These paleo, keto, and sugar free no-bake cookies are a delicious, healthy, fill-your-tummy-treat; perfect for a little indulgence without wrecking your diet.
Why this recipe is a dessert favorite
- These keto bake cookies are loaded with healthy fats, but no real sugar. The result is a glorious, fudgy, completely satisfying treat.
- Paleo cookies are amazing, but they do need special treatment since there’s no refined sugar in them to help keep them solid. They need to be stored in the refrigerator, or they’ll get gooey and melty.
- These are such a great sugar free treat, and you don’t even realize they’re healthy! Just remember that just because they have healthy ingredients does not mean that they won’t make you gain weight if you eat too many. Ask me how I know.
Can this recipe be made with other sweeteners?
I have tweaked this sugar free no bake cookie recipe from the original I had years ago so that it could be both paleo and keto compliant, while still being sugar free. The best sweetener I could come up with was the maple flavored monkfruit syrup.
If you don’t want to use that, you can use either pure maple syrup or honey, and still be paleo compliant. This will not be sugar free though.
Alternatively, you can use erythritol as a sweetener, and it will still be keto and sugar free, but it won’t technically be paleo.
The monkfruit syrup that I used is really the best of both worlds, and the end result is a fantastic, healthy cookie that tastes like an indulgent treat.
The Process:
- Heat the peanut butter, syrup, cacao, vanilla, and coconut oil together on the stove over med-low heat.
- Stir it continually it so it melts quickly and blends well, but doesn’t burn to the bottom or sides.
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Remove the mixture from the heat, and add in the shredded coconut.
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Gently stir in the shredded coconut, and mix well to ensure there are no clumps.
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Let the cookie mixture cool until it thickens, approximately 20-30 minutes. Stirring helps it cool faster.
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Using a large spoon, put scoops of the cookie mixture on a parchment-lined cookie sheet.
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Put in the fridge until solid. Cookies may be refrigerated for an hour, or put in the freezer for 20 minutes.
What if you don’t like coconut?
I love coconut everything, as I’m sure is evidenced by this recipe. But I’m well aware that many others are either not a fan of the flavor, or have an allergy to coconuts. Never fear, I have some solutions for you.
If you don’t like the flavor of the coconut, then substitute the coconut oil for a refined coconut oil that is tasteless and odorless. You can replace the shredded coconut with either gluten free oats (not paleo or keto) or chopped pecans/walnuts.
If you’re allergic to coconut, then substitute the coconut oil for butter (but it will no longer be paleo). Here, you can also replace the shredded coconut with either gluten free oats (not paleo or keto) or chopped pecans/walnuts.
Notes from the cook
- I use parchment paper to keep the dough from sticking to the cookie sheet. It makes it very simple to remove them without breaking them.
- You can keep these cookies in the refrigerator in a sealed container for up to 1 week (but honestly I’ve never had them last this long).
- If you make a really big batch, you can keep them in the freezer in a sealed container for up to 1 month.
- Depending on the brand of nut butter, shredded coconut, and any substitutions you make, the macros may differ. However, with the ingredients that I used, these have 4 net carbs per cookie.
- Having no refined sugar in these cookies is great because they end up with a fudgy texture instead of a grainy one, and they melt in your mouth. However, they do melt at room temperature easily. If you need them to set quickly, you can just pop them in the freezer until they’re solid again.
You may also enjoy these healthy desserts:
- HEALTHY HOLIDAY BERRY TRIFLE
- PALEO VALENTINE’S DAY COOKIES
- FROSTED KETO CHRISTMAS COOKIES
- GLUTEN FREE PUMPKIN PIE PARFAITS
- PALEO BREAKFAST PUMPKIN COOKIES
Paleo, Keto, & Sugar Free No Bake Cookies
Ingredients
- 1 cup almond butter (or peanut butter, but not paleo)
- ½ cup Lakanto maple syrup flavored monkfruit
- ½ cup coconut oil
- 5 tablespoons raw cacao
- 1 tablespoon vanilla extract
- 2 1/2 cups shredded coconut (or gluten free oats, but not paleo or low carb)
Instructions
- Heat the peanut butter, syrup, cacao, vanilla, and coconut oil together on the stove over med-low heat.
- Stir it continually it so it melts quickly and blends well, but doesn't burn to the bottom or sides.
- Remove the mixture from the heat, and add in the shredded coconut.
- Gently stir in the shredded coconut, and mix well to ensure there are no clumps.
- Let the cookie mixture cool until it thickens, approximately 20-30 minutes. Stirring helps it cool faster.
- Using a large spoon, put scoops of the cookie mixture on a parchment-lined cookie sheet.
- Put in the fridge until solid. Cookies may be refrigerated for an hour, or put in the freezer for 20 minutes.
- Store them in a sealed container in the refrigerator. Make sure they stay cold at all times, or they'll melt!
Notes
- I use parchment paper to keep the dough from sticking to the cookie sheet. It makes it very simple to remove them without breaking them.
- You can keep these cookies in the refrigerator in a sealed container for up to 1 week (but honestly I've never had them last this long).
- If you make a really big batch, you can keep them in the freezer in a sealed container for up to 1 month.
- Depending on the brand of nut butter, shredded coconut, and any substitutions you make, the macros may differ. However, with the ingredients that I used, these have 4 net carbs per cookie.
- Having no refined sugar in these cookies is great because they end up with a fudgy texture instead of a grainy one, and they melt in your mouth. However, they do melt at room temperature easily. If you need them to set quickly, you can just pop them in the freezer until they're solid again.
Nutrition
Stick to one or two and save the rest in the freezer, your waistline will thank you and they’ll last that much longer.
Update Notes:
This recipe was originally posted in October 2016. It was updated in February 2019 with new pictures and updated instructions.
These sounds and looks so tasty! 🙂
They are! A favorite of ours!
Real Butter is Paleo. Per the original book by Loren Cordain
Yah????
Yah I love these????
Lol
Hello! What would these be labeled if on the Weighy Watchers system?
I don’t know, I don’t follow weight watchers. I’m sure you can find a calculator online for that though!
Can I use actual maple syrup instead of the monkfruit?
You can! It just won’t be low carb. I love it with maple syrup.
peanut butter and oatmeal go best together!
Don’t they? YUM!
I love the maple syrup in these! Great idea. 🙂 Thank you so much for sharing it with us at Allergy Free Thursdays!
Thanks Raia!
Any nutritional value info?
136 cal
10g fat
5g sugar
3g protein
1g fiber
PER cookie
I need to try these out! Perfect for my cookie loving son with a dairy allergy!
They are SO yummy! And if you leave out the oats, you have fudge ???? treat for mama too!
Can i make this recipe with honey instead of maple syrup?
Yes you can, Nicky!
I have made these before and love them never with coconut oil is it possible to substitute for canola oil or unsweetened applesauce?
You can substitute with butter, but I wouldn’t use canola oil. It won’t solidify, and it’s highly inflammatory so it’s not recommended.
Are the oats raw or baked ( toasted) 1st?
They are raw. I have never baked them first, but that sounds tasty!
what is cacao?
It’s the raw, unprocessed version of cocoa powder.
These look awesome! I can’t wait to make them. Those of you who might use xylitol, be aware that is very toxic for dogs!
Thanks for the heads up! Hope you love the recipe 🙂
Would these work with just using maple syrup as sweetener?
Yes they will! Just know that all of the nutrition facts will be different, but the cookies will taste amazing 🙂
Hi, this is a great lil gem! I made them, but mine turned out much darker and sturdier then your photo’d cookies.
I did use peanut butter because that’s what I had and Dutch processed cocoa powder. Would that make that big of a difference?
Thanks again
The type of cocoa powder can definitely change the color. As well as the type of nut butter used. Don’t stress about how they look, and enjoy these delicious little nuggets! ????
I’m thinking that sliced almonds could be used in place of coconut.
Sounds delicious!
I made these on a whim, without all your ingredients. I used Hersheys unsweetened chocolate is the coconut you recommended sweeter? I also used oats 8nstead of coconut would the coconut of been sweeter?
Did you include the monkfruit syrup or maple syrup? That is the main sweetener. These cookies are plenty sweet when you have all the ingredients!