Prepare a cookie rack covered with parchment paper. Set aside.
In a food processor with the S blade attachment, add all the ingredients, order doesn't matter. Process on medium speed for about 1 minute or until all the ingredients come together into a ball.
Stop the food processor, gather the ingredients together to form a ball and split in 8 even pieces.
Roll each piece into a cookie ball, place each ball on the prepared cookie rack leaving half thumb space between each cookies. The cookies won't spread so you don't have to leave too much space. If the dough is too dry or crumbly, you can oil your hands with a tiny amount of coconut oil to make the rolling easier.
Bake for 10-12 minutes.
Cool down on a cookie rack. I used a large spatula that I slide under the cookie to gently transfer the cookies one by one to the rack without breaking them.
When cool down, decorate with sugar free melted dark chocolate and chop peanuts. Place the cookies in the freezer for a few minutes to quickly set the melted chocolate if needed.
Store up to 3 weeks in a cookie jar.
Nutrition panel is for one vegan chocolate peanut butter cookie. This recipe makes 8 cookies. Net carb 5.4 g per large cookie or if you make 16 cookies it comes to only 2.7 g net carb per cookie