No-Bake Peanut Butter Cookies

Ingredients

• 1 cup Natural Peanut Butter (fresh jar with oil on top, no added sugar, no added oil.)
• 2/3 cup Coconut Flour
• 3 tablespoons Almond Flour (or Golden Flaxseed meal)
• 1/3 cup Granulated Sweetener
• 3.5 oz Sugar-Free Chocolate Chips

Instructions

1. 1

   Choose Fresh Peanut Butter: Before you start, make sure your peanut butter is runny, a fresh jar with oil on top, and contains no added sugar or added oil. You must use natural peanut butter for this no-bake recipe.

2. 2

   Mix Ingredients: In a large mixing bowl, add natural peanut butter, coconut flour, golden flaxseed meal or almond flour, and powdered sweetener (nogranulated sweeteners!).

3. 3

   Combine with a spoon at first, then knead with your hands to form a dough ball. The dough must be soft, shiny, and not dry.

4. 4

   Cover plate: Cover a plate with parchment paper. Set aside.

5. 5

   Shape 17 cookie balls (about 0.8 oz each). Place each ball on the prepared plate.

6. 6

   Flatten cookies: The balls are very soft, and that's normal. Slightly oil the back of a fork to press each cookie ball twice to form a cross on the top of the cookies.

7. 7

   Freeze the plate with the cookies on it for at least 20-30 minutes or until firm and hard.

8. 8

   Prepare melted chocolate: Two minutes before removing the plate from the freezer. Melt the sugar-free chocolate chips in a microwave-safe bowl in 30-second bursts. Stir between each burst or melt them in a saucepan under low heat, constantly stirring until melted and shiny.

9. 9

   --- Dipping into sugar-free chocolate ---

10. 10

    Remove from freezer: Remove the plate from the freezer, make sure the cookies are hard and not soft, or freeze 5-10 minutes longer.

11. 11

    Dip into chocolate: There are 2 options, dip the entire cookie into melted chocolate or only dip each cookie's side and bottom. I personally like option 2.

12. 12

    Repeat: Place back the chocolate-dipped cookie onto the plate covered with parchment paper. Repeat until all cookies are dipped into chocolate. Note that if you fully dip each cookie, you may need more melted chocolate.

13. 13

    Freeze again: Freeze the plate again for 2 or 5 minutes to set the chocolate shell.

14. 14

    --- Storage & serving ---

15. 15

    Store in the freezer: These no-bake cookies must be stored in the freezer in an airtight container. Don't store in the fridge or at room temperature or they will 'melt' and turn very soft.

16. 16

    Serve: To serve, remove the number of cookies you want to eat, and place them on a plate at room temperature for 5 minutes to get the best texture. The longer they stay out of the freezer, the softer they become. 5 minutes is the best timing for a crunchy melt-in-your-mouth keto cookie recipe.