Ingredients:

  • 1/2 cup (125g) creamy natural peanut butter
  • 1/4 cup (32g) coconut flour, sifted
  • 1/3 cup (50g) powdered erythritol
  • 2 tbsp (28g) unsalted butter, melted (or refined coconut oil)
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 1/4 cup (45g) sugar-free dark chocolate chips
  • 1 tsp coconut oil

Instructions:

  1. In a medium mixing bowl, combine the natural peanut butter, melted butter, and vanilla extract. Whisk until the mixture is completely smooth and emulsified. Note: This ensures the fats are perfectly blended before adding dry ingredients.
  2. Slowly fold in the powdered sweetener and the sifted coconut flour. Continue stirring until the flour is fully hydrated and the dough begins to pull away from the sides of the bowl, reaching a pliable consistency.
  3. Use a 1 tablespoon cookie scoop to drop 12 even mounds onto a parchment lined baking sheet. The dough should feel like soft playdough.
  4. Press each mound down gently with a fork in a criss cross pattern. This is the classic look for a peanut butter cookie and creates little ridges for the chocolate to settle into.
  5. Melt the sugar-free chocolate chips with 1 tsp of coconut oil in 20 second intervals in the microwave until smooth. Stir between each interval to prevent burning.
  6. Drizzle the chocolate over the cookies. I like to use a small spoon and move my hand quickly in a zig zag motion for an elegant finish.
  7. Place the tray in the refrigerator for 20 minutes to allow the fats to temper and the cookies to firm up before serving.
  8. Once firm, peel the cookies off the parchment paper. They should come away cleanly without sticking.