Coconut oil peanut butter cookies

1. Cream peanut butter and organic extra virgin coconut oil together. Whisk in eggs until smooth.

2. Blend all remaining ingredients in a large bowl. Add the peanut butter mixture to the dry mixture. Stir until the ingredients are well incorporated.

3. Roll the dough into walnut-sized balls and transfer to a platter. Cover with plastic wrap and refrigerate for approximately 20 minutes.

4. Place dough balls on an ungreased cookie sheet approximately three inches apart. Flatten balls with the bottom of a drinking glass pressed into sugar or a fork if you prefer the traditional crosshatch design.

5. Bake in a preheated 350-degree oven for about 10 minutes. Do not let cookies brown. Cool for a minute or two on cookie sheet before transferring to rack.