These Keto Magic Cookies take all the flavors of my popular keto magic bars and turn them into a cookie that mixes up in only 5 minutes. With chocolate chips, coconut flakes, and walnuts these are my favorite easy keto cookie recipe.
I love simplifying recipes. When I created this recipe I had four kids with baby number five soon to arrive. Now, with 6 in the house simple is even more necessary.
I love my Keto Magic Cookie Bars and I consider them a fairly easy recipe but the prep for those is about 25 minutes when you consider having to cook the sweetened condensed milk. And then that's an additional pot to wash. I wanted a simpler version for when I don't already have a batch of condensed milk ready to go in the fridge.
Since creating this recipe in 2017 a bunch of copycats of this keto dessert recipe have popped up. That's how I know I had a creative, unique, delicious idea!
Ingredients in Keto Magic Cookies
Coconut Cream - Coconut cream is the thick part of coconut milk. It either comes in small cans or you can refrigerate a can of regular coconut milk and just use the solid part. I have had readers sub in heavy cream successfully.
Large Egg Yolks - This recipe needs egg as the binder. You could use a small egg instead of two egg yolks if you prefer. You only want a few tablespoons of egg.
Butter - I use regular salted butter in these keto cookies. If you have unsalted butter you will want to add a pinch of kosher salt.
Sugar-Free Sweetener - I like to use a blend of xylitol, erythritol, and stevia in my recipes. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. Since these sweeteners can be more expensive this helps with my food budget.
Sugar-Free Chocolate Chips - I use Lily's Chocolate Chips or ChocZero Chocolate Chips most of the time but any sugar-free chocolate chips will work.
Unsweetened Coconut Flakes - these are the larger coconut chips, not the finely shredded coconut. These have a chewy texture that is great in granola, cookies, and trail mix.
Walnuts - Or any other nut you like!
How to Make Keto Magic Cookies
I promise these really take just 5 minutes to mix up! One bowl, a spoon, some mixing, and then scooping and baking.
Step One: Stir together the liquid ingredients and sweetener is a medium to large bowl with a wooden spoon or rubber spatula.
Step Two: Stir in the chocolate, nuts, and coconut.
Step Three: Drop batter (heaping teaspoonfuls of cookie dough) on a parchment paper lined baking sheet.
Step Four: Bake the keto magic cookies until golden brown.
Note: Don't be disturbed if there is a little runoff from the cookies coming out of the oven. Just trim off the excess and enjoy your keto cookies. And go ahead and eat what you trimmed. It tastes like vanilla custard. You can also bake these in greased aluminum cupcake papers to avoid this step.
UPDATE: Since posting this recipe I have had readers make these keto cookies in a muffin tin and aluminum cupcake liners to avoid the runoff of the custard.
Variations & Substitutions
Nuts - Any type of nuts is great in these! Pecans, macadamia nuts, almonds, and peanuts all work well.
Chocolate - You can use any type of chocolate you like: dark chocolate chips, semisweet chocolate chips, milk chocolate chips, or even white chocolate chips. Just choose sugar-free chocolate to keep this low carb and keto.
Dried Fruit - Most dried fruit is not keto-friendly but you can add some sugar-free dried cranberries.
Spices - Cinnamon is my top choice of spice to add but pumpkin pie spice, apple pie spice, or even a hit of spice like cayenne pepper or ground chipotle pepper can be a fun twist to try.
Extracts - Vanilla extract and almond extract are great choices. If you choose to add a teaspoon or so of extract cut back on the coconut cream by a teaspoon.
Common Questions
What are Keto Magic Cookies?
These magic keto cookies are so easy and flavorful. The taste exactly like Magic Cookie Bars without the crust. And that's what they are. Crustless magic cookie bars. They are going to be my new go-to dessert to hide in the back of my fridge where my kids can't find them.
Can I Swap Out the Nuts or Coconut?
Feel free to customize these keto cookies to your tastes. Don't like walnuts? Use pecans. Don't like coconut? Use extra nuts. The main thing is to have 1.5 cups of mix-ins for your keto magic cookies. I'm planning on trying these with white chocolate and unsweetened dried cranberries this fall.
Feel free to use different nuts, chopped milk chocolate, or any other type of yummy sugar-free sweet in these magical keto cookies.
Can I make this into a keto cereal?
Yup! If you cut back on the chocolate and sweetener you can also make this into a granola-type cereal. It is similar to my granola recipe here.
Other Recipes for Keto Cookies:
Almond Flour Chocolate Chip Cookies
Triple Chocolate Cookies Recipe
Love these keto magic cookies? Try my new Caramel Magic Cookie Bars and my White Chocolate Cranberry Seven Layer Bars!
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Keto Magic Cookies
Ingredients
- 2 tablespoon coconut cream ***
- 2 tablespoon butter softened, not melted
- ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 egg yolks
- ½ cup sugar-free chocolate chips
- ½ cup walnuts (or other nuts of your choice)
- ½ cup unsweetened flaked coconut
- 1 teaspoon coconut flour optional (see notes)
Instructions
- Preheat oven to 350.
- Stir together the butter and coconut cream until smooth. Add the sweetener and egg yolks. Mix well. Add the rest of the ingredients. Scoop onto a parchment lined baking sheet to form 12 cookies. Press down to flatten the tops.
- Bake for 20 minutes or until golden.
Notes
Nutrition
Originally Published August 17, 2017. Revised and Republished April 8, 2022.
Jean says
I ‘ve been making this cookie for a couple years and I have always put a tablespoon of almond flour in this recipe. It soaks up some of the custard and gives me a real cookie, just a TBLS makes quite a difference. I really like this cookie., thanks for the great recipe.
Taryn says
Thanks for the tip! I'll try that soon.
KimB says
The flavor is good but the cookies did not hold their shape at all — completely fell apart on me and I had to make it into granola. I followed all directions perfectly — what’s the trick?
Taryn says
They should not fall apart. Did you use parchment paper? Making them in silicone molds can help too.
Helen says
Can I use condensed milk instead of coconut cream? Trying to make these like the magic bars but as a cookie instead.
Taryn says
Yes, that's what these are. I just tried to simplify my magic cookie bars by eliminating the need to cook down the sugar free sweetened condensed milk.
Cheri E says
Do you use melted butter in this recipe?
Taryn says
Softened butter
Mimi says
These are the best I have ever had. I miss magic cookie bars and these hit the spot. Will make again. Thanks for coming up with a minimal magic cookie recipe.
Sallie says
I used coconut oil( because I had some) and regular sugar: delicious! A little flat, lovely crisp
Valerie B Williams says
Love these! Tweaked to make more cookie like. I used brown Swerve (my favorite), added 3 tablespoons almond flour, 1/2 teaspoon each vanilla and baking powder. Used Trader Joe's coconut chips and Lily's baking chips. Made 20 cookies. Reduce baking time to about 15 minutes. Yum!
I Eat Keto too says
Made this w monk fruit granulated sugar(taste tested before adding egg yolk). Followed recipe except put cream mixture in fridge for butter to harden back up slightly. That took care of “custard” runoff-tho that looks good too-like a praline. Super easy and delicious!!! Thanks
Meg says
What can I substitute for the egg yolk?
Taryn says
The egg yolk is the binder in this recipe. I don't think leaving it out will work. Sorry!
Cheryl says
Can I use Stevia Extract or Granulated Splenda for sweetener and how much.
Taryn says
I have not tested these with either so I'm not sure they would work, sorry! A granulated sweetener would probably be better than an extract because these need some bulk.
Cheryl says
would I use 1/4 cup of Spenda?
Taryn says
I'm sorry but I don't use splenda so I'm not sure.
Venus Childress says
There should be a 5 plus rating because these are amazing!
My daughter, who is a professional baker, took one bite and said, "I don't think those are keto."
I baked them in individual, silicone baking cups. I'm not sure if they were completely done; they seemed a little over done on top, but quite gooey on the bottom, but amazing still. I am going to try baking them as a bar cookie tomorrow.
My granddaughters will be over the moon! I know I am. 😉
Thank you so much for this recipe ❤️
Curt says
If using Swerve Confection or Granulated sugar what amount would you use ,I am not a baker but with started Keto diet and asked me to make Cookies found your recipe and sounds “PERFECT” can you please help me make correct please.
Thank you Curt
Taryn says
You may need more swerve for the same sweetness. I'd try 1.5 times the amount listed.
Yadira Pelkey says
Hi how much lankanto classic monkfruit would I use?
Taryn says
1.5 times the amount listed. It is not as sweet as my blend.
Yadira Pelkey says
Thanks so instead of 1/4 cup how much would the total be of monkfruit?
Taryn says
1/4 cup times 1.5 which would be 3/8 cup or 6 tablespoons.
Janice Woods says
I just made these, they were great I used can coconut milk I will use the remainder of milk in my happy coffee, I will make them again such an easy snack
Karla says
These are marvelous!! I baked them in my Green Life muffin tin, no paper liners; just sprayed with coconut oil. They turned out great, with crispy edges. Thank you for the recipe!!
Elle says
I was wondering if cream cheese would work?
Taryn says
In place of the coconut cream? I haven't tested it so I'm not sure. If you try let me know how they turn out!
Vicki says
I'm not finding the measurements you use when using your own blend of sweeteners. Could you help me out?
Taryn says
You have to go to that page: joyfilledeats.com/sweetener
ladyshopper says
I used monkfruit, its in the oven now, I sure hope it turns out..
Barbara says
I also live at high elevation so here is what I did. I used one whole egg and baked them in a silicon cupcake pan. They were perfectly shaped and delicious. I keep them in the freezer and allow them to thaw about 5 minutes if I can wait that long. I also used pecans since that is all I had, but I am sure the walnuts are just as yummy. This is a recipe I’ll repeat over and over again.
Amy says
Hi if I baked these in parchment paper lined cupcake liners will they travel well? Or do they have to be refrigerated after they cool?
Taryn says
They will travel well as long as it's not too hot. If it's very hot the chocolate will melt.
Marcella Rice says
These cookies taste great, BUT the "oil" (I use coconut cream and Kerrygold butter) spreads all over the pan and they do not turn out with that crispy stuff around the edges. I doubled the recipe?? issues with this?
Also ,even, More importantly--my coconut cream is Not creamy when I open the can but distinctly HARD. Am I supposed to use it like this? It is VERY hard to measure eock hard cream--and it was in my pantry-not my frig.
Please advise.
TY xx
Taryn says
You might have you used the wrong type of coconut cream. Does it come in little cans or a solid brick? The coconut cream I use in this recipe is just the thick part of coconut milk. It is never 'hard' like the creamed coconut in boxes.
I do mention the runoff from the custard in the blog post. If you bake this in silicone cupcake pan this does not happen. If I want it to look like cookies I just trim off the extra after baking.
Marcella Rice says
It is regular Coconut Cream from Trader Joe's or Thai brand; there's some liquid in the bottom of the can but the "cream" on top is hard-I have to break it apart with a fork.
I know you mentioned run off but you did not say there would be a pool of liquid around each cookie that runs into the other cookies and does not congeal easily. If I take the cookies out with all the liquid around them the liquid turns gooey and I have to cut the cookies apart and then the cookies fall apart; I have put the tray back in the oven but all that happens is the cookies get too hard and then they break apart.
I know what you mean about the custard stuff around the cookies and that would not bother me at all; but I do not get that yummy stuff.
I am a big fan of your recipes, just having issues with this and continued questions about hard cocont cream. (I remember the cream on top of our milk from having cows on our farm a nd the cream was never hard-even if the milk was very cold.--so I am confused.
xx
Taryn says
I really do think it was the coconut cream. That should not have happened. I wonder if the can of coconut cream was very cold during transit at some point. That may have made it separate so thoroughly and get hard.
Marcella Rice says
Trayn~ Thanks for your replies; I don't think it's the coconut cream as I have had several cans of each kind ~( and wasted several cans) maybe it's my cold house, I will have to check this summer and compare.
Johnna says
A friend just shared this recipe with me and I'm so excited about them! I was curious, though, after you scoop off the coconut cream, is there anything you can do with the remaining liquid in the can? It seems like a waste to throw it away, but I wasn't sure what it actually was and what you could do with it. 🙂 Thanks!!!
Taryn says
I'll put it in smoothies, add to soup, or add to my coffee.
Johnna says
What is it, though? Coconut oil?
Taryn says
No, it's just skim coconut milk. Or it's called coconut water. Once you remove the cream the skim milk is left.