keto no bake cookies
Keto no bake cookies are low carb peanut butter chocolate cookies packed with healthy coconut oil, flaxmeal and walnuts. 100% dairy free + vegan + gluten free + sugar free.
- 0.5 cup almond meal
- 0.5 cup unsweetened desiccated coconut
- 0.5 cup walnuts , roughly chopped
- 1.25 tablespoons unsweetened cocoa powder
- 1 tablespoons flaxmeal
- 0.17 cup erythritol or if paleo (not sugar free) you can use coconut sugar
- 0.38 cup peanut butter or nut butter you like
- 0.13 cup + 2 tablespon extra virgin coconut oil
- 0.5 teaspoon vanilla essence
- 0.25 cup sugar free chocolate chips or stevia sweetened chocolate
- 0.17 cup canned coconut cream – thick part from top of can
- 1–2 drops stevia liquid optional, adjust regarding desired sweeteness
- 6 walnuts halves
Line parchment paper on one or two plates. Make sure the plates size fit your freezer as you must freeze those cookies to set. You may need more plate depending on your plate size. Set aside.
In a large mixing bowl, add all the dry ingredients EXCEPT the sugar free sweetener (erythritol).
Stir to combine. Set aside.
In another mixing bowl, add peanut butter, coconut oil, vanilla and erythritol. Microwave by 30 seconds burst, stirring between. Repeat until the coconut oil is fully melted and all the ingredients are combine. It should not take more than 1 minute 30 seconds.
If you don’t have a microwave available, bring the ingredients into a small saucepan, warm under medium heat, stirring all the time until it forms a consistent mixture.
Stir in the peanut butter mixture onto the dry ingredients. Make sure the liquid cover all the dry ingredients, the batter will be quite wet and that is what you want.
Scoop out some cookie dough onto the prepared plate covered with parchment paper. You should be able to divide the batter into 12 large cookies.
Spread the dough with the back of a spoon to form a cookie shape.
Freeze for 20 minutes, until the cookies are hard. Meanwhile prepare the chocolate glazing.
In a mixing bowl add the sugar free chocolate chips, coconut cream and stevia drops. Microwave by 30 seconds burst as you did before, until the chocolate is fully melted. It will create a slightly thick chocolate cream.
Remove the cookies form the freezer.
Scoop out some of the chocolate glazing in the middle of each cookies and spread with the back of the spoon. Repeat for each cookies, until no more glazing left.
Decorate each no bake keto cookies by adding walnuts halves in the center.
Return to the freezer 2-3 minutes to set the glazing. Enjoy your no bake cookies!
This recipe makes about 12 large no bake cookies.
Storage: They must be stored in an airtight container in the fridge or they will soften even melt if it summer. Store up to 3-4 weeks in the fridge. You can also freeze those cookies and defrost 1 hour before eating.
Note: pictures shows large cookies. I found them very fulfilling and decided to make 24 cookies per batch instead of 12. The nutrition panel is for one small keto no bake cookies, 24 cookies per batch! (net carb per small cookies, 4.9g).