Preheat oven to 350. Line a large cookie sheet with parchment paper.
Mix together the peanut butter, coconut oil, and sweetener until smooth with an electric mixer. Add all the other ingredients and mix well.
Scoop 10 big cookies onto the prepared baking sheet. They do spread out a lot so if you don't have a very large cookie sheet divide them between two pans.
Bake for 15 minutes until the edges are golden brown. The cookies will be very soft. They firm as they cool.
Nutrition: this recipe makes 10 big cookies. Each cookie has 2 NET carbs. The nutrition is listed as one cookie per serving.Salt: we like these with the full teaspoon of salt but if your peanut butter is well salted you can reduce the amount of added salt.To Store: cookies should be kept airtight and away from heat sources. They will last around four days. To Freeze: lay the cookies on a baking sheet and flash freeze. Then place them in a freezer-safe bag for up to 2 months. Substitutions: swap the peanut butter for almond or cashew butter. Use the same amount as you would when using peanut butter. Notes on Sweeteners: