Preheat oven to 350 degrees. Line large baking sheet with parchment paper.
Add refined coconut oil to large bowl and microwave for 10 seconds to slightly soften. Then add creamy peanut butter and coconut sugar. Stir well until combined.
Add egg white and vanilla extract, whisk to combine. Then add blanched almond flour, baking soda and salt and continue to whisk until fully mixed.
Use small cookie scoop (approx 1”) to scoop out cookies and place on parchment lined baking sheet. Dust with coconut sugar if desired then put in 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 freezer, bake for 7 minutes then allow to cool 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! Makes approximately 20 small cookies
Warning, you may need to double the recipe, they'll be gone quick!