Ingredients:

  • 1/2 cup (115g) Grass-fed butter
  • 1/2 cup (125g) Creamy natural peanut butter
  • 1/2 cup (80g) Powdered Monk Fruit/Erythritol blend
  • 1/4 cup (25g) High-quality unsweetened cocoa powder
  • 1.5 cups (110g) Unsweetened shredded coconut
  • 1/2 cup (60g) Crushed pecans or walnuts
  • 1 tsp Pure vanilla extract
  • 1/4 tsp Flaky sea salt

Instructions:

  1. Place your medium heavy bottomed saucepan over low heat. Add the butter and creamy peanut butter first, allowing them to begin to soften.
  2. Add the cocoa powder and powdered sweetener to the pan. Note: Sifting the cocoa powder beforehand prevents those annoying little white sweetener pockets.
  3. Stir constantly with your silicone spatula. You want to see the mixture become completely glossy and smooth. If it looks grainy, keep stirring over low heat for another minute.
  4. Remove the pan from the heat immediately once the mixture is uniform. Do not let it boil, as this can break the emulsion.
  5. Fold in the shredded coconut and crushed nuts. Stir until every piece of coconut is dark and saturated.
  6. Add the vanilla extract and flaky sea salt last. Adding vanilla at the end preserves its delicate aroma which can be lost if boiled.
  7. Line your baking sheet with parchment paper. Use your 1.5 tablespoon scoop to drop mounds of the mixture onto the paper.
  8. Space them about an inch apart. They won't spread like baked cookies, so you can fit all 12 on one standard sheet.
  9. Transfer the sheet to the refrigerator. Chill for at least 30 minutes until the cookies feel firm to the touch.
  10. Once set, peel them off the parchment. They should have a clean snap on the bottom and a velvety, soft top.