Coconut flour peanut butter cookies are soft, nutty cookies made from natural peanut butter, a little coconut flour, eggs, and a low carb sweetener. They take ten minutes to mix, bake in twelve, and make twelve cookies with no wheat flour at all.
Coconut flour soaks up moisture, so only a small amount is needed to hold the dough together, and the peanut butter supplies richness and chew. A press with a fork makes the classic crisscross pattern, and the cookies stay tender for days, which makes them a handy keto friendly sweet.
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What Makes Coconut Flour Peanut Butter Cookies Work
Five main ingredients and one bowl keep the dough simple to make.
Natural peanut butter provides fat and flavor, so no extra butter is needed.
The cookies contain no wheat flour, so they suit low carb and grain free eating.
What Goes into Coconut Flour Peanut Butter Cookies
- The dough is one cup of natural peanut butter, one third of a cup of coconut flour, half a cup of keto friendly sweetener, two large eggs, and one teaspoon of vanilla extract.
- Add half a teaspoon of baking soda and a quarter teaspoon of salt to help the cookies rise and balance the sweetness.
Peanut butter. It supplies fat, flavor, and chew.
Coconut flour. It absorbs moisture and gives structure.
Sweetener. It sweetens without added sugar.
Eggs. They bind the dough and add lift.
Vanilla. It rounds out the nutty flavor.
Baking Coconut Flour Peanut Butter Cookies Step by Step
1. Heat the oven. Heat the oven to 350 degrees F and line a baking sheet with parchment.
2. Mix. Stir the peanut butter, sweetener, eggs, and vanilla until smooth.
3. Add the dry ingredients. Fold in the coconut flour, baking soda, and salt until a thick dough forms.
4. Shape. Roll twelve balls, set them on the sheet, and press each with a fork to make a crisscross pattern.
5. Bake. Bake for twelve minutes until the edges are set, then cool on the pan for ten minutes.
Let the dough rest for five minutes before shaping. Coconut flour keeps absorbing liquid for a while, and a short rest makes the dough thicker and easier to roll. If the dough still feels sticky, add a teaspoon more coconut flour, and if it feels dry, add a teaspoon of water.
Cool the cookies on the pan for the full ten minutes. They are soft and fragile when hot, and they firm up as they cool. Moving them early makes them fall apart. Press the fork gently so the cookies do not split at the edges.
Tips for Better Coconut Flour Peanut Butter Cookies
Flag the allergens. These cookies contain peanuts and eggs, and some sweeteners cause stomach upset, so check every label.
Do not taste raw dough. Do not taste the raw dough, since it contains raw eggs, and wash your hands and tools after mixing.
Check the doneness. Bake until the edges are set and no raw shine remains.
Use natural peanut butter. Stir it well before measuring.
Measure the flour. Spoon it in and level it off.
Chill the dough. Fifteen minutes in the refrigerator helps shaping.
Add chips. Sugar free chocolate chips fit well.
Check trusted guidance. Read the FDA safe food handling guidance for handling eggs and baked goods.
For a chocolate version, add two tablespoons of unsweetened cocoa powder with the coconut flour and increase the sweetener slightly. For a salted version, sprinkle flaky sea salt on top before baking. Both changes keep the same texture and use the same oven time.
If you have a peanut allergy at home, swap the peanut butter for almond butter or sunflower seed butter. Sunflower seed butter can turn green in the oven from a harmless reaction with baking soda, so reduce the soda to a quarter teaspoon. The cookies still taste good.
Storing and Freezing Coconut Flour Peanut Butter Cookies
Store the cookies in an airtight container at room temperature for up to five days, in the refrigerator for up to one month, or in the freezer for up to six months. Thaw frozen cookies at room temperature for twenty minutes, or warm them for ten seconds in the microwave.
Serving Ideas for Coconut Flour Peanut Butter Cookies
Serve the cookies with a cup of coffee or a glass of unsweetened almond milk, or crumble one over yogurt. For more cookie and low carb baking ideas, try chocolate chip coconut flour cookies, three ingredient peanut butter cookies, thick and chewy peanut butter cookies, or keto almond flour banana bread.
Common Questions About Coconut Flour Peanut Butter Cookies
How do you keep coconut flour peanut butter cookies from crumbling?
Let them cool fully on the pan and do not overbake them.
Can you make coconut flour peanut butter cookies ahead of time?
Yes. They keep for five days at room temperature.
Can you freeze coconut flour peanut butter cookies?
Yes, for up to six months in an airtight container.
Can I use maple syrup instead of sweetener?
Yes, but they will no longer be low carb.
Can I leave out the eggs?
Eggs hold the dough together, so keep them.
Coconut Flour Peanut Butter Cookies
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
Ingredients
Main Ingredients
- 1 cup natural peanut butter
- ⅓ cup coconut flour
- ½ cup keto friendly sweetener
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
Instructions
Cooking
- Heat. Heat the oven to 350 F and line a baking sheet.
- Mix. Stir the peanut butter, sweetener, eggs, and vanilla.
- Fold. Fold in the coconut flour, baking soda, and salt.
- Shape. Roll 12 balls and press with a fork.
- Bake. Bake 12 minutes and cool on the pan.
