September 5, 2020
These 4 ingredient no bake chocolate cookies come out fudgy, chewy and they look and taste like a baked cookie! The cookies don’t require baking or cooking and everything is mixed in one bowl. They are keto-friendly but they can be adjusted for those not following a keto diet.
I’m so excited to share this recipe with you today. What I love so much about these cookies is that they taste like baked cookies! I previously shared keto no bake 3 ingredient peanut butter cookies, which was my favorite no bake cookie recipe until now. If you enjoy chocolatey chewy cookies, I think you will enjoy these.
- creamy natural almond butter
- sugar free syrup
- unsweetened cocoa powder
- coconut flour
These four ingredients are all you need to make this recipe. In the photo above I also have chocolate chips but they are completely optional. I’ve made them both ways. I mainly added the chocolate chips because it makes the cookies look prettier but the non-chocolate chip version tastes just as good even though it may look plainer.
You can find the full recipe with ingredient quantities and steps at the end of this post in the recipe card. Here, I discuss more in detail the ingredients needed and possible substitutions.
creamy natural almond butter
The key to the chewy texture is the almond butter. If you use other nut butters like peanut butter, your cookies will still work but the texture will be crumbly instead of chewy. Make sure to use creamy natural almond butter. This is the kind that you will need to stir. If you use almond butter processed with oils, the texture will be too thick to stir.
Sugar-free syrup (or maple syrup)
You want to stick to a syrup with a thin consistency like real maple syrup (instead of something thick like honey), otherwise it will be very difficult to mix. I used Lankanto maple flavored syrup. If you aren’t doing low carb, you can use real maple syrup.
Unsweetened Cocoa Powder
You can use either dutch process or natural cocoa powder. I prefer dutch process just because I think it has a richer chocolate taste and is less acidic.
Coconut flour provides a structure for these cookies. I use coconut flour for several reasons. First, it can be consumed without needing to cook it. It is also highly absorbent so it absorbs the fat/oil from your almond butter so that the cookies don’t come out greasy. You don’t taste the coconut at all, it’s just there to firm up the cookies and it makes the cookies taste more cookie-like.
I don’t recommend using almond flour. I did try to make these with almond flour but the almond flour didn’t absorb the oil and instead made the cookie dough even greasier.
The cookies are best kept in the fridge. While you can keep them at room temperature, they do become less sturdy. If you wish to keep the cookies more than a few days you can also store them in the freezer.
More Easy No Bake Keto Cookie Recipes
- Keto No Bake 3 Ingredient Peanut Butter Cookies
- 3 Ingredient Keto No Bake Coconut Cookies
- 1 cup creamy natural almond butter unsweetened
- 7-8 tbsp sugar free maple flavored syrup
- 2 tbsp unsweetened cocoa powder
- 1/4 cup coconut flour
Line a large baking sheet with parchment paper.
In a large bowl, add almond butter, syrup and cocoa powder. Stir until all ingredients are completely mixed together and a uniform paste forms. Taste and add more syrup if needed to suit your personal preference.
Add in coconut flour and stir until evenly combined. Using a 1.5 tbsp cookie scoop, scoop dough. 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 cookie shape between 1/4 and 1/2 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. If you are adding chocolate chips, add them to the surface of each cookie, pressing each one partially into the cookie.
Place cookies in fridge to chill for about 1 hour or until firm. You should be able to peel the cookies off from the parchment paper. Store uneaten cookies in the fridge to preserve firmness.
- Almond butter is needed for the chewy texture. While you can substitute with peanut butter, your cookies will come out more crumbly and not chewy. If you want to use peanut butter, I recommend checking out my keto no bake peanut butter cookies recipe linked above.
- Make sure to use creamy natural almond butter, the kind that needs to be stirred.
- I use 7 tbsp syrup. But if you prefer sweeter, you can add 1-2 more tbsp of syrup. Just make sure to taste it first before adding more. If you do add more syrup, be aware that your cookie dough may look like it is shiny/greasy but it’s actually the syrup as it doesn’t get completely absorbed when you add a lot. Once the cookies set, the shininess should mostly disappear but when the cookies are left at room temperature they will get shiny again. Keep in mind that if you are using chocolate chips, you will get additional sweetness from them.
- I used Lakanto Maple Flavored Syrup*
- If you are using chocolate chips, I recommend Lily’s semi-sweet baking chips.*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
- Nutrition estimate does not include chocolate chips. The estimated carbohydrates count excludes sugar alcohols. The net carbs exclude both fiber and sugar alcohols.
Serving: 1cookie, Calories: 125kcal, Carbohydrates: 7g, Protein: 4g, Fat: 10g, Saturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 23mg, Potassium: 143mg, Fiber: 4g, Sugar: 1g, Calcium: 52mg, Iron: 1mg, Net Carbs: 3g
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.