These soft and chewy Sugar-Free No-Bake Cookies are loaded with coconut, almond butter, and the perfect amount of chocolate!
My Oma—my dad’s mom—was born and raised in Amsterdam. When she immigrated to the States, one thing she didn’t leave behind was her Dutch passion for chocolate. I loved spending the night with her growing up because she would always make us toast with butter and chocolate sprinkles for breakfast. However, her entire approach to meal prep changed after she was diagnosed with diabetes. To help her cope with her diagnosis, my cousins and I went on the hunt for sugar-free versions of some of our favorite treats.
These sugar-free no-bake cookies were a winning find for us, as they are popular with all members of our family. This recipe uses monk fruit as a natural sweetener, so you get the flavor of chocolate chip cookies without the sugar crash. With almond butter, coconut flakes, and sugar-free chocolate chips, each bite of these cookies is packed with flavor.
No baking required? Say no more! Whether you’re looking for a no-fuss cookie recipe for the kids or prepping a sugar-free option for a dessert tray, this recipe is sure to quickly become a go-to.
Are Sugar-Free No-Bake Cookies Healthy?
These sugar-free no-bake cookies aren’t just delectable; they’re also packed with plenty of nutritious ingredients. Almond butter is a rich source of healthy fats, fiber, and plant-based protein. A natural alternative to processed sugars, monk fruit sweetener has zero calories and is suitable for low-carb or diabetes-friendly diet plans. Almond flour is a great source of protein, healthy fats, and fiber. And the sugar-free chocolate chips give you the indulgent chocolaty flavor without adding extra sugar. To make this recipe suitable for vegan diets, you can substitute the butter with coconut butter or other plant-based butter of your choosing. Just make sure that you also choose sugar-free chocolate chips that are vegan-friendly.
How To Customize Your Cookie Recipe
I personally love this recipe as is, but there are many different options for customizing this recipe to suit your individual tastes. First, you can absolutely swap the almond butter with another nut butter like cashew butter or peanut butter. You can also substitute the almond butter with sunflower seed butter if you prefer. If you’d like to customize the flavor of these cookies, you can add a dash of cinnamon or nutmeg. Looking for add-ins to help perfect this recipe? Try mixing in chopped nuts or unsweetened dried fruit for a texture boost. Finally, you can also decorate the final product to put a personalized spin on your no-bake cookies. I recommend drizzling them with nut butter or melted sugar-free chocolate for that added aesthetic touch.
How Do I Store Leftovers?
If you have any leftover no-bake cookies, first place these remaining cookies in an airtight container. You can refrigerate them for up to 2 weeks, or you can store them in the freezer for up to 3 months. If freezing, I recommend letting them sit at room temperature for 5-10 minutes to defrost before tucking in.
Serving Suggestions
When I enjoy these cookies as a standalone treat, I definitely love to enjoy them with a warm beverage. This Chai Latte or this Pumpkin Spice Latte would both pair well with this cookie recipe. If you’d prefer to incorporate these cookies into a tasty breakfast, why not crumble them over a Smoothie Bowl or a cup of Protein Chia Pudding? And if you’re serving these cookies as part of a dessert platter, you could also try pairing them with a side of Fruit Salad or even Chocolate-Covered Strawberries.
Recipe
Ingredients
- 6 tablespoons no-stir almond butter
- 2 tablespoons unsalted butter
- 2 1/2 tablespoons monk fruit sweetener
- 1 1/4 cups almond flour
- 1/2 cup unsweetened coconut flakes
- Pinch of salt
- 2 tablespoons sugar-free chocolate chips
Instructions
- In a large, microwave-safe bowl, melt the almond butter and butter until smooth and creamy, about 1 minute
- Whisk in the monk fruit until dissolved. Then, stir in the almond flour, coconut flakes, and salt.
- Place the bowl in the refrigerator for 15 minutes to chill.
- Once chilled, stir in the chocolate chips.
- Roll heaping cookie scoops into balls and place onto a cookie sheet lined with parchment paper. Press cookies out slightly until they are about 1/2-inch thick.
- Cover and refrigerate for at least an hour.
- Enjoy!
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