Prepare a large baking sheet with parchment paper or a non-stick silicone baking mat.
In a large mixing bowl, combine the peanut butter, vanilla extract, melted butted, coconut flake and cocoa powder and stir until well combined. (If you like your cookies a little sweeter, feel free to add 1-2 teaspoons of your favorite sugar-alternative. We used Swerve.)
Scoop batter onto your prepared baking sheet. Use the back of the spoon to gently shape each scoop into into a 3" cookie.
Place in freezer for 30 minutes to set.
Store in an airtight container in the freezer.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.Net Carbs: 4g per cookie