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Peanut Butter Cookies with Coconut Flour

4.94 from 528 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

These Peanut Butter Cookies with Coconut Flour are crunchy peanut butter, naturally gluten-free, low-carb, and ready in 15 minutes.

A stack of three peanut butter cookies with a crisscross pattern on top and a bottle of milk in the back.
Table of contents

I have a passion for peanut butter recipes, especially dessert types, like my no-bake peanut butter bars or keto peanut butter cups.

Since I love baking with coconut flour, creating these coconut flour peanut butter cookies was so much fun! The result is impressive: an ultra-crunchy texture, lightly sweet taste, packed with the most delicious peanut butter flavors.

They have nothing to envy to classic peanut butter cookies at all! Plus, they are quick, healthy, and easy to make in one bowl, simply inspired by my 3-ingredient keto peanut butter cookies.

Why You Will Love These Peanut Butter Cookies With Coconut Flour

These cookies are amazing and so easy to make:

  • One-bowl cookie recipe
  • Ready in 20 minutes
  • Gluten-free
  • Low-carb keto friendly
  • Gluten-free
  • Grain-free
  • Dairy-free
  • High-protein

These peanut butter cookie recipe with coconut flour are easy to make with 6 simple wholesome ingredients.

Ingredients for Peanut Butter Cookies with coconut flour in various bowls and ramekins with labels.

  • Natural Peanut Butter – Always use a fresh jar of peanut butter with no added oil and no added sugar. Make your own Peanut Butter if you can’t find natural peanut butter in-store! You can also use nut or seed butter substitutions like almond butter, cashew butter, or sunflower seed butter for a nut-free option.
  • Coconut Flour – Coconut flour has a lot of fiber and is highly water-absorbent. Always store it in an airtight container with a moisture-absorbent bag. Use fresh flour with no lump for success in this recipe. Use my almond flour peanut butter cookies if you don’t have coconut flour.
  • Large Egg – Use eggs at room temperature. Take it out of the refrigerator 15 minutes before baking. Otherwise, cold eggs harden peanut butter.
  • Sugar-Free Crystal Sweetener – I am using a blend of erythritol Monk fruit extract. But you can also use allulose. 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! If not low-carb, try coconut sugar.
  • Sugar-Free Chocolate Chips – This is optional but a great add-on to make chocolate chip peanut butter cookies.
  • Vanilla Extract – for flavor
  • Baking Powder – for a little rise, or use half the amount of baking soda.
  • Salt for flavor and only if your peanut butetr is unsalted.

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How To Make Peanut Butter Coconut Flour Cookies

These cookies are very easy to make!

Making Peanut Butter Cookies with Coconut Flour

  1. In a large bowl, whisk egg, sweetener, and vanilla extract together.
  2. Fold in coconut flour, baking powder, salt and stir to incorporate. The cookie dough is initially soft and moist and becomes thick after a minute of stirring.
Making Peanut Butter Cookies with Coconut Flour
  1. Line a large baking sheet with parchment paper. Lightly oil paper with cooking oil spray.
  2. Roll cookie dough balls of about 1 1/2 tablespoons in size between your hands then release on the prepared cookie sheet, leaving a thumb space between each.
Making a crisscross patter on top of Peanut Butter With Coconut Flour
  1. Use the back of a fork to press and flatten the cookie dough ball and form a crisscross pattern on top of the coconut flour peanut butter cookies.

Baking Coconut Flour Cookies

  1. Bake the cookies in the center rack of preheated oven to 350°F (180°C) for 10 minutes or until golden brown on the sides. These peanut butter cookies with coconut flour firm up as they cool down on their rack. Let them cool for 10 minutes on the baking sheet, then transfer them to a wire rack to fully cool down.

Expert Tips For The Best Peanut Butter Cookies

This recipe is quite easy, but if you’re struggling, follow my pro tips below to make them perfect every time!

  • Use fresh natural peanut butter – It’s crucial to use runny peanut butter without additives. If your peanut butter is a bit old, the cookies will be very dry and crumbly.
  • Let them cool – Don’t be tempted to try them before they have fully cooled down as they firm up while cooling.
  • You can use almond flour – This recipe is one of the rare cookie recipes where you can use almond flour instead of coconut flour.
A stack of three peanut butter cookies with one cookie cut in half showing the crunchy texture inside.

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a stack of three peanut butter cookies with a crisscross pattern on top

Peanut Butter Cookies with Coconut Flour

3gNet Carbs
These Peanut Butter Cookies with Coconut Flour are crunchy peanut butter, naturally gluten-free, low-carb, and ready in 15 minutes.
Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
Yield: 16 cookies
Serving Size: 1 cookie
4.94 from 528 votes


This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Use cooking oil spray to grease the sheet. Set aside.
  • In a mixing bowl, beat eggs with sugar-free sweetener and vanilla extract.
  • Stir in natural peanut butter, coconut flour, baking powder, and salt.
  • Stir until the batter is thick and easy to roll into balls.
  • Shape 8 cookie dough balls of about 1 1/2 tablespoon size.
  • Place each cookie ball onto the prepared cookie sheet. Leave 1 inch (3 cm) of space between each cookie and use the back of a fork to flatten cookies and form a crisscross shape on the top.
  • Bake the cookies at 350°F (180°C) for 10 minutes, or until they are golden on the sides.
  • Cool on the cookie sheet for 10 minutes, then transfer to a cooling rack.
  • Freeze in an airtight container and defrost the day before.


How to store coconut flour peanut butter cookies

Fridge – store in an airtight container in the refrigerator for up to 6 days.
Freezer – place the cookies in a zip-lock bag and freeze for up to 1 month. Thaw at room temperature.

Allergy swap

Nut-free – you can replace peanut butter with sunflower seed butter. 
Tried this recipe?Mention @sweetashoneyrecipes
Nutrition1 cookie
Yield: 16 cookies


Serving: 1 cookieCalories: 103.7 kcal (5%)Carbohydrates: 4 g (1%)Fiber: 1 g (4%)Net Carbs: 3 gProtein: 4.1 g (8%)Fat: 8.6 g (13%)Saturated Fat: 1.8 g (11%)Polyunsaturated Fat: 2 gMonounsaturated Fat: 4.2 gTrans Fat: 0.001 gCholesterol: 10.2 mg (3%)Sodium: 117.4 mg (5%)Potassium: 95.1 mg (3%)Sugar: 1.8 g (2%)Vitamin A: 14.8 IUVitamin B12: 0.02 µgVitamin D: 0.1 µg (1%)Calcium: 13.2 mg (1%)Iron: 0.4 mg (2%)Magnesium: 27.6 mg (7%)Zinc: 0.4 mg (3%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    31 Thoughts On Peanut Butter Cookies with Coconut Flour
  1. 5 stars
    These are incredible! Everyone in my family loves these – peanut butter yumminess. I did cut the sweetener by half which intensified the hit of peanut butter.

  2. HEY.

    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

  3. 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

  4. 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!

  5. 5 stars
    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

    • The recipe makes 8 cookies, see recipe cards for details. Enjoy the cookies and let me knw how it goes! XOXO Carine.

  6. 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?
      Thank you

    • 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.

    • 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.

    • There is no sugar in any of my recipes. I am using sugar free crystal sweetener, it is a natural sweetener with no carbs, no sugar and it doesn’t impact blood sugar level. You can find it on their website. 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.

  7. 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.


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.

You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.