These no bake chewy coconut cookies are low carb and keto-friendly. They take only a few minutes to prepare and store well. They are great for a snack or dessert.
I love making no bake cookies when I’m short on time. These chewy cookies take only about five minutes to make.
- Shredded Coconut
- Peanut Butter or Almond Butter
- Sugar Free Syrup
Shredded Coconut: You will want to use unsweetened finely shredded coconut for this recipe. The coconut provides some of the chewy texture and also helps firm up these cookies.
Peanut Butter or Almond Butter: Make sure to use natural unsweetened peanut butter or almond butter. This means there are no added oils listed in the ingredients. This recipe will not work with regular almond butter or peanut butter which have added oils. The peanut butter or almond butter provides chewiness and binds everything together.
Sugar-Free Syrup: For best results, I recommend using a sugar free syrup that has a very thin, watery consistency. I used Lakanto sugar free maple flavored syrup. Some syrups have a thicker, honey-like consistency and they might not work well. When the syrup is mixed with the peanut butter or almond butter, it actually thickens the dough to a cookie dough consistency.
How to Make Keto No Bake Coconut Cookies
All the ingredients are mixed together until a thick dough forms. You can taste and adjust as needed. If you want the cookies to be sweeter, you can add a little more syrup. If you want more coconut flavor, you can add more coconut.
The cookies don’t have the same texture as a traditional baked cookie. However, they are soft and chewy and have a texture similar to an energy ball in cookie form.
More Keto Cookie Recipes
- 3 Ingredient No Bake Keto Chocolate Chip Cookies
- 2 Ingredient Keto Chewy Almond Cookies
- 4 Ingredient Keto Lemon Shortbread Cookies
3 Ingredient Keto No Bake Chewy Coconut Cookies
- 1/2 cup (128 g) unsweetened natural peanut butter or unsweetened natural almond butter
- 1.5 tbsp (22 ml) sugar free maple flavored syrup
- 4 tbsp (19 g) unsweetened finely shredded coconut or more as needed
- Line a cookie sheet with parchment paper.
- Add all ingredients to a large mixing bowl. Mix with a spatula until syrup is fully incorporated and a thick dough forms. If the dough does not seem thick enough, you can add 1-2 more tablespoons of coconut. Taste dough and adjust as needed. If you prefer sweeter, you can add another 1/2 tbsp of syrup. If you want more coconut flavor, you can add a little more coconut.
- Use a 1 tbsp cookie scoop to scoop out dough balls, placing them on the prepared cookie sheet spaced 1 inch apart.
- Roll a dough ball between your palms to form a smooth round ball and then place back onto cookie sheet. Press down on the dough ball with the palm of your hand or the back of a metal spoon to form a thick round disk. Repeat with remaining dough. If desired, sprinkle some additional shredded coconut on top (this is what I did for the ones in the photos).
- Place cookies in the fridge (uncovered) for about 30 minutes or until they are firm enough to lift off and hold easily. Store uneaten cookies in the fridge in an airtight container.
- The cookies can be enjoyed without refrigerating, but refrigerating the dough will help them firm up a little, which makes them easier to hold and eat like cookies.
- How much coconut you need to firm up the dough can vary depending on how finely shredded the coconut is and how much syrup you use.
- You can make the cookies bigger if you prefer bigger cookies.
- This recipe works best with a thin, watery consistency syrup. The dough doesn't firm up quite as well with thicker syrups.
- You must use natural peanut butter or natural almond butter. Regular peanut butter/almond butter which contains added oils will not work because the dough will not firm up.
- I used Lakanto Maple Flavored Syrup*
- I used Let's Do Organic shredded unsweetened coconut*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Looks yummy and simple..thanks!!
I would love to try this recipe as I enjoy coconut and maple flavors can I substitute sunflower butter as,I have a nut allergy?
Thanks, & I appreciate your recipes!
yes sunflower butter is fine