Put these coconut flour peanut butter cookies on your to-make list! They are soft and chewy and super satisfying. Even better, this easy peanut butter cookie 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.
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.
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.
Expert Tips
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!
More Coconut Flour 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
- ⅓ cup coconut flour 40g
- ½ cup / 140g peanut butter smooth and soft
- 2 eggs large
- ¼ 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.
Shelley
I so want to enjoy a cookie once in a while, but I cannot stand the cooling effect of erythritol, yet I know you use it in alot of your recipes. Do you have any alternate suggestions? Thank you.
Katrin Nürnberger
You can use allulose, bocha sweet or xylitol in place of the erythritol blends for all cookie recipes that are soft. This is a soft cookie recipe, so any sweetener will work. However, crunchy cookie recipes are best with erythritol-based sweeteners.
Sharon
I use 3 packets of sweet n low with cookie recipes that have 1 cup of almond flour—no stomach upset.
maureen Irving
Looks lovely. Family love them
Lisa Taiz
Fantastic, super easy recipe. Whenever I'm using coconut flour I always weigh it rather than measure it. I weighed out the coconut flour, peanut butter, and powdered Purecane sweetener, and everything came out perfectly. I also love that this is a rich little recipe as well as a simple one and makes just nine cookies to help me keep my sweet tooth under control!
Tessa Richardson
Another 5* recipe. Made with coconut flour, and used almond extract instead of vanilla. How do I stop at only eating 1?
Excellent baked using air fryer (on bake mode)
robert
Hi
I got great cookies. I love the recipes they are accurate.
S
I love all your recipes, but goofed on this one. I measured everything as you listed but they came out very dry with little flavor. I'm guessing it may have been the 100% peanuts-only peanut butter I used. I thought maybe I could put the cookies in the food processor until they had a smoother grain again -- then add a few things and try baking again. Not sure if I should add butter, heavy cream, more vanilla or what. Do you have any suggestions or an alternate way to save these cookies? I hate wasting anything. Thank you for your help!
Katrin Nürnberger
Interesting idea to re-bake the cookies! If they were dry (which could happen because of too-firm peanut butter or baking too long), you could add butter, or more peanut butter. Also, a little more vanilla never hurts. Keep me posted on your progress!
s
I'm shocked to say -- It worked! Pulsed the cookies in the food processor to regular almond flour consistency. Then added the butter and vanilla you suggested along with 2 Tbl brown sugar (keto), an egg, and baked 8 minutes. They weren't your usual great taste sensation -- but definitely good enough to eat and enjoy. Keto products are too expensive to waste, so I really appreciate your helpful suggestions. Thank you.
Katrin Nürnberger
I'm glad to hear that! Especially since you used more ingredients.
Amber B
Turned out really good! I highly recommend trying!
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.