Coconut Flour Peanut Butter Cookies

These Coconut Flour Peanut Butter Cookies are crunchy peanut butter, naturally gluten-free, low-carb, and ready in 15 minutes.

I have a passion for peanut butter recipes, especially dessert types, like my no-bake peanut butter bars or keto peanut butter cups. Since I love baking with coconut flour, creating these coconut flour peanut butter cookies was so much fun!

The result is impressive: an ultra-crunchy texture, lightly sweet taste, packed with the most delicious peanut butter flavors. They have nothing to envy to classic peanut butter cookies at all! Plus, they are quick, healthy, and easy to make in one bowl, simply inspired by my 3-ingredient keto peanut butter cookies.

Ingredients and Substitutions

These peanut butter cookie recipe with coconut flour are easy to make with 6 simple wholesome ingredients.

• Natural Peanut Butter – Always use a fresh jar of peanut butter with no added oil and no added sugar. Make your own Peanut Butter if you can’t find natural peanut butter in-store! You can also use nut or seed butter substitutions like almond butter, cashew butter, or sunflower seed butter for a nut-free option.
• Coconut Flour – Coconut flour has a lot of fiber and is highly water-absorbent. Always store it in an airtight container with a moisture-absorbent bag. Use fresh flour with no lump for success in this recipe. Use my almond flour peanut butter cookies if you don’t have coconut flour.
• Large Egg – Use eggs at room temperature. Take it out of the refrigerator 15 minutes before baking. Otherwise, cold eggs harden peanut butter.
• Sugar-Free Crystal Sweetener – I am using a blend of erythritol Monk fruit extract. But you can also use allulose. Xylitol is not recommended for cookies as it keeps the cookies soft! Read my review of keto sweeteners to learn which ones are my favorite! If not low-carb, try coconut sugar.
• Sugar-Free Chocolate Chips – This is optional but a great add-on to make chocolate chip peanut butter cookies.
• Vanilla Extract – for flavor
• Baking Powder – for a little rise, or use half the amount of baking soda.
• Salt for flavor and only if your peanut butetr is unsalted.

How To Make Peanut Butter Coconut Flour Cookies

These cookies are very easy to make!

1. In a large bowl, whisk egg, sweetener, and vanilla extract together (photo 1).
2. Fold in coconut flour, baking powder, salt and stir to incorporate (photo 2). The cookie dough is initially soft and moist and becomes thick after a minute of stirring (photo 3).

3. Line a large baking sheet with parchment paper. Lightly oil paper with cooking oil spray.
4. Roll cookie dough balls of about 1 1/2 tablespoons in size between your hands then release on the prepared cookie sheet, leaving a thumb space between each (photo 4).

5. Use the back of a fork to press and flatten the cookie dough ball and form a crisscross pattern on top of the coconut flour peanut butter cookies (photo above).
6. Bake the cookies in the center rack of preheated oven to 350°F (180°C) for 10 minutes or until golden brown on the sides. These peanut butter cookies with coconut flour firm up as they cool down on their rack. Let them cool for 10 minutes on the baking sheet, then transfer them to a wire rack to fully cool down.

Expert Tips

This low-carb cookie recipe is quite easy, but if you’re struggling, follow my pro tips below to make them perfect every time!

• Use fresh natural peanut butter – It’s crucial to use runny peanut butter without additives. If your peanut butter is a bit old, the cookies will be very dry and crumbly.
• Let them cool – Don’t be tempted to try them before they have fully cooled down as they firm up while cooling.
• You can use almond flour – This recipe is one of the rare cookie recipes where you can use almond flour instead of coconut flour.



More Coconut Flour Cookie Recipes

If you love this coconut flour cookie recipe, I recommend you try my other cookies with this flour.






This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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• Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Use cooking oil spray to grease the sheet. Set aside.

• In a mixing bowl, beat eggs with sugar-free sweetener and vanilla extract.

• Stir in natural peanut butter, coconut flour, baking powder, and salt.

• Stir until the batter is thick and easy to roll into balls.

• Shape 8 cookie dough balls of about 1 1/2 tablespoon size.

• Place each cookie ball onto the prepared cookie sheet. Leave 1 inch (3 cm) of space between each cookie and use the back of a fork to flatten cookies and form a crisscross shape on the top.

• Bake the cookies at 350°F (180°C) for 10 minutes until they are golden on the sides.

• Cool on the cookie sheet for 10 minutes, then transfer to a cooling rack.

• Freeze in an airtight container and defrost the day before.

Storage: Store the cookies in the fridge in an airtight container for up to 6 days. You can also place the cookies in a Ziploc bag and freeze for up to 1 month. Thaw at room temperature.
Nut-Free – You can replace the peanut butter with sunflower seed butter. 

NutritionServing Size: 1 cookie

Serving: 1 cookieCalories: 103.7 kcal (5%)Carbohydrates: 4 g (1%)Fiber: 1 g (4%)Net Carbs: 3 gProtein: 4.1 g (8%)Fat: 8.6 g (13%)Saturated Fat: 1.8 g (11%)Polyunsaturated Fat: 2 gMonounsaturated Fat: 4.2 gTrans Fat: 0.001 gCholesterol: 10.2 mg (3%)Sodium: 117.4 mg (5%)Potassium: 95.1 mg (3%)Sugar: 1.8 g (2%)Vitamin A: 14.8 IUVitamin B12: 0.02 µgVitamin D: 0.1 µg (1%)Calcium: 13.2 mg (1%)Iron: 0.4 mg (2%)Magnesium: 27.6 mg (7%)Zinc: 0.4 mg (3%)

About The Author

Carine Claudepierre

Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!