• In a medium mixing bowl, add peanut butter along and syrup. Microwave 30 seconds if too firm, stir to combine.
• Stir in coconut flour and keep mixing with the spatula at first, until the dough is consistent.
• If it is too dry, this can happen if you did not measure the coconut flour carefully and add too much. Then, add 1-2 teaspoons of extra liquid sweetener until the ingredients come together and a shiny cookie dough ball forms.
• Roll 8 balls of the same size between your hands and place each ball onto a plate covered with parchment paper. Leave 1 thumb space between each cookie ball.
• Flatten each cookie ball with the back of a fork to form a cross on top.
• Place the plate in the fridge for 5 minutes to set the cookies while you are melting the chocolate.

Chocolate shell - optional

• Meanwhile, place chocolate chips into a microwave-safe bowl with coconut oil and microwave in 30-second bursts, stirring between. Stop when fully melted and shiny.
• Remove the peanut butter cookies from the fridge. Dip one cookie at a time into the melted chocolate. Hold one side of the cookie and dip the other half only.
• Place the dipped cookie onto the plate covered with parchment paper. Repeat the chocolate dipping steps until all the cookies have been covered with chocolate.
• Place the plate into the freezer for 10-15 minutes or until the chocolate shell is set.
• Store your cookies in the fridge for 3 weeks. in a sealed container. You can also store them at room temperature. They will be slightly softer.
• You can freeze your no-bake cookies in a sealed box or bag. Defrost 1 hour before eating.