These low carb and keto-friendly chocolate chip cookies are an easy treat that don’t require any cooking or baking. Everything is mixed in one bowl and the dough takes only about 10 minutes to prepare.
I am having one of those weeks where I need about a dozen cookies but no time to bake. Enter these no bake chocolate chip cookies. Just 5 easy ingredients and about 10 minutes to prep.
- Cashew Butter
- Sugar Free Maple Syrup
- Coconut Flour
- Sugar Free Chocolate Chips
For this recipe I used creamy natural cashew butter. You want to use natural nut butter (the kind that needs to be stirred) for this recipe. I chose cashew butter because of it’s mild flavor (I didn’t want the nut flavor to be too prominent) and because of the color (it’s a light color so it looks more like a chocolate chip cookie).
Cashew butter does have a slightly higher carb count and less fiber than some other nut butters. If you want to reduce carbohydrates further you can use almond butter or peanut butter but keep in mind that the almond butter version won’t look the same and peanut butter has a very strong flavor.
If you are looking for a nut free alternative, you can also use sunflower butter. I discuss that in more detail under the section “Nut Free Substitute.”
Sugar Free Maple Syrup
I used Lakanto Sugar Free Maple Syrup. This is my go-to keto syrup. I have not tested this recipe with other sugar free syrups, but I do think most of them will work.
Vanilla isn’t essential to the recipe but it does make these taste more like chocolate chip cookies since chocolate chips cookies usually contain a hint of vanilla.
Coconut flour is the low carb flour being used for these cookies. I use coconut flour because it is very absorbent and will soak in all the ingredients. Because it absorbs all the ingredients, your cookies won’t taste like coconut either.
Sugar Free Chocolate Chips
You can use either semisweet or milk chocolate chips. I used Lily’s brand.
Nut Free Substitute
If you need a nut-free substitute for cashew butter, you can use sunflower butter. I tested this with Sunbutter brand. If you are on a keto or low carb diet, make sure to use the no sugar added sunflower butter. Because sunflower butter is a different color from cashew butter, your cookies won’t come out golden brown.
If you are using sunflower butter, it is a 1:1 substitution for cashew butter. However, you may need slightly less coconut flour.
More No Bake Keto Cookies
- 3 Ingredient Keto No Bake Peanut Butter Cookies
- 4 Ingredient Keto No Bake Chocolate Cookies
- 3 Ingredient Keto No Bake Coconut Cookies
Or, try my baked Keto Chocolate Chip Cookies!
Keto No Bake Chocolate Chip Cookies
- 1/2 cup natural cashew butter unsweetened
- 2 tbsp lakanto sugar free maple flavored syrup
- 4 drops vanilla extract
- 4 tbsp coconut flour
- 3 tbsp sugar free semisweet chocolate chips
- Line a large baking pan with parchment paper.
- In a large bowl, add cashew butter, syrup and vanilla. Mix together with a spatula until everything is completely combined. It should resemble a thick paste. Taste and add more syrup if needed.
- Add in coconut flour, 1 tbsp at a time, until your paste is as thick as cookie dough. Make sure to completely incorporate each tbsp of coconut flour before adding more. You may find that you need slightly more or slightly less coconut flour (different brands of nut butter can have a different consistency, also if you added more syrup you will also need more coconut flour) which is why it is best to add it in a little at a time.
- Using a 1.5 tbsp cookie scoop, scoop dough balls. Press dough into the cookie scoop to compact it. Release onto prepared cookie sheet. Repeat with remaining dough, spacing dough balls about 1.5 inches apart.
- Use the palm of your hand to press and flatten dough ball into a round disk about 1/3 inch thick. Since these are no bake cookies, this is what your finished cookie will look like so you can smooth out and shape as you wish. Add chocolate chips by pressing them gently onto the surface of the cookies.
- Place cookies in fridge to chill for about 1 hour or until firm. You should be able to lift the cookies off of the parchment paper. Store uneaten cookies in the fridge.
- I used Lily's semi-sweet baking chips.*
- Cashew butter does have a slightly higher carb count than some other nut butters. If you want to reduce carbohydrates even more, you can use a different nut butter. See the post for more details.
- If you need a nut free substitute, this recipe will also work with sunflower butter. See post for more details.
- I have only tested this recipe with Lakanto Maple Flavored Syrup* though I think other sugar free syrups should work. The amount you need to add may vary.
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
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.