Click ==> To jump to this RECIPE



It is a keeper recipe. If only people could know how good these are!! Super easy too! These are very firm cookies.  Keep them in the refrigerator.  I find one cookie a day is a fabulous, tasty way to get enough fiber for the day.  

For many, this sort of cookie was a childhood favorite.  However, they were usually loaded with oats.  So, even although they are a pretty common cookie, these low-carb cookies are not so common.  In fact, I made these up as I went along.

I cut down on the amount of chocolate chips required (so expensive, unfortunately), and made up for the amount with unsweetened Baker's chocolate - worked fabulously!  You will need to add sweetener to taste.

You can double the batch and keep one batch in the freezer.  Always good to have on hand when chocolate cravings hit.  These are so chocolatey that any chocolate cravings will be very quickly assuaged.  So satisfying!

I know these are cookies, but these can also fill in as a nice dessert. So delicious with a cup of coffee or tea.

Other no-bake cookies you may enjoy:

No-Bake Chocolate Cookies

Chewy No-Bake Chocolate Cookies

No-Bake Chewy Chocolate Cookies

No-Bake Peanut Butter Jumble Cookies

No-Bake Almond Butter White Chocolate Bars


1/2 cup sugar-free chocolate chips (125 mL)

  (3 oz; 90 g)

3 oz unsweetened Baker’s chocolate (90 g)

1/2 cup peanut butter (125 mL)

  (Skippy Natural)

2 tbsp whipping cream, OR heavy (30 mL)


2 tbsp powdered sweetener (30 mL)

Liquid sweetener, to taste

11/2 cups unsweetened coconut flakes (375 mL)

1/2 cup slivered almonds (125 mL)



In double boiler or in one saucepan placed over another with water in the bottom saucepan, place chocolate chips, Baker’s chocolate, peanut butter, whipping cream, OR heavy cream and powdered sweetener.  Stir occasionally until all the chocolate has melted and is nice and smooth.  Taste and add liquid sweetener, to taste, or more powdered sweetener.  Stir in coconut flakes and slivered almonds.


Spray a cookie sheet with nonstick cooking spray.  Spread parchment paper over top and press down, so that the paper adheres to the cookie sheet.  Drop by 2 tablespoonfuls (30 mL) of cookie dough on the parchment paper.  Refrigerate until firm.


Helpful Hints:  A powdered sweetener like monkfruit/allulose or sucralose/allulose, etc. would work well here.

Yield:  14 servings

1 serving (2 tbsp each)

189.4 calories

3.8 g protein

16.3 g fat

3.3 g fiber

2.6 g net carbs

Low-Carbing Among Friends makes money through affiliate partner links; if you click on a link, we may earn a commission.  Also we may earn from qualifying purchases made on Amazon

[Sneak a Peek: CLICK on any Cookbook cover below to view all the Photos/Recipes inside]