You just have to try these no-bake chocolate chip cookies. I don’t know about you, but I adore homemade cookies. Do you know what else I love? Not having to bake them! That’s right, you don’t even have to turn the oven on for these.
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This easy recipe simply involves combining the ingredients, shaping the cookies, and then freezing them. This makes a delicious summer snack or dessert. Who would’ve thought you could beat the summer heat with these no-bake chocolate chip cookies?
This recipe is super-low in carbs too, if you use Stevia. So not only do you get a delicious mouthwatering treat, but you can nibble on them with zero guilt! Keep a batch of them in the freezer and you can satisfy your sweet tooth whenever you want.
If you are looking for even more delicious no-bake desserts, then definitely try my lemon icebox cake recipe or this fantastic no-bake chocolate cheesecake!
Main Ingredients
This recipe boasts rich, creamy, and decadent flavors. The cookies are everything you could wish for, but with an interesting texture twist because they’re frozen not baked. I can’t explain how good they are - you will have to try them out yourself! Here are the key ingredients you'll need to make these no-bake chocolate chip cookies:
- Cream cheese: For a tangy flavor and also helps with a chewy consistency. Use regular or reduced-fat cream cheese, as you prefer.
- Almond butter: To add a nutty taste. Almond butter is nearly as popular as peanut butter these days, and it works in pretty much any recipe calling for nut butter. Still prefer peanut butter? No problem, that would work just as well. I prefer the chunky kind but smooth would work fine.
- Stevia sweetener: For sweetness. If you’re looking for an all-natural replacement for sugar, stevia is your new best friend. Stevia comes from a plant rather than a bunch of chemicals. Some brands combine stevia with other sweeteners like dextrose while others are pure stevia, so check the packaging. If it’s pure stevia you will need less since it’s 8 times as sweet as sugar. Another option is stevia liquid sweetener, but again, check the label for the right ratio. If you aren’t sure just mix some in, taste the batter, and then add more until it tastes good.
- Dark chocolate chips: For an indulgent flavor. I love dark chocolate and typically choose semi-sweet. You can use any chocolate chips you want though since anything from bittersweet dark chocolate to white chocolate or milk chocolate will be fine. If you’re using dark, go for quality and choose at least a 70% cocoa solids ratio.
- Vanilla extract: To contrast beautifully with the chocolate flavor. Make sure you use vanilla extract (real vanilla) rather than anything labeled vanilla essence.
Instructions Overview
If you’re new to no-bake cookies, you will find this method to be very different from the typical baked recipes!
It’s best to let your ingredients come to room temperature to start. This makes them much easier to mix together. Combine the cream cheese, unsalted butter, almond butter, vanilla, salt, and stevia. It’s easiest to use a hand mixer, but you can also use a wooden spoon if you’re feeling energetic.
Now stir in the nuts and chocolate chips with a spatula or spoon. Chill this batter in the refrigerator for 20 minutes. Next, you will line a baking sheet with parchment paper. Add scoops of the cookie dough to the baking sheet. You should get 15 of them. I got 14, but I couldn’t resist tasting the batter! Freeze for one hour then serve!
Common Questions
You can let the cookies set on nonstick foil or else spritz some cooking spray on regular foil. Parchment paper or wax paper also works so use whichever you want.
Stevia works well in chocolate chip pecan no bake cookies, as does sugar, so it's your choice. If you want these to be low in carbs, I would recommend you stick with the stevia. I've tried other sweeteners such as erythritol and xylitol but those aren't my favorites because they give a cooling taste to the cookies which I'm not so keen on. Also, xylitol is toxic to dogs and cats so I prefer not to have it around. Stevia is a natural sweetener made from the stevia leaf. Prefer to use sugar? That would also work fine, but it's less sweet than stevia, so add a little, taste the batter, and add more as needed.
Both kinds of nut butter have nutritional values that are similar, although almond butter does boast more fiber, vitamins and minerals than peanut butter. Both are pretty much even in terms of calories but peanut butter is higher in protein. There are other types too such as cashew butter and these various nut butters are easy to find in grocery stores these days. So just choose whichever you prefer.
Since these cookies keep in the freezer or refrigerator you can definitely make them ahead. That way you can grab one whenever you are in the mood for a sweet treat.
Keep these in the freezer. If you prefer a softer texture, you can keep them refrigerated. They will keep for a couple of weeks. They will melt at room temperature.
Freezing these cookies is actually part of the recipe, so yes you can! They will keep in a Ziploc bag for months.
They go with pretty much anything. You can enjoy one with a cup of coffee or iced tea, or serve them with a scoop of ice cream for an indulgent dessert.
Yes! If you’re following a keto diet, these are very low-carb cookies. Use sugar-free chocolate chips and each cookie will only be about 2 net carbs.
Chopnotch Tips
- As you add the sweetener, taste the batter to adjust the sweetness to your liking. There’s nothing like stealing a pinch of cookie dough. You know you want to!
- The dough is very stiff so the cookies hold their shape perfectly. Use a cookie cutter or silicone baking cups, or else roll them into balls.
- Warm your spoon with hot water to scoop the batter into the sheet. Things might get sticky.
- You can tweak the recipe, perhaps swapping the almond butter for peanut or cashew butter, or rolling the cookies in some unsweetened coconut flakes before freezing.
- Use coconut oil instead of butter if you prefer. Alternatively, if you only have salted butter, omit the sea salt from the recipe.
No-bake chocolate chip cookies are heavenly. They’re rich, creamy. and lick-the-bowl delicious.
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Recipe
How to Make
No-Bake Chocolate Chip Cookies
Ingredients
- 8 ounces cream cheese, softened
- ½ cup unsalted butter
- ½ cup almond butter
- ⅓ cup stevia sweetener
- ⅛ teaspoon sea salt
- 1 teaspoon vanilla extract
- 4 ounces dark chocolate chips
- 2 ounces pecans, chopped
Instructions
- Add cream cheese, butter, almond butter, Stevia, vanilla extract and sea salt to a bowl. Mix well with a hand mixer until combined.
- Add chocolate chips and pecans, use spatula to mix.
- Put the batter to a fridge for 20 minutes.
- Take the bowl out from the fridge. Prepare a plate or a baking sheet line up with parchment paper. Use a spoon to scoop the dough out and form 15 portions, put on paper.
- Freeze the cookies for an hour and enjoy!
Notes
- As you add the sweetener, taste the batter to adjust the sweetness to your liking. There’s nothing like stealing a pinch of cookie dough. You know you want to!
- The dough is very stiff so the cookies hold their shape perfectly. Use a cookie cutter or silicone baking cups, or else roll them into balls.
- Warm your spoon with hot water to scoop the batter into the sheet. Things might get sticky.
- You can tweak the recipe, perhaps swapping the almond butter for peanut or cashew butter, or rolling the cookies in some unsweetened coconut flakes before freezing.
- Use coconut oil instead of butter if you prefer. Alternatively, if you only have salted butter, omit the sea salt from the recipe.
