Keto Chocolate Granola No Bake Cookies
How to Make It
Step 1
Start by combining sliced almonds and flaked coconut in a small bowl. Use your hand to crush the ingredients until they resemble flakes or “oats”. The almonds and coconut will act as your “granola”. Once the ingredients are the right size, mix the first amount of chocolate chips into the bowl (about 60 chips per ½ ounce). Leave this bowl aside while you continue with the recipe.
Step 2
Blend room temperature peanut butter and coconut oil with liquid stevia drops in a stand mixer fitted with a paddle attachment. Once the ingredients are fully blended together and lump-free, add the granola mixture to the wet ingredients. Blend the mixture at low speed, then leave it to the side as you make the chocolate component. Make a double boiler on your stove, and fill a heat-safe bowl with the final amount of chocolate chips.
Step 3
Heat the chocolate chips until they melt, stirring continually with a spatula. It should only take a few minutes for the chocolate to melt. Mix the warm chocolate into the stand mixer until you have a creamy blend of chocolate, peanut butter, and granola. Transfer the mixture to your refrigerator to chill for at least 30 minutes.
Step 4
Test to make sure the cookie batter is soft enough to scoop but firm enough to hold its shape. You can leave it sitting at room temperature if it has become too firm. Scoop the no bake cookies in 2-tablespoon portions. Transfer all the cookies to a serving plate, or keep them cold until you’re ready to eat them.
Ingredients
- Almonds, sliced – 1 oz
- Coconut, dried, shredded or flaked, unsweetened – 1.5 oz
- Dark Chocolate Chips (Keto-friendly) – 60 chips
- Peanut butter – 3 oz
- Coconut oil – 2 oz
- Liquid stevia – 10 Drop
- Dark Chocolate Chips (Keto-friendly) – 60 chips