Peanut Butter



                                                   Makes 4 Dozen 


  • 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!

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