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.
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!
Notes
Storage Information: Store the cookies in a covered container in the fridge for up to 7 days, or in the freezer for several months.