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.
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.
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
Fork marks add definition to the cookie but also peanut butter cookies are rather dense, and it will not bake evenly without being pressed flat.
This particular cookie does not need to be refrigerated before baking. You will find some other recipes might require the chilling of the cookie dough.
Over baking is the biggest issue when it comes to a dry and crumbly cookie. You will find that coconut flour based cookies offer a dry texture as the flour soaks up so much.
Keep an eye on the cookies and don’t allow them to overcook in the oven. Err on the side of caution and take out early and allow the cookies to finish cooking on the sheet pan when it is on the counter.
Of course, you can add chocolate chips if you enjoy them! Make sure they fit into the rest of your dietary needs. Use sugar-free chips if needing to stay keto, along with the sugar-substitute. You may also want to check for gluten-free verification on chocolate chips as some companies process in plants that are not certified gluten-free.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Gluten Free Peanut Butter Cookies made with Coconut Flour
- Sheet Pan
- Parchment Paper
- ½ cup Peanut Butter
- 2 Eggs
- ¾ cup Sugar
- 1 tsp Vanilla Extract
- ½ tsp Baking Soda
- ¼ cup Heavy Cream
- ⅓ cup Coconut Flour
- 2 tbsp Sugar for dipping
- In the mixing bowl of a stand mixer, combine the peanut butter, eggs, sugar, vanilla and heavy cream, and blend until smooth.
- In a separate bowl, add the Coconut Flour and baking soda, and mix well.
- Add the flour to the mixing bowl, and blend until mixed.
- Scrape down the sides of the bowl, and blend again until smooth and creamy.
- Line a cookie sheet with Parchment paper and drop the cookies by the Tablespoonful onto the parchment paper.
- Place the cookie sheet in the oven at 350 degrees for 12 – 15 minutes, or until the cookies are golden brown around the edges and on top.
- Place about ½ a cup of sugar in a shallow dish to dip cookies.
- Remove the cookies from the oven, and immediately dip them in sugar, and place on a wire rack to cool completely.