Description
Chewy, buttery sugar-free no-bake cookies with toasted coconut, crunchy pecans, and a rich praline-style caramel made with allulose.
Ingredients
- 2 cups unsweetened shredded coconut, toasted
- 1 cup pecans, roughly chopped and toasted
- 1/2 cup finely blanched almond flour
- 1/4 cup natural peanut butter (no sugar added)
- 1/2 cup allulose
- 4 tablespoons unsalted butter
- 3 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
Instructions
- Line a baking sheet with parchment paper.
- Toast coconut and pecans in a dry skillet over medium heat for 3–4 minutes until golden and fragrant. Let cool.
- In a saucepan, combine allulose, butter, and heavy cream over medium heat. Stir constantly and cook for 6–8 minutes until it becomes a deep amber caramel.
- Remove from heat and stir in vanilla extract and sea salt.
- Add toasted coconut, pecans, almond flour, and peanut butter. Mix until evenly coated.
- Quickly drop heaping tablespoons onto parchment paper and shape into cookies.
- Let cool completely at room temperature until firm and set.
Notes
- Work quickly once caramel is ready as it sets fast.
- Toasting coconut and pecans enhances flavor significantly.
- Use smooth peanut butter for best texture.
- Do not refrigerate before cookies are fully set.
- Store in a cool place to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 1g
- Sodium: 60mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
