In the mixing bowl of a stand mixer, combine the peanut butter, eggs, sugar, vanilla and heavy cream, and blend until smooth.
In a separate bowl, add the Coconut Flour and baking soda, and mix well.
Add the flour to the mixing bowl, and blend until mixed.
Scrape down the sides of the bowl, and blend again until smooth and creamy.
Line a cookie sheet with Parchment paper and drop the cookies by the Tablespoonful onto the parchment paper.
Place the cookie sheet in the oven at 350 degrees for 12 - 15 minutes, or until the cookies are golden brown around the edges and on top.
Place about ½ a cup of sugar in a shallow dish to dip cookies.
Remove the cookies from the oven, and immediately dip them in sugar, and place on a wire rack to cool completely.
Number of cookies may vary slightly depending on how much cookie dough is used per cookie. Make sure to use the fork marks in the cookies to ensure you get even baking on cookies. Storage: Allow your to fully cool before you place them in your airtight container. Freezer Friendly: These cookies are freezer friendly, for a tasty grab and go dessert. Freeze these in a freezer safe gallon Ziploc bags. If you double wrap them, they can keep in the freezer for up to 3 months. If you don't double wrap them, they will keep for 2-3 weeks without getting a freezer taste. Dry Cookies: Overbaking is the biggest issue when it comes to a dry and crumbly cookie. You will find that coconut flour based cookies offer a dry texture as the flour soaks up so much. Keep an eye on the cookies and don't allow them to overcook in the oven. Err on the side of caution and take out early and allow the cookies to finish cooking on the sheet pan when it is on the counter.Avoid Over Baking: When baking a recipe for the first time, always go for the LOWEST time that is offered. So if it suggests 9-11 minutes, set the timer for 9 minutes and see how they are doing. Everyone's oven is slightly different. Proper Measurement of Ingredients: When making cookies, always take the time to measure properly. Remember baking is all about the science and if you happen to put even 2 tbsp more flour into the recipe, it can start to adjust the outcome of the cookies. We talk a lot about proper measurement of baking ingredients here.Peanut Choices: When baking with peanut butter, I suggest using a Jif or the like and not the natural version that has the oil in the jar on top. I prefer to eat the natural version but in baking it is adding more oil/moisture and I don't recommend that you add potential problem into the mix. So I tend to have a jar of Jif for baking and the creamy natural peanut butter that I eat in the refrigerator.