These keto no bake cookies make the best quick and easy low carb dessert that needs just 3 simple ingredients.
I love my classic keto chocolate chip cookies, but when I want something a little easier but just as tasty, my no bake cookies are always a winner.
They are one of the easiest keto desserts you’ll ever make, and they come together in just 5 minutes. They are so good no one will know they are low in carbs.
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Why you’ll love this recipe
Not only is this recipe grain-free and dairy-free, it is also fuss-free! You need all of one bowl and a tray to set them up, and within a few hours, you’ll have soft and chewy snacks at your fingertips!
- Simple ingredients. You can make this recipe with a jar of peanut butter, a sweetener, and some flour.
- Foolproof recipe. This recipe has stood the test of time. And while I have tweaked the ingredients to make it for my keto-diet-following friends, this recipe has never failed me!
- It’s tasty and satisfying. Being on a diet doesn’t mean you must give up everything good! This keto recipe makes the yummiest cookies, which satisfy all your sugar cravings.
Ingredients (and substitutions)
One of the things that I love about this recipe is the tiny ingredient list. Here is what you’ll need:
- Coconut flour. I love using coconut flour because it is more absorbent, and you need less flour to make these cookies. Second, it is low carb and a fantastic alternative for traditional cookie flours like oat and wheat.
- Peanut butter. I have used smooth peanut butter for the soft, homogenous texture. If you’re allergic to peanuts, swap it with almond, cashew, pumpkin seed butter, or tahini. When buying peanut butter, be mindful to pick an unsweetened variety.
- Maple syrup. I love keto maple syrup so much that I have created a perfect recipe for all such desserts. Make it at home, or bring a low-carb or sugar-free maple syrup from a grocery store.
Find the printable recipe with measurements below.
How to make keto no bake cookies
Step 1- Make the dough. Melt peanut butter and maple syrup in a microwave or on a stovetop. Stir in coconut flour and mix until you get a thick batter.
Step 2- Shape your cookies. Make small dough balls using your hands. Place them on a baking tray layered with baking paper and flatten them. Then, cross either side using a fork to create the signature markings.
Step 3- Refrigerate and enjoy! Allow the cookies to set in the refrigerator until firm, and enjoy!
Recipe tips and variations
- Adjust the consistency. If your batter is too thin, add a few spoons of coconut flour to thicken it.
- Choose your sweetener. For a smooth texture, use a liquid sugar-free sweetener. You can use granulated sweetener in the recipe if you don’t mind the grainy texture.
- Make them chocolaty. Chocolate and peanut butter are made for each other! Stir in a few teaspoons of cocoa powder or chocolate chips in cookie dough if you love this classic pairing.
- Add some texture! If you like your cookie with some texture, use crunchy peanut butter to the dough. You can also amplify the coconut flavor by stirring in toasted coconut flakes.
- Add on flavor. Add a few drops of vanilla, almond, or hazelnut extract to your cookies. Alternatively, stir in ⅛ teaspoon of ground cinnamon or cardamom for added flavor. Or sprinkle some flaky salt over cookies to create a layered dessert.
To store. I suggest refrigerating these keto no-bake cookies in ziplock bags or air-tight containers.
To freeze. You never know when the sugar cravings kick in. To overcome such situations, I always keep a batch of frozen, no-bake keto cookies in my freezer.
Frequently asked questions
If you want to stick to the keto diet, use almond flour in the recipe. You’ll need to double the amount of flour recommended in the recipe, as almond flour is less absorbent than coconut flour. Use oat flour if you’re steering away from keto but still want to keep it healthy.
My aim was to create smooth-textured peanut butter cookies. If you love the crunchy texture of coconut flakes, use them instead of coconut flour.
More keto desserts to try
Keto No Bake Cookies
- Line a large plate or tray with parchment paper and set aside
- In a microwave-safe bowl or stovetop, add your peanut butter and sticky sweetener and melt until combined. Add your coconut flour and mix until a thick batter remains.
- Using your hands, form small balls and place on the lined plate or tray. Press each ball into a flat cookie shape, using a fork to cross either side. Refrigerate until firm and fudgy.
Recipe originally posted February 2020, but updated to include new information for your benefit!
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