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.
LOVE THESE!
Absolutely love this recipe. Bought coconut flour to make a recipe for my Gluten Free daughter, and had no idea what to do either the bag if pricy coconut flour i had left. My husband lives thus recipe and its just enough in the batch for us two.
I used a cup of monkfruit. Next time I will use 1/2 cup. I couldn’t believe this little bit of flour could make a cookie, but it did!!
Hi Deb, depending on the monk fruit blend, it can be a lot sweeter than sugar, so dialling that down a bit is perfectly normal! So glad you liked the recipe 🙂
If I make this ahead of time can I store the cookie dough to make as needed?
Hi Lynn, yep you can! The dough can sit covered in the fridge for about 2-3 days if needed. If you find that the dough is stiff or dry when it comes out, let it sit at room temperate for a bit until it becomes more pliable. You could also roll into balls and then freeze them if you needed to keep them for longer.
can i use sugar (or brown sugar); if so, how much? I don’t care for stevia or other sweeteners. For me, it is sugar, maple syrup or honey.
Thanks–reci[pe looks good.
Absolutely! I recommend brown sugar 🙂
I just made these…probably needs more flour or another egg as not staying together. Crumbling. But taste is good!
Hi B! Hmmmm, if it’s crumbling, it sounds like it could be the brand of coconut flour. I definitely wouldn’t add more of that- it would make it a little worse. You could add an extra egg or next time, go with one tablespoon of coconut flour 🙂
How much do I measure out?
Hi Matthew! Do you mean measure out the cookie dough? It’s just rolling into balls of roughly equal sizes 🙂 I’ve emailed you a recipe video I posted on Instagram that might be helpful.
These were wonderful! I might try using a little less sugar next time, or subbing it for something else. Thanks for the recipe!
I don’t know what I did wrong but I followed the recipe and my cookies were terrible. It was like eating dry dirt that instantly turned to powder and did not taste good. So I turned the cookies into crumbs added peanut butter, oatmeal and mini chocolate chips to make protein balls and they are still terrible.
Hi Nicole- I’m sorry to hear that. It sounds like perhaps it was the coconut flour you used? The entire recipe only uses two tablespoons, which shouldn’t leave them dry or crumbly? I’d love to troubleshoot, as these cookies have been made and enjoyed by hundreds of readers.
found your site again, always helps me alot!! thank you,
I bought coconut flour for a recipe for Thanksgiving as my daughter only eats gluten free. Well it didn’t turn out well so I needed a recipe in which worked. These peanut butter cookies turned out wonderful and better yet does not make a huge batch so more than enough for my husband and I.
😀 Perfect!
It’s a great recipe! I used almond butter, added vanilla extract, cinnamon, sf raspberry jam to center of cookie, and a drizzle of melted semi-sweet chocolate to finish it off. I will continue using this recipe as a base for more flavor combinations. It’s diabetic friendly!♥️
Amazing! Thanks so much Omy. Love your tweaks to the recipe!
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!
I love peanut butter cookies, and this coconut flour version gave it that ‘snap’ I’ve been missing. Thank you!!
You are welcome, Rachel- adding the coconut flour does give it that much more stability 🙂
Tried this recipe but with equal gold sucralose granulated sugar. Texture was perfect but the cookies ended up way too sweet. I’ve tried cutting it in half, and it still end up too sweet. If I make it a 1/4 cup, how should I adjust the recipe? I added more flour, but the dough was more crumbly. Should I use more peanut butter or extra egg?
Hi Clair- I hear you, the gold sucralose is SUPER sweet. I’d cut it back, and then add an extra egg 🙂 Let me know how it goes. You can also just use allulose which is cup for cup 🙂
I added chocolate chips, too. Couldn’t resist peanut butter and chocolate. I appreciate all the tips, especially regarding cooking with coconut flour. Thanks!
I added mini chocolate chips. These cookies were moist and yummy!