Coconut Flour Peanut Butter Cookies
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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.
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!!!
Hi Arman
I’m so grateful to have found this recipe. One question though, is granulated sweetener absolutely necessary or can I omit it altogether? I mean, will that change the end result? (I’m cooking for an elderly diabetic and they’re not allowed artificial sweeteners or stevia due to health complications!)
Thanks a million, and keep up the great work 🙏
Hi Miriam- I wouldn’t recommend it without. They just won’t bake up properly or hold their shape. Can they have natural sweeteners like maple syrup or agave? I can adapt it using those. 🙂
Arman, Thank you for this simple, adaptable recipe. An excellent choice for people with allergies and sensitivities, due to the flexibility! I subbed in tajini for the nut butter. Skipped the sweetener and added chocolate chips. Topped with some sea salt. Everything organic. WOW! Now I have my favorite salted-chocolate-chip tajini cookie again, using the structure of the cookie provided here, by your efforts and thoughtfulness. Thanks again!
**~~**~~**Bless 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.
Hi there
Being sensitive to any artificial sweeteners out there I was hoping you could tell me how much regular sugar I should use as a substitute.
By the way your recipes rock.
Thank you 😊
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 🙂