21 tips

86% would make again

No-Bake Peanut Butter Coconut Cookies

by Tiffany Lo • from the video Low Carb/Keto Friendly Snacks

Inspired by howtothisandthat.com

Ingredients

for 8 servings

⅔ cup
natural peanut butter (160 g)
2 tablespoons
coconut oil
1 teaspoon
vanilla extract
1 cup
unsweetened shredded coconut flake (75 g)

Preparation

Under 30 min

Place the peanut butter and coconut oil in a medium microwaveable bowl. Microwave for 30 seconds. Stir to combine. Add the vanilla and stir.
Add the unsweetened shredded coconut flakes and mix until evenly coated.
Dollop the mixture on a parchment-lined baking sheet. Each cookie should be around 1½ inches (4 cm) wide.
Freeze until solid, about 15-20 minutes. Store in the refrigerator in an airtight container or bag.
56.03g total carbs 37.5g dietary fiber 18.53g net carbs/per serving 18.53g/8 cookies = 2.31g net carbs per cookie
Enjoy!

Tips

1 of 6

Jan Brockway

I added dark chocolate chips and it needed more crunch so I used crunchy peanut butter Addictive!
4 months ago Helpful (17)
Matt Closter

Rolled oats work as a good substitute if you don’t have coconut on hand. Maybe just a bit less flavour.
4 months ago Helpful (15)
mamawally

I drizzled about 3/4 cup of melted chocolate chips over these and refroze then. Delicious 😋
4 months ago Helpful (13)
alif

I can’t find any unsweetened coconut flakes in our nearby supermarket, I used the sweetened version. Natural Peanut Butter doesn’t have any sugar in it, so it wasn’t too sweet at all. Total carbs is only 6g for the whole bag (14 oz | 27 servings) of sweetened coconut flakes (sugar is 5g | fiber is 1g), so it’s not too bad.
3 months ago Helpful (9)

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