About
These simple ingredients combine two favorite flavors: peanut butter and coconut! The peanut butter keeps the cookies soft and tender, and shredded coconut and coconut flour provide a chewy texture and taste that doesn’t get lost.
Ingredients
- 2 ounce cream cheese
- 2 ½ ounce peanut butter
- 2 tablespoon stevia in the raw, bakers bag
- 2 large raw egg
- ¼ teaspoon vanilla extract
- ½ cup coconut flour
- ½ cup almond flour
- 3 tablespoon, shredded coconut, dried, shredded or flaked, unsweetened
- ½ teaspoon baking powder
Instructions
- In a stand mixer, blend together the cream cheese and peanut butter. Use a spatula to scrape your mixing bowl down and then mix in the stevia. Mix until the ingredients are smooth and creamy.
- Mix in the eggs and vanilla on a high speed until there are no lumps. Scrape the bowl down once more and follow by mixing in the remaining dry ingredients.
- Line a sheet tray with parchment paper. Use a small baker’s scoop (about 2 ½ TB) to portion out 12-14 cookie. Gently press down the center of each cookie to a ½-thick disc.
- Set the tray of cookies in your freezer for just 15 minutes. Meanwhile, preheat your oven to 350 degrees. After 15 minutes, bake the tray of cookies for 18-20 minutes.
Nutrition Facts
- Servings: 13
- Calories: 111.8kcal/467.9kJ (per serving)
- Fat: 8.6g (per serving)
- Carbs: 5.4g (per serving)
- Protein: 4.0g (per serving)
