Ingredients
Scale
- 1 cup unsweetened cocoa powder
- 1/2 cup sugar-free sweetener (erythritol or stevia blend)
- 1/2 cup coconut oil, melted
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup unsweetened shredded coconut
Instructions
- Step 1: In a medium bowl, whisk together the cocoa powder, sugar-free sweetener, and salt.
- Step 2: Add the melted coconut oil, almond milk, and vanilla extract to the dry ingredients. Stir until well combined and smooth.
- Step 3: Stir in the shredded coconut until evenly distributed throughout the chocolate mixture.
- Step 4: Drop by rounded tablespoons onto parchment paper lined baking sheets.
- Step 5: Refrigerate for at least 30 minutes, or until the cookies are firm.
Notes
- Store these cookies in an airtight container in the refrigerator for up to a week to maintain their firm texture.
- These no-bake cookies are best served chilled, straight from the fridge for optimal flavor and texture.
- A sprinkle of extra shredded coconut on top before chilling adds a nice touch of visual appeal and texture.
- If your coconut oil solidifies too quickly during mixing, microwave the entire bowl for 5-10 seconds to smooth the batter again.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American