Step 1

Line a large baking pan with parchment paper or silicone baking mat.

Step 2

In a large bowl, add peanut butter and maple syrup. Stir together with a spatula until it is evenly combined. It should thicken and be a paste-like consistency.

Step 3

Stir in the coconut flour. Start with 1/4 cup and add more as needed. See notes where I discuss the texture differences for the different amounts of coconut flour.

Step 4

Using a 1.5 tbsp cookie scoop, scoop up cookie dough. Press the dough into the cookie scoop so it compacts it before releasing the dough ball onto cookie sheet. Repeat with remaining dough, spacing them about 2 inches apart.

Step 5

Press dough balls with palm of hand until they become thick round disks, between 1/4 inch - 1/2 inch thick. Use a large fork to make criss cross indent pattern on surface of cookies.

Step 6

Place cookie sheet into fridge and refrigerate for about 1 hour or until cookies are firm. You should be able to peel the cookies off of the parchment paper or silicone baking mat. Store uneaten cookies in the fridge.