EGGLESS PEANUT BUTTER COOKIES
by Brandee

3 cups almond flour
1/4 cup SCD legal peanut butter
1/4 cup coconut oil
1/4 tsp salt
1 1/4 tsp baking soda
1 tsp alcohol free vanilla
1/4 tsp cinnamon (or to taste)
6 TBL pureed pearsauce

Preheat oven to 350 degrees.
In food processor, combine all ingeedients EXCEPT flour. Mix until smooth and creamy. Add flour, mix until well blended. If it seems a little too "wet", add a little more almond flour as needed.

Grease a glass baking dish with coconut oil.

Form balls in your hand and flatten into the size cookie you prefer.
Bake for approx. 15 minutes or until golden brown.