Ingredients
Scale
- 1 cup sugar-free chocolate chips (choose a brand with erythritol or stevia)
- 1/2 cup unsweetened cocoa powder
- 1/4 cup peanut butter (or other nut butter)
- 1/4 cup coconut oil, melted
- 1/4 cup sugar-free sweetener (erythritol or stevia, adjust to taste)
- 1 teaspoon vanilla extract
- 1/4 cup almond flour (or other nut flour)
- Pinch of salt
Instructions
- Step 1: In a medium microwave-safe bowl, combine the sugar-free chocolate chips, cocoa powder, peanut butter, melted coconut oil, sugar-free sweetener, vanilla extract, almond flour, and salt.
- Step 2: Microwave in 30-second intervals, stirring well after each interval, until the chocolate chips are completely melted and the mixture is smooth. Be careful not to overheat.
- Step 3: Line a baking sheet with parchment paper. Using a spoon or a small cookie scoop, drop rounded tablespoons of the chocolate mixture onto the prepared baking sheet, leaving some space between each cookie.
- Step 4: Refrigerate the cookies for at least 30 minutes, or until they are firm and set.
- Step 5: Once firm, remove the cookies from the refrigerator and gently peel them off the parchment paper. Store in an airtight container in the refrigerator.
Notes
- Store these delightful cookies in an airtight container in the refrigerator for up to a week to maintain their delicious texture.
- For a slightly softer cookie, let them sit at room temperature for a few minutes before enjoying.
- Serve these no-bake cookies alongside a cup of sugar-free hot chocolate or a scoop of sugar-free ice cream for an extra decadent treat.
- To prevent scorching, use short microwave bursts and stir vigorously; the residual heat will continue to melt the chocolate even after removing it from the microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American