Ingredients

The following ingredients have 4 Servings
  • 1/2 cup creamy natural peanut butter (unsweetened and unsalted)
  • 4 tbsp Lakanto sugar free maple flavored syrup
  • 1 tbsp unsweetened dutch process cocoa powder (can also use natural)
  • 2 tbsp coconut flour
  • 1/4 cup sugar free milk chocolate chips (optional)

Instruction

  • Line a cookie sheet with parchment paper.
  • In a large bowl, add peanut butter and cocoa powder. Whisk until evenly blended and uniform in color.
  • Stir in syrup with a spatula. Initially it will seem like your cookie dough is going to be very liquidy, but as you continue to incorporate the syrup, the dough will become very thick and resemble cookie dough consistency.
  • Add in coconut flour and stir until evenly combined. Taste and add more syrup if needed to suit your personal preference. If you add a lot more syrup you may need to add more coconut flour.
  • Using a 1.5 tbsp cookie scoop, scoop dough balls. Press dough into the cookie scoop to compact it. Release onto prepared cookie sheet. Repeat with remaining dough, spacing dough balls about 1.5 inches apart.
  • Use the palm of your hand to press and flatten dough ball into a cookie shape between 1/4 and 1/2 inch thick. Since these are no bake cookies, this is what your finished cookie will look like so you can smooth out and shape as you wish. If you are adding chocolate chips, add a few to the surface of each cookie, pressing each one partially into the cookie.
  • Place cookies in fridge to chill for about 1 hour or until firm. You should be able to lift the cookies off of the parchment paper. Store uneaten cookies in the fridge.