Coconut Peanut Cookies

When everyone is pigging out on dessert, you can have a cookie too and feel good about it!  I originally found this recipe on  Divalicious recipes and modified to suit my tastes…. Stay tuned for pictures

Coconut Peanut Cookies:

Servings: 12 to 15 Cookies


1 TBS Powdered Peanut Butter
1/2 cup (56g) Coconut Flour
3 tablespoons (60g) Cream cheese softened
1 Egg
1/2 cup (113g) Butter softened ( salted)
1/2 cup Monk fruit extract with erythriol.
1/2 teaspoon baking powder


In a bowl, cream together the butter, cream cheese and monk fruit extract
Add the egg. Beat until smooth.
Add the coconut flour, powdered peanut butter,  baking powder and beat until combined.
Place the mixture onto a piece of  parchment paper. Mould into a log shape, using the paper to roll out and wrap the paper around the dough and secure the ends like a Christmas cracker.
Place in the fridge to firm up for at least an hour.
Preheat the oven to 180C/350F degrees.
Line a baking tray with parchment paper.
Remove the dough from the fridge and cut into 1 cm slices.
Place the slices on the baking tray.
Bake for 15 minutes until golden.

Nutritional Info per cookie –(Based on a batch of 15) 91 Calories, 8g Fat, 1g Protein, 3g Total Carbs, 2g Fibre, 1g Net Carbs