Sugar-Free No-Bake Cookies – Chocolatey, Nutty, and Ready in Minutes

They usually are. Between the sugar, sweetened peanut butter, and oats, they’re a stealthy carb trap. But not anymore. This version is sweet, rich, and chewy—with zero added sugar and a quick set in the fridge.

💡 What Solves the “Keto But Cookie Craving” Problem

• Sugar-free peanut butter + butter = perfect fudgy base
• Granulated sweetener melts in for true candy texture
• Cocoa powder + oats give you the classic cookie bite without baking
• Fridge set, not oven baked—means fast results and zero burn risk

They’re chewy, firm (not dry!), and rich enough to feel indulgent—without blowing your carbs.

🧾 Ingredients That Kept It Sugar-Free (And Tasty)

• ½ cup butter – Rich base fat, helps set the cookies
• 1½ cups sugar-free sweetener – Granulated allulose or erythritol blends work best
• 1 cup natural sugar-free peanut butter – Check label: no added sugar, just peanuts + salt
• ¾ cup milk – Use almond milk for lower carb count
• ½ cup unsweetened cocoa powder – Deep chocolate flavor
• 3 cups oats – Rolled for classic flat cookies, quick oats for scoopable balls

👉 If you’re keeping it stricter low-carb or keto, swap part of the oats for unsweetened shredded coconut or chopped nuts.

🔁 What You Can (and Can’t) Change

Swap In	For What	Carb Impact	Notes
Almond milk (¾ cup)	Dairy milk	Lowers carbs	Thinner texture, still tasty
Almond butter (1 cup)	Peanut butter	Slightly lower	Slightly less sweet taste
Chopped pecans or coconut	1–1½ cups oats	Cuts carbs	Use with quick oats to keep texture
Liquid monkfruit (2 tsp)	Part of sweetener	Zero-carb boost	Round out flavor without grit

⚠️ What Went Sideways (And How I Fixed It)

What Went Wrong	Why It Happens	How to Fix It
Didn’t set firm	Too much milk or warm butter	Chill longer or reduce milk slightly
Gritty texture	Used pure erythritol	Blend sweeteners or use allulose
Oats too chewy	Used rolled oats, didn’t chill	Stick with quick oats for round shape

👩‍🍳 How to Make It (Step-by-Step)

1. Line a baking sheet with parchment paper.
2. In a large saucepan, melt butter over medium heat.
3. Add sweetener, peanut butter, and milk, and stir until fully smooth.
4. Remove from heat, whisk in cocoa powder until blended.
5. Stir in oats until fully coated.
6. Let cool slightly if you’re rolling into balls. Scoop into ~1.5-inch rounds or use a spoon for flatter drops.
7. Chill in the fridge for 45–60 minutes until firm.

🧠 Tip: For perfectly portioned cookies, use a small cookie scoop. Want a protein boost? Add a scoop of chocolate collagen or unflavored whey.

🧊 Storage + Tracking Tips

• Fridge: Keeps up to 1 week in an airtight container
• Freezer: Yes! Freeze in layers with parchment between
• Macros per cookie: 127 kcal | 9g carbs | 2g fiber → 7g net carbs
• For lower net carbs, sub 1–1½ cups oats with coconut/nuts

❓ Keto Cookie FAQs (Real Answers)

Are oats keto?
Not really, but small amounts can fit into low-carb, not strict keto diets. You can sub with coconut, hemp hearts, or chopped nuts if needed.

Can I make this without peanut butter?
Sure—use almond butter or sunflower seed butter, but adjust sweetness depending on the nut’s flavor.

Do these stay firm at room temp?
They’ll soften, especially if made with almond milk or if your kitchen is warm. Best served chilled.

🔢 Full Nutrition (Per Cookie – 24 Total)

Nutrient	Amount
Calories	127 kcal
Fat	5 g
Saturated Fat	3 g
Protein	8 g
Total Carbs	9 g
Fiber	2 g
Net Carbs	7 g

Check out More Recipes:

• Sugar-Free Shortbread Cookies – Buttery, Nutty, and Lightly Low-Carbanut Brittle – Crunchy, Buttery, and Only 1.2g Net Carbs
• Sugar-Free Shortbread Cookies – Buttery, Nutty, and Lightly Low-Carb
• Sugar-Free Almond Flour Cookies – Low-Carb, Gluten-Free, and Seriously Nutty