Keto No-Bake Coconut Cookies

This vegetarian no-bake coconut cookie recipe is perfect for those days you crave something sweet yet don’t have enough time to make anything. They taste very similar to bounty bars, but these cookies are even better—they’re healthy, low-carb, and vegetarian.

I love having sweet snacks throughout the day. These keto coconut cookies are the best way to satisfy that craving for something sweet without actually consuming any sugar. They are also insanely low-carb. If you choose to skip dipping the cookies into chocolate, you’ll get around 1g of carbs per cookie.

You’ll only need six simple ingredients to make these no-bake cookies—coconut flour, shredded coconut, coconut milk, butter, erythritol powder, and a nice low-carb chocolate bar. For a healthier option, you can substitute the butter for coconut oil. Trust me, you’ll be amazed at how delicious the end results are!

Table of Contents

• Are These Cookies Healthy?
• How to Choose the Right Chocolate?
• Ingredient Options
• Here’s How to Shape the Cookies
• Storing Tips
• More Easy-to-Make, Low-Carb Dessert Options

Are These Cookies Healthy?

Yes, of course. For this recipe, I used only healthy and low-carb ingredients. Also, these no-bake cookies have a small number of calories, so they won’t affect your figure.

One of the main ingredients that I used to make these keto cookies is shredded coconut. It is a proven fact that coconut meat is rich in fiber and MCTs. Therefore, this ingredient can bring numerous benefits for our health—improved heart health, better digestion, more energy, normalized cholesterol levels, etc.

How to Choose the Right Chocolate?

Among the list of ingredients, you’ll find chocolate. Together with this ingredient, you’ll get around 4g of carbs per cookie. If you wish to cut down on the carbs even more, you can choose to not use chocolate for this recipe. The cookies will still be delicious since chocolate is not the main ingredient in this recipe.

If you do choose to dip the cookies into chocolate, then you should know how to choose a suitable kind. Here are a few things that you should remember when buying a chocolate bar:

• Choose dark chocolate. The darker, the better—I usually go with 80-85%.
• Check that the chocolate is sugar-free. Usually, sugar-free chocolate has stevia listed as a sweetener, which is a great option.
• If you are vegan, make sure that there is no milk or dairy on the ingredient list.
• Choose a chocolate bar with the least amount of carbs.

Ingredient Options

Depending on your preferences, there are a few ingredients that you can swap for other ones. For example, you can either use butter for these cookies or replace it with coconut oil. There is almost no difference between the two ingredients, so to swap them, you can use the same amount of either ingredient.

Also, I used coconut milk for these no-bake coconut cookies, but you can use any other low-carb plant milk.

For the sweetener, I chose erythritol powder. I usually go with this sweetener type since it is one of the most keto-friendly ones, and I like how it tastes in desserts. If you prefer a different kind, you can substitute it with any other low-carb sweetener, such as stevia, sucralose, monk fruit sweetener, or even yacon syrup.

Here’s How to Shape the Cookies

You don’t need any additional equipment to make these no-bake keto cookies. You’ll need only a tablespoon to scoop up some of the cookie mix and place it in your hands to form the cookie.

You can decide what you’ll shape the cookies into. You can either make them flat as in these pictures or roll them into balls.

Storing Tips

Just like most no-bake cookies, you should store the keto coconut ones in the fridge. The ingredient that helps to hold these cookies together is butter or coconut oil. Since this ingredient stiffens in the refrigerator, you should also store the cookies in there so that they don’t fall apart. It is safe to store the low-carb coconut cookies in the fridge for 4-5 days.

Even better is that you can make more of these no-bake cookies and freeze them. It’s okay to store them in the freezer for up to 3 months. Simply place the cookies on a cutting board so that they don’t stick together, put them in the freezer for a couple of hours, then throw the frozen cookies into a bag.

More Easy-to-Make, Low-Carb Dessert Options

If you don’t have much time to play around with recipes, but like to have a nice dessert from time to time, here are some other recipes that you can try:

• Coconut cookies with almond flour
• Gluten-free raspberry muffins
• Three-layer peanut butter bars
• No flour chocolate roll cake
• Cheesecake bites