Brownies meet chocolate chip cookie dough, and the result is pure MAGIC. These No-Bake Chocolate Peanut Butter Brookies combine two of the best desserts into one incredibly delicious treat. We’re talking a rich, fudgy chocolate brownie base, a soft peanut butter chocolate chip cookie dough layer, and an optional crunchy chocolate shell that takes everything to the next level.
The best part? Absolutely no oven required!
These brookies are made with simple, wholesome ingredients like oat flour, creamy peanut butter, pure maple syrup, and cocoa powder. They’re naturally sweetened, gluten-free, vegan-friendly, and incredibly easy to make.
Whether you’re craving something chocolatey, looking for a healthier homemade dessert, or need a sweet treat to keep in the refrigerator, these no-bake brookies check every box.
Why You’ll Love These No-Bake Brookies
- No baking required: Just mix, layer, chill, and enjoy!
- Three irresistible layers: Fudgy brownie, chocolate chip cookie dough, and an optional chocolate shell.
- Made with simple ingredients: No complicated ingredients or equipment required.
- Naturally sweetened: Maple syrup provides sweetness without refined sugar in the actual dough.
- Vegan and gluten-free: Perfect for a variety of dietary preferences when using certified gluten-free oat flour and dairy-free chocolate.
- Perfect for meal prep: Make a batch and keep them refrigerated for whenever your sweet tooth strikes.
Ingredients
Brownie Layer
- 1/2 cup gluten-free oat flour
- 1/3 cup pure maple syrup
- 1/3 cup unsweetened cocoa powder
- 1/4 cup runny peanut butter
- 1 tsp vanilla extract
- Pinch of sea salt
- Additional oat flour, as needed
Peanut Butter Cookie Dough Layer
- 1/2 cup runny peanut butter
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/2 cup gluten-free oat flour
- 1/3 cup mini chocolate chips (dairy-free if vegan)
- 1–2 tbsp dairy-free milk, only if needed
- Pinch of sea salt
Optional Chocolate Shell
- 1/2 cup unsweetened chocolate chips
- 1 tsp coconut oil or avocado oil
- Flaky sea salt, optional
Tips for the Best No-Bake Brookies
Use runny peanut butter. Natural, creamy peanut butter works best for both layers. If your peanut butter is particularly thick, you may need to adjust the consistency with a small amount of dairy-free milk.
Adjust the brownie dough as needed. Different brands of oat flour and peanut butter absorb moisture differently. If your brownie mixture is too sticky, add a little more oat flour until it becomes thick and workable.
Don’t add too much milk. The cookie dough should be soft enough to spread but sturdy enough to hold its shape once chilled.
Chill before slicing. Allowing the brookies to firm up in the freezer helps create those beautiful, distinct layers.
Use a warm knife. For clean, bakery-style squares, run a sharp knife under warm water, wipe it dry, and slice carefully. This is especially helpful when adding the chocolate shell.
Can You Make These Brookies Without the Chocolate Shell?
Absolutely! These no-bake brookies are delicious with just the fudgy brownie base and peanut butter chocolate chip cookie dough layer.
Skipping the chocolate shell also reduces the overall calories and fat, making them a slightly lighter dessert option.
If you love a richer chocolate flavor and a little crunch, I highly recommend adding the shell. The unsweetened chocolate provides a bold dark chocolate contrast to the naturally sweetened layers.
How to Store No-Bake Brookies
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Freeze in an airtight, freezer-safe container for up to 2 months. Separate layers with parchment paper to prevent sticking.
For the best texture, allow frozen brookies to thaw in the refrigerator or sit at room temperature for a few minutes before enjoying.
Frequently Asked Questions
Are these no-bake brookies vegan?
Yes! Use dairy-free mini chocolate chips, dairy-free milk if needed, and vegan unsweetened chocolate chips for the optional shell.
Are these brookies gluten-free?
Yes, when made with certified gluten-free oat flour and gluten-free chocolate chips.
Can I use almond butter instead of peanut butter?
Absolutely. Runny almond butter or cashew butter can replace the peanut butter in both layers, although the flavor will be slightly different.
Do I need a food processor?
No! Both layers can be mixed by hand in separate bowls, making this an especially easy no-bake dessert.
Can I use regular chocolate chips for the topping?
Yes! Regular dark or semisweet chocolate chips will produce a sweeter chocolate shell. Unsweetened chocolate is ideal if you prefer a more intense, less sweet chocolate flavor.
Final Thoughts
If you love brownies and chocolate chip cookies, these No-Bake Chocolate Peanut Butter Brookies are about to become your new favorite homemade treat.
They’re rich, fudgy, perfectly peanut buttery, and packed with chocolate in every bite. Plus, with no baking required and just a handful of pantry staples, they’re almost too easy not to make.
Keep a batch in the refrigerator for an afternoon sweet treat, a little something after dinner, or whenever that chocolate craving hits!
No-Bake Chocolate Peanut Butter Brookies (Vegan & Gluten-Free!)
Ingredients
Method
- Prepare the brownie layer. In a medium mixing bowl, combine the oat flour, maple syrup, cocoa powder, peanut butter, vanilla extract, and sea salt. Mix until a thick, fudgy dough forms. If the mixture is too wet or sticky, gradually add more oat flour, 1 tablespoon at a time, until it is firm enough to press into a pan. Line an 8 × 8-inch baking pan with parchment paper and press the brownie mixture evenly into the bottom.
- Make the cookie dough layer. In a separate bowl, combine the peanut butter, maple syrup, vanilla extract, oat flour, and sea salt. Mix until a soft cookie dough forms. If the dough is too dry, add dairy-free milk, 1 tablespoon at a time, until it reaches a soft, spreadable consistency. Fold in the mini chocolate chips.
- Assemble the brookies. Transfer the cookie dough mixture over the brownie layer or just interchange pieces and press together!
- Prepare the optional chocolate shell. Melt the unsweetened chocolate chips with the coconut oil or avocado oil in a microwave-safe bowl in 20-second increments, stirring between each until smooth. Pour the melted chocolate over the cookie dough layer and spread evenly. Sprinkle with flaky sea salt if desired.
- Freeze to set. Place the pan in the freezer for 45–60 minutes, or until the brookies are completely firm and the chocolate shell has hardened.
- Slice and enjoy. Remove the brookies from the freezer and let them sit at room temperature for 5–10 minutes to soften slightly. Lift them out of the pan using the parchment paper and slice into 8 large or 10 smaller brookies with a sharp knife.
- Store the brookies in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. For the best fudgy texture, allow frozen brookies to sit at room temperature for a few minutes before enjoying.
Notes
Calories: ~415 kcal
Protein: ~11 g
Carbohydrates: ~41 g
Fat: ~27 g
Fiber: ~8 g Without Chocolate Shell (8 Servings)
Calories: ~343 kcal
Protein: ~10 g
Carbohydrates: ~37 g
Fat: ~20 g
Fiber: ~6 g With Chocolate Shell (10 Servings)
Calories: ~332 kcal
Protein: ~8.8 g
Carbohydrates: ~32.8 g
Fat: ~21.6 g
Fiber: ~6.4 g Without Chocolate Shell (10 Servings)
Calories: ~274 kcal
Protein: ~8 g
Carbohydrates: ~29.6 g
Fat: ~16 g
Fiber: ~4.8 g
