Paleo, Keto, & Sugar Free No Bake Cookies
Chocolatey almond butter no bake cookies that are rich, satisfying, and perfectly friendly to paleo and keto plans.
Ingredients
Ingredients
- 1 cup almond butter
- 1/2 cup Lakanto maple syrup flavored monkfruit
- 1/2 cup coconut oil
- 5 tablespoons raw cacao powder
- 1 tablespoon vanilla bean paste
- 2 1/2 cups unsweetened shredded coconut
Instructions
- Line a baking sheet with parchment paper and set aside.
- Add almond butter, Lakanto syrup, coconut oil, raw cacao powder, and vanilla bean paste to a medium saucepan.
- Place the saucepan over medium low heat and cook, stirring constantly, until the mixture is smooth and melted.
- Remove the saucepan from the heat.
- Add the shredded coconut to the warm mixture.
- Stir gently until the shredded coconut is evenly coated and no dry clumps remain.
- Let the mixture cool at room temperature for 20 to 30 minutes, stirring occasionally, until thickened and scoopable.
- Use a spoon or small scoop to drop 18 mounds of the mixture onto the prepared baking sheet.
- Refrigerate the cookies for 1 hour, or freeze for 20 minutes, until firm.
- Store the chilled cookies in an airtight container in the refrigerator.
Notes
- You can use peanut butter instead of almond butter if you do not need the cookies to be paleo.
- For a non low carb version, you can replace the shredded coconut with gluten free oats in the same amount.
- For a non low carb version, you can replace the shredded coconut with gluten free oats in the same amount.