The Ultimate Keto No-Bake Chocolate Peanut Butter Cookies: Your Guilt-Free Fix

👩‍🍳 Instructions

1. 1

   In a medium microwave-safe bowl, combine the peanut butter, powdered sweetener, and 2 tablespoons of melted coconut oil (or butter). Microwave for 30-60 seconds on medium heat, until warm and easy to stir.
2. 2

   Remove from microwave and stir vigorously until the mixture is smooth and the sweetener is fully dissolved.
3. 3

   Stir in the coconut flour, vanilla extract, and pinch of salt until a thick, pliable dough forms. If too dry, add 1/2 tsp more melted coconut oil; if too wet, add 1/2 tsp more coconut flour.
4. 4

   Line a baking sheet with parchment paper. Scoop out about 1.5 tablespoons of the mixture for each cookie, roll into a ball, and then flatten into a 1/2-inch thick disc. Create a crosshatch pattern with a fork if desired.
5. 5

   Arrange cookies on the baking sheet and chill in the refrigerator for at least 30 minutes to firm up.
6. 6

   While cookies chill, prepare the chocolate topping: In a small microwave-safe bowl, combine sugar-free chocolate chips and 1 teaspoon of coconut oil. Microwave in 30-second intervals, stirring after each, until melted and smooth.
7. 7

   Remove chilled cookies from the fridge. Dip each cookie halfway into the melted chocolate, or drizzle chocolate over the tops. Sprinkle with flaky sea salt if using.
8. 8

   Return the cookies to the refrigerator for another 15-20 minutes, or until the chocolate has fully set. Store in an airtight container in the refrigerator.