This keto cookie recipe might just be the easiest you’ve ever made. They are chocolate keto cookies, no bake, and have a deliciously nutty and chocolatey flavor that’s hard to beat! Gluten-free, keto-friendly, low-carb and dairy-free, these no-bake chocolate cookies check all the boxes!
I have to say, I’m a skeptic of any no-bake recipe. I think it stems from one of my earliest childhood baking (no-baking?) memories: when I proudly presented my parents with a Jello-pudding-style, no-bake key lime pie, which sadly, made my family sick. To this day, my dad teases me about that pie. For me, it was the first of a string of no-bake fails spanning the past couple of decades, that is up until I found this recipe for keto no-bake chocolate cookies! HOORAY. After adapting and tinkering with several types of keto no-bake cookie recipes, I’ve landed on this one and I think it’s a keeper. In fact, these cookies have quickly become a family favorite.
These keto no-bake chocolate cookies are so good that my kiddos devoured them, and whenever a five and three-year-old approve of a new low-carb, keto cookie recipe with ZERO sugar, that is indeed a small victory. Note the pure joy (and peanut butter) all over my son Maverick’s face. 😉 (BTW, he’s been wearing these Christmas pajamas at least every other night for about three weeks and counting, and already wore a hole in the right foot!)
These no-bake chocolate cookies only take about 10 minutes to prep and are ready to enjoy after only 20-30 minutes in the freezer. Pop a tray in, leave it, and come back a bit later to a rich and fudgy, chocolate treat. Overall, I find they are simply the perfect cookie when I need something sweet, like soon, but I don’t really want to put in much effort… and honestly, this situation occurs frequently.
The consistency is similar to a fudge but the walnuts give it a crispy and crunchy texture with a sweet, nutty flavor boosted by the almond extract. For my keto-devoted husband, these no-bake chocolate cookies are sort of like a fat bomb– a big dose of healthy fats from the coconut oil and almond butter. Another bonus? They’re loaded with nuts and seeds for extra nutrients, including:
- flax meal
- hemp seeds
an easy keto cookie recipe
Another thing that’s great about this keto no-bake chocolate cookie recipe is that it’s really forgiving, which means you can swap out some of the ingredients pretty easily. Add your nuts and seeds of choice! Not a fan of almond extract? I’ve made these with vanilla, too. I prefer to use almond butter because of its low sugar content, but I’ve also tried a mix of almond and peanut butter, which turned out nicely.
Here’s what you’ll need for this keto cookie recipe:
- raw or roasted walnuts, chopped
- raw or roasted pecans, chopped
- shredded, unsweetened coconut
- unsweetened cocoa powder
- almond flour
- flax seed meal
- hemp seeds
- coconut oil
- almond butter
- almond extract
- monk fruit sweetener, or low-glycemic sweetener of choice (I like Lakanto Monkfruit Sweetener, which is blended with erythritol and is currently carried at Costco!)
Add all of the dry ingredients to a large bowl, except for the monk fruit sweetener. Stir the dry mixture until it’s well-combined. I like a mix of chopped walnuts and pecans (half a cup of each) in these cookies, but you can go with one cup of either of them based on your preference.
In a separate mixing bowl, melt the coconut oil in the microwave (about 20-30 seconds). Stir the almond butter, monkfruit sweetener and almond extract into the melted coconut oil, whisking until the mixture is smooth. If your almond butter is on the chunky side, a stand-up mixer or hand mixer might be easier.
Slowly stir in the dry ingredients, mixing thoroughly to form a wet dough. Line a small cookie tray or cutting board with parchment paper or a silpat mat, making sure it’s able to fit in your freezer. Scoop out tablespoons of dough and place each scoop onto the lined tray or board, flattening the cookie and shaping it to be the size you want. Place your trays in the freezer for about 20 to 30 minutes, or until the cookies are set.
p.s. Once they’ve set, you can drizzle some melted sugar-free chocolate on them (I like Lily’s) and pop them back in the freezer for about 10 more minutes. Extra yum!
If you’re looking for a new keto cookie recipe to try out, this one won’t disappoint! No sugar, no baking required, a boatload of healthy fats, and only 10 minutes to whip up. My no-bake-fail streak has officially ended and we couldn’t be happier.
If you make these, let me know! Drop a comment below, rate the recipe, or share on Facebook or Instagram (find me @stemandspoon)!
you might also love…
- This keto chocolate chia mousse! It only takes a few minutes to prep and it’s immune-boosting, too!
- These keto and gluten-free peanut butter and jelly cookies because they are my all-time FAVORITE.
- A keto Margherita pizza recipe for two! A tasty classic, keto-fied. 🙂
- 1 cup almond flour
- 1 cup unsweetened shredded coconut
- 1/2 cup walnuts, chopped
- 1/2 cup raw pecans, chopped
- 2 tablespoons cocoa powder
- 1 tablespoon flaxseed meal
- 1 tablespoon hemp hearts
- 1/4 cup granulated monk fruit sweetener (like Lakanto)
- 1/3 cup coconut oil
- 3/4 cup almond butter
- 1/2 teaspoon almond extract
- 1/3 cup stevia-sweetened chocolate chips (for optional chocolate drizzle)
- 2 tablespoons coconut milk (for optional chocolate drizzle)
- Roughly chop the walnuts and pecans. Add all of the dry ingredients to a large mixing bowl (except the monk fruit sweetener) and thoroughly combine with a whisk, breaking up any chunks of almond flour.
- Melt the coconut oil on the stove top or in the microwave (about 20 seconds). Add the almond butter (or nut butter of choice), monk fruit sweetener and almond extract, whisking the mixture until smooth.
- Pour the wet mixture into the dry ingredients, stirring until a wet cookie dough forms. Line a baking tray or cutting board with parchment paper, either will work as long as it fits in the freezer. Spoon out tablespoon-sized scoops of dough onto the prepared trays, flattening out the dough to make a cookie shape.
- Place the trays of cookies into the freezer. They will take at least 30 minutes to set. Store in the freezer, stacked in a container with parchment separating the layers, or in a single stack on the cookie sheet.
- Optional: After the cookies have set, heat 2 tablespoons coconut milk in a small saucepan until hot. Pour it over 1/3 cup keto chocolate chips (like Lily's) and stir together until the chocolate melts. Use a spoon to drizzle the melted chocolate over the cookies, then place back in the freezer for 10 minutes to set the chocolate.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 223Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 5.1gNet Carbohydrates: 2gFiber: 3gSugar: 1gProtein: 4g
This nutritional information is approximate and is provided for convenience as a courtesy.