I was missing peanut butter cookies - the ones where you would press a fork into the top of them in both directions..... and, you know what? I can eat these instead, and not feel cheated, at all!
I put all the ingredients into a big bowl:
3/4 cup almond butter
1/2 cup coconut oil ( this needs to be set up, not melty, so I put it in the fridge for a few minutes)
1/2 cup honey (raw or local honey, or agave nectar, if you must)
1 large egg
1 TBSP vanilla extract
1 1/4 cup almond flour
1/4 cup coconut flour
1 TBSP arrowroot powder (cornstarch will work, if you haven't switched over yet)
1 tsp baking soda
1 tsp baking powder
1/4 tsp sea salt
Using a wooden spoon, I had to work to mix it up because it was a thick mixture.
I put parchment paper on two cookie sheets. I used a cookie scoop to portion out about 24 scoops.
I baked them in a 350 degree oven for 8 minutes.
Then, I tried one. Then, I tried another one. (You will, too!)