Peanut Butter No-Bake Cookies Without Oatmeal

No-bake cookies are the rage during the summer, and we’re no exception to this trend. We are awed by the energy and time of making these simple peanut butter no-bake cookies.

These cookies are different because they do not contain oatmeal or oats. Instead, these cookies are made from an amalgamation of coconut and almond flour and the peanut butter, stevia, vanilla extract, and walnuts that make them cookies gluten-free and low in carbs.

If you’re not gluten-free, it’s easy to swap out all of these ingredients with something you’re sure you’ll love.

I believe you’ll be able to enjoy them regardless of your diet preferences, so long as you can safely consume all the ingredients used.

Gluten-Free No Bake Cookies Without Oats

What makes these cookies, without baking, superior to other cookies? We removed the oatmeal and substituted the oatmeal using almond flour and coconut flour which makes these gluten-free cookies.

Blend all ingredients, put them into the silicon mold and chill them until they set (about three to four hours).

Once you have mixed all of the components, store the mixture in the fridge for a couple of hours until they’re extremely hard.

Pro Tips: Add pieces of peanuts chopped up and whole nuts to increase the crunch.

Join us as we prepare this delicious recipe; you won’t regret it.

Peanut Butter No-Bake Cookies without Oatmeal

Step 1: Gather the ingredients.

Step 2: Mix the dry ingredients.

In a large mixing bowl, put the coconut that has been dehydrated, almond flour, and the sweetener of your choice (we utilized Stevia powder). Mix it using a wooden spoon until blended.

Step 3: Add the wet ingredients and mix them all together.

Mix in the flavoring of the vanilla, and then add peanut butter. If it’s no longer easy to mix using your wooden spoon, mixing it with your hands is essential.

Step 4: Roll the dough into balls , then press them down with a fork prior cooling them.

The dough is divided into 12 balls of the exact dimensions. Make them flat with the help of a fork. Place them on a platter covered in wax.

Cool them down in the refrigerator for three to four hours, and they’ll be ready for eating.

Step 5: Add some sea salt on the top, and Enjoy!

Peanut Butter Cookies No-Bake Without Oatmeal

  • Yield: 12 cookies
  • Time to prepare: 10 Minutes
  • Additional time: 3 HOURS
  • Total time: 3 HOURS, 10 minutes

The peanut butter cookies are gluten-free, low-carb, and delicious!

Ingredients

  • 1/2 cups coconut flour
  • Half cup almond flour
  • 1 cup of peanut butter
  • 2 tsp of Stevia powder
  • 1 tsp of vanilla essence
  • 1 cup chopped walnuts (optional)
  • 1 tsp sea salt (optional)
  • 3 tablespoons of water (if needed)

Instructions

  • Add almond flour, coconut flour, stevia, or another sweetener in a large mixing bowl. Mix the ingredients using a wooden spoon until combined.
  • Mix the peanut butter and vanilla essence, and stir it with the wooden spoon. If it’s not easy to mix using the spoon, it’s essential to work using your hands.
  • Knead for a couple of minutes. The mix is likely to fall out of your hands.
  • If you feel it is needed, include one or two more spoons of coconut meal.
  • However If the mixture is extremely dry and is likely to break it is possible to add anywhere from one two to three tablespoons water.
  • Test the batter and include more sweetener if you’d like it to be a bit sweeter.
  • Incorporate the nuts (optional) and mix until well blended. If you are a fan of raisins, include 1/4 cup of raisins.
  • The dough is divided into 12 balls of the exact dimensions. Make them flat with the help of a fork. Place them on a platter covered with wax. Cool them for 3-4 hours, and they’ll be ready to consume.
  • Sprinkle a pinch of sea salt on top before serving. Yum!

If you own a chocolate mold but need a cookie that is more compact You are able to freeze them inside the mold that is chocolate.

Make sure to coat all the mold cavities with oil, then place the dough balls in the molds, then press with the fingertips to make the dough more compact.

They can be stored for up to 2 hours in the freezer for 2 hours.

Take the mold out of the freezer, then carefully remove the cookies, then take them out to

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