Ingredients
1/2 cup unsweetened peanut butter
2 tablespoons coconut oil
1/2 cup Sweet Best Erythritol
2 large eggs
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup coconut flour
1/2 cup chopped Sweet Best Sugar-free chocolate
Instructions
1.Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat.
2.Place the peanut butter, coconut oil, and Sweet Best Erythritol in a mixer and mix until smooth. Add the eggs and vanilla and mix until evenly combined.
3.Add the baking soda, cinnamon, salt, and coconut flour. Mix until the dough is smooth. Gently fold in Sweet Best Sugar-free chocolate.
4.Use a small cookie scoop to portion the dough by heaping tablespoons onto the prepared cookie sheet. Lightly flatten the dough with your fingers. The dough will not spread during baking.
5.Bake for 7 minutes or until the cookies turn barely golden brown at the edges. They will be very soft. Let cool on the baking sheet for 3 minutes, and then transfer the cookies to a wire rack to finish cooling. Repeat with the remaining dough.
