Keto Coconut Flour Peanut Butter Cookies
The coconut flour peanut butter cookies with chocolate chips are easy 6-ingredient cookies that are keto, gluten-free, and sugar-free.
Plus, these keto peanut butter chocolate chip cookies contain only 4 grams of net carbs to indulge with no guilt!
I have a passion for keto cookie recipes, especially keto peanut butter chocolate chip cookies.
Since peanut butter is keto-friendly, I love to add this to lots of my baking recipes.
You love my almond peanut butter cookies, so today, I introduce you to their little sisters: the coconut flour peanut butter cookies.
What Are Coconut Flour Peanut Butter Cookies?
These cookies are low-carb keto cookies made with coconut flour and peanut butter.
They are moist, buttery, chewy peanut butter cookies because I am using eggs in this recipe.
For egg-free keto peanut butter cookies, check out my Keto almond flour chocolate chip cookies.
How Many Carbs Are In Keto Cookies With Coconut Flour?
These keto coconut flour cookies come with minimal net carbs per serving, only 4 grams!
This is partly due to low-carb dry ingredients like Coconut Flour, one of the lowest carb flours, and Peanut Butter, one low-carb nut butter.
With carbs at 4 grams per serving, you can get the taste of a delicious peanut butter coconut flour cookie without harming your blood sugar level!
Why You’ll Love This Recipe
These cookies are absolutely delicious and they are also:
- 5 Basic Ingredients
- Ready In Under 30 Minutes
How To Make Coconut Flour Cookies
These coconut flour cookies are easy to make with 6 simple low-carb ingredients and less than 30 minutes.
All you need to make those buttery keto peanut butter chocolate chip cookies are:
- Peanut butter – always use fresh, runny peanut butter with no added oil, and no added sugar. Make your own Peanut Butter if you couldn’t find natural peanut butter in-store!
- Coconut flour – Coconut flour has lots of fiber, and therefore it is highly water absorbent. Always store yours in an airtight container with a moisture-absorbent bag. Use fresh flour with no lump for success in this recipe.
- Eggs – use eggs at room temperature. Otherwise, cold eggs harden peanut butter.
- Sugar-free crystal sweetener – erythritol or Monk fruit crystal – is my favorite keto sweetener as it has no bitterness or aftertaste. Xylitol is not recommended for cookies as it keeps the cookies soft! Read my review of keto sweeteners to learn which ones are my favorite!
- Sugar-free chocolate chips – I am using stevia-sweetened chocolate chips.
- Vanilla extract
Tip For Perfect Cookies
This cookie dough is very sticky, and that is what you want to create the most delicious chewy keto peanut butter chocolate chip cookies.
Consequently, I recommend you grease your hands or tools before handling the dough.
This will prevent the dough from sticking to your fingers or spoon.
It makes it easy to flatten your peanut butter cookies with a fork too.
You can store these keto cookies with coconut flour in a cookie jar for up to 4 days at room temperature.
Don’t store them in the fridge, or they will get soft.
It’s also possible to freeze them in an airtight container and defrost them the day before.
More Keto Cookie Recipes
If you love this coconut flour cookie keto recipe, I recommend you try my other keto cookies.
Enjoy the recipe, and if you love this, pin it for later!
Keto Peanut Butter Cookies with Coconut Flour
Want My Kitchen Equipment?
- ½ cup Natural Peanut Butter unsalted, no added oil, no added sugar
- 2 Egg at room temperature
- ¼ cup + 1 tablespoon Crystal Sweetener not xylitol or the cookies stay soft
- 1 teaspoon Vanilla Extract
- 4 tablespoons Coconut Flour fresh, no lumps
- ¼ cup Sugar-free Chocolate Chips
- Preheat oven to 350°F (180°C). Line a cookie sheet with parchment paper. Rub a small amount of coconut oil on your paper if it tends to stick to food. Set aside.
- In a mixing bowl, beat eggs with sugar-free sweetener and vanilla extract. Make sure your eggs are at room temperature. Cold eggs straight out from the fridge will harden the peanut butter in step 4!
- In another bowl, add peanut butter. Make sure it is fresh and runny. If your peanut butter is dry, it will create lumps and dry cookies.
- Pour the beaten eggs onto the fresh peanut butter and whisk vigorously to create a shiny, thick cookie batter with no lumps. It should not take more than 1 minute.
- Stir in the sugar-free chocolate chips.
- Add the coconut flour and stir with a spatula until fully incorporated. The batter will be sticky, heavy, and that is what you want.
- Shape 8 cookie dough balls of the same size. You can either use spoons or your hands. Be careful! The dough is very sticky, so you must rub your hands or spoon with vegetable oil before taking some dough from the bowl. This will prevent the dough from sticking to your finger. Repeat this before you shape each cookie ball.
- Place each cookie ball onto the prepared cookie sheet. Leave 1 inch (3 cm) of space between each cookie as you will flatten them with a fork, and they will expand in the oven.
- Grease a fork with vegetable oil and press down the cookie dough ball. Again, the oil on the fork prevents the cookie dough from sticking to your fork. I recommend cleaning the fork after you press a cookie. Clean, dry the fork, grease with oil, and flatten the next cookie. This will ensure the most beautiful cookies, preventing the dough from sticking to your fork.
- Bake for 12-14 minutes, or until they are golden on the sides.
- Cool on the cookie sheet for 10 minutes, then transfer to a cooling rack. It will take about 3 hours to achieve the perfect hard and chewy texture, be patient.
- Store in a cookie jar for up to 4 days at room temperature. Don't store in the fridge, or they will get soft.
- Freeze in an airtight container and defrost the day before.
- Make sure you use eggs at room temperature. If your eggs are too cold, it is much more difficult to stir them with the peanut butter as it hardens the nut butter.
- I did not try this recipe egg-free, so I can’t recommend a vegan option. Otherwise, try my keto vegan almond flour peanut butter cookies recipe. Low-carb peanut butter cookies almond flour + eggless
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Posted In:Chocolate ChipsCoconut FlourEggPeanut ButterBakingDairy-FreeGluten-FreeHealthyKetoLow-CarbVegetarianDessertSnackEasy5 Ingredients Or LessUnder 30 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
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Terrific recipe! I used a little cookie scoop and made 15 in total but they turned out really well. Thankyou!
I have been following your blog for quite sometime now. Your recipes are amazing. I have a quick question to ask. I don’t have erythritol available and it’s pretty expensive in my part of the world. Can I replace it with stevia sweetner? I am dying to have cookies and can’t seem to find any recipe that suggests to use stevia instead of erythritol.
Stevia is never used in keto baking because it doesn’t add texture to cookies or cakes. That’s why you need erythritol. I am sorry its so expensive where you live. Enjoy the recipes on the blog, XOXO Carine
These came out really dense and a bit tough, maybe because my eggs were a little small. I buy fresh peant butter from a store grinding machine which makes it dense too, not as smooth as in your video. However, I blended it for 5 minutes in a food processor and added a tiny bit of oil to make it the consistency of yours. A bit disappointed.
As you said, there is many things you made differently that explain the difference of texture. You must use large eggs and smooth oily peanut butter. Coconut flour has 4 times more fiber than other low carb flour so its extremely sensitive to the liquid dry ratio. If you miss a bit of liquid, like if you used small eggs, the result will be very dry and dense indeed. Try the recipe again with large eggs, and smooth jar of natural peanut butter I am sure it won’t disappoint. XOXO Carine
Were these suppose to get crunchy? They are so soft & like eggy. Flavor is good, but texture it not. I baked them an extra 2 mins too!
How many ounces is the coconut flour? I like to use weight scale for flour. Thanks!
Click on the metric button to convert the recipe in weight.
Yes they are crunchy. However if you used xylitol as a sweetener it will result in soft cookies as this sugar-free sweetener never firm up food. You must use erythritol in this recipe. Enjoy, XOXO Carine
Hi, made these cookies, per recipe, dough was great but I decided to add 2 eggs instead of 1, added 1/2 cup of almond flour , added 1/4 cup water, chilled dough for 15 min in refrigerator and baked as directed. They baked well, they are soft but delicious. My compliments to the chef that created the original recipe I followed and all I did was tweak it for my taste. Thanks!
I am so happy you love the recipe ! The original recipe has 2 eggs but use coconut flour so I am glad to hear you feedback on swapping for almond flour ! Thanks for trying my recipes and being hre with me. Take care, XOXO Carine
Hi! How many cookies you get in this recipes? Thanks!
The recipe makes 8 cookies, see recipe cards for details. Enjoy the cookies and let me knw how it goes! XOXO Carine.
Hi! I was wondering if the almond flour you use in your cakes (Lemon pound cake, just to mention one) is the degreased one (like coconut flour) or you mean just ground almonds. I love your recipes, you are so inspiring! Thank you 🙂
can i use xylitol or Allulose with this recipe and still get a good cookie result? Are they cake like or like a regular cookie?
Xylitol and allulose always makes the cookies soft so I don’t recommend these option. Enjoy, XOXO Carine
I am not sure what you mean by ‘degreased’. I am using fine almond flour made of blanched almonds. Ground almonds and almond flour can be different from country to country. Here in New Zealand it is the same think. In US ground almonds often refer to raw almonds, skin on, grounded. It results in a thicker and darket meal that dry out my recipes. I hope it helps ! Enjoy the recipes, XOXO Carine.
Je viens de faire ces biscuits…..excellent quoi dire d autre mercii
Merci beaucoup! Cela me fais tellement plasir de lire un petit commentaire en Francais. J’ai hate de lire le prochain et de voir ce que tu vas essayer comme prochaine recette 🙂 A bientot, biz, Carine.
I can not have sugar, can I substitute it for Honey?
There is no sugar in any of my recipes. I am using sugar free crystal sweetner, it is a natural sweetner with no carbs, no sugar and it doesn’t impact blood sugar level. You can find it here. I don’t use honey in my recipes so I am not sure how it will go. Note that honey is sugar too ! Enjoy the blog recipes. XOXO Carine.
I followed the recipe but I don’t know why The batter was so runny like the dudgy avocado cookies and the result is the same as well!!!
I looks like you are having too much liquid in the recipe. This could be because your eggs are extra large or you didn’t add enough coconut flour.
Could I substitute coconut flour with almond flour?
No sorry but you can try my almond flour peanut butter cookies instea. Enoy, XOXO Carine
Amazing recipe! Great consistency and would definitely recommend this!
Thanks so much for the lovely review! XOXO Carine