Pipe Dream #325: To Sell Out – Coconut Flour Peanut Butter Cookies

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Slowly making my way through a Costco-sized jar of Skippy, though you wouldn’t know I am using commercial big brand corporate peanut  butter to do so because these photos look so dang hipster rustic health food, amirite?

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Homies thinking I be using natural almond butter, amirite?

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I did use coconut flour, so there’s that. I hope its magical health food vegan hipster food properties will make the scar on my right index finger less noticeable. A girl can dream, amirite?

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Experimentally yours,

Lauren

Coconut Flour Peanut Butter Cookies

An LH Original

1 cup smooth peanut butter

1 egg yolk

1/2-3/4 cup dark brown sugar

1/2 cup coconut flour

1/2 teaspoon baking soda

1/2 tablespoon instant espresso, if desired

1/4 teaspoon salt

splash of milk or water, as needed

sanding sugar or regular sugar for rolling (I used a spiced rum sugar my sessy bought me

Preheat the oven to 350 degrees F.

In a large bowl, stir together the peanut butter, egg yolk, instant espresso, salt and brown sugar until well-combined. Stir in the coconut flour and baking soda. The mixture will be really crumbly, so add liquid a tablespoon at a time until a stirrable cookie dough consistency is reached.

Scoop out the dough into tablespoon-sized balls and roll each into a round ball. Roll in sanding sugar, if desired. Place about 12 on a cookie sheet (you could fit more as they don’t spread too much). Flatten each with the back of a spoon.

Bake 7-9 minutes, or until they look set. Let cool on a wire rack.

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