Ingredients
Scale
2 tbsp butter
2/3 cup natural chunky peanut butter (or any nut butter)
1 cup unsweetened shredded coconut
1 tbsp cocoa powder
4 drops liquid vanilla stevia (or liquid sweetener of choice)
Instructions
- In a microwave safe bowl, melt the butter.
- Stir in the peanut butter and cocoa powder until smooth.
- Add the shredded coconut and stevia; mix well.
- Scoop 1 tbsp size spoonfuls onto a small parchment lined sheet pan.
- Freeze for 15 minutes.
- Cut parchment between cookies for easy storage. Store in fridge.
Notes
- For a vegan version, substitute butter with coconut oil.
- Use natural, drippy nut butter for best consistency.
- Store in a sealed container in the refrigerator for up to 10 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: American
- Diet: Gluten-Free, Low-Carb, Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 1g
- Sodium: 45mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg