Ingredients
Equipment
Method
- In a microwave-safe bowl or stovetop, heat up your peanut butter with your keto maple syrup until warm. Whisk together until combined.
- Add the rest of your ingredients and mix very well, until a thick, firm batter remains. If the batter is too thin, add some extra coconut flour.
- Using your hands, form small balls of dough and place on a lined plate. Press each ball into a cookie shape and cross each one with a fork.
- Refrigerate until firm.
Notes
- You may need more coconut flour if the batter is too thin.
- To store: No bake pumpkin cookies should be stored in the refrigerator, covered, for up to 4 weeks.
- To freeze: Wrap each cookie in parchment paper and store them in a ziplock bag or shallow container and freeze for up to 6 months.