These keto pumpkin cookies are soft, chewy, and require no baking! Made with just 5 ingredients, they take 5 minutes and have less than 2 grams net carbs per serving!
In a microwave-safe bowl or stovetop, heat up your peanut butter with your maple syrup until warm. Whisk together until combined.
Add the rest of your ingredients and mix very well, until a thick, firm batter remains. If the batter is too thin, add some extra coconut flour.
Using your hands, form small balls of dough and place on a lined plate. Press each ball into a cookie shape and cross each one with a fork. Refrigerate until firm.
Notes
* You may need more coconut flour if the batter is too thin.TO STORE: No bake pumpkin cookies should be stored in the refrigerator, covered, for up to 4 weeks.TO FREEZE: Wrap each cookie in parchment paper and store them in a ziplock bag or shallow container and freeze for up to 6 months.