➡¾ cup Almond Flour
➡¼ cup Erythritol
➡¾ cup All-natural keto-friendly peanut butter or almond butter
➡1 tsp Vanilla extract
➡1 tsp Baking powder
➡3 servings of Dark Chocolate chips
➡1 tsp Coconut oil
➡Preheat the oven to 350 degrees.
➡Mix together the almond flour, erythritol, egg, peanut butter, vanilla extract, and baking powder in a mixing bowl. Beat on high until well combined, and crumbly inconsistency.
➡Take tablespoonfuls of the batter, and form them into balls in your hand. Press them flat gently. You should be able to make 12 even cookies.
➡Use a fork to press down and create criss-cross patterns on the top of each cookie.
➡Bake the cookies for 15 minutes, and then let them cool completely.
➡When the cookies are cool, place the dark chocolate baking chips into a microwave-safe bowl with the 1 teaspoon of coconut oil.
➡Heat for 30 seconds. Stir, and then heat for an additional 30 seconds until completely melted and smooth.
➡Dip the bottom part of each cookie into the melted chocolate, and place on a parchment-lined baking sheet to dry.
➡You can place the cookies in the fridge to speed up the chocolate drying process.
➡Serve immediately, or store in an airtight container in the fridge.