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?
- 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.
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
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.
** You can also use a flax egg or a chia egg.
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.
Serving: 1cookie | Calories: 137kcal | Carbohydrates: 5g | Protein: 6g | Fat: 11g | Sodium: 153mg | Potassium: 145mg | Fiber: 2g | Vitamin A: 23IU | Calcium: 12mg | Iron: 1mg | NET CARBS: 3g