Coconut Flour Peanut Butter Cookies

These Coconut Flour Peanut Butter Cookies will become your new favorite gluten-free cookie that can be made in 15 minutes. Loaded with peanut butter, it is easy to fit into many dietary restriction plans.

🍴 Why These Cookies Are A Hit

Soft and Chewy | There is just something comforting about biting into a soft and chewy peanut butter cookie with that light sprinkle of sugar on top.  It reminds me of after-school treats, baking with grandma, and the holidays all in one.  

Gluten-Free | If you are in need of a gluten-free option for cookies, make sure to check out this recipe.  Using coconut flour as a substitute for regular flour turns this into a perfect recipe to share with anyone. 

Freezer Friendly | Make and freeze these cookies for a grab and enjoy treat anytime of the day or night.

Simple Ingredients | Basic ingredients are all that are required when it comes to making these cookies! Nothing crazy, so raid that pantry and whip up this gluten free coconut flour cookies.

Note: If you love peanut butter, make sure you check out my Peanut Butter Granola recipe, my Peanut Butter Balls, and my Peanut Butter Chocolate Overnight Oats for some additional recipe inspiration!

📌 Ingredients

Peanut Butter – I recommend using a processed PB like Jif as the organic variety has oil that will cause issues. If you have a sensitivity to Peanut Butter, give Sunflower Seed Butter or alternative nut butters a shot.

Coconut Flour – This is the only ingredient that you may not have used before in this recipe if you are new to wanting to make a gluten free cookie. Coconut flour is a fine and soft flour that is made from coconut meat that produces a gluten free and low-carb flour. It is slightly sweet and mild but when you bake with it, you won’t notice it at all. When BAKING with coconut flour, you will not substitute 1:1. One cup of all purpose flour is equal to ¼ cup of coconut flour.

🍽️ Instructions

Step One: Preheat the oven and prepare your baking sheet with parchment paper or silicone baking mats. 

Step Two: Use a mixer to combine the peanut butter, eggs, and sugar together.  Mix in the vanilla and heavy cream, then blend until smooth. 

Step Three: In a separate bowl, mix together the coconut flour and baking soda. Pour this into the mixing bowl with the wet ingredients to mix until combined.  Don’t forget to scrape down sides of bowl as needed so all ingredients are incorporated. 

Step Four: Once the dough is ready, drop by spoonfuls onto the baking sheet.  Press flat with a fork. Cook as directed, and once out of the oven, quickly dip them into additional sugar and allow to finish cooling on a wire rack. 

🍽️ Are these Keto Friendly? 

No, this recipe is not naturally keto-friendly.  It can, however, easily be adjusted. 

To make these peanut butter cookies a keto-friendly recipe, use a natural sugar-free peanut butter.  Look for ones that have no added sugars. You will also need to switch the sugar out for something like Swerve or a Monk fruit sweetener to stay keto-friendly. 

🥘 Is This Recipe Paleo Friendly? 

This is not a paleo-friendly recipe.  As true paleo does not allow for legumes, and peanuts are legumes, it would not be considered a paleo recipe.  In addition to the peanut butter, sugar is not a paleo ingredient and would make this recipe as is, not paleo friendly.  

If you truly wanted to make this into a paleo recipe, you could substitute a different nut butter that is paleo compliant and use a product like Swerve or a Monk Fruit to sweeten the cookies. 

I haven’t tried coconut or cashew cream as a substitute for the heavy cream, but give it a shot and let me know how it worked in the comments below.

🥄 Meal Prep Tips 

Always, always, always look out for ways to make life easier by meal prepping as much as you can. This recipe lends itself to meal prep in a couple of ways.

• My first choice is to always make the cookies into balls and freeze them on a sheet pan for 6-12 hours. Remove the pan from the freezer and place all of the cookie dough balls into a gallon-sized freezer-safe Ziploc bag. Always make sure it is freezer safe! 
• My second choice would be to place all of the ingredients in little containers already measured out and ready to do a quick “dump and go.” Going this route saves you about 10 minutes of finding ingredients and measuring it all out. 

❗ Expert Tips

When making cookies, always take the time to measure properly. Remember baking is all about the science and if you happen to put even 2 tbsp more flour into the recipe, it can start to adjust the outcome of the cookies. We talk a lot about proper measurement of baking ingredients here.

When baking a recipe for the first time, always go for the LOWEST time that is offered. So if it suggests 9-11 minutes, set the timer for 9 minutes and see how they are doing. Everyone’s oven is slightly different.

When baking with peanut butter, I suggest using a Jif or the like and not the natural version that has the oil in the jar on top. I prefer to eat the natural version but in baking it is adding more oil/moisture and I don’t recommend that you add potential problem into the mix. So I tend to have a jar of Jif for baking and the creamy natural peanut butter that I eat in the refrigerator.

👩‍🍳 Recipe FAQs

Coconut Recipes

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