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No Bake Coconut Cookies - keto, low carb, paleo, gluten free, AIP, THM

Whole New Mom - https://wholenewmom.com

No Bake Coconut Cookies (3 Ingredients)

Course: Dessert, Snack
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Vegan
Keyword: No Bake Coconut Cookies
Prep Time: 5 minutes
Resting Time: 5 minutes
Total Time: 5 minutes
Servings: 25 cookies
Calories: 103kcal
Author: Adrienne
These No-Bake Coconut Cookies are chewy, sweet, and made with just 3 simple ingredients. A quick grain-free and sugar-free treat that tastes like a coconut macaroon without the baking.
Print Recipe

Ingredients

  • 3 cups unsweetened shredded coconut
  • 3/8 cup coconut oil
  • 1/2 cup granulated sweetener of choice (or liquid sweetener to taste)
  • 2 teaspoons vanilla (optional, but recommended)
  • 3/8 teaspoon salt (or to taste--see Recipe Notes)

Optional Toppings

  • chocolate chips (melted for drizzle or top with mini chocolate chips)
  • coconut shreds
  • finely-chopped nuts

Instructions

  • Add the coconut, coconut oil, sweetener, vanilla, and salt to a food processor or blender.
  • Blend until the mixture sticks together and can easily be pressed into a dough-like texture. Avoid over-processing or the mixture may turn into coconut butter.
  • Scoop and press into small cookies or balls.
  • Drizzle with melted chocolate or top with shredded coconut or chopped nuts if desired.
  • Let rest for a few minutes to firm up before serving.
  • Store at room temperature or in the refrigerator.

Video

Notes

  • Sweetener Options: These cookies work with a variety of sweeteners including monk fruit, erythritol, allulose, xylitol, coconut sugar, maple syrup, honey, or liquid sugar-free sweeteners. Adjust the amount to taste depending on the sweetener used. If using liquid sweeteners, you may need a little extra coconut to help the mixture hold together. The color of the cookies will change if using a darker sweetener.
  • Blender Tip: Be careful not to over-process the mixture, especially in a high-speed blender, or it may turn into coconut butter.
  • Salt: Start with less salt and adjust to taste depending on the salt you use and how salty you prefer desserts.
  • Storage: Store at room temperature for a day or two, or refrigerate for a firmer texture and longer storage.
  • Optional Variations: Top with melted chocolate, chopped nuts, or extra coconut for more texture and flavor.
 

Nutrition

Serving: 1cookie | Calories: 103kcal | Carbohydrates: 3g | Protein: 1g | Fat: 10g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 61mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg | Net Carbs: 1g