Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
Add Coconut Oil (3 tablespoon) to a large bowl and microwave for 10 seconds to slightly soften. Then add Creamy Peanut Butter (1/2 cup) and Coconut Sugar (1/2 cup). Stir well until combined.
Add the white of the Egg (1) and Vanilla Extract (1/2 tablespoon), and whisk to combine. Then add Blanched Almond Flour (3/4 cup), Baking Soda (1/2 teaspoon), and Sea Salt (1 pinch) and continue to whisk until fully mixed.
Use a small cookie scoop, approximately 1-inch, to scoop out cookies and place them on a parchment-lined baking sheet. Dust with Coconut Sugar (1 tablespoon) if desired then put in the freezer for 10-15 minutes. This step is really important; if you skip it the cookies will spread really flat when baking.
After cookies have firmed up in the freezer, bake for 7 minutes.
Allow to cool for 10 minutes before removing to cookie sheet. The cookies will seem underbaked, but trust me, they’ll harden up a bit and will be delicious and moist!