Keto no-bake cookies are low-carb peanut butter chocolate cookies packed with healthy coconut oil, flaxseed meal, and walnuts. A delicious simple clean eating recipe 100% dairy-free, vegan, gluten-free, and sugar-free.
What are Afghan biscuits?
You should know by now that I have been living in New Zealand for 7 years and this blog is about sharing low-carb sugar-free copycat recipes of my favorite food right?
These keto no-bake cookies have been inspired by the popular New Zealand Afghan biscuit recipe.
I discovered the deliciousness of Afghan cookies when I moved to New Zealand 7 years ago. If you have never tried an Afghan biscuit in your life, this is how you recognize them.
They are delicious but carb-loaded cocoa buttery biscuits with crunchy pieces of cornflakes in the middle, covered with chocolate glazing and a half walnut in the middle. That is it!
How to make keto no-bake cookies?
These keto no-bake cookies look like Afghan biscuits and the pieces of walnuts mimic the usual cornflakes used in the NZ recipe.
But they are made entirely with low-carb ingredients.
What are the ingredients for Keto no-bake cookies?
Let’s be honest I am a lazy cat. I don’t like spending hours in the kitchen to make food even if I love cooking. It has to be easy, quick, and delicious! Lately, I have been into no-bake recipes a lot. No-bake recipes are the best way to enjoy a healthy sweet treat in less than 30 minutes. I enjoy so much my no-bake low carb granola bars for breakfast that I thought I should create a similar no-bake cookie recipe for my snacks.
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All need to make these keto no-bake cookies are:
Walnuts – make sure you roughly chop them, you want to keep bites and pieces of walnuts to mimic the cornflakes that you would find in an Afghan biscuit.
Flaxseed meal – it adds a good bunch of fiber and healthy fats to these bars.
Sugar-free crystal sweetener – I love to use erythritol or Monk fruit sugar. Both are natural, sugar-free, and low-carb sweeteners, safe for diabetics. If you are on a paleo diet, coconut sugar would work too.
Coconut oil – refined or unrefined depending on how you like coconut flavor. The refined coconut oil doesn’t add a coconut flavor to your baking.
Peanut butter – or any butter you like I also love to use almond butter or sunflower seed butter for nut-free butter.
Unsweetened cocoa powder or unsweetened cacao powder.
Sugar-free chocolate chips – I used stevia-sweetened chocolate but any dark chocolate >85% cocoa is a healthy option.
Coconut cream – or full-fat cream if you are not vegan and tolerate dairy.
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Line parchment paper on one or two plates. Make sure the plates fit in your freezer as you must freeze these cookies to set. You may need more plates depending on your plate size. Set aside.
In a large mixing bowl, add all the dry ingredients EXCEPT the sugar-free sweetener (erythritol).
Stir to combine. Set aside.
In another mixing bowl, add peanut butter, coconut oil, vanilla, and erythritol. Microwave by 30 seconds bursts, stirring in between. Repeat until the coconut oil is fully melted and all the ingredients are combined. It should not take more than 1 minute 30 seconds.
If you don't have a microwave available, bring the ingredients into a small saucepan, warm under medium heat, stirring all the time until it forms a consistent mixture.
Stir in the peanut butter mixture onto the dry ingredients. Make sure the liquid covers all the dry ingredients, the batter will be quite wet and that's what you want.
Scoop out some cookie dough onto the prepared plate covered with parchment paper. You should be able to divide the batter into 12 large cookies.
Spread the dough with the back of a spoon to form a cookie shape.
Freeze for 20 minutes, until the cookies are hard. Meanwhile, prepare the chocolate glazing.
In a mixing bowl add the sugar-free chocolate chips, coconut cream, and stevia drops. Microwave by 30 seconds bursts as you did before until the chocolate is fully melted. It will create a slightly thick chocolate cream.
Remove the cookies from the freezer.
Scoop out some of the chocolate glazing in the middle of each cookie and spread with the back of the spoon. Repeat for each cookie, until no more glazing left.
Decorate each no-bake keto cookie by adding walnuts halves in the center.
Return to the freezer 2-3 minutes to set the glazing. Enjoy your no-bake cookies!
This recipe makes about 12 large no-bake cookies.
Storage: They must be stored in an airtight container in the fridge or they will soften even melt during summer. Store up to 3-4 weeks in the fridge. You can also freeze these cookies and defrost 1 hour before eating.
* Percent Daily Values are based on a 2000 calorie diet.
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.