This coconut flour peanut butter cookies recipe is a dairy and gluten-free version of the classic using coconut flour instead of traditional wheat flour. The combination of creamy peanut butter, eggs, coconut flour, and more results in a perfectly sweet and chewy cookie that is slightly puffed and golden. Keto / low carb option included.
Baking with Coconut Flour
Coconut flour is a wonderful fine flour with a fragrant coconut-like smell. As a result, it lends itself to desserts very well. If you can't find it in the baking aisle, you might want to look for wherever your store normally keeps gluten-free products. Alternatively, you can order it online or locate it in your local bulk food store or health store.
The first benefit of baking with coconut flour is that it is gluten free meaning that those who have a gluten allergy or are celiac can enjoy desserts made with coconut flour. Moreover, it is accessible to keto diets in moderation as it is low carb; a ¼ cup still contains approximately 18 g worth of carbs.
Another benefit is that coconut flour is quite nutritious in comparison to wheat flour. It consists of fat, fiber, protein, and iron, making it a healthy addition to any baked recipe. Its high fiber content will also prevent blood sugar spikes.
If you decide you would like to replace all of your traditional wheat flour recipes with coconut flour for low carb baking, a little coconut flour goes a long way. For example, if your recipe normally starts with 1 cup of all-purpose flour, you would usually want to replace it with a ¼ cup of coconut flour. However, the exact replacement amount may depend on the type of recipe. You can experiment with replacing wheat flour with coconut flour in your home recipes and see what works well for you.
How to Make Coconut Flour PB Cookies
These cookies are easy to make. To start making this peanut butter cookie recipe, preheat your oven to 350°F. Next, line your cookie sheets with parchment paper. This will help ensure that your coconut flour cookies don't stick to the baking sheets. However, if you prefer, you could line your pans with silicone baking mats instead.
Since this peanut butter cookie recipe produces just under two dozen small cookies, you should be able to get away with using two large baking sheets. If you only have one, you can still make these cookies, though. Simply bake half of the coconut flour cookies at a time and you will be good to go.
Mixing the Dough
To start mixing the cookie dough, you should stir the peanut butter and maple together until smooth and incorporated in a mixing bowl. To make mixing easier, however, you can heat them for a few seconds in the microwave. You will want to allow the mixture to cool before proceeding with the next step, though. If you are unsure of what peanut butter to use, natural peanut butter adds to the healthy halo of this recipe.
Next, you whisk the eggs and the vanilla into the peanut butter mixture until smooth. Alternatively, you could use a hand mixer to complete this step.
Finally, the dry ingredients including coconut flour, baking soda, and salt go into the wet ingredients. You can start by stirring the dry ingredients into the peanut butter mixture and then use your hands to knead it into a smooth dough.
Shaping the Cookies
As with other cookie recipes, it is great if you can make each cookie an even size. To do so, I like to use a small 1 tablespoon-sized cookie scoop, but you could also just use a tablespoon. Alternatively, if you would like to be very exact, you can weigh each cookie instead. In this case, each cookie should be about 30 grams worth of dough.
Once you have measured out a portion of dough, you can gently roll it into a smooth ball. Next, flatten it to a ¼-inch thick and place it on the cookie sheet with parchment paper. These cookies puff up very nicely, but they won't spread out very much. As a result, you only have to leave 1 inch between them meaning you can fit more coconut flour cookies on each baking sheet.
Baking and Cooling
The cookies should only need 10 minutes to bake. You will know they are done when they are a light golden colour around the edges, puffed, and have dry tops.
To cool, you can place the baked cookies on a wire rack. This allows the air to circulate around them so that they cool down quickly.
This cookie recipe also works with another nut or seed butter like almond butter, or sunflower seed butter.
Instead of maple syrup, another liquid sweetener like honey, agave syrup, or sugar-free alternative can be substituted.
How to Store Coconut Flour Peanut Butter Cookies
These cookies are best stored in an airtight container in the fridge or freezer. This is because they tend to soften at room temperature due to the quantity of fat from the peanut butter and eggs, as well as the maple. They taste great cold anyway and the refrigerator/freezer will allow them to retain more of the texture you will accomplish when you bake them.
Other PB Cookies You'll Love:
- Healthy Peanut Butter Banana Breakfast Cookies
- No Bake Peanut Butter Oatmeal Cookies
- Gluten Free Peanut Butter Blossoms
Coconut Flour Peanut Butter Cookies
This coconut flour pb cookies recipe is a gluten-free version of the classic using coconut flour instead of traditional wheat flour. The combination of creamy peanut butter, eggs, coconut flour, and more results in a perfectly chewy and sweet-tasting cookie that is lightly puffed and golden.
- 1 cup peanut butter
- ⅔ cup maple syrup or sugar-free liquid sweetener*
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut flour 112g
- 1 teaspoon baking soda
- ¼ teaspoon salt
Preheat your oven to 350°F and prepare 2 cookie sheets with parchment paper. (Or rotate 1)
Stir together peanut butter and maple syrup in a bowl. You can also heat these 2 ingredients in the microwave for 30 seconds or in the preheating oven for easier stirring.
Once stirred and cooled, add the eggs and the vanilla extract to the same bowl. Combine with a whisk or mixer.
Then add the coconut flour, baking soda and salt and mix well with a spatula or even your hands until you get a moldable dough.
Use a small cookie scoop (1 tablespoon) to divide the dough. Or use a scale to weigh out approximately 30 grams for each cookie. I ended up with 22 cookies.
With your hands to roll each dough portion into a ball and place them on the baking sheet. Then flatten each cookie to about ¼ inch (½ cm) either with a fork, the bottom of a cup, or the ball of your hand. Leave about 1 inch between cookies. They will puff up but not spread out too much.
Bake the cookies for 10 minutes until they are puffed up and until the edges just start to brown.
Transfer them to a wire rack to cool completely before enjoying or storing.
Makes soft, chewy cookies. These cookies tend to get softer when stored in an airtight container at room temperature, so I highly recommend you store them in the fridge or freezer.
Using sugar-free syrup make the cookies low-carb and keto-friendly. It changes the following nutrition facts:
Calories: 103 Carbs: 7.6 Fiber: 4.4 Sugar: 2
for a net carb count of 3.2 per cookie