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Coconut Peanut Butter Cookies

4 Dozen Servings

Ingredients

2 cups–Almond Flour

(or your preferred flour)

2 cups– Organic Un-

sweetened Coconut

Flakes

1/2 tsp– Pink Himalayan Salt

1 cup– Swerve (or your

preferred sugar

substitute)

1/2 cup–Sukrin

Gold (or your preferred

sugar substitute)

1 cup– Smooth Peanut

Butter (peanuts and salt

ONLY)

2 tsp– Vanilla Extract

1 1/2 Sticks– Butter, unsalted

2 –Eggs, beaten 

1 cup–Coarsely Chopped

Peanuts (roasted and

salted)–Optional

Instructions

  1. Move rack to the middle of your oven.
  2. Pre-heat oven to 350*F
  3. In a large microwaveable bowl, melt the butter, peanut butter, and sugar substitutes at 20-30 second intervals. Stir until combined and set aside.
  4. In a large bowl combine the coconut flakes and the almond flour. Mix until combined and set aside.
  5. In a small bowl beat the eggs until fluffy.
  6. Add vanilla extract and salt to the eggs. Mix until combined and add to the butter mixture.
  7. Then add peanuts and stir until combined.
  8. Slowly add the dry ingredients to the wet ingredients and stir until combined.
  9. Scoop out 1 Tablespoon of dough at a time and roll them into balls. Transfer them onto a lined baking sheet. Be sure to space them at least 2” apart.
  10. Using a fork, create a cross hatch pattern on each ball of dough.
  11. Bake for 10-20 minutes or until the fork or toothpick comes out clean.
  12. Please remember that each oven is different. Check your cookies at mid-point.
  13. Keep cookies in an airtight container at room temperature for up to 1 week!










Tips / Suggestions

Preparation

Keto With Lee

Coconut Peanut Butter Cookies

Nutrition Facts

Macros

** Please note: These Macros are estimates according to the ingredients I used. ***