Put these sugar free peanut butter cookies on your to-make list! They are soft and chewy and super satisfying. Even better, this easy coconut flour peanut butter cookies recipe requires just 6 ingredients and you stir it together with a fork. Only 2.3g net carbs per cookie!
I have officially come full circle on my love affair with gluten free low carb peanut butter cookies. I've covered ALL THE BASES, guys! There are now 3 different ways to make PB cookies on this very website:
- Keto peanut butter cookies. The classic! This is the one for purists. 4 ingredients, no nut flours.
- Almond flour peanut butter cookies. Includes almond flour as a twist on the original. More fluffy and lighter in taste.
- And now - the coconut flour version! For everyone who can't have or doesn't like almond flour. Let's see them all next to each other:
I honestly love all three recipes. In my opinion, it's all about variety! You could argue that I am slightly obsessed with cookies, and I'd have to whole-heartedly agree.
In fact, did you know I have written a cookbook about Keto cookies? The original keto peanut butter cookies recipe made it into the book because it's THAT good. But there are tons more exclusive cookie recipes in it that you won't find anywhere else.
I got sidetracked. Time to talk coconut flour peanut butter cookies!
Ingredients
Coconut flour: AKA the diva of low carb flours. It absorbs lots of liquid and the end result can be brittle if you don't get the ingredient balance right. However, if used correctly coconut flour recipes taste delicious. Plus, it's a super-healthy low carb flour - high in fibre and low in carbs. Read more about the benefits of coconut flour here.
Peanut butter: Choose a natural peanut butter that contains just one ingredient - peanuts. Plus maybe a little salt. I like the Meridian brand or my latest discovery, Manilife. They have a deep roast flavour that's just irresistible.
Eggs: There's 2 eggs in this coconut flour version, instead of just one egg like in the other two recipes. Egg helps to bind the coconut flour dough.
Powdered sweetener: I used an erythritol monk fruit sweetener that 's a 1:1 sugar replacement. Allulose or xylitol are also options - they would make these sugar free peanut butter cookies even softer.
Baking powder, vanilla extract and salt: For a lighter, fluffier, tastier cookie.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.
Step 1: Put all ingredients in a bowl and stir together with a fork until a dough forms. Use your hands to roll into a ball. The dough will be slightly sticky. If it sticks to your fingers, simply wet them with a little water.
Step 2: Cut into 9 and roll into balls. Wet your hands again if needed. Place on a baking tray lined with parchment paper.
Step 3: Flatten each peanut butter coconut flour dough ball into 1 cm thick / 5 cm diameter disks using a fork, making a criss cross pattern. Clean the fork in between indentations.
Step 4: Bake for 8 - 10 minutes (I baked for 9). Remove from the oven and let cool completely before enjoying. They firm up as they cool.
Soft vs. crispy
For soft, chewy cookies, make them thick like I did and bake 8-10 minutes.
For crunchy cookies, flatten them more and keep them in the oven for 12 minutes or until the tops are golden brown.
Variations
The cookies have a gentle coconut flavour which I think is delicious. But for all of you who love the idea of coconut flour but not the taste, simply add 1 teaspoon almond extract.
You could also add sugar free chocolate chips to the batter to make low carb peanut butter chocolate chip cookies or sprinkle sea salt on top before baking.
It should also be possible to use crunchy peanut butter for a more rustic result. Or replace the peanut butter with almond butter or any other nut or seed butter!
Related recipes
I've recently been making lots more coconut flour recipes. Here are some of the best:
The Best Keto Coconut Flour Cookies - If you're looking for a basic, easy keto sugar free cookie recipe with coconut flour, check this one out. Many readers have made these cookies and loved them.
Vanilla Coconut Flour Cake - My go to recipe for coconut flour cake! It is surprisingly light in calories and extra large in taste.
Keto Coconut Flour Bread - I did quite a few tests for this bread recipe and am really proud how it turned out. Works well with both sweet and savoury toppings.
Tried this recipe? Give it a star rating below!
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Recipe
Keto Coconut Flour Peanut Butter Cookies
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- ā cup coconut flour 40g
- Ā½ cup / 140g peanut butter smooth and soft
- 2 eggs large
- Ā¼ cup / 30g powdered sweetener
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- pinch of sea salt if not in your peanut butter
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit.
- Put all ingredients in a bowl and stir together with a fork until a dough forms. Use your hands to roll into a ball. The dough will be slightly sticky so if it sticks to your fingers, simply wet them with a little water and roll.
- Cut into 9 and roll into balls. Wet your hands again if needed. Place on a baking tray lined with parchment paper.
- Flatten each cookie dough ball into 1 cm thick / 5 cm diameter disks using a fork, making a criss cross pattern.
- Bake for 8 - 10 minutes (mine baked for 9). Remove from the oven and let cool completely.
Maria Lynn
I finally made these today and they were delicious!! Only change I made was using franular monkfruit/erythritol because we are out of powdered. Love all your recipes!!!
Cori
I would like to say to everyone having a problem with the cookies spreading out to much. I put my made cookie dough in the fridge for at least 5 hrs or overnight and then bake the cookies. They come out perfect every time.
Sylvia Baume
Leaving a second comment to say that these have grown on me very rapidly. I think they're perfect. I prefer lower sugar than supermarket cookies, and these are perfect for people with my tastes.
Sylvia Baume
The texture on these is fantastic. Cakey, pillowy. Using the wet hands trick really helped. Wet the fork too when making the pattern! Too easy. I like the flavor-- delicate and rational. I liked it at 1/4 C sugar, but some folks with a more traditional sweet tooth would probably want to go up to a half cup. I felt that the peanut butter flavor was mild, but maybe adding some PB2 powder would bump it up to rocket-power levels of peanut butter.
Grace
Hey
Thanks for the recipe,
Please what can I substitute the eggs with, I can't eat egg now cause of health issues.
Will be glad to hear from you
Katrin NĆ¼rnberger
You can normally substitute eggs with either flax or chia eggs. However, I have not tried it with this recipe. Maybe try one of my cookie recipes that do not require eggs, such as these keto sugar cookies. You can always replace some of the butter with peanut butter to get a similar taste.
Sylvia Baume
I used Bob's Red Mill egg replacement and it turned out fine. 1 Tbs of the powder to 3 Tablespoons of water (the ratio on the bag is just waaaay to thick).
Marco P
I substituted the sweetener with 15g of Stevia, works great and the cookies are delicious!!! Thank you for the recipe!!