Gluten free peanut butter-chocolate cookies 
from vanillasugarblog.com

1 cup all-natural chunky or all natural smooth peanut butter (oily is ok, just not too oily)
¾ cup dark brown sugar (NOT packed)
1 large egg, room temp
1 egg yolk, room temp
1 ts pure vanilla extract
½ cup coconut flour
1 ts baking soda
1 ts sea salt
½ cup Bittersweet chocolate chips, optional

Cook notes:
This is very dry dough, so forming into cookie dough balls is a bit of work.
So what I did was just leave them as balls. They don’t spread at all when baking.
They are delicate and tend to break apart if you make them big. Make the dough balls bigger than a tablespoon size. 
You need to use this dough right away; leaving in fridge overnight will dry out the dough even more.
This recipe makes a small batch (about 12-15), if you want more, just double all the ingredients. 
I used bittersweet chocolate, semisweet was just too sweet and milk chocolate was way too sweet.

In a small bowl add the coconut flour, baking soda, and salt and mix, set aside.
In a small bowl mix the egg, egg yolk, and vanilla.
In a mixer or by hand, combine peanut butter and sugars until well combined.
Add egg to the cookie mixture, mix well.
Add in the flour mixture, by sprinkling it over the cookie dough, not just depositing it in one large dump. Mix till just combined. (I used my hands to combine this—it was much easier).

Cover bowl with plastic wrap well and let it sit in fridge for about an hour to come together. Do not let this sit overnight as the dough becomes very dry!
When ready to bake, preheat oven to 365 degrees F.
Roll into tablespoon sized balls and place on non-stick cookie sheets or greased cookie sheets. If you can flatten them without breaking then go ahead.
Bake for 12-15 minutes, until lightly browned. These cook up very fast, so I really wouldn’t go past the 15-minute mark. To tell if they are done, there should be a slight crisp of the edges and a light golden brown color on the edges as well.
Cool on a baking sheet for a while. Do not try to lift them off the cookie sheet; they need to harden
Should make about 12-15 cookies (small batch). If you want more, just double all the ingredients.
They lasted about 3 days, covered.