These Keto No Bake Cookies are super easy to make, perfect for a low-carb treat, and need just 6 wholesome ingredients. Made with plenty of peanut butter, these gluten-free cookies require no baking or special skills.
I love these cookies because they are easy to whip up and satisfy my sweet tooth instantly while being super nutritious. Their texture is fudgy, chewy, but also crunchy due to the unsweetened coconut flakes I love to add.
There are two versions of these keto no-bake cookies: classic peanut butter and chocolate peanut butter cookies. If you love peanut butter, then you’ll enjoy both. Otherwise, I suggest making the chocolate version because the cocoa powder covers the peanut butter taste.
I am pretty sure you had the classic oatmeal no-bake cookies while growing up.
Ingredients for Keto No Bake Cookies with Peanut Butter
To make these cookies, you’ll need to gather a few ingredients. A few notes on the ingredients:
- Peanut butter – Alternatively, you can use almond butter or cashew butter for a more subtle taste.
- Vanilla extract – Vanilla extract infuses a depth of flavor that complements the nutty and chocolate elements.
- Cocoa powder – Opt for unsweetened cocoa powder to keep the carb count low.
- Coconut flakes – If you prefer a smoother texture, replace the coconut flakes with almond flour.
- Butter – When melted, it blends seamlessly with the other ingredients, ensuring that every bite is moist and flavorful.
- Sweetener – It’s important to use powdered sweetener. It will easily combine with the peanut butter. If you don’t have a powdered sweetener, use a dry small, powerful blender, spice grinder, or Nutribulet to turn your sweetener into a fine powder.
- Unsweetened chocolate chips – For those desiring an extra punch of chocolate, introducing unsweetened chocolate chips can elevate the cookies to a chocoholic’s dream.
How to Make No Bake Cookies
So, wondering how easy it is to make these no-bake peanut butter cookies?
You’d be surprised—it takes less than 10 minutes of prep time.
Making The Cookies Batter
Start by combining all the ingredients in a large mixing bowl. For classic no-bake cookies, simply skip the cocoa powder.
Next, scoop out the batter onto a baking sheet lined with parchment paper. Use the back of a spoon to shape each cookie.
In this batch, I managed to make around 30 cookies, ensuring I have a delightful treat to enjoy throughout the week!
Let them set in the freezer for about 20-30 minutes, and then, it’s time to indulge. Enjoy!
- Fridge: Since these are no-bake cookies with ingredients that can melt or get soft at room temperature (like peanut butter and butter), it’s best to store them in the refrigerator. They will typically last in the fridge for up to one week.
- Freezing for Longer Storage: If you want to store them for a more extended period, you can keep them in the freezer. Place the cookies in a single layer on a baking sheet, freeze until solid, and then transfer them to an airtight container with parchment paper between layers. Stored this way, they can last for up to 2-3 months. To enjoy, simply take out the desired number of cookies and let them thaw in the fridge or at room temperature for a short time.
Other No Bake Desserts You’ll Love
- Low Carb No-Bake Cheesecake for One – 5 Minute Keto Dessert
- Pumpkin Pie Chia Pudding
- Simple Chocolate Keto Chia Seed Pudding
- No Bake Keto Coconut Balls
- No-Bake Keto Key Lime Pie
- No-Bake Keto Chocolate Cheesecake
5 Minute No Bake Keto Cookies – 2 Ways and Just 2g Carbs
- Prep the Mix: In a large mixing bowl, combine the peanut butter, vanilla extract, melted butter, and powdered erythritol. Stir these ingredients until they are well combined.
- Add the Extras: Into the mixture, fold in the unsweetened coconut flakes and chopped pecans, ensuring they're evenly distributed.
- Chocolate Time: Stir in the unsweetened cocoa powder to the batter, ensuring it's well integrated.
- Shape the Cookies: Drop spoonfuls of the batter onto a baking sheet lined with parchment paper. Using the back of a spoon, gently shape them into cookies about 2" in diameter.
- Set in Freezer: Transfer the baking sheet with the cookies to the freezer. Let them set for about 20-30 minutes.
- Serve and Enjoy: Once set, remove from the freezer. Store any leftovers in an airtight container in the fridge.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
The full recipe is in the recipe card below. Readers that love this aslo made these recipes: