Peanut Butter Cookies with Coconut Flour
These Peanut Butter Cookies with Coconut Flour are crunchy peanut butter, naturally gluten-free, low-carb, and ready in 15 minutes.
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
- Low-carb keto friendly
Coconut Flour Peanut Butter Cookie Recipe Ingredients
These peanut butter cookie recipe with coconut flour are easy to make with 6 simple wholesome ingredients.
- 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.
How To Make Peanut Butter Coconut Flour Cookies
These cookies are very easy to make!
- In a large bowl, whisk egg, sweetener, and vanilla extract together.
- 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.
- Line a large baking sheet with parchment paper. Lightly oil paper with cooking oil spray.
- 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.
- 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
- 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.
More Cookie Recipes
If you love this coconut flour cookie keto recipe, I recommend you try my other keto cookies.
Did You Like This Recipe?
Peanut Butter Cookies with Coconut Flour
Preparation:Under 20 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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