No Bake Chocolate Peanut Butter Cookies

      • Ingredients:
        • 1 cup Peanut Butter
        • ⅓ cup Maple Syrup
        • 4 tablespoons Arrowhead Mills Coconut Flour
        • 1 teaspoon Vanilla Extract
        • ½ teaspoon Kosher Salt for Unsalted Peanut Butter, or ¼ teaspoon Kosher Salt for Salted Peanut Butter
        • 3 ounces Dark Chocolate, melted (optional)
        • Flaky Sea Salt (optional)
      • Directions:
        1. Make the peanut butter cookie dough. In a large bowl combine peanut butter, maple syrup, vanilla extract, kosher salt, and coconut flour. Stir using a sturdy spoon or spatula, until well mixed and no bits of dry coconut flour remain.
        2. Allow the dough to thicken. Set aside for about 5 minutes so the coconut flour can absorb any moisture in the dough. If after 5 minutes the dough seems too sticky to handle, add a little more coconut flour at a time – I would start with just 1 teaspoon and go from there.
        3. Form into cookie shape. Once the dough is the consistency of a thick cookie dough, roll it into 1 inch size balls. Gently press to shape and flatten, pinching the edges together if they start to crack. Make criss cross marks with the tongs of a fork if desired.
        4. Chill the cookies to set. Chill in the refrigerator for at least 30 minutes, or in the freezer for 10-15. While the cookies are chilling, go ahead and melt your dark chocolate if using.
        5. Dip in chocolate. Carefully dip each cookie about halfway into the melted chocolate and move to a parchment lined plate or cutting board. You can also add a little drizzle of chocolate on top to make them extra pretty.
        6. Top with a sprinkle of flaky sea salt if desired and return to the refrigerator or freezer so the chocolate can harden.
        7. Serve and enjoy!