Coconut Flour Peanut Butter Cookies
This post may contain affiliate links. See my disclosure policy.
My coconut flour peanut butter cookies are thick and chewy, and they take just 10 minutes to bake. Made with just 4 ingredients, this has no sugar or grains. 3 grams of net carbs per serving.
Coconut Flour Peanut Butter Cookies
Growing up, I wasn’t the kid who loved all the chocolate desserts. But peanut butter? I couldn’t get enough of it. My mom’s peanut butter cookies were always my favorite. They were the classic peanut butter jar cookies that took just a few minutes to throw together.
My only complaint was that they were a little too crumbly, so I adapted classic peanut butter cookies to give them more snap. Coconut flour turned out to be the magic ingredient, giving them the ideal texture I was after.
It’s the kind of cookie you can make when the cravings strike, and you’ll have a fresh batch ready in 10 minutes. No grains and no sugar are needed, but you’d never tell. The texture is thick, chewy, and slightly crumbly, which almost melts in your mouth. The cookies are sweet and full of peanut butter flavor, without being overpowering. And yes- I promise they won’t taste like coconut!
★★★★★ REVIEW
“Absolutely love this recipe. Bought coconut flour to make a recipe for my gluten-free daughter, and had no idea what to do with the bag of pricy coconut flour I had left. My husband lives on this recipe, and it’s just enough in the batch for us two.“ – Annemarie
Key Ingredients
- Coconut flour. Be sure to sift your coconut flour to remove any clumps.
- Granulated sweetener. I wanted to keep these cookies sugar free, so I usually use allulose or monk fruit sweetener. If sugar isn’t an issue, brown or coconut sugar is great.
- Baking soda. Helps the cookies from overspreading.
- Peanut butter. Smooth and drippy peanut butter, with no added sugar. If you like the sweet-and-salty combination, you can use salted peanut butter.
- Eggs. Binds everything together.
How do you make peanut butter cookies with coconut flour
Start by mixing together your dry ingredients until combined. Next, add the peanut butter and eggs and mix well until a thick batter remains.
Now, form small balls of dough and place them on a lined baking sheet. Press down on each ball and use a fork to cross either side of it. Bake the cookies for 10-12 minutes, then let them cool completely on the baking sheet.
Arman’s tips and variations
- Use a different nut butter. Almond butter and cashew butter both work well here. For a nut-free version, I like tahini or sunflower seed butter.
- Do not overbake the cookies. They continue to firm up as they cool, so I take them out once the edges are set and the center looks slightly underdone.
- Prefer a softer cookie? If you’d like softer cookies, you can reduce the amount of coconut flour by one tablespoon. The cookies will spread a little more.
- Add mix-ins. Sugar free chocolate chips are my favorite, but chopped pecans, shredded coconut, or a drizzle of caramel sauce are great.
Storage instructions
To store: Cookies can be stored at room temperature in a sealed container. They will keep fresh for up to 2 weeks. You can also store them in the refrigerator if you’d like them to keep longer (up to 1 month).
To freeze: Place the cookies in a ziplock bag and store them in the freezer for up to 6 months.
Coconut Flour Peanut Butter Cookies
Ingredients
- 1 cup granulated sweetener of choice I like allulose or monk fruit sweetener, 200g
- 2 tablespoons coconut flour 16g
- 1/2 teaspoon baking soda
- 1 cup peanut butter * See notes, 250g
- 1 large egg
Instructions
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
- In a large mixing bowl, add your dry ingredients and mix well. Add your peanut butter and egg and mix until combined.
- Using your hands, form 12 balls of dough and place them on the lined baking tray. Press down on each cookie and cross the sides with a fork. Bake the cookies for 10 minutes, or until they just begin to go brown around the sides.
- Remove the cookies from the oven and let cool on the tray completely.
I tried this recipe and as they tasted good, they were like eating straight peanut butter and they were very dry and crumbly.
Hi Jackie! I’m sorry you didn’t enjoy the taste. I’m wondering if it’s the brand of coconut flour you used, as some can be super absorbent, which can make them on the drier side. with that said, peanut butter-based cookies naturally have a crumbly texture- which isn’t for everyone 🙂
1 cup of sweetener? really?
Hi D! Yes, it does sound like a lot, but it’s the ideal ratio for the perfectly sweet and chewy cookies. In testing, I did a batch with 2/3 cup and while I enjoyed the flavor, my taste testers did say it wasn’t as sweet as they’d expect for a cookie, and that the peanut butter flavor was a little too overpowering.