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

Whole New Mom - https://wholenewmom.com

No Bake Sugar-free Coconut Cookies (Coconut Delights) (dairy, egg, and grain free)

Course: Dessert, Snack
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM:S, Vegan
Keyword: No Bake Coconut Cookies
Prep Time: 5 minutes
Resting Time: 5 minutes
Total Time: 5 minutes
Servings: 25 cookies
Calories: 103kcal
These Vegan No-Bake Sugar-free Coconut Cookies come together super quick and are loaded with healthy ingredients. Only 4 ingredients and grain-free too!
Print Recipe

Ingredients

Optional Toppings

Instructions

  • Put all ingredients in a food processor or blender. You might want to start with 1/2 the amount of salt and adjust as needed.
  • Combine until the mixture is blended and sticks together. (Note: if you are using a high-powered blender like a Vitamix, do not turn your machine on high. You will likely end up with Coconut Butter. While it will be delicious, it won't be these no-bake cookies :-)!)
  • Remove the mixture from the blender / food processor and form into desired shape. I really like the cute little shapes I was able to make with this little cookie scoop. I had a little trouble with the "balls" falling apart but just gently press them back into the desired shape.
  • Decorate with shredded coconut, cocoa or carob powder, crushed nuts, or melted chocolate (I used my Homemade Chocolate or Carob Chips piped from a plastic baggie with a tiny hole cut in the corner) as desired. Or leave them plain. They are great just as is (but I do think a little coconut sprinkled on top adds a nice touch.
  • Leave to firm up on a plate. They will firm up at room temperature.
  • You really don't need to store these in the fridge but I think they taste a tad bit better cold.

Video

Notes

  • Blending: These no-bake coconut cookies come together really fast but if you make them in a high speed blender you will have to take great care to not over-blend. If you do, you will get flavored, sweetened coconut butter. They will still taste great, but just so you know :)!
  • Food Processor vs. Blender: If you make these in a food processor, the blending will take a lot longer and you might have to let the machine rest at times, similar to when making Homemade Coconut Butter.
  • Make Sure Container Is Dry!: Your blender or food processor need to be dry before making these. Any water present will make the coconut much harder to blend.
  • Sweetener: My Sugar Substitute would work great instead of xylitol. Subbing 4 scoops stevia extract would work as well. Or use 1/2 of one sweetener and 1/2 stevia. Coconut Sugar can be used but it will make the treats somewhat brown. Monk fruit is a great alternative as well.
  • Stevia: See this post on Stevia: What It Is and How to Use It for tips on using this super-sweet, all-natural herb.
    If you choose to use stevia in these coconut cookies, just note that 1/32 of a teaspoon equals 2 tablespoons of table sugar. These tiny measuring spoons are a HUGE help in any kitchen that uses stevia extract. 
    Stevias vary in strength and volume so play around to see how much you need.
    The 2nd smallest scoop is 1/32 of a teaspoon (the standard “stevia scoop” size) and it fits nicely in many jars.
  • Note that some people prefer less salt. Your salt preference will also depend on the type of salt that you use. Some salts are more "salty" than others--it's true!

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