Keto Magic Cookies
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These keto magic cookies are so good that they will make you feel like you’re on a cheat day! Packed with unsweetened shredded coconut, sugar-free chocolate chips, and chopped walnuts, they’re low-carb and sugar-free, letting you enjoy everything you love about chocolate chip cookies, but more amazing flavors and less guilt. Ready to make magic happen?
If you think cookies can’t be both delicious and diet-friendly, think again. I shared my favorite healthy chocolate chip cookies here a while back, and I’m so excited to share a similar keto-friendly treat – one that’s thicker and packed with bigger flavors – keto magic cookies!
They’re called “magic cookies” because they start with just a few simple ingredients but somehow transform into something incredible – a guilt-free treat full of sweet, chewy, and crunchy goodness. And let’s be honest, the real magic is how effortlessly they come together.
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Why You’ll Love This Recipe
Whether you’re looking to satisfy your sweet tooth, need a healthy after-school snack for the kids, have to whip up a last-minute dessert for a gathering, or simply want a treat with your keto cold brew coffee, these cookies are always a winner. Make them once and see how fast they disappear… just like magic!
- Easy and effortless: Just mix, chill, scoop, and bake! Enjoy an indulgent yet healthy treat in just minutes.
- Quick baking time: Enjoy fresh, warm cookies straight from the oven in 10 minutes or less.
- Low-carb and keto-friendly: Perfect for satisfying your sweet tooth without the carb overload.
- Yolk-only goodness: Neat that this recipe only uses egg yolks. A great option for people who are allergic to egg whites (like me!)
- Textural bliss: A perfect balance of crispy, chewy, and crunchy in every bite, with gooey pockets of chocolate.
- Customizable: A nice base recipe to make more magic – switch up the mix-ins or add more fruits, nuts, and crisps. Make these cookies as simple or as loaded as you like!
How to Make Keto Magic Cookies
Keto magic cookies are little bites of happiness packed with flavor, texture, and the kind of sweetness that’ll have you questioning whether they’re actually “healthy.” This flourless, one-bowl, 6-ingredient recipe is a must-try whether or not you’re on a keto diet because they’re so good and so easy to make!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Egg yolks: Helps bind the ingredients together and adds moisture to the dough to achieve the perfect chewy texture.
- Butter: For added richness and helps create that soft, melt-in-your-mouth texture of the cookies. Make sure to use melted butter for easier incorporation.
- Granulated sweetener: For sweetness while keeping the cookies keto-friendly. Use 0-calorie sweeteners like Stevia, monk fruit, or erythritol.
- Shredded coconut: Gives the cookies some chewiness, adding an extra layer of texture. I prefer using unsweetened shredded coconut, but if you want to enhance the coconut flavor even more, try toasting it before mixing it into the dough.
- Chocolate chips: For some chocolatey goodness! Use whatever sugar-free chocolate chips you like – milk, dark, white, or a combination of multiple types.
- Walnuts: The perfect finishing touch that adds a delightful crunch to the cookies.
Step-By-Step Instructions
This is the perfect recipe to try if you’ve never made a cookie from scratch before. It’s so easy that even kids can make it! Just make and chill the simple batter, scoop into a cookie sheet, bake for 10 minutes or less, and enjoy.
The hardest part is waiting for the dough to chill, but it’s important so that the dough can firm up and not spread too much during baking, leading to chewier and more flavorful cookies!
Step 1: Make and chill the batter
Preheat the oven to 350 F.
Add the egg yolks and melted butter to a mixing bowl and whisk together. Dump in the remaining dry ingredients and stir gently until well combined.
Cover the bowl and chill the batter for at least 30 minutes until the batter is firm enough to scoop.
Step 2: Bake the cookies
Use a cookie scoop or heaping tablespoon to make approximately 20 round balls. Arrange each one evenly on a parchment paper-lined cookie sheet. Bake for 8 to 10 minutes, until the edges are golden-brown.
Step 3: Cool and serve
Remove from the sheet and place on a cooling rack to cool. If they are too soft to remove from the sheet upon taking them out from the oven, return back to the oven for another minute or two.
Substitutions
Since keto magic cookies are endlessly customizable, this is a nice base recipe to start with. Later on, you can experiment with your choice of mix-ins and make your treat even heartier. For now, start with simple ingredients or their substitutes below:
- Butter: Substitute with melted margarine or coconut oil or vegan butter as a dairy-free alternative.
- Granulated sweetener: Swap out some of your granulated sweetener for a brown sugar-style keto sweetener to add extra moisture and chewiness.
- Shredded coconut: If shredded coconut isn’t available, use unsweetened thicker coconut flakes instead for a slightly different, more chewy texture.
- Chocolate chips: Substitute with chopped sugar-free chocolate bar of your choice, preferably dark chocolate (70% or higher).
- Walnuts: No walnuts? Chopped pecans, almonds, and macadamia nuts are ideal replacements.
Expert Tips
- Use a cookie scoop: For uniform cookies that bake evenly, use a cookie scoop to portion out the dough. Making sure they’re the same size makes for a better presentation, especially when you’re serving the cookies at parties.
- Don’t overbake: These cookies will continue to firm up as they cool, so take them out when the edges are golden brown but the centers are still slightly soft.
- Crisp them up: If you want crispy cookies rather than chewy, gently press the cookies down before baking to encourage even crisping. Erythritol also crisps up better than some other keto sweeteners, so opt for it if you want that satisfying crunch.
- Make them nut-free: Walnuts add great crunch, but if you’re nut-free, try pumpkin or sunflower seeds for a similar texture without allergens.
How to Store This Recipe
Store the cookies in an airtight container or a zip-top bag at room temperature for up to 5 days. If you want to keep them longer, freeze them for up to a month. You can enjoy them chilled straight from the fridge or let them sit at room temperature for a softer bite.
What to Serve with Keto Magic Cookies
Enjoy keto magic cookies as a lunchbox treat, afternoon snack, or after-dinner dessert. At parties, serve them with other keto-friendly desserts like keto chocolate cake, keto brownies, and keto peppermint patties as part of a dessert spread.
Pair them with your favorite hot or cold drinks. They’re delicious with iced homemade lemonade, keto chocolate raspberry smoothie, or a warm cup of Tibetan butter tea.
More Easy Keto Desserts To Try
Flourless Keto Magic Cookies Recipe
Ingredients
- 4 large egg yolks
- ¼ cup butter or coconut oil for dairy-free, melted
- ⅓ cup granulated sweetener
- 1 cup shredded coconut unsweetened
- 1 cup chocolate chips sugar-free
- ⅔ cup walnuts chopped
Instructions
- Preheat the oven to 350 °F.
- Add the egg yolks and melted butter to a mixing bowl and whisk together.
- Dump in the remaining dry ingredients and stir gently until well combined.
- Cover the bowl and chill the batter for at least 30 minutes until the batter is firm enough to scoop.
- Use a cookie scoop or heaping tablespoon to make approximately 20 round balls. Arrange each one evenly on a parchment paper-lined cookie sheet.
- Bake for 8-10 minutes, until the edges are golden-brown. Remove from the sheet and place on a cooling rack to cool. If they are too soft to remove from the sheet upon taking them out from the oven, return back to the oven for another minute or two.
Notes
- For uniform cookies that bake evenly, use a cookie scoop to portion out the dough.
- These cookies will continue to firm up as they cool, so take them out when the edges are golden brown but the centers are still slightly soft.
- If you want crispy cookies rather than chewy, gently press the cookies down before baking to encourage even crisping. Erythritol also crisps up better than some other keto sweeteners, so opt for it if you want that satisfying crunch.
- Walnuts add great crunch, but if you’re nut-free, try pumpkin or sunflower seeds for a similar texture without allergens.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
