No-Bake Chocolate Peanut Butter Cookies
Ingredients
- 3/4 cup coconut flour
- 2 cups smooth peanut butter
- 1/2 cup sticky sweetener of choice (I used monk fruit sweetened maple syrup)
- 2-3 cups chocolate chips
Preparation
Line a large baking tray or platter with parchment paper and set aside.
In a microwave-safe bowl or stovetop, add your peanut butter and sticky sweetener and melt until combined. Add your coconut flour and mix until a thick batter remains.
Using your hands, form small balls and place on the lined plate or tray. Press each ball into a flat cookie shape, using a fork to cross either side. Freeze until firm.
Once cookies are firm, melt your chocolate chips. Using two forks, dip each cookie in the melted chocolate until completely combined. Repeat process until all cookies are covered. Refrigerate until firm.
Notes
For a thicker chocolate coating, feel free to increase chocolate chips by an extra cup or two. See notes above for keto friendly options.
If using store-bought chocolate chips, cookies can be kept at room temperature.
If using homemade chocolate, keep refrigerated.
