These coconut flour peanut butter cookies are crispy on the outside with a soft, light center. Takes 12 minutes to bake!
To me, a classic peanut butter cookie is light in texture and full of peanut butter taste. Usually to achieve that you use regular flour but instead, I created this recipe with coconut flour. There is no coconut taste. My friends had to ask me if these cookies were really gluten-free.
While I was testing recipes for coconut flour peanut butter cookies, I tried out different amounts of sugar. The recipe below is more low sugar and I feel it created the perfect peanut butter cookie. Light in texture and the peanut butter was the star. When I tried increasing the sugar the dough was more brittle and the baked cookie was more dense and chewy. Instead of tasting the peanut butter right away, all I could taste was the sugar. Keep that in mind if you decide to increase the sugar in future batches.
You can also try out my other cookie recipes like:
- Coconut Flour Sugar Cookies
- Grain Free Chocolate Chip Cookies
- 3-Ingredient Coconut Flour Cookies (GAPS Friendly)
- (Or if you have lots of extra coconut flour, here’s a big list of great coconut flour recipes.)
Coconut Flour Peanut Butter Cookie Tools
For this recipe you will need:
- Parchment paper
- Baking sheet
- Stand mixer or hand mixer with 1 large bowl
- 2 Large bowls
- Measuring spoons and cups
- Whisk
- Airtight storage container for leftovers
Coconut Flour Peanut Butter Cookie Ingredients
Coconut flour: If this is your first time baking with coconut flour, just know that coconut flour is pretty different from your typical all-purpose flour. Make sure you buy good-quality coconut flour, as that’ll be key to how well the cookies turn out.
Coconut oil: This is another one of those ingredients where quality matters a bunch. For best results, I like to make my own coconut oil at home – you can also buy any of these top-rated coconut oil brands. (Also, if you want to make this dairy-free, sub in coconut oil for butter too.)
Vanilla extract: A little goes a long way! You can DIY delicious vanilla extract, or buy good-quality stuff from the store.
Baking powder: I prefer to use homemade baking powder, which is surprisingly easy to make.
How to store coconut flour peanut butter cookies
These cookies will last about 4 days if you store them in an airtight container at room temperature and about 5 days if you keep it stored in an airtight container in your refrigerator. You can also keep them stored in your freezer for up to 3 months.
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Coconut Flour Peanut Butter Cookies
These coconut flour peanut butter cookies are crispy on the outside with a soft, light center. Takes 12 minutes to bake!
- Prep Time: 7 minutes
- Cook Time: 12 minutes
- Total Time: 19 minutes
- Yield: 12 cookies 1x
- Category: dessert
- Method: baked
- Cuisine: american
- Diet: Gluten Free
Ingredients
- 5 tablespoons coconut flour
- 1/4 cup of erythritol (or sugar of choice)
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup organic peanut butter
- 1 large egg
- 2 1/2 tbsp softened butter or coconut oil
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350° F. Line a large baking sheet with parchment paper.
- In a large bowl, mix all of the dry ingredients together. Make sure to sift the baking powder and baking soda. Sometimes they are clumpy.
- In another bowl, mix all of the wet ingredients together.
- Add the wet ingredients to the dry ingredients. You can mix it by hand using a spatula or spoon, or use a stand mixer.
- Once the dough has been mixed, use your hands to roll the dough into 12 1-inch balls.
- Place the dough balls on the prepared baking sheet, spacing them 1-inch apart, and use your hand to flatten the ball of dough to about ¼-inch thick.
- Using a fork, press it into the dough and make a decorative criss-cross pattern.
- Bake for 10-12 minutes, until the edges are brown and the centers are firm. Transfer the cookies to a wire rack and let cool completely.
- Store the cookies in an airtight container at room temperature for up to 4 days, about 5 days if you keep it stored in an airtight container in your refrigerator, or in the freezer for up to 3 months.
Notes
Note: If you want the cookies to be sweeter, I tried this recipe with ½ cup of sugar, the dough is more brittle, so you need to press the dough into a ball instead of rolling it between your hands, and the baked cookies are more dense and chewy.
Nutrition Facts
- Serving Size: 1 cookie
- Calories: 100
- Sugar: >1g
- Fat: 8.25g
- Carbohydrates: 13.5 (2 net carbs)
- Fiber: 2g
- Protein: 3.6g
FAQ
You can easily make these cookies keto-friendly by using erythritol instead of sugar and make sure you use sugar-free peanut butter.
You can use almond butter, sunbutter, cashew butter and any kind of nut butter instead of peanut butter in this recipe.
No, you can’t substitute almond flour 1:1 for coconut flour in this recipe. For this recipe, I suggest you use only coconut flour. The coconut flour helps to firm up the dough and adds an amazing light texture to the baked cookie.
Coconut flour is highly absorbent. Think of it like sawdust haha (you’ll understand once you start baking with it). When you see a coconut flour-based recipe don’t be alarmed when the amount of coconut flour seems too low and DON’T be tempted to add more coconut flour unless you are used to baking with this special flour.
If you are allergic to nuts it makes sense to wonder if you can eat anything made with coconuts. Coconut is not a botanical nut; it is classified as a fruit. If you are allergic to tree nuts, please talk to your allergist/doctor before adding coconut to your diet.
I have never tested an egg-free version of this recipe. You can try replacing the eggs with a “chia egg”, bananas, applesauce or whatever you usually use in place of eggs.
How to make an egg substitute:
1 tbsp of chia seeds + 2.5 tbsp of water = 1 large egg.
1/4 cup ripe mashed banana replaces 1 large egg
1/4 cup of applesauce replaces 1 large egg
