Why You’ll Love This Recipe

I’m a huge fan of this recipe because it comes together in minutes and uses simple, pantry-friendly ingredients. There’s no baking involved, and I can easily customize the flavor and texture with my favorite mix-ins. Whether I want something soft and chewy or firm and crunchy, these cookies always hit the spot. Plus, with only about 3–4g net carbs each, I can indulge guilt-free.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Base mixture:
1/2 cup natural peanut butter (no sugar added)
1/4 cup butter or coconut oil
1/4 cup unsweetened cocoa powder
1/2 cup powdered erythritol or monk fruit sweetener
1 teaspoon vanilla extract
Pinch of salt

Mix-ins for texture:
1 cup unsweetened coconut flakes (large flakes preferred)
1/2 cup chopped pecans or almonds
2 tablespoons oat fiber (optional, for authentic texture)

Directions

I start by lining a baking sheet with parchment paper to keep the cookies from sticking. Wax paper doesn’t work as well because the cookies tend to adhere to it.

In a microwave-safe bowl, I melt the butter (or coconut oil) in 30-second intervals until fully melted. Then I stir in the peanut butter until the mixture is smooth and well combined—it should be warm but not hot.

Next, I whisk in the cocoa powder, powdered sweetener, vanilla extract, and a pinch of salt until everything is silky smooth. I’ve learned that sifting the cocoa powder first helps prevent lumps and gives the cookies a more even texture.

I quickly fold in the coconut flakes, chopped nuts, and oat fiber (if using). This step needs to be done fast because the mixture starts to firm up as it cools. Once everything is evenly coated, I use a tablespoon or cookie scoop to drop heaping spoonfuls of the mixture onto the prepared parchment. I flatten them slightly since they won’t spread on their own.

Finally, I place the tray in the freezer for about 30 minutes until the cookies are completely firm. If I want a softer texture, I refrigerate them for 1–2 hours instead.

Servings and Timing

This recipe yields about 16 cookies. It takes around 10 minutes to prepare and 30 minutes to set, for a total time of about 40 minutes before they’re ready to enjoy.

Variations

I like experimenting with different nut butters—almond butter gives a slightly milder flavor, while cashew butter makes them extra creamy. For a nut-free version, I swap the peanut butter for sunflower seed butter and use pumpkin or sunflower seeds instead of nuts. When I’m in the mood for more chocolate, I stir in a handful of sugar-free chocolate chips once the mixture has cooled slightly. For added crunch, I sometimes use shredded almonds or crushed keto granola.

Storage/Reheating

I store these cookies in an airtight container in the freezer, which keeps them perfectly firm and ready to grab anytime. They last up to 2 months when frozen. In the refrigerator, they stay fresh for about 5 days and keep their chewy texture for up to 2 weeks. I avoid leaving them out at room temperature for too long since they can soften or melt slightly.

FAQs

How do I make sure the cookies hold together?

I always test the mixture by dropping a small spoonful on parchment paper. If it holds its shape within 30 seconds, it’s ready to scoop.

Can I use almond butter instead of peanut butter?

Yes, almond butter works beautifully. Just make sure it’s thick and not too runny so the cookies hold their shape.

What if my cookies turn out too soft?

That usually means the mixture was too thin. I add a little more coconut or nut flour to firm it up before shaping.

Can I make these cookies completely dairy-free?

Definitely. I just use coconut oil instead of butter for a fully dairy-free version.

Why do my cookies taste bitter?

That can happen if the cocoa powder or sweetener ratio is off. I use a high-quality cocoa and adjust the sweetener to taste.

Can I use granular sweetener instead of powdered?

I prefer powdered sweeteners because they dissolve more smoothly. Granular sweeteners can leave a grainy texture.

How long should I chill the cookies?

Freezing for 30 minutes gives a firm, candy-like bite, while refrigerating for 1–2 hours creates a softer, chewier texture.

Can I add chocolate drizzle on top?

Yes, I often melt a little sugar-free chocolate and drizzle it over the cookies for an extra touch of decadence.

How long do they last in the freezer?

They stay fresh and delicious for up to 2 months when stored in an airtight container or freezer bag.

Can I make them nut-free?

Absolutely. I substitute peanut butter with sunflower seed butter and use pumpkin or sunflower seeds for crunch.

Conclusion

I love how these Low-Carb No Bake Cookies deliver all the flavor and satisfaction of traditional no-bake treats without any guilt. They’re quick, foolproof, and endlessly customizable. Whether I’m craving a quick dessert or prepping snacks for the week, these cookies always come through—rich, chocolatey, and perfectly keto-friendly every single time.