Step 1

Preparation

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1. Preheat oven to 350 F. Line 2 baking sheets with parchment paper and set aside.

Step 3

2. In a mixing bowl, blend the softened butter with the honey until completely creamed. If your butter isn't completely softened, microwave for 15 to 30 seconds to get it nice and mushy. You can mix by hand or by using a stand mixer.

Step 4

3. Add the extracts, egg and applesauce. Mix until combined. Add the almond flour, gluten-free baking flour, 3/4 cup unsweetened coconut flakes, baking powder and salt. Stir until well-incorporated into a wet and sticky batter (if your batter feels too wet and fussy to work with, stash in the fridge for about 1 hour to firm it up).

Step 5

4. Add 3/4 cup of unsweetened coconut flakes to a shallow bowl.

Step 6

5. Scoop about 1 tablespoon worth, using your fingers, a measuring tablespoon or small cookie scooper, and place it directly into the coconut flakes. Roll gently to coat evenly and form it into a ball, then transfer to the prepared baking sheet. Repeat the process with the remaining dough. (I fit about 15 cookies per baking sheet. While they won't spread all that much in the oven, you still want them spaced evenly apart on the sheet.)

Step 7

6. Bake for 13-15 minutes, until the outside coconut starts to lightly brown and crisp. Allow cookies to cool on the baking sheet for at least 20 minutes to set.

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Make Joy Bauer's skillet peanut butter cookie

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