Grain Free Peanut Butter Cookies

Nathan asked me to make peanut butter cookies the other day. He had been eating a lot of peanut butter on apples until we realized that fruit was contributing to his runny nose. So then he switched to celery and peanut butter, but he said he feels like celery detracts rather than adds to the overall taste of the snack. So he asked me to try making some cookies.

I found a recipe on Detoxinista that I've modified only a wee bit (subtracted chocolate chips, added coconut flour).

Ingredients

1 1/4 cup peanut butter (Use a peanut butter that doesn't already have sugar or other things in it. Peanuts and salt should be all there is on the ingredient list. I used creamy peanut butter, but it probably doesn't matter.)
1/3 cup honey
1/4 cup coconut flour
1 large egg
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions
1. Mix all of the ingredients together.
2. The batter will be fairly wet. Use 2 spoons or a cookie scoop to drop by rounded spoonfuls onto a cookie sheet. If you'd like cookies with fork pressed designs, let the dough sit for about 5 minutes. That will give the coconut flour time to soak up some of the liquid. You should be able to roll and smash the cookies then.
3. Cook for 6 minutes. By the time my cookies started to brown on top, they were burned on the bottom. So the sooner you take them out the better.