Line a baking sheet with parchment paper.

In a mixing bowl, whisk your peanut and coconut butter with the maple syrup/honey until combined.

Add in your sifted cacao powder and stir everything together until well combined and resembles cookie dough.

Take about 1 spoonful of mixture and roll it to form a small ball. I used a cookie scoop to keep them uniform.

Place your dough balls on your lined baking sheet.

Using the back of a fork, gently push into the center of each ball to flatten it into a cookie shape, as shown in the photos.

Repeat with the remaining mixture.

Freeze for at least 30 minutes to firm up.

Keep your cookies in an air-tight container, refrigerated for up to 2 weeks, or in the freezer, for up to 3 months.

We like to eat them straight from the freezer or fridge, for a crunchy chocolate treat!

Enjoy!