Beat the fresh eggs, sugar-free sweetener, and  vanilla extract in a small mixing bowl until the texture of the egg cookie base is smooth and shiny.

Beat the fresh eggs, sugar-free sweetener, and  vanilla extract in a small mixing bowl until the texture of the egg cookie base is smooth and shiny.

Pour the natural peanut butter into a mixing bowl and add the egg mixture before beating these liquid Coconut Flour Cookies ingredient until well combined.

Pour the natural peanut butter into a mixing bowl and add the egg mixture before beating these liquid Coconut Flour Cookies ingredient until well combined.

Add the sugar-free chocolate chips and coconut flour to the Coconut Flour Cookie batter and combine it until it is consistent and dough balls can be formed.

Add the sugar-free chocolate chips and coconut flour to the Coconut Flour Cookie batter and combine it until it is consistent and dough balls can be formed.

Use your hands to form 8 Coconut Flour Cookies Balls before placing them on a small baking tray lined with lightly oiled parchment paper.

Use your hands to form 8 Coconut Flour Cookies Balls before placing them on a small baking tray lined with lightly oiled parchment paper.

Flatten the Coconut Flour Cookies with a fork by making a criss-cross pattern and bake them for 12 to 14 minutes in an oven preheated to 350°F (180°C).

Flatten the Coconut Flour Cookies with a fork by making a criss-cross pattern and bake them for 12 to 14 minutes in an oven preheated to 350°F (180°C).

Let the Coconut Flour Cookies cool down on the baking tray for 10 minutes before moving them to a cooling rack for another 2 to 3 hours of cooling.

Let the Coconut Flour Cookies cool down on the baking tray for 10 minutes before moving them to a cooling rack for another 2 to 3 hours of cooling.