Coconut No Bake Cookies- Keto and Vegan
4 Ingredient Paleo Vegan No Bake Coconut Cookies (Keto, Sugar Free)- Make these super simple no bake cookies in under 5 minutes, to satisfy your sweet tooth the healthy way! Low carb and tastes like a coconut candy bar! 1 gram net carb.
This recipe is finally getting a much-needed update! While originally a 3 ingredient no bake coconut cookies recipe, I’ve had to amend it to add a 4th.
See, originally, the recipe was a cookie version of my keto coconut bars. While the coconut bars are delicious as bars, many of you mentioned the struggle with forming them into cookies. Even with the adjusted ingredients, they happened to be a little hit and miss.
I’ve revamped the recipe now and while there is an extra ingredient, I promise you that you will LOVE the ease of them, and have foolproof keto coconut no bake cookies each time.
Why make these keto coconut cookies?
The taste and texture of these no bake coconut cookies are amazing. They are thick, slightly soft but perfect to bite into. They are loaded with sweet, coconut flavor. They remind me so much of my bounty bars and almond joy bars!
If there is one no bake cookie you should begin with, this has got to be it. Not only does it need just four easy ingredients, it literally takes less than 5 minutes to prepare and form into cookies. The hard part is waiting for it to firm up. However, because of the ingredients used in these, you won’t be waiting more than 20 minutes.
How to make coconut keto no bake cookies
The Ingredients
- Shredded unsweetened coconut– Try to use finely shredded coconut, as they make the cookies easier to hold their shape. The best kind is macaron style coconut, also known as desiccated coconut.
- Blanched almond flour– Almond flour works with the shredded coconut to help the cookies hold their shape. Avoid using almond meal, as they will darken the no bake cookies and also have a nuttier flavor.
- Maple Syrup– I used keto maple syrup, but if you only have traditional maple syrup, you can use that.
- Coconut Oil– To form the dough into cookies and keep their shape!
The instructions
You can either make these keto coconut cookies in a mixing bowl or high-speed blender/food processor. The latter two will make it so much easier to form.
Start by adding all your ingredients into the mixing bowl or blender, and mix until combined. If your batter is a little too crumbly, add more syrup, until moist and thick. Then, using your hands, form small balls of dough and place on a lined plate or tray. Press down onto each one, forming a cookie shape. Freeze for around 10 minutes, to firm up.
Sugar Free, Low Carb, and Keto Friendly Cookies
To ensure these cookies fit those requirements, it is imperative for you to use monk fruit sweetened maple syrup. It has the consistency of a sticky sweetener (maple, agave, honey, etc), but without any carbs or sugar.
If you can tolerate some natural sweetness, feel free to use the aforementioned sticky sweeteners. Do not use an artificially sweetened sweetener, like sugar free pancake syrup or sugar free maple syrup. These just do not have the viscosity needed to form properly.
Tips and Tricks
- If you have a cookie scoop, you can use that instead of your hands to form the cookies.
- I always use my hands, but lightly wet them beforehand- it makes working with the cookie dough so much easier.
- Feel free to fold through some chocolate chips, or drizzle some melted chocolate over the top.
- Add some lemon extract for lemon coconut no bake cookies or lime extract, for a fun key lime version.
Storing and Freezing Coconut No Bake Cookies
- To store: Coconut cookies must always be stored in the refrigerator, covered. They will keep well for up to 2 weeks.
- To freeze: Place leftover cookies in a ziplock bag and keep stored away in the freezer. They will freeze well for up to 6 months.
More EASY Keto No Bake Dessert Recipes
- Peanut Butter Balls
- Chocolate Peanut Butter Balls
- Chocolate Coconut Bars
- Tropical Fat Bombs
- Chocolate Peanut Butter No Bake Cookies
Coconut No Bake Cookies- Keto and Vegan!
Ingredients
- 2 1/2 cups shredded unsweetened coconut I used finely shredded
- 1/2 cup blanched almond flour
- 1/3 cup coconut oil
- 1/2 cup maple syrup I used keto maple syrup, to keep it keto
Instructions
- Line a large plate or baking tray with parchment paper and set aside.
- In a large mixing bowl or high-speed blender, add all your ingredients and mix well, until a moist dough remains.
- Using your hands or a cookie scoop, form small balls of dough and place on the lined plate or tray. Press each ball into a cookie shape. Freeze for 15 minutes, until firm.
Notes
Nutrition
What a clever idea! Great option for those with food allergies.
HI ARMAN! Missing you a lot xxxx
These cookies look so amazing! I never tried a Mound bar, but I bet it tasted lovely–ALMOST as lovely as these cookies would taste!
Such an easy recipe! And healthy!
Good looking cookie that’s good for your health!!
Gimme dat!! Love these!
So easy!
Thanks, Paul!
I like this recipe a lot. If I could make a suggestion, toasting the coconut flakes before using them in the cookie will add a lot of flavor. Yes, it’s an extra step and maybe 7-10 minutes, but it gives the cookies a deeper, richer taste.
That sounds fabulous, Miles!
I love that they are no bake! This is an awesome recipe!
Cheers, Carolyn!
WHOA! Mind blown. These look incredible!
I definitely want to make these, they look great! However, I want to caution you about advertising them as sugar free. Since they have maple syrup in them they are not sugar free. “Sugar” does not just refer to cane sugar, but any carb based sweetener. Thus, maple syrup, cane sugar, honey, corn syrup and agave nectar are all “sugars.” A lot of people avoid cane sugar because they mistakenly think that’s what is meant by eating low sugar. While processed cane sugar is definitely to be avoided, unprocessed whole cane sugar like Sucanat is an acceptable natural sweetener with about the same carbs per volume as honey and maple syrup.
Liz, with all due respect, these are 100% sugar free. As mentioned in the recipe card and within the post, it states that I used monk fruit maple syrup, which has no sugar. Maple syrup/honey are mere suggestions for those who can tolerate those. Enjoy.
Oh my gosh! My Dad LOVES coconut, but can’t have a lot of sugar in his diet for health reasons. Can’t wait to make these for him during the holidays. Thanks for sharing this recipe!!
You are SO welcome, Olivia!
Wow, $10 for a bottle of syrup! Is there a budget-friendly substitution you can think of? I know you say you can only use 1/4 cup but that bottle isn’t even a full pint.
Hi there! you can use traditional maple syrup or honey!
Do you think pure liquid stevia could be used, or does it need he other sweetener to hold together/ texture? My daughter is only alowed to have pure stevia.
Hi Grace! I don’t think it would form with that.
No way these cookies will hold together! Used 1/4 5th up maple syrup. Pure crumbs, any ideas? I’m about to throw some almond flour in with them.
Joanne, these have been made by hundreds successfully- You need to wet your hands lightly before forming into cookie shapes and refrigerating immediately.
Same thing. They wouldn’t hold together. Might work better if coconut oil wasn’t fully melted. There is no way I could shape these anything close to the picture. They smell delicious and will likely be delicious but they do not hold their shape. Or any shape.
If you freezeit, it should be fine!