1/2 cup melted butter (for dairy free, use melted Nutiva virgin coconut oil)
1/4 cup Sweet Perfection
1/4 cup Sensato Erythritol (granular)
1/4 cup Nature’s Hollow ‘Tastes Like Honey’
1/4 cup Joseph’s SF Pancake Syrup
4 eggs (room temp)
1 tsp vanilla
1/8 tsp salt (1/4 tsp if using coconut oil)
1 cup Let's Do Organic unsweetened shredded coconut
1/2 cup Bell Plantation PB2 (powdered peanut butter)
1/2 cup sifted Bob’s Red Mill Organic Coconut Flour
1/2 cup sugar-free chocolate chips (some will contain dairy)

Preheat oven to 375 degrees
Mix melted butter or oil, sweeteners, eggs, vanilla, and salt. Stir in coconut, peanut flour, sifted coconut flour, and chocolate chips.  Drop batter by the spoonful (rounded tablespoon) onto greased cookie sheet. Bake for 13-15 minutes until set and browning on bottom. Cool slightly and remove from cookie sheet.
Variation: add 1/2 cup chopped nuts

Makes about 2 dozen cookies, each with 2.5 net effective carbs