Peanut Butter Cookies With Chocolate Drizzle

Servings: 14
Calories: 130.2kcal (per serving)
Fat: 10.7g (per serving)
Carbs: 11.0g (per serving)
Protein: 5.7g (per serving)

About

We all need a little peanut butter in our lives! These peanut butter cookies are a cinch to whip up and keep around when you need a little something sweet. These use erythritol, but feel free to use your favorite sugar substitute. After baking, the cookies are drizzled with a chocolate coconut oil mixture. You can also use a low carb chocolate bar, just note that it will change the macros slightly for this recipe.

Ingredients

2 large egg
¾ teaspoon vanilla extract
½ tbsp, whole flaxseed
½ tablespoon coconut flour by nutiva
¾ teaspoon baking powder
½ tablespoon coconut oil
1 teaspoon cocoa powder
½ cup 100% pure erythritol by now
1 cup peanut butter smooth style with salt

Instructions

Preheat your oven to 350 degrees Fahrenheit. Add all ingredients to a large mixing bowl.
Mix all ingredients together with a spoon and then continue to mix with your hands until the mixture forms into a dough.
Break off pieces of the dough and roll into balls, then flatten them slightly. Arrange them on a parchment covered baking sheet and bake for about 10 minutes, or until they are golden underneath.
Remove from the oven and allow to Fully cool before proceeding to the next step. This will be hard but is necessary so the cookies will set and not fall apart. You may even want to put the cookies in the fridge for a few minutes before you drizzle the chocolate on in step 5.
While the cookies are cooling, mix slightly softened coconut oil with cocoa powder and add stevia or your favorite sweetener to taste. Drizzle the chocolate over the cookies.
Place the cookies immediately into the fridge to set the chocolate so it doesn’t run. Enjoy!