These Keto No Bake Cookies are sweet and chewy, and a little bit crunchy too! They take only 10 minutes to make and hit all the right notes for an easy sugar-free treat. This post is sponsored by ChocZero.
Remember those super easy cookies you used to make as a kid? You boiled sugar and milk together, and then tossed in some peanut butter and oats? And if memory serves me, I think there was a cornflake version too.
Not exactly the healthiest snack, but boy they were tasty. Well, these Keto No Bake Cookies are going to bring back all those childhood memories. But without the sugar-high!
They are delicious, and have officially joined my growing list of easy keto desserts!
Why you will love these cookies
I threw in a fun little twist with these cookies. Instead of peanut butter, I used the new Cookie Butter Spread from ChocZero. It’s a super creamy sugar-free spread that tastes like Biscoff cookie butter.
Given how popular my Keto Speculoos Cookies are, I thought the spread would make a delicious treat. Was I right? Well you will just have to try them yourself to find out. (Hint: I was right.)
But you also have options. You can make these Keto No Bake Cookies with any nut butter you choose. I’ve also made them with peanut butter and they are tasty that way too!
You could also utilize any one of the other delicious ChocZero spreads. How heavenly would the White Chocolate Hazelnut Spread be???
Ingredients you need
- Flaked coconut: Coconut adds wonderful texture and flavor, but you can use more sliced almonds if you prefer.
- Sliced almonds: Along with the coconut, sliced almonds provide the oat-like texture in these cookies.
- Pecan halves: Again, the nuts provide structure and in this case, a little flavor and crunch.
- Collagen protein: This is an important ingredient, as it helps hold the cookies together and give them a chewy consistency. I have not tried this recipe with other protein powders so I can’t say how well they will work.
- Cookie butter spread: It’s delicious in these cookies! But you can use any nut butter or keto spread here. Just make sure that whatever you use isn’t too runny or thin, as it will make the cookies very soft at room temperature.
- Powdered sweetener: You need a powdered sweetener that will mix in well with the melted nut butter. I recommend using Swerve, as I think that allulose will make the cookies overly soft.
- Kitchen staples: Butter, salt, vanilla extract.
Step by step directions
1. Grind the nuts: Place the coconut, almonds, and pecans in a food processor and process until they resemble oat flakes. Add the collagen and salt and pulse a few times to combine.
2. Melt the nut butter: In a large microwave safe bowl, melt the Cookie Butter and the butter together in 30 second increments, stirring until smooth. You can also do in a pan on the stove over very low heat.
3. Stir in the nuts: Once melted, stir in the powdered sweetener and the vanilla extract. Then add the coconut and nut mixture and stir in to coat well.
4. Form the cookies: Drop by large spoonfuls onto a waxed paper lined cookie sheet to make about 16 mounds. Refrigerate until firm, then peel off the waxed paper and enjoy!
If the mixture is very thin and goopy when you try to form the cookies, it means that the nut butter was too thin. You have a number of options to thicken it up. You can stir in more collagen, or you can stir in some coconut flour or nut flour to help firm it up.
I also don’t recommend using allulose as the sweetener for these no bake cookies. It tends to make things like this overly soft and you may find that they spread too much.
The cookies can be left out on the counter for a few hours unless you live in a warm climate. But it’s best to store them in the fridge between servings.
Frequently Asked Questions
Traditional no bake cookies are full of sugar and carbs, but this keto version has only 6.3g of carbs and 3.8g of fiber per cookie. That means they have only 2.5g net carbs per serving.
Yes, these cookies freeze very well! Refrigerate them first, until they firm up, then set them in a hard-sided container so they don’t get knocked around. They should last in the freezer for up to two months.
The cookie butter does contain dairy, but you can easily make a dairy-free version. Just make sure your chosen nut butter is dairy-free. Replace the butter with coconut oil or cocoa butter.
Keto No Bake Cookie Recipe
- Place the coconut, almonds, and pecans in a food processor and process until they resemble oat flakes. Add the collagen and salt and pulse a few times to combine.
- In a large microwave safe bowl, melt the Cookie Butter and the butter together in 30 second increments, stirring until smooth. You can also do in a pan on the stove over very low heat.
- Once melted, stir in the powdered sweetener and the vanilla extract. Then add the coconut and nut mixture and stir in to coat well.
- Drop by large spoonfuls onto a waxed paper lined cookie sheet to make about 16 mounds. Refrigerate until firm, then peel off the waxed paper and enjoy!