Ingredients:

  • 1/2 cup (128g) Creamy Natural Peanut Butter (no sugar added)
  • 1/4 cup (56g) Grass-fed Butter
  • 1/2 cup (96g) Granulated Erythritol
  • 5ml (1 tsp) Pure Vanilla Extract
  • 1/4 tsp Fine Sea Salt
  • 1/2 cup (48g) Almond Flour
  • 2 tbsp (15g) sifted Coconut Flour
  • 1/4 cup (20g) Unsweetened Shredded Coconut
  • 1 tbsp Coarse Sea Salt
  • 20g Sugar-free Dark Chocolate Chips

Instructions:

  1. Melt the fats. Combine 56g of grass fed butter with 128g of creamy peanut butter in a heat proof bowl. Whisk until glossy and smooth.
  2. Add sweetener. Stir in 96g of granulated erythritol. Ensure it is well incorporated to prevent a crunchy texture later.
  3. Infuse flavor. Mix in 5ml of vanilla extract and 1/4 tsp fine sea salt. Salt is the key to making the peanut flavor pop.
  4. Incorporate bulk. Fold in 48g of almond flour and 15g of sifted coconut flour. Work the dough until no white streaks remain.
  5. Add texture. Stir in 20g of unsweetened shredded coconut. The dough should be thick and slightly tacky.
  6. Portion out. Use a 1 tablespoon scoop to drop 12 portions onto a parchment lined tray.
  7. Shape. Gently press each ball down with a fork. Look for the classic criss cross pattern.
  8. Decorate. Melt 20g of dark chocolate chips and drizzle over the tops. Sprinkle with coarse sea salt.
  9. Set. Place the tray in the fridge for 30 minutes until the cookies feel firm and solid.
  10. Serve. Peel them off the parchment and enjoy immediately.