Healthy Peanut Butter Cookies

These healthy peanut butter cookies are thick and chewy with gorgeous crisp edges and soft middles. They don't need any wheat flour, eggs, or refined sugar. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 185kcal

Author Arman Liew

Ingredients

1/2 cup + 2 tablespoons coconut flour
1/2 cup maple syrup can use agave nectar or honey
3/4 cup peanut butter smooth

Instructions

In a large mixing bowl, combine the coconut flour, maple syrup, and peanut butter and mix until a dough remains. If your peanut butter is too thick, microwave it with the maple syrup for about 30 seconds.
Cover the bowl and refrigerate for 30 minutes.
Preheat the oven to 350°F and line a large baking tray with parchment paper. Remove the bowl from the refrigerator and, using your hands, form 12 balls of dough and place them on the lined tray. Press down on each ball of dough and cross either side with a fork.
Place the baking tray in the oven and bake for 10-12 minutes, until the edges just begin to firm up. Remove the cookies from the oven and let them cool on the sheet for 10 minutes before carefully transferring them to a wire rack to cool completely.

Video

Notes

Leftovers: Keep cookies covered at room temperature for one week, in the fridge for 2 weeks, or in the freezer for 6 months.

Nutrition