My Mother in love made is these cookies all the time around the holidays. She would know with that mother’s intuition that we could use some cookies and a little bit of her joy and just come up stair with them. She would make hers with oats so I had to find a way to keep the tradition alive for our family. Here is the keto-ized version of the most delicious no back ‘Haystack” cookies!!!

Ingredients

2 tablespoons real butter

2/3 cup all natural peanut butter (or your choice of nut butter)

1 cup unsweetened all natural shredded coconut

2 tablespoons confectioners swerve

1 tsp real vanilla extract

Note* if using a granulated swerve add it to the butter to the melted butter and stir to dissolve.

1 tablespoon cocoa powder (optional)

Instructions

In a microwave safe dish, melt butter.

Beat in peanut butter until smooth.

If you chose to make these with cocoa powder, add it now.

Add Swerve and coconut. Mix well.

Scoop 1 tablespoon portions onto a cookie sheet lined with parchment paper.

Freeze for 1 hour. Store in the freezer in a freezer safe container.

Put a lock on your freezer to keep you from eating the ENTIRE BATCH!!!

No Joke!

XOXO

Peace, Love, and Avocado!

~~Cat

Peanut Butter Haystack cookie!

With this crazy life we've chosen to embark on sometimes we just want to feel 'normal'! To be able to walk into the kitchen and grab a snack. To be able to enjoy cookies with your kids on family movie night. To be able to bring a delicious, portable dessert to a potluck... These Coconut Cream Cheese slice and bake cookies allow for all of these things!! They taste like a sugar/shortbread cookie, but with a slight hint of coconut.

Cream Cheese Cookies

Ingredients
1 Egg
1/2 tsp Baking powder
1/2 cup Coconut flour
1/4 tsp Salt
1 tsp Vanilla extract
1/2 cup Butter
3 tbsp Cream cheese
1/2 cup Erythritol (or other sugar substitute)

Cream the butter, cream cheese, egg, vanilla and erythritol (I use Swerve)
Add in the dry ingredients, Salt, baking powder, coconut flour.
Shape into a log using parchment paper. Place in fridge for at least an hour.
Slice into discs. Bake in a 350* oven until golden brown around the edges. Approximately 15-17 minutes.

Nutritional information will vary based on how thin, or thick you cut your cookies. As you an see I cut mine thiiiin. 

Keto Cream Cheese Slice and Bake Cookies