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These coconut flour peanut butter cookies are thick, chewy, and take less than 10 minutes to make! Made with just 4 ingredients, there are no sugar or grains needed! 3 grams net carbs per serving.
Coconut Flour Peanut Butter Cookies
When it comes to coconut flour desserts, my favorite recipes to make are cupcakes, cake, and these coconut flour peanut butter cookies.
Growing up, I wasn’t the kid who loved all the desserts with chocolate. In fact, I never really did have much chocolate in my childhood. See, my mom was (rightly so) under the impression that chocolate was not something that kids should have on a regular basis. Instead, she’d make cakes full of seasonal fruit, pies made with stewed apples, and her staple peanut butter cookies.
It was her cookies that were one of my all-time favorite desserts. Every time she’d make a batch, I’d be excited for the week ahead knowing I’d have one of them in my lunchbox each day. Even when I moved out of home, I still pined after her cookies and had to teach myself how to make them. To this day, they remain one of my most made recipes and a weekly staple.
Now, As someone who loves the classic peanut butter cookie, I tried a few versions to see which was the best. I did a version using almond flour and a version using oatmeal but recently, my favorite has been these ones made with coconut flour!
I’ve been meaning to share a coconut flour peanut butter cookie recipe for quite some time now. 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 is needed, but you’d never tell. The texture is thick, chewy, and slightly crumbly, that almost melts in your mouth. The cookies are sweet and full of peanut butter flavor, without being overpowering.
The beauty of coconut flour is that it has no coconut flavor. I made a friend of mine a batch of these cookies and she couldn’t believe that these were low carb AND made with coconut flour- She thought they were classic peanut butter cookies!
How do you make peanut butter cookies with coconut flour?
The Ingredients
- Coconut flour– Be sure to sift your coconut flour, to ensure there are no clumps.
- Granulated sweetener– Any keto sweetener can be used. I prefer using monk fruit sweetener or erythritol.
- 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. You can also use a chia or flax egg.
The Instructions
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, before allowing them to cool on the baking sheet completely.
Tips to make the best keto coconut flour peanut butter cookies
- If you’d like to replace the peanut butter, you can use almond butter or cashew butter. If you want them to be nut free, use tahini.
- Do not overbake the cookies, as they continue to firm up as they are cooling down. Once they look mostly done, remove them from the oven and let them cool.
- If you’d like softer cookies, you can half the amount of coconut flour used.
- Feel free to jazz up the cookies by adding some sugar free chocolate chips to the batter or drizzling them with some caramel sauce.
Storing and freezing the cookies
- 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.
More recipes using coconut flour to try
Coconut Flour Peanut Butter Cookies
Ingredients
- 1 cup granulated sweetener of choice monk fruit sweetener or erythritol
- 2 tablespoon coconut flour
- 1/2 teaspoon baking soda
- 1 cup peanut butter * See notes
- 1 large egg ** See notes
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 10-12 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.
Woohoo!! These cookies are exactly as described – quick, easy and super delicious. I’ve tried so many gluten-free peanut butter cookie recipes and been disappointed with how they turned out. But these cookies taste like peanut butter. And they’re delicious!
Thanks, Ann!
I am on a regular diet but just happened to have some coconut flour somebody gave me. Can I use regular sugar?
You sure can!
Holy WOW!!! These cookies were every bit as quick and easy to make as described, and I’ve been trying out keto/paleo/healthy cookie recipes for years; they are the first cookies that came out looking and tasting as good as I had hoped!
I tend to like things a tad less sweet, so I used only 3/4C of sweetener (I used a golden monk fruit + erythritol sweetener.)
I also used crunchy peanut butter, because my son goes through a few pounds per week of it and I usually have multiple 4 lb. jars in the pantry. Really. Lol.
These do absolutely taste like regular peanut butter cookies; everyone in my house thought so!!!
Honestly, these are pure ART.
Thank you!!!
I love them!!
They’re so tasty 🙂
Awesome, so tasty! Thank you so much for sharing this fantastic recipe, it has been a godsend whilst in keto. I used 1/2 peanut butter and 1/2 tahini and added some sugar free chocolate chips. 😋
Very good. Increased the coconut flour to 3 tb and increased cooking time a few minutes and they turned out really well!
love these, they are so good.
I made these cookies using Splenda (b/c I dislike the “cooling” sensation produced by erythritol.) The cookies turned out great. Sweetness and texture were perfect. For the record, Splenda is NOT zero carb and NOT zero calorie. One cup of Splenda contains 22g carbs/ 85 cals. But I am happy to accept a few extra carbs in exchange for lower-carb baking with a taste/flavour that I actually enjoy.
I didn’t say there was anything wrong with your recipe, I said there was something wrong with what I was doing – trying to use flaxseed oil as an egg replacement. I didn’t post this to bash your recipe, infact, I tried it again but with 1/4 cup applesauce as an egg replacement, and 1tsp of baking soda instead of 1/2 tsp and they turned out fabulous.
I only shared what I did here to caution anyone else from doing what I did with the flaxseed oil.
Something definitely went wrong here. I did exactly as the recipe called for, except I used flaxseed oil as a substitute for the egg and this was no cookie dough, but a runny liquid that could have been pancake batter.
I added 2 more tbs at a time of coconut flour till I was at 10 tbs and decided enough was enough. Even though it was still very runny, I dropped 12 liquid drops of this stuff on the pan and just hoped for the best. Once baked, they look like cookies but are a powdery mess. Hoping as they cool they will harden up some. I’m not going to waste all that beautiful peanut butter, so I’ll still eat them, but I will definitely not be making these again.
Can’t properly rate them as they did not turn out at all and because I used my own egg replacement, can’t justify the rating I want to give.
Nothing is wrong with this recipe at all- This recipe is pretty much foolproof. The error is the substitution you made. Flaxseed oil is NOT an egg replacement (flax eggs are). I’m not surprised they didn’t turn out at all.
I’m making these now, (trying to) and did everything the same, except I used flaxseed oil as the egg replacement and this was so runny I’ve had to add a total of 6 tbs of coconut flour and have stuck it in the fridge in hopes the “dough” will harden up enough to make into balls. It’s so runny I’ll probably have to add at least 2 more of flour.
If anyone was considering flaxseed oil as egg replacement, don’t do it.
If this gives me a chance to edit, I’ll check back and update when they’re ready.
We never recommend using flaxseed oil in this recipe, let alone as an egg replacement.
These are so good! Such an easy recipe too. The only change I made was to add about 1/8 t. of salt. Thank you!
Can I use honey instead of granulated sugars?
Haven’t tried, feel free to experiment and see
Is swerve ok to use? Monk Frits carbs are too high for me
I don’t see why not!
Perfect texture and flavor!
I’m an avid baker but after doing Keto for awhile now, I’ve found most of the baking recipes don’t ‘cut it’ compared to regular baking. Almond flour leaves a weird texture, so I’ve been trying more recipes using Coconut flour, which for taste and texture is an improvement, IMO. These PB cookies are very good. I doubled the recipe, but cut the sugar in 1/2 (so, 1 cup instead of 2)….and still too sweet! Next time I will reduce it even more. I used Monk Fruit/Erythritol blend from Costco. Flavor 5/5 for these, just a bit sweet. Definitely experiment depending on the sweetener you choose 🙂