Cream butter, ricotta and peanut butter, add sweetener vanilla, maple extract and blend. Add eggs one at a time mixing well between additions.
Sift almond flour, coconut flour baking powder and xanthan to combine.
Add dry ingredients to wet mixing well.
Stir in coconut flakes, chocolate chips and walnuts(if using).
Place dough into freezer and preheat oven to 350.
Scoop dough onto cookie sheets by rounded teaspoons.
Bake at 350 for 20- 25 minutes or until cookies begin to brown on tops.
Notes
** These cookies fit well into a Trim and Healthy lifestyle in an S setting. They are diabetic friendly as well as low carb and sugar free. I would keep the portion size to 3 cookies.