No bake Pecan Coconut Parline Cookies
Indulge in decadent no-bake pecan coconut praline cookies that are surprisingly keto-friendly. These easy-to-make treats combine crunchy pecans, chewy coconut, and rich praline flavor for a guilt-free dessert that satisfies your sweet tooth without derailing your low-carb diet.
Ingredients
- 2 cups rolled oats
- 1 cup creamy peanut butter (or sunflower seed butter for a nut-free option)
- 1/2 cup honey
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 cup shredded coconut
- 1/2 cup chopped dark chocolate chips (at least 60% cocoa)
- 1 tablespoon coconut flakes (optional)
Instructions
- In a large mixing bowl, combine the oats, peanut butter, honey, maple syrup, and coconut oil. Mix until well combined and a dough forms.
- Stir in the vanilla extract and salt.
- Fold in the chopped pecans and shredded coconut.
- Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes to allow it to firm up.
- Once the mixture is firm, use a cookie scoop or your hands to shape the mixture into balls, about 1-inch in diameter. You should end up with around 12-15 cookies.
- Place the chocolate chips in a separate bowl. Melt the chocolate chips in the microwave in 30-second increments, stirring between each interval, until smooth.
- Dip each cookie ball into the melted chocolate, using a fork to fully coat the cookie. Tap off any excess chocolate by gently tapping the fork against the side of the bowl.
- Place the chocolate-covered cookies on a parchment-lined baking sheet or a plate.
- If desired, sprinkle with coconut flakes before the chocolate hardens.
- Refrigerate the cookies for at least 30 minutes to allow the chocolate to set.
- Store the cookies in an airtight container in the refrigerator for up to 5 days.