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prep time
45 min
cook time
5 min
ready time
50 min
Keto Chocolate Granola No Bake Cookies
Making cookies doesn’t have to be hard. Make this Keto no bake cookie recipe when the last thing you want is a hot kitchen. These “granola” cookies don’t contain any oats. The granola is made with a blend of almond and coconut, which can feel just like granola when you chew them. After the granola is softened with gooey peanut butter and warm chocolate, the texture becomes perfectly chewy. Instead of baking the cookies, keep them in your refrigerator for a cool Keto dessert or a special treat during the day. They’re even kid-friendly!
How To Make Keto “Granola”
There’s no use in making granola with oats and sugar syrups. Make a Keto “granola” with ingredients that can emulate the texture of oats. Sliced almonds and coconut flakes work well. Then, add other yummy ingredients to your granola like toasted pecans, Keto chocolate chips, or frozen Greek yogurt drops.
Storage Tips
It’s best to keep leftover no bake cookies in an airtight container in your refrigerator. Don’t put the cookies in a bag because the chocolate will be too sticky. The cookies will be most enjoyable for up to 5 days. Make sure to always keep the no bake cookies chilled to avoid messy fingers!
Net Carbs
3.5 g
Fiber
3.2 g
Total Carbs
7.6 g
Protein
4.3 g
Fats
21.5 g
224 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almonds, sliced
1 oz
Coconut, dried, shredded or flaked, unsweetened
1.5 oz
Dark Chocolate Chips (Keto-friendly)
60 chips
Peanut butter
3 oz
Coconut oil
2 oz
Liquid stevia
10 Drop
Dark Chocolate Chips (Keto-friendly)
60 chips
Recipe Steps
steps 4
50 min
Step 1
Start by combining sliced almonds and flaked coconut in a small bowl. Use your hand to crush the ingredients until they resemble flakes or “oats”. The almonds and coconut will act as your “granola”. Once the ingredients are the right size, mix the first amount of chocolate chips into the bowl (about 60 chips per ½ ounce). Leave this bowl aside while you continue with the recipe.Step 2
Blend room temperature peanut butter and coconut oil with liquid stevia drops in a stand mixer fitted with a paddle attachment. Once the ingredients are fully blended together and lump-free, add the granola mixture to the wet ingredients. Blend the mixture at low speed, then leave it to the side as you make the chocolate component. Make a double boiler on your stove, and fill a heat-safe bowl with the final amount of chocolate chips.Step 3
Heat the chocolate chips until they melt, stirring continually with a spatula. It should only take a few minutes for the chocolate to melt. Mix the warm chocolate into the stand mixer until you have a creamy blend of chocolate, peanut butter, and granola. Transfer the mixture to your refrigerator to chill for at least 30 minutes.Step 4
Test to make sure the cookie batter is soft enough to scoop but firm enough to hold its shape. You can leave it sitting at room temperature if it has become too firm. Scoop the no bake cookies in 2-tablespoon portions. Transfer all the cookies to a serving plate, or keep them cold until you’re ready to eat them.
Comments
Jennymoser9 3 years ago
Amazing