Recently, we discovered that my boyfriend, Mike is allergic to peanut butter (just a minor allergy, nothing life-threatening). We decided that we would have one last hurrah of all peanut butter, everything peanut butter foods. We settled on making Pad Thai and these No Bake PB Coconut Cookies…seriously peanut butter galore.
These cookies did not disappoint.
3/4 cup of nut butter (almond/sunflower butters are tasty, too)
1 cup of unsweetened coconut flakes
1 tablespoon of grass-fed butter
1 teaspoon of vanilla extract.
A few drops of Stevia
Optional: 1 tablespoon of cocoa powder
Directions: Melt the butter, and mix all of the ingredients together. Form into whatever size cookies your heart desires, placing onto wax paper. Freeze for 10-15 minutes, remove from the fridge and BAM! You have delicious high fat, low-carb, low sugar (2 grams), gluten free cookies, made with wholesome ingredients. Store in the refrigerator…if they last that long.
Fat: 23 grams
Carbs: 9 grams
Fiber: 6 grams
Protein: 4 grams
Take that sweet tooth! Enjoy!
Tag me on Instagram @paigesbunsnguns if you decide to try the recipe yourself!