Preheat your oven to 180C/350F and line a baking tray with non-stick paper or a silicon mat.
Add all the ingredients except the coconut flour to a medium sized bowl. Mix thoroughly using electric beaters until the mixture is completely smooth.
Using a spoon stir in the coconut flour to the almond butter mixture. Set the mixture aside for 5-10 minutes to thicken
Roll tablespoon sized balls using your hands and then place onto your lined baking tray. Press down with a fork, I found greasing the fork with some coconut oil helped it not to stick. The cookies will not change shape in the oven, so make sure they are flattened out
Bake for 10 minutes then remove from the oven.
Allow the cookies to cool completely and they will Harden slightly as they cool
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.