Name: No Bake Cookies
Prep time: 10 min
Total time: 130 min
Ingredients: 1 1/3 cup (80g) unsweetened finely shredded coconut ((Note 1)); 1/2 cup (72g) confectioners swerve sweetener; 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

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.

No Bake Cookies

4.8 from 5 votes

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Prep: 10 mins

Chill: 2 hrs

Yield: 12 cookies

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 together 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

stirring coconut flakes into chocolate cookie dough

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 pan, make sure to scrape along the sides and bottom 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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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.

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.

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.

Paula

Lovely! I added some peppermint essence to this and loved the kick it gave. I needed something sweet and indulgent but easy to make and this recipe is perfect

Kris

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

Skye meagan

A really easy to make sweet treat, I’m very satisfied. I have a chocolate/sugar addiction & these bad boys take away the cravings. The good thing is that you can enjoy them guilt free too 😊

Sara

I don’t see anywhere in the instructions that you mention the cream. When do you add it? Is it actually part of the recipe?

Julia

The cream is mentioned in Step 2 of the recipe: “Add sweetener, peanut butter, cream, cocoa, and vanilla to nonstick saucepan”

No Bake Coconut Chocolate Cookies