Preheat the oven to 355 a night line a cookie sheet with parchment paper. In a mixing bowl beat eggs with sugar-free sweetener and vanilla extract.Poor beaten eggs on to fresh peanut butter and whisk. About 35-50 seconds.

Stir in the Sugar free chocolate chips. Add coconut flour.and stir to incorporated.

I greased my parchment paper with coconut oil to prevent burning. Shape 8 cookie dough balls, rub your hands with MCT oil or some other oil before taking some dough from the bowl.

Grease fork with oil and press down the cookie dough ball. Clean the dough and grease with oil for the next cookie. Bake 12-13 minutes. Until they are golden on the sides.