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No Bake Coconut Chocolate Cookies

Updated Apr 13, 2021Published Mar 18, 2019 By Julia 4 CommentsThis post may contain affiliate links.

Summary:
Enjoy delicious coconut and chocolate flavors in these simple low carb cookies. No baking is involved, and you only need six ingredients total. No egg or flour is used.
close up view of no bake cookies

No Bake Cookies

4.7 from 3 votes
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Prep: 10 mins
Chill: 2 hrs
Yield: 12 cookies
Calories: 100
Net Carbs: 2g

INGREDIENTS

  • 1 1/3 cup (80g) unsweetened finely shredded coconut (Note 1)
  • 1/2 cup (72g) confectioners swerve sweetener (Note 2)
  • 1/4 cup (64g) creamy natural peanut butter (Note 3)
  • 1/4 cup (60g) heavy whipping cream
  • 1/4 cup (24g) unsweetened cocoa powder (Note 4)
  • 1 teaspoon vanilla extract

INSTRUCTIONS

  • Prepare Equipment: Prepare tray large enough to hold 12 cookies in single layer. Line with parchment paper.
  • Make Dough: Add sweetener, peanut butter, cream, cocoa, and vanilla to nonstick saucepan (Note 5); do not add coconut yet. Place saucepan over medium-low heat, and use stiff utensil to constantly stir until thick and smooth dough forms, about 2 minutes. Turn off heat.
  • Mix In Coconut: Add shredded coconut to saucepan with dough. Stir to combine until incorporated and well-distributed. If easier, use hands to knead coconut into dough.
  • Form Cookies: Form dough into 12 equal-sized balls, about 1.5 inches in diameter. Spread out on lined tray. Use turner spatula to press down on each ball to form cookie shape, about 2 to 2.5 inches in diameter.
  • Chill & Serve: Refrigerate until fully hardened, about 2 hours. Serve cold (Note 6).

NUTRITION

Makes 12 Servings
Amount Per Serving (1 cookie):
Calories 100 (81% from fat)  
Total Fat 9g 13%
   Saturated Fat 5g 25%
Cholesterol 6mg 2%
Sodium 10mg 0%
Net Carb 2g  
Total Carb 4.5g (Note 7) 1%
   Dietary Fiber 2.5g 10%
   Sugars 1g  
Protein 3g  
Vitamin A 1% · Vitamin C 0% · Calcium 1% · Iron 2%

PHOTOS

close up view of no bake cookies
cookie ingredients in a saucepan
stirring coconut flakes into chocolate cookie dough
no bake cookie balls on parchment paper
flattened cookies on parchment paper
no bake cookies served on white plate

NOTES & TIPS

(1) Coconut. For best results, measure by weight. Use dried unsweetened coconut that is finely shredded, about 1/8-inch wide shreds. Avoid thickly shredded coconut, which won’t taste as good in these cookies. You can find this ingredient in the baking aisle of most U.S. supermarkets.
(2) Sweetener. For best results, measure by weight. Confectioners Swerve is a dry sweetener that measures the same as regular powdered sugar; it’s not the same as pure erythritol, which is about 70% as sweet. If you substitute with another sweetener, make sure it’s powdered (if not, use a blender like Nutribullet to powder it) and check its packaging to see how it measures compared to sugar. I don’t recommend liquid sweeteners because they will alter the ratio of dry to wet ingredients in this recipe.
(3) Peanut Butter. This acts as a binder, since no egg or flour is used in this recipe. It’s unlikely you’ll actually taste the peanut butter; the coconut and chocolate flavors will dominate. I use creamy salted peanut butter, without any special flavors or add-ins, and unsweetened. This is often referred to as “natural” peanut butter on package labels, and only peanuts and salt are listed on the ingredient label. There is typically some separation at room temperature; stir up the jar of peanut butter before measuring out the amount to use.
(4) Cocoa Powder. For best results, measure by weight. Use dutch processed cocoa — I use Hershey’s Special Dark.
(5) Saucepan. A nonstick saucepan is best because it allows the dough to easily form without sticking. If you use a stainless steel one, make sure to scrape along the sides and bottom of the saucepan to prevent sticking.
(6) Serving. Enjoy these cookies cold, as a sweet treat or snack. If you are making them ahead of time or have leftovers, store in a covered container in the refrigerator for up to 4 days.
(7) Carbs. The nutrition calculation assumes you are using Swerve or a similar erythritol-based sweetener that uses sugar alcohols, whose carbs are non-impact and therefore not included in the nutrition estimate. Apps that count sugar alcohols will show a higher number of carbs.

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Filed Under: Desserts, Per Serving: Under 5g Net Carbs Tagged With: 6-10ingredients, cocoa powder, coconut flakes, erythritol, gluten free, heavy cream, more60min, peanut butter, stovetop, vanilla extract, vegetarian

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. She shares simple recipes and guides for keto and low carb diets. Learn more.

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newest oldest most voted
Aradia

I made these the other day I have no shame in the fact that I ate all of them within 2 days. I’m making a double batch this time. .. wish me the best in trying to maintain my little bit of self control.

Vote Up2Vote Down  Reply
1 year ago
Kris

This is my goto no bake cookie recipe – thanks so much!

Vote Up1Vote Down  Reply
1 year ago
Addie Bambridge

This is a super easy recipe and I followed it exactly; however I definitely smelled and tasted the peanut butter in the finished product. This did not necessarily detract from the yumminess of the cookie, but I think that next time I’ll use almond butter instead to tone it down a little.

Vote Up1Vote Down  Reply
2 years ago
Samantha Whitson

Addie, have tried this yet w/ almond butter? If so, were any adjustments needed, in your opinion? i was thinking the same thing in trying another nut butter as I’m not a huge fan of chocolate & peanut butter together. I think it may be that they are each such strong, rich flavors on their own~ too rich for me perhaps, all at once. Thanks, in advance, for any further info.

Vote Up1Vote Down  Reply
1 year ago

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