No fuss, no muss low carb cookies. Super easy Chocolate Peanut Butter Keto No Bake Cookies
Sweet, crunchy and portable, these keto no bake cookies are the perfect low carb treat. A quick and easy low carb cookie recipe that is sure to be spouse and kid approved. It doesn’t get much easier that mix, chill, eat. As a child I remember a neighbor always making haystack cookies and it was always such a treat. Sometimes she made them with oatmeal and other times she made them with crunchy chow mein noodles. The chocolate butterscotch chow mein version was always my favorite, and since I only had them on special occasions, it always felt like an extra special treat. I can almost taste them right now.
With this low carb haystack no bake cookie recipe, I used unsweetened desiccated coconut to give it that familiar no bake cookie crunchy texture. If you can’t find unsweetened dessicated coconut, you can buy unsweetened coconut flakes and pulse them in a high powered blender or a food processor to get the desired size.
With fall rapidly approaching, people are already asking for low carb Christmas cookie recipes. Well, in my book, any low carb cookie recipe made around Christmas is a Christmas cookie. 🙂 That being said, here are a few of my favorite keto cookie recipes. Keto Flourless Chewy Double Chocolate Chip Cookies and Low Carb Chocolate Peanut Butter Bacon Cookies.
Another great thing about the low carb no bake cookies is that they don’t use any egg like a traditional recipe. That makes them a great dessert option for those with egg allergies or intolerance.
I have 3 new low carb / keto cookbooks out. Check them out HERE
Chocolate Peanut Butter No Bake Cookies
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Prep Time: 10 minutes - Total Time: 10 minutes
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Yield: 10 Cookies
Print Recipe
Pin RecipeIngredients
- ¼ cup creamy thick natural peanut butter
- ¼ cup creamy thick natural almond butter
- 3 tablespoons cream cheese, softened
- 2 tablespoons salted butter, melted
- 1 teaspoon pure vanilla extract (I use this brand)
- 2 tablespoons unsweetened cocoa powder (I use this brand)
- 2 tablespoons confectioners erythritol, more to taste
- ¾ cup unsweetened desiccated coconut (I use this brand)
Instructions
- Line a baking sheet with a silicone baking mat or parchment paper.
- In a mixing bowl, combine the peanut butter, almond butter, and cream cheese. Mix until smooth.
- Add the butter, vanilla extract, cocoa powder. and erythritol. Mix until all ingredients are well combined.
- Using a rubber spatula, fold in the coconut. Mix until it is evenly distributed throughout the mixture.
- Drop 1 1/2 to 2 inch spoonfuls (10 total) onto the prepared baking sheet.
- Freeze for 10 minutes before serving.
- Store extras in the freezer until ready to eat.
Notes
Cookies are approximately 2.5 net carbs with the ingredients I used.
Nutrition
- Serving Size: 1 Cookie
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***
***Some links contained on this page are affiliate links and I may receive monetary compensation or other types of remunerations for any products purchased through these links***
Bryant Likes says
These are really good! 🙂
I added some chocolate chips. Hoping to take these on longer bike rides, hopefully they don’t melt too quickly.
Thanks!
Sara says
Rarely do I read a recipe, get up and make it…but I did for these scrumptious cookies. In the freezer now, waiting 6 more minutes (batter was delicious)
Stephanie says
Totally agree! I may use unsalted butter next time to up the natural sweet factor but batter was deelish!!
Tracy says
I can not have cream cheese so I put 2.5 tbsp pb and the rest in almond butter…they are amazing..wondering what I could substitute the cream cheese in the future…also added pecan pieces
Hara says
I substituted ripe banana and 1 tbls of chia seeds. Delicious!
Jennifer says
I’m one of the few weirdo’s that doesn’t like the taste of coconut and chocolate together. Do you think almond or pecan pieces would be an ok substitute?
Peace Love and Low Carb says
I haven’t tried it with any other combination. However, the coconut flakes are what gives it its bulk. If you try it with nuts instead, be sure to report back about how it worked out.
Dana says
I don’t like coconut, so I crush almonds and use those. We love them!
Carla says
I am not a fan of coconut so I substituted with almond slivers….so good!
Linda says
What could you substitute for the erythritol?
Peace Love and Low Carb says
You can use any low carb sweetener you prefer.
Sherry says
I LOVE, LOVE these cookies. They have to be my favorite (low carb or not) hands down. I had all the ingredients and they were quick to make and I didn’t have to wait along time to try them. Thank you for this recipe. These cookies will be made A LOT!
Jackie says
These were quick, easy and delish! Thank you!
Jamie says
These were delicious and very easy to make. My 2 year old Grandson helped me make them and when they came out the freezer, he said “cold”, he loved them. I will make these again.
Just want to ask one thing, the serving size is 1 cookie?
Tracy says
These are delicious!! Like another reader I realized I had all the ingredients except almond butter . I got right up and made them! Thank you????
Charity says
Great recipe! Love the cookies!! Do you know how many calories per 1 inch serving?
★★★★★
Jenn says
Very good!
★★★★★
Jenifer Lord says
Do you taste the coconut?
Peace Love and Low Carb says
No, you really don’t. I am not a huge fan of coconut, but in this recipe it is unsweetened and is mostly there just to add bulk to the cookie. It works as a great substitution for the oats
Bobbi says
I was out of coconut and searched the pantry for a substitute and found hemp hearts! Fills the oatmeal spot perfectly!
Penny says
Bobbi
Did you use the same amount called for with the coconut to sub in the hemp hearts?
Thanks
Cyndi says
I just made some and used hemp seed and just used 3/4 of seed and it was great!
Mary says
These are so good and easy to make. My son loved them!
★★★★★
Brea says
Loved them! Had to double the peanut butter since I didn’t have almond butter though. Next time I’ll sub half the coconut for almond slivers. My husband loved them as is!
★★★★★
Kristi says
I haven’t tried it yet but wanted to know from others that have made them if they do ok sitting out of the fridge. Do they get sticky or melted? I want to bring to a bake sale, but not to f they are going to be a melty mess being out in a possible warm environment.
Rose says
These are so so delicious! My husband and I can’t get enough of them! We have been doing low carb for a while now and i made them as soon as i discovered your recipe online. Thank you so much!
Sara says
I thinking I might have to try these tonight but minus the cocoa…because while chocolate is good, I’m craving a more PB/butterscotch sort of version…hope it turns out well!
Holly says
These sound so easy and I have everything on hand! I’m going to make them soon. Ooh, keep us posted on the butterscotch version!
Deann says
Thanks for the recipe! It’s great to have a sweet treat to keep me on track. I didn’t have peanut butter so I doubled the natural almond butter (which was a bit coarse) and it worked out nicely since I didn’t have coconut on hand! I think any variation of this recipe would be delicious! ????
★★★★★
Renee says
These are so easy to make and delicious. I have a crazy chocolate addiction so I added a few sugar free chocolate chips. I lightly toasted the coconut and saved some to roll them in. Great recipe!
★★★★★
agp99 says
I dont do coconut so used oats and added some cocoa. Agave/monk/stevia blend for sweetener. Will play around with it but first batch was good. Probably slivered almonds instead of oats next time and a bit more liquid for the added cocoa powder
★★★★★
Cheryl Birdwell says
These no-bake cookies are delicious, and super easy to make. When I make a batch, I like keeping some in my lunch just in case there is no time for a break.at work. Once I was out of almond butter and creamy peanut butter, so I just subbed a 1/2 cup of crunchy natural peanut butter, and used shredded unsweetened coconut. Instead of cocoa powder, I added peanut butter powder and several drops of caramel stevia. Amazing!
★★★★★
Jen says
These are soooo yummy! Thank you for the recipe. ????
★★★★★
Barbara Simoes says
I haven’t made these yet, but as soon as I finish this note, I just might have to! I’m wondering if microwaving the PB, cream cheese, etc, wouldn’t make it easier to mix the ingredients. I think that that is how I’ll do it–at least, for the first time. I love the idea of adding some nuts or hemp or other wonderful things. Yup, gotta make ’em right now! Thank you for all of your wonderful recipes!
Andrea says
These are great! I’m so glad I found you!!
Lorri A says
Used regular erythritol and they turned out great! Thank you for the recipe!
This is my new favorite!
★★★★★
Cheryl says
The no bake cookies are quite good. I made them exactly as directed. Very chocolatey and just sweet enough. I guess the only thing I need to get used to is a cold cookie. At room temp they are a little too soft. But they are definitely a good quick fix for a chocolate craving!:-)
★★★★
Angie Shelton says
Love love love this recipe! I make them into little round balls and store them in the freezer. Today’s batch I added ground walnuts.
★★★★★
Jacki says
Made ‘em-love ‘em! So easy and SO good. I added some chopped pecans, chia seeds and I used Monk Fruit instead of Eriythritol. Hard not to eat them all in one swoop!
Jane says
You’ve done it again Kyndra! Thank you!!!
★★★★★
devyn feinman says
Loved these…may have waten too many, lol. I subbed coconut for almond slivers and the texture was divine! Thanks for another good one!
★★★★★
Opal says
Just made these and I love them. Only problem they are too good will be hard to limit the number I eat.
★★★★★