KETO BUCKEYE COOKIES

SNACKS

THE PREPARATION

• 2 1/2 Cups Honeyville Almond Flour • 1/2 Cup Peanut Butter • 1/4 Cup Coconut Oil • 1/4 Cup NOW Erythritol • 3 Tbsp. Maple Syrup (recipe here) • 1 Tbsp. Vanilla Extract • 1 1/2 tsp. Baking Powder • 1/2 tsp. Salt • 2-3 Chocoperfection Bars (or 3-4 Squares 90%+ Dark Chocolate)

KETO BUCKEYE COOKIES

THE EXECUTION

1. In a large mixing bowl, add 1/2 Cup Peanut Butter, 1/4 Cup Coconut Oil, 3 Tbsp. Maple Syrup (recipe here), and 1 Tbsp. Vanilla Extract. 2. In a seperate bowl, add 2 1/2 Cups Honeyville Almond Flour, 1/4 Cup NOW Erythritol, 1 1/2 tsp. Baking Powder, and 1/2 tsp. Salt. 3. Using a hand mixer, mix together the wet ingredients. 4. Sift the dry ingredients into the wet ingredients using a colander or sifter. 5. Mix everything together until it forms a crumbled dough. 6. Using your hands, mix together all the dough into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. 7. Before getting your dough out, cut up 2 Chocoperfection (or 90%+ Dark Chocolate) bars into small chunks. You want to fit 1-2 pieces into each cookie. 8. Preheat your oven to 350F. Then, rip off small chunks of dough at a time. 9. Press the chocolate into the dough. 10. Seal the dough with your hands until the chocolate cannot be seen. 11. Press the dough into a rounded tablespoon for consistent cookies. 12. Lay all cookies down on a silpat about 1 inch away from each other. You should get 20 cookies. 13. Bake cookies for 15-18 minutes. Optional: Broil cookies for additional 2-3 minutes to brown the tops. 14. Let cool and serve!