Step 1

Preheat the oven to 350F/170C and line a large baking sheet with parchment paper. Take peanut butter out of the fridge and let it come to room temperature.

Step 2

We used the KitchenAid Stand Mixer (affiliate link) for these cookies, but you can use a hand mixer if that’s what you have.

Step 3

Put eggs, Monkfruit Sweetener (affiliate link) or sweetener of your choice, baking powder, vanilla,  and salt into the mixer bowl and beat until it's all combined.

Step 4

Add the Almond Flour (affiliate link) and cocoa powder and beat until it's well mixed into the other ingredients.

Step 5

Add the room-temperature peanut butter and beat until that's all combined. I used chunky peanut butter, but if you don't like the look of little peanut pieces in the cookies you can use smooth peanut butter.

Step 6

Use a tablespoon measuring spoon to scoop out small pieces of dough, roll them into small balls and place on the parchment paper on the baking sheet.

Step 7

Use a fork to press down each cookie so they're about 1/2 inch thick.

Step 8

Bake 16-18 minutes, or until the top feels slight firm and the cookies look done.

Step 9

Let them cool for a few minutes; they will get more firm as they cool.