Keto haystack cookies are the perfect easy low carb sweet! These keto no bake cookies are made with peanut butter and coconut shreds – they’re ready to eat in only 25 minutes!
Keto No Bake Cookies
Keto doesn’t have to be all vegetables and proteins. Some people love eating dirty keto because it allows them to enjoy their favorite treats while remaining within their daily net carbs.
These unbaked cookies are the perfect ketogenic replacement to the oatmeal haystack cookies we all know and love.
How Do You Satisfy A Sweet Tooth On Keto?
If you’re new to keto, you may be wondering if you can eat anything sweet on the keto diet. The answer is yes! Just make sure that it’s using all keto-friendly ingredients.
Can I Eat Cookies On A Keto Diet?
Yep! As long as the cookies are made with keto friendly ingredients.
One thing to keep in mind is that keto desserts are great in moderation, but the net carbs can add up quickly if you eat a lot of them.
Since these cookies contain a significant amount of both peanut butter and coconut, 1 or 2 makes a great treat, but more of them could definitely add up.
Which Keto Sweetener Should I Use?
The sweetener in these cookies is Confectioners’ Swerve, which is a blend of erythritol and oligosaccharides. You can also use a monk fruit based or stevia based sweetener if you prefer.
Regardless of the brand you use, I definitely recommend using a powdered sweetener. I prefer it because the granulated kind leaves a grainy texture.
How To Make It
The steps are super simple!
Simmer together the liquid ingredients until they’re well mixed. Add the coconut to a large mixing bowl, pour the liquid ingredients over, and give it a good stir.
Next, lightly pack the cookie dough into a cookie scoop, place them on a parchment paper lined baking sheet, and freeze the cookie balls for 15 minutes (or until they have set).
Why Are My No Bake Cookies Gooey?
You shouldn’t run into that problem with these cookies because we’re relying on the freezer to harden and set the cookies, rather than on boiling the liquids like traditional haystack cookies.
Traditionally, if no bake cookies are gooey, it means that the liquids weren’t boiled long enough. On the other hand, if they’re dry and crumbly, it means the liquids were boiled too long.
How Long Will No Bake Cookies Last?
These cookies should last up to two weeks in an airtight container in the refrigerator. It’s best to store them in layers separated by parchment paper.
Are They Gluten Free?
Yes. This recipe is naturally gluten free as it’s written.
Are They Vegan?
Yes. This recipe is naturally vegan, plant based, and dairy free as it’s written.
These are so delicious as-is, but there are a few changes you can make if you’d like. Just be sure to recalculate your net carbs if you make any changes.
- Add Sugar-Free Chocolate Chips
- Dip Them in Melted Sugar-Free Chocolate
- Add Cocoa Powder to Make Chocolate No Bake Cookies
- Swap the Peanut Butter for Your Preferred Nut or Seed Butter
If you like these cookies, you may also be interested in checking out our entire Keto and Low Carb Recipes category!
Some reader favorites are:
- 2 Tablespoons coconut oil
- 3 Tablespoons Confectioners’ Swerve
- 1/4 teaspoon pure vanilla extract
- 2/3 cup natural unsalted peanut butter
- Pinch of fine sea salt
- 1 1/2 cups shredded unsweetened coconut
- Heat a medium sized nonstick skillet over medium-low heat. Add the coconut oil and allow it to melt.
- Add in the vanilla extract and Confectioners’ Swerve, stir with a silicone spatula to combine.
- Add in half of the peanut butter and stir until it's melted and incorporated. Repeat with remaining peanut butter.
- Add in salt and stir.
- Place the shredded coconut in a large mixing bowl. Pour the liquid ingredients over the coconut, and stir until the coconut shreds are evenly coated.
- Line a baking sheet with parchment paper.
- Scoop dough onto the baking sheet using a cookie scoop. This should make about 14 cookies.
- Freeze for 15 minutes, or until the cookies have fully set.
I used natural peanut butter and I didn’t mix the oil in before scooping the peanut butter out (if you mix the oil in the cookies may not be firm enough).
When you melt the coconut oil, Swerve, and vanilla extract it won’t fully incorporate. Don’t worry about it, just mix it the best you can.
The cookie scoop I used holds about 1 1/2 Tablespoons.
When you’re scooping the cookies, press it into the scoop a little bit so that the cookies hold their shape.
Store the cookies in an airtight container in the fridge for up to 2 weeks (preferably with parchment paper separating the layers).
Serving Size:1/14 (1 cookie)
Amount Per Serving: Calories: 145Total Fat: 7.4gCarbohydrates: 4.6gNet Carbohydrates: 2.2gFiber: 2.4gSugar: 1.2gProtein: 3.5g
Nutrition information isn’t always accurate.
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Click here to pin this recipe for later!
Click here to pin this recipe for later!
Try making peanut butter and coconut keto no bake cookies for an easy sweet low carb treat!