Adapted from this recipe
This makes about two dozen cookies.
My variations are below.
1 c peanut butter
2 tbsp coconut oil
⅔ c agave syrup (or honey)
1 tsp vanilla extract
1 tsp baking soda
½ c coconut flour
Preheat oven to 350° F
Line cookie sheet with parchment paper
Put peanut butter, coconut oil and agave (or honey) together in a microwave-safe bowl. Heat for about 30 seconds and stir. Repeat if necessary (the initial 30 was enough for me, probably because I used agave, which isn’t as thick as honey).
Mix coconut flour, baking soda and salt in another bowl (or on a piece of parchment or wax paper).
Return to peanut butter mixture, now that it has cooled. Stir/whip with a fork or whisk (unless you have a mixer, then go for it) until… ready (sorry, it’s hard for me to describe). Add eggs one at a time, mixing between. Add vanilla and mix again.
Add dry ingredients and stir until well-combined.
Scoop out about a tablespoon of dough, then roll into a ball. Place ball on cookie sheet and press down on it with a fork (make a crisscross pattern).
Place cookies about two inches apart.
Bake for about 8-10 minutes. Watch carefully, as they burn on the bottom quite easily.
Transfer to cooling rack.
Please visit the original recipe link above for better directions than I’ve provided here. 🙂