🛒 Ingredients (Makes 12 cookies)
- 1 cup unsweetened shredded coconut
- ½ cup powdered peanut butter (PB2 type)
- ¼ cup unsweetened cocoa powder
- 1 large egg
- 2–3 tbsp zero-calorie sweetener (monk fruit or erythritol)
- 1 tsp vanilla extract
- 1–2 tbsp unsweetened almond milk (if needed for moisture)
- 12 whole almonds (1 per cookie)
🔪 Instructions
1️⃣ Preheat
Set oven to 350°F (175°C). Line a baking sheet with parchment.
2️⃣ Mix
In a bowl, combine:
- Coconut
- Powdered peanut butter
- Cocoa powder
- Sweetener
Add egg and vanilla.
Mix until dough forms. Add a splash of almond milk if too dry.
3️⃣ Shape
- Scoop into 12 small mounds.
- Press slightly flat.
- Press 1 almond into the top of each cookie.
4️⃣ Bake
Bake 8–10 minutes until set.
Let cool completely — they firm up as they cool.
🍫 Optional Drizzle (If Points Allow)
- Melt a little sugar-free chocolate and drizzle on top.
💡 Tips for Best Texture
- Use finely shredded coconut.
- Don’t overbake — they dry out quickly.
- Store in airtight container up to 4 days.
If you’d like, I can also give you:
- No-bake freezer version
- Air fryer version
- Higher-protein version
- 3-ingredient ultra-simple version