Peanut Butter Cookies

Low in carbs, high in decadent flavor

Best Options for Your Droopy Eyelids, Circles and Sags

These cookies are so full of flavor, you won’t even miss the carbs. Chocolate, peanut butter, almond, coconut and vanilla flavors come together in this no-fuss, sweet treat.

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Ingredients

Cookie:
¾ cup raw almonds, ground into a meal or use almond flour
2 tablespoons peanut butter
2 tablespoons of coconut flour
1 ½ tablespoons coconut oil
¼ teaspoon cinnamon
¼ teaspoon vanilla extract
Pinch of sea salt, to taste

Chocolate:
3 tablespoons coconut oil, melted
1 tablespoon agave nectar
2 tablespoons cocoa powder
Pinch of sea salt, to taste

Directions

Cookie:

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  1. Add almonds into a high-speed blender and blend on high until a flour
    forms. Dump into a large bowl and break up any clumps with your fingers.
  2. Add the peanut butter, coconut oil, cinnamon, vanilla, and salt into the
    bowl. Stir until combined – almost a dough ball consistency.
  3. Line a muffin tin with paper liners. Portion the dough into each muffin cup
    and press down until even and smooth.

Chocolate:

  1. Whisk the coconut oil, agave nectar, cocoa powder until no clumps remain.
    Spoon the chocolate topping over the dough mixture in each cup distributing
    evenly. Sprinkle salt over chocolate topping.
  2. Freeze muffin tin in a flat area for 30 minutes or until firm. Serve & enjoy
    immediately or keep in the freezer until ready to serve.

Nutrition information

Makes 12 servings.

Serving Size: 1 Cookie

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Calories: 117
Carbs: 5g
Fiber: 2g
Fat: 11g
Protein: 3g

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