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1
Preheat oven to 375 and set aside a greased cookie sheet.
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2
In one mixing bowl combine the coconut flour, almond flour, xantham gum, salt, baking soda, unsweetened coconut, dry pudding mix, coffee and cinnamon in one bowl. I've found that mixing the dry ingredients with my hands or sifting them really helps eliminate any extra clumps and helps aid in the awesomeness of the cookie. Set the bowl of dry ingredients aside.
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3
In a mixer add the butter and mix by itself until the butter is creamy and the color slightly changes to more of an off white yellow. Approximately 3 minutes.
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4
In the creamed butter bowl mix the peanut butter and both swerve granulated and Swerve brown sugar. Whisk 4 eggs together in a separate bowl. Add the whisked eggs, vanilla and almond extract to butter mixture until smooth.
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5
Slowly cup by cup mix the dry ingredients in with the wet ingredients.
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6
Hand mix the chocolate chips into the wet ingredients.
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7
I've found that freezing the dough for 15 min prior to baking has provided me with easier dough to work with.
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8
Place cookies on greased cookie sheet making rolling them to 1 1/2 balls.
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9
Take a fork and slightly press down on the cookie. These cookies barely expand. Don't be afraid to place them closer together on the cookie sheet.
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10
Bake at the 15 minutes.
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11
Allow them to cool and enjoy!
