An easy 5-minute recipe for soft and chewy keto no bake cookies! Made without peanut butter, these healthy low carb cookies are an easy no bake dessert, made nut-free!
Keto No Bake Cookies with Coconut
I’m riding the cookie train this week, and I have no qualms about it.
In an attempt to go back to basics, I’m stripping down many of my recipes to go back to the initial recipe inspiration, before all the fun and fancy flavors came into play.
I love healthy no bake cookies, like this chocolate no bake cookies recipe, brownie no bake cookies and of course, my favorite crunch cookies. It’s time to go back to where it all started, with the OG of all keto no bake cookies.
Before I started trying out different flavor combinations, I wanted to make sure these no bake keto cookies crossed a few boxes- No peanut butter, no nuts and completely dairy free. Bonus? Vegan, paleo, and gluten free too.
BOOM.
DONE.
When it comes to texture, these no bake cookies are soft, slightly chewy but almost fudge-like, thanks to the combination of coconut flour and tahini.
In terms of taste, they are sweet and delicious and is similar to eating raw cookie dough.
To make this keto no bake cookie recipe, you only need THREE (or 4!) ingredients-
- Coconut flour
- Tahini
- Keto Maple Syrup
- Chocolate Chips (Optional!)
That’s it!
COCONUT FLOUR
Many readers request for keto no bake cookies without coconut, but for this recipe, it’s needed!
Coconut flour helps the cookies keep their shape, along with adding a delicious, dough-like flavor. Those skeptical that these cookies might taste like coconut, I promise you can’t taste it at all!
The only substitution I’ve tried is gluten-free oat flour and ground quinoa flakes. These work (when doubled in amounts) but it will no longer be keto-friendly, paleo or grain free.
TAHINI AND SUBSTITUTIONS
To keep up with the nut-free theme, I used smooth tahini, which added a rich flavor, without being overpowering. Sunflower seed butter or wow butter can also be used, but your cookies will be darker in color.
If you can tolerate nuts, cashew butter is a great alternative, along with almond butter. Of course, peanut butter will work too (although no longer paleo friendly or peanut-free).
KETO SWEETENERS
You will need to use a sticky sweetener, to not only provide sweetness but ensure the no bake cookies are soft and chewy.
This keto maple syrup works beautifully and has the correct consistency required. It’s low carb, sugar free and low calorie.
If you don’t have access to it or can’t get your hands on it, there is a hack for another way to add sweetness keto style.
Use monk fruit sweetener or swerve, and slowly add some coconut milk (or milk of choice) until a thick batter remains. This is a ‘mock syrup’ but will not have the same consistency as the keto syrup.
KETO AND LOW CARB CHOCOLATE CHIPS
No cookie is really complete without some chocolate chips, right?
Stevia-sweetened chocolate chips or generic sugar free chocolate chips can be used. I prefer the former, as they don’t leave a slightly metallic aftertaste.
Alternatively, you can use a chopped up keto approved chocolate bar.
TIPS AND TRICKS FOR PERFECT KETO NO BAKE COOKIES
Keep an eye on the cookie batter. If it’s too thick, add some coconut milk (or similar) to thin out. If it is too thin and wet, add more coconut flour.
Don’t mix the chocolate chips in the batter, but rather, top the cookies with them. This will ensure they hold their shape.
If your tahini (or alternative) is too thick, consider melting it with the keto syrup, either in the microwave or in a saucepan.
Storing these no bake cookies at room temperature is fine, but you’ll find the texture to be super soft, almost fudge-like. You are best to keep them refrigerated, and will also last up to 2 weeks.
These no bake cookies are also freezer friendly and will keep for 4 months. Just be sure to wrap them in parchment paper, to ensure they don’t get freezer burnt.
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3 Ingredient Keto No Bake Cookies (Vegan, Paleo)
Ingredients
- 1 cup coconut flour
- 2 cups tahini Can sub for any seed or nut butter of choice
- 2/3 cups keto maple syrup * See notes
- 1/4 cup keto chocolate chips Optional
Instructions
- Line a large plate or tray with parchment paper and set aside.
- In a large mixing bowl, sift your coconut flour to ensure no clumps remain.
- Add your tahini and syrup and mix very well, ensuring the mixture is fully combined. If the batter is too thick, add some extra liquid (milk). If the batter is too thin, add some extra coconut flour.
- Lightly wet your hands and form 24 small balls or 12 large ones and place on the lined plate. Press each ball into a cookie shape and top with chocolate chips, if desired. Refrigerate until firm.
Notes
Nutrition
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