- 1 ½ c The Fresh Market Freshly Ground Roasted Peanut Butter
- 1 c Swerve Confectioners
- 2 eggs
- 1 tsp vanilla
- 1 c Lily’s Semisweet Baking Chips
- ½ tsp coconut oil
- Flaky sea salt
Preheat oven to 350°F. Line a sheet pan with parchment paper.
In a large bowl, combine peanut butter, Swerve, eggs and vanilla, and mix well with a spatula or spoon until everything is well-incorporated.
Use a small ice cream scoop, portion out dough to make about 22 dough balls. Arrange on sheet pan, spacing 2-inches apart. Lightly press each dough ball down with your palm. Bake 12 minutes (tops will be golden brown). Let cookies cool for 10 minutes.
While cookies are cooling, melt chocolate over a double boiler and stir in coconut oil. Drizzle chocolate evenly over each cookie and finish with a sprinkling of sea salt.
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