In a microwave-safe bowl or stovetop, heat up your peanut butter with your sticky sweetener 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.
* You may need more coconut flour if the batter is too thin.TO STORE: Keto pumpkin cookies should be stored in the refrigerator, as they will remain thick, soft, and chewy in one. Leaving them out at room temperature will see them become too soft. Refrigerated cookies will remain fresh for up to 4 weeks.TO FREEZE: Wrap each no bake cookie in parchment paper and store in a ziplock bag or shallow container and freeze for up to 6 months.