Before you start cooking, make sure you have everything on hand. Set out your butter, milk, sweetener, cocoa powder, chocolate chips, oats, peanut butter, vanilla extract, salt, walnuts, and cinnamon. Having everything prepped helps the process go smoothly, and you won’t find yourself racing around the kitchen looking for one missing ingredient!

In a medium saucepan, combine the butter, milk, keto sweetener, cocoa powder, and sugar-free chocolate chips. Place it over medium heat, stirring frequently. Watch closely as the mixture heats up; you want to bring it to a gentle boil. This process melds all the ingredients together, so be attentive—it usually takes about 5 minutes.

Once your mixture reaches a boil and everything has nicely blended, take it off the heat. Stirring is key here; you want those chocolate chips to melt fully into the mixture for a smooth texture.

Now, add the rolled oats, unsweetened peanut butter, vanilla extract, salt, and any optional crushed walnuts and cinnamon. Make sure to mix it well. You want every bit of oat and nut coated in that delicious chocolatey goodness. It’ll look like a dreamy chocolate batter, and trust me, it’s going to taste even better!

Line a baking sheet with parchment paper. Using a spoon or cookie scoop, drop heaping spoonfuls of the mixture onto the sheet. If you prefer, you can roll them into balls using your hands. Once you have your cookies formed, place the whole baking sheet in the refrigerator. They’ll need to chill for about an hour until firm.