Line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, add peanut butter, coconut flour, and sugar-free maple syrup and vanilla extract.
Using a fork, stir and mash until a thick dough forms.
Using a medium-sized (1 tbsp) cookie scoop, scoop and drop balls of peanut butter cookie dough onto the lined baking sheet. Set aside.
In a double boiler or the microwave on melt setting, melt the sugar-free chocolate chips.
Drizzle melted chocolate over peanut butter cookie balls. Let chocolate firm and set for a couple of minutes. Serve and enjoy. Store in a sealed container in the fridge.
Notes
*all nutritional data are estimates based on the products I used*Servings: 14, Serving Size: One fat bomb, Net Carbs per serving (one fat bomb): 3g, Amounts per serving-