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.
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 then flatten to about 1/4 inch (1/2 cm) and place them on the baking sheet. 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 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