Coconut Flour Peanut Butter Cookies

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:

1. Keto peanut butter cookies. The classic! This is the one for purists. 4 ingredients, no nut flours.
2. Almond flour peanut butter cookies. Includes almond flour as a twist on the original. More fluffy and lighter in taste.
3. 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. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)

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.

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Recipe

Keto Coconut Flour Peanut Butter Cookies

Katrin Nürnberger

from Sugar Free Londoner

These super simple sugar free peanut butter cookies with coconut flour can be whipped up in just 15 minutes! They will kick your snack cravings while keeping your blood sugar levels in check. Keto friendly and gluten free.

5 from 23 votes

Print Recipe Pin Recipe Rate

Prep Time 5 mins

Cook Time 9 mins

Total Time 14 mins

Course Dessert

Cuisine British

Servings 9 cookies

Calories 131 kcal

Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.

Ingredients

  

1x2x3x

• ▢ 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.

Video

Notes

2.3g net carbs per cookie. Makes 9 soft cookies.

Let the cookie cool completely before handling or eating. They are VERY fragile when straight out of the oven and firm up as they cool. 

For a crispy cookie, increase the oven time to 12-14 minutes. 

Storage: Airtight container for up to 5 days. Suitable for freezing. 

Nutrition

Calories: 131kcalTotal Carbohydrates: 4.4gProtein: 6.2gFat: 9.8gSaturated Fat: 2.5gFiber: 2.1gSugar: 1g

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