Coconut Flour Peanut Butter Cookies

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5 from 4 reviews

These coconut flour peanut butter cookies are crispy on the outside with a soft, light center. Takes 12 minutes to bake!



  1. Preheat oven to 350° F. Line a large baking sheet with parchment paper.
  2. 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.
  3. In another bowl, mix all of the wet ingredients together.
  4. Add the wet ingredients to the dry ingredients. You can mix it by hand using a spatula or spoon, or use a stand mixer.
  5. Once the dough has been mixed, use your hands to roll the dough into 12 1-inch balls.
  6. 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.
  7. Using a fork, press it into the dough and make a decorative criss-cross pattern.
  8. 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.
  9. 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.


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