Peanut Butter Coconut Flour Cookies

These Peanut Butter Coconut Flour Cookies are the perfect treat! Soft, chewy, and delicious. Super sweet and flavorful, filled with dark chocolate chips. Addictive and totally guilt-free, made with wholesome ingredients without processed unhealthy sugars. 

ThesePeanut Butter Coconut Flour Cookies are a total WIN! Very popular in my house. It's no wonder, really. They are chewy, nutty, sweet, and utterly delicious. Loaded with bitter-sweet dark chocolate chunks. Yes... that too!

My boys love to nibble these peanut butter cookies, especially my husband. And I love them because they ARE delicious and super easy to make. I always have ingredients to make them at home, and they require little to no effort. Few pantry ingredients, one bowl, no equipment = best cookies ever!

Plus, it's one of those cookie recipes you simply memorize after just one try. You don't need to search through your recipe collection, read ingredients and instructions. When you're craving something sweet, it's the first that pops into your mind.

Ingredients used

This simple peanut butter cookies recipe calls for only basic pantry ingredients. You will need:

• Peanut Butter. I used creamy all-natural peanut butter. Peanut butter is not only super tasty but super healthy too. It's packed with proteins, fibers, and monounsaturated fat that promotes good heart health. (1) 
• Coconut Flour. Coconut flour is flour made from dried and ground coconut meat. It's rich in many nutrients including fats and fibers, but also medium-chain triglycerides (MCTs) a type of fat linked to several benefits, such as weight loss, protection against bacteria and viruses, brain and heart health. (2) Coconut flour gave an amazingly soft texture. 
• Coconut sugar. To sweeten these coconut flour cookies, I used coconut sugar. Coconut sugar is a natural sugar made from coconut palm sap. It has a lower glycemic index than regular table sugar, which makes him a healthier sugar alternative. (3)
• Ceylon Cinnamon. It gave cookies amazing flavor. Cinnamon pairs so well with peanut butter.
• Maca powder. To make these coconut flour cookies extra special, I also added in some maca powder. The benefits of maca powder are numerous. Besides that, it added a very special flavor.

Other pantry ingredients you’ll need:

• Egg – I used free-range, pasture-raised.
• Coconut oil - I used extra virgin coconut oil. 
• Salt – I like to use Himalayan salt.
• Baking soda
• Dark chocolate chips / chunks - I use at least 80% dark chocolate.

How to make Peanut Butter Coconut Flour Cookies

Making coconut flour cookies is super easy. As for equipment, you'll need measuring cups, a mixing bowl, a whisk, and a spatula. And baking sheet.

Equipment

• Measuring cups
• Mixing bowls
• Whisk
• Spatula
• Baking sheet

Step by step instructions

1. Start with preparing and measuring all ingredients using measuring cups.
2. Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper. 
3. In a medium mixing bowl, stir together coconut flour, baking soda, cinnamon, maca powder, and salt. Set aside.
4. In another larger bowl, using the whisk, mix together coconut oil, coconut sugar, and vanilla until you get a nice sticky mixture.  
5. Add in egg and whisk it until everything is nicely combined. 
6. Add dry ingredients to wet ingredients. Stir a few times using a spatula. Add in dark chocolate chunks. Fold everything together gently just until combined. The dough should be sticky. 
7. Using a spoon, scoop out the dough and roll it between your palms to form a ball. Place the ball onto a prepared baking sheet. Repeat with remaining dough. 
8. With your fingers, lightly flatten the dough, as it will not spread during baking. You can add some more chocolate chips on the top of the cookies.
9. Bake for 8-10 minutes or until the cookies turn slightly golden brown at the edges and feel dry. As you remove them from the oven, they will be very soft. Let them cool on the baking sheet for 5 minutes, and then transfer the wire rack to finish cooling.

This will make 10-12 cookies. The serving size is 1-2 cookies per person. 

Substitutions

• You CAN'T substitute coconut flour with any other flour here. Sorry. 
• You can swap the coconut oil for the same amount of unsalted butter. Use grass-feed. 
• You can substitute coconut sugar with brown sugar. Subbing with a liquid sweetener won't work here. 
• You can substitute peanut butter with almond butter.

Tips for storing

• Keep covered in air-tight food container in the refrigerator for up to 7 days.
• TO FREEZE: Place baked cookies in a zip-lock bag. Keep in the freezer for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature.

Recipe variations

• Make them gluten-free. No changes needed! These cookies use coconut flour that is gluten-free.
• Make them no-bake. Looking for a no-bake version of peanut butter cookies? Try these No-Bake Peanut Butter Balls.
• Make them vegan. I haven't tested it yet, but I'm guessing a flax or chia egg should work instead of the regular egg. 
• Make them nut-free. Swap the peanut butter with any sun butter. It will make cookies green-ish, but they will still be tasty. And maybe more fun!

Useful tips

• If peanut butter is too hard, microwave it for a few seconds to soften.
• Use natural soft peanut butter. Crunchy won’t work well here.
• Use softened, not melted, coconut oil.

Try these cookies too:

• Peanut Butter Oatmeal Cookies
• Chocolate Gingerbread Cookies
• Honey Cinnamon Cookies
• Almond Sugar Cookies

📖 Recipe

Peanut Butter Coconut Flour Cookies

By Natalie

Soft, chewy, and delicious, these Peanut Butter Coconut Flour Cookies are the perfect treat! Super sweet and flavorful, filled with dark chocolate. Delicious, and easy to make!

4.9 from 93 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 10 mins

Cooling Time 5 mins

Total Time 20 mins

Course Dessert

Cuisine American

Servings 10 cookies

Calories 202 kcal

Equipment

• Measuring cups
• Flexible silicone spatula
• Mixing bowls
• Baking sheet

Ingredients

  

1x2x3x

• ½ cup peanut butter
• ½ cup coconut flour
• ½ cup coconut sugar
• 2 tablespoons coconut oil
• 1 egg
• 1 teaspoons pure vanilla extract
• 1 teaspoon Ceylon cinnamon
• 1 tablespoon maca powder (optional)
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup chopped dark chocolate or chocolate chips

Instructions

 

• Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
• In a medium mixing bowl, stir together coconut flour, baking soda, cinnamon, maca powder (if using) and salt. Set aside.
• In another larger bowl, using the whisk, mix together creamy peanut butter, coconut oil, coconut sugar and vanilla until you get nice sticky mixture.
• Add in egg and whisk it until everything is nicely combined.
• Add dry ingredients to wet ingredients. Stir a few times using a spatula. Add in dark chocolate chunks. Fold everything together gently just until combined. Dough should be sticky.
• Using a spoon, scoop out the dough and roll between your palms to form a ball. Place the ball onto prepared baking sheet. Repeat with remaining dough. With a spoon, lightly flatten the dough. You can add some more chocolate chips on the top of the cookies.
• Bake for 8-10 minutes or until the cookies turn slightly golden brown at the edges and feel dry. As you remove them from the oven, they will be very soft. Let them cool on the baking sheet for 5 minutes, and then transfer the the wire rack to finish cooling.

Notes

Makes 10-12 cookies. The serving size is 1-2 cookies per person. 

Keep covered in an air-tight food container in the refrigerator for up to 7 days.

Substitutions

• You can substitute coconut oil for the same amount of unsalted butter.
• You can substitute coconut sugar with brown sugar. Subbing with a liquid sweetener won't work here.
• You can substitute peanut butter with almond butter.

MAKE IT VEGAN: Substitute eggs with flax or chia egg. 

As a measure, I used a US cup (240ml).

Nutrition

Serving: 1cookie | Calories: 202kcal | Carbohydrates: 21g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 16mg | Sodium: 227mg | Potassium: 165mg | Fiber: 3g | Sugar: 10g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

Keyword coconut flour cookies, peanut butter coconut flour cookies, peanut butter cookies

Tried this recipe?Don’t forget to rate it and leave the comment. I would love to hear what you think.

DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.

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