4-ingredient-low-carb-keto-brownie-batter-no-bake-cookies-paleo-vegan-2

Ingredients

Instructions

  • Line a large plate or tray with parchment paper and set aside. 
  • In a large mixing bowl, combine your chocolate spread, sticky sweetener of choice and coconut flour. Mix until a smooth and thick batter remains. 
  • Using your hands, form small balls with the cookie dough. Place on the lined plate/tray and press into a small cookie shape. Refrigerate.
  • Melt your chocolate chips of choice. Once melted, use two forks and dip each cookie in the melted chocolate until completely covered. Refrigerate until the chocolate coating has firmed up. 

Notes

* For non-keto sticky sweeteners, see notes for tested options.** Any baking/meltable chocolate can be used. 4 Ingredient Paleo Vegan Brownie No Bake Cookies (Keto, Low Carb) can keep at room temperature, in a sealed container for up to 2 weeks. They are best kept refrigerated, for up to 2 months. They are freezer friendly for up to 5 months. 

Nutrition

Serving: 1Cookie | Calories: 97kcal | Carbohydrates: 5g | Protein: 4g | Fat: 8g | Fiber: 3g | Vitamin A: 7% | Vitamin C: 5% | Calcium: 6% | Iron: 4%

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Recent Posts:

%d bloggers like this: