No time to bake? These low carb and gluten free maple no bake coconut cookies can be cooked in the oven or left unbaked. Made with healthy almond flour and coconut oil.
It’s always nice to have a quick snack to grab when you feel a little hungry. That’s why it’s good to have some quick and easy snack recipes on hand.
To satisfy hunger, I keep a variety of cheeses and meats in the refrigerator for quick bites. However, sometimes I crave something a little sweet.
While browsing some coconut recipes, I found a recipe for no bake coconut cookies. The original recipe used real maple syrup which is really high in carbs.
I modified the recipe to use Lakanto maple flavored syrup instead. It’s a low carb pancake syrup that’s sweetened with monk fruit and has only 1g net carb per serving.
The Lakanto syrup is also perfect as a sweetener ingredient. And, you can use it just like real maple syrup without worrying about carbs.
That’s why I prefer using a naturally sweetened syrup like the Lankanto one in these no bake coconut cookies. And, I like that the syrup isn’t overly sweet.
It’s also not as thick as many of the other low carb syrup option. Real maple syrup isn’t that thick so there’s no reason to make low carb alternatives super thick.
Although these were supposed to be low carb no bake cookies, I ended up baking them to see how they’d turn out.
Shortly after posting the recipe, I received a comment about baking these no bake coconut cookies. I figured I’d give it a try.
Turns out the cookies are just as good or better after baking in a 400 degree F oven. If baked, they have a crisp outside and soft inside
You can eat them either way, but I prefer them baked to toast the coconut. Thanks for the comment Brenda!
When baked, the cookies are similar to low carb coconut macaroons. And, I think they’d be pretty tasty with some low carb chocolate drizzled on top.
I also love that these no bake coconut cookies are egg-free. I’ve developed a sensitivity to egg whites so I try to avoid them as much as possible.
The recipe is easily adaptable for AIP paleo too. All you need to do is replace the low carb syrup with an AIP compliant ingredient like honey or maple syrup.
So, if you’re a coconut lover like me, you should be gathering up your ingredients to give this simple recipe a try.
Give these cookies a taste before baking and then take another taste after baking.
Although these were meant to be no-bake, I think most of you will agree that they make a pretty good baked cookie.
If you’ve tried them both ways, let us know which method you prefer.
Low Carb No Bake Coconut Cookies Recipe with Baking Option
No Bake Coconut Cookies with Baking Option
Stir together all ingredients until well blended.
Drop by tablespoon sized mounds onto parchment paper lined sheets.
Refrigerate until firm.
Store covered in the refrigerator or freezer.
If you like crisp cookies, they can be put on a cookie sheet and baked in a 400 degree F oven 5-10 minutes until browned.
Makes about 32 cookies
Net Carbs per cookie: 1 g