These Sugar-Free No-Bake Cookies are easy low-carb peanut butter chocolate cookies packed with healthy coconut oil, flaxseed meal, and walnuts. It’s a delicious sweet treat, 100% dairy-free, vegan, gluten-free, and sugar-free.
These sugar-free no-bake cookies are inspired by the popular Afghan biscuit recipe. Traditional Afghan cookies 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. While these sugar-free no-bake cookies will only bring 4.9g of net carbs.
Why You’ll Love These Cookies
I love these cookies because they are so easy to make and delicious but also:
- No-Bake
- Gluten-Free
- Egg-Free
- Dairy-Free
- Vegan
- Keto-friendly
- 10 Minutes of Prep
- Healthy
Ingredients and Substitutions
No-bake recipes are the best way to enjoy a healthy sweet treat in less than 30 minutes. All need to make these no-bake cookies are:
- Almond Flour – I prefer ultra-fine almond flour to avoid the gritty texture that a coarser almond meal can sometimes bring. Almond flour is one of the best keto-friendly flours.
- 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 as well but would up the carbs.
- 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 seed or nut butter you like I also love to use almond butter or sunflower seed butter for nut-free butter. Sugar-free desserts like this must be made with natural peanut butter, containing no sugar.
- Cocoa Powder – I prefer unsweetened cacao or cocoa powder.
- Sugar-Free Chocolate Chips – I used stevia-sweetened chocolate, but any dark chocolate >85% cocoa is a healthy option. You can also make your own sugar-free chocolate chips.
- Coconut Cream – or full-fat cream if you are not vegan and tolerate dairy.
How To Make Sugar-Free No-Bake Cookies
These sugar-free no-bake cookies look like Afghan biscuits and the pieces of walnuts mimic the usual cornflakes used in the classic recipe. But they are made entirely with only low-carb ingredients.
Combine the wet dough ingredients in a small mixing bowl.
Combine the dry ingredients in a larger bowl and stir with a whisk.
Pour the liquid mixture on top of the dry ingredients.
Stir the batter until it’s sticky and consistent.
Form cookies on a cookie sheet lined with parchment paper that fits your freezer.
Once the cookies have set, melt chocolate and coconut oil and pour it on the cookies. Add a sliced walnut on the top.
Allergy Swaps
- Almond Flour: if you’re allergic to almonds, you can try oat flour or sunflower seed flour, but the macros would be different.
- Walnuts: or any other nut such as pecan nuts, Brazil nuts, or even seeds such as sunflower seeds.
- Erythritol: you can use any crystal sweetener such as allulose, tagatose, or coconut sugar.
- Peanut Butter: substitute the peanut butter for any other nut butter (cashew butter or almond butter), or seed butter such as sunflower seed butter.
Storage Instructions
These sugar-free no-bake cookies are perfect for storing for up to 4 weeks in the fridge. You can also freeze them, simply defrost them an hour before snack, and they will be delicious.
Frequently Asked Questions
Absolutely, there’s no need for sugar in no-bake cookies. They are delicious without.
To make these cookies less sweet, reduce the sweetener to 1/4 cup.
More No-Bake Treat Recipes
If you like easy no-bake recipes, you’ll love these:
Prevent your screen from going dark
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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.
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In a large mixing bowl, add all the dry ingredients except the sugar-free sweetener (erythritol).
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Stir to combine. Set aside.
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In another mixing bowl, add peanut butter, coconut oil, vanilla, and erythritol. Microwave in 30-second 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.
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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.
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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.
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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.
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Spread the dough with the back of a spoon to form a cookie shape.
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Freeze for 20 minutes, until the cookies are hard. Meanwhile, prepare the chocolate glazing.
Chocolate glazing
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In a mixing bowl, add the sugar-free chocolate chips, coconut cream, and stevia drops. Microwave in 30-second bursts as before until the chocolate is fully melted. It will create a slightly thick chocolate cream.
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Remove the cookies from the freezer.
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Scoop out some chocolate glazing in the middle of each cookie and spread with the back of the spoon. Repeat for each cookie, until no more glazing is left.
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Decorate each no-bake keto cookie by adding walnut halves in the center.
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Return to the freezer for 2-3 minutes to set the glazing. Enjoy your no-bake cookies!
Storage: They must be stored in an airtight container in the fridge, or they will soften or even melt during summer. Store up to 3-4 weeks in the fridge. You can also freeze these cookies and defrost them for 1 hour before eating.
Serving: 1 CookieCalories: 366.2 kcal (18%)Carbohydrates: 9.3 g (3%)Fiber: 4.4 g (18%)Net Carbs: 4.9 gProtein: 8.5 g (17%)Fat: 35.4 g (54%)Saturated Fat: 14.5 g (91%)Polyunsaturated Fat: 8.1 gMonounsaturated Fat: 6.5 gCholesterol: 7.5 mg (3%)Sodium: 74.4 mg (3%)Potassium: 213.3 mg (6%)Sugar: 3.1 g (3%)Vitamin A: 99.5 IU (2%)Vitamin B12: 0.1 µg (2%)Vitamin C: 0.3 mgVitamin D: 0.1 µg (1%)Calcium: 49.6 mg (5%)Iron: 1.4 mg (8%)Magnesium: 62.5 mg (16%)Zinc: 1.1 mg (7%)
About The Author
Carine Claudepierre
Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
