1package of La Nouba sugar-free marshmallows cut into fourths
½cupLily’s baking chips
1cupLow carb peanut butter
Instructions
In a mixing bowl, combine the sunflower seeds and the chopped macadamia nuts, mix together well.
Place the white chocolate chips and coconut oil into a microwave safe bowl, and microwave at 30 second intervals until completely melted and combined.
Mix the peanut butter into the melted white chocolate mixture.
Pour the peanut butter mixture over the sunflower seeds and macadamia nuts. Stir to combine.
Let the peanut butter mixture cool slightly.
Stir in the Lily’s baking chips and the chopped marshmallows. Stir until completely combined.
Drop heaping tablespoons of the mixture onto a parchment lined baking sheet, and place it into the freezer to set for at least an hour.
Net Carbs: 3
Keyword low carb chocolate peanut butter cookies, low carb no bake cookies
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