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’re easy to whip up and instantly satisfy my sweet tooth while being super nutritious. Their texture is fudgy and chewy, with a lovely crunch from 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.
Remember those classic oatmeal no-bake cookies from your childhood? Well, I’ve taken that nostalgic treat and given it a keto-friendly twist!
Do you have a favorite keto cookies recipe? I’ve perfected this chocolate chip cookies recipe, and you can find the recipe on my blog. Plus, for those who adore flourless options, my flourless cookies are simply divine!
Just like these keto breakfast cookies, these no bake cookies are a fantastic morning snack. They’re packed with all the goodness you need to kickstart your morning while sticking to your keto goals.
Ingredients Needed
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
Curious about how simple it is to whip up these no-bake peanut butter cookies? You’d be surprised – it takes less than 10 minutes of prep time.
Making The Cookies Batter
Begin by mixing all the ingredients together in a large bowl. If you’re going for the classic no-bake cookie flavor, just leave out the cocoa powder.
Shaping the Cookies
Then, drop spoonfuls of the batter onto a baking sheet lined with parchment paper. Flatten each one slightly with the back of your spoon to give them a nice cookie shape.
In this batch, I managed to make around 30 cookies, ensuring I had a delicious treat to enjoy throughout the week!
Allow them to firm up in the freezer for 20-30 minutes. After that, they’re ready to enjoy.
Storage Ideas
- 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
- No-Bake Cheesecake for One
- Pumpkin Pie Chia Pudding
- Chia Pudding
- Keto Coconut Balls
- Keto Key Lime Pie
- Chocolate Cheesecake
5 Minute No Bake Keto Cookies – 2 Ways and Just 2g Carbs
Description
Ingredients
- 1 1/3 cups creamy peanut butter room temperature
- 2 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
- 1 ½ cups unsweetened coconut flakes
- 2 tbsp butter melted
- 2-3 tbsp powdered sweetener
- 1/3 cup chopped pecans
Instructions
- 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.
Can I use crunchy peanut butter in this recipe ?
Yes, you definitely can.