Almond-Coconut Flour Peanut Butter Cookies

 I found a recipe for almond flour based peanut butter cookies here  but I wanted to use coconut flour as well as almond flour since it is cheaper and very healthy.  So I modified this recipe for coconut flour and it turned out pretty well my first batch I didn't let sit I just popped them straight into the oven and they spread out a bit more my second batch I let the batter sit a while do the coconut flour absorbed all the liquid and that batch was better more like the peanut butter cookies that I am used to with regular flour.

Ingredients (makes 22-24 cookies)

• 3/4 cup oil
• 1 cup peanut butter (all natural no sugar added)
• 1 cup honey
• 2 eggs
• 1 1/2 tsp vanilla extract
• 1 3/4 cup almond flour
•  1/2 cup coconut flour
• 1/4 tsp salt
• 1 tsp baking soda
• optional~ cacao nib bits *not technically SCD legal see chocolate nib cookie recipe* I tried these but I think next time I would leave them out as these cookies are good on their own and don't need the added flavour of the nibs*

Instructions

1. Preheat oven to 350 F
2. In a mixing bowl combines coconut flour, almond flour, salt and baking soda.
3. In a blender or bowl with electric mixer combine oil, peanut butter and honey. Slowly add eggs one at a time, finally add vanilla.
4. Pour liquid into dry ingredients and mix well until no lumps
5. Let dough sit 5 min before cooking, this is important to let coconut flour absorb the extra moisture!
6.  Grease cookie pan and drop TBSP full scoops of dough onto pan ~ 4 cm apart.
7. Bake in oven 7-10 min