No-bake N’Oatmeal Chocolate Chip Cookies

October 27, 2018 by Leanne Vogel November 2, 2018

A quick and easy no-bake keto cookie recipe, loaded with fat and a bit of protein, made with stevia-sweetened chocolate chips.

Ingredients

• 1 ¼ cups (185 g) hulled hemp seeds
• ¼ cup (60 ml) melted coconut oil or cacao butter
• ½ teaspoon vanilla extract or powder
• ½ teaspoon ground cinnamon
• 2 drops liquid stevia
• ¼ cup (56 g) stevia-sweetened chocolate chips

Instructions

1. Line a baking sheet with parchment paper or a silicone baking mat.
2. Put the hemp seeds, coconut oil, vanilla, cinnamon, and stevia in a medium-sized bowl. Stir to combine.
3. Transfer the mixture to a blender or food processor and pulse, just lightly, 1 second per pulse, three times. After the third pulse, pinch some dough with your fingers. If it holds together nicely, you’re ready to move on. If not, pulse again until the dough holds together.
4. Fold the chocolate chips into the dough.
5. Using a round tablespoon (or a 1-tablespoon cookie scoop/melon baller), scoop up the dough, packing it firmly into the tablespoon. Transfer the scoop to the prepared baking sheet. Repeat with the remaining dough, making 14 cookies.
6. Chill for 30 minutes before consuming. These cookies are best served chilled, straight from the fridge.

Notes

I’m sharing this recipe from page 401 my paperback, The Keto Diet, because these cookies are delicious, plus they’re full of fat an a good bit of protein to keep you satiated.

Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.

Set on the counter until thawed, about 15 minutes.

Make it coconut-free by using cacao butter or ghee, if tolerated, instead of coconut oil.

Nutrition Information Per Serving