Fantastic low carb peanut butter cookies made with gluten free coconut flour. Enjoy them as a treat with a cup of almond or coconut milk.
Like many of you, I’ve given the flourless cookies a try. Those recipes typically have three basic ingredients: nut butter, egg, and sweetener.
Unfortunately, the texture of the the flourless cookie just isn’t the same as one made with flour. So, I decided to experiment with adding coconut flour to the basic recipe.
Most of my regular cookie recipes also include butter so I added some of that too. If you follow a dairy-free diet, you can always use coconut oil instead.
After a couple tries, I came up with these low carb peanut butter cookies. The addition of the coconut flour really improves the texture.
When I first made the cookies, I used all Swerve. However, the cooling taste was definitely present.
I recommend reducing the Swerve and adding in stevia concentrate. The sweetener blend makes the cooling effect of erythritol unnoticeable.
Depending on how sweet you want these low carb peanut butter cookies, you can add anywhere from 1/2 to 3/4 cup sugar equivalent. The amount of sweetener I used in the recipe is closer to 1/2 cup of sugar.
Although I thought the coconut flour amount was just right, you may want to adjust it slightly to get the texture you prefer. I like the cookie crisp on the outside and a bit softer in the middle.
Coconut flour does vary by brand. So, you may need more or less of it. It’s best to tweak the sweetener and coconut flour until you get something that works best for your ingredients.
I wouldn’t change the amounts of the other ingredients. However, you may need to adjust the salt if your peanut butter is salted. I always buy unsweetened peanut butter with no added salt.
The batter does not spread much in the oven. So, if you want thinner cookies, you’ll need to flatten them very thin before baking. You may want to press the balls down flat before criss-crossing with the fork.
Overall, I was very happen with how these coconut flour based gluten free cookies came out. And, there’s enough peanut butter to cover any coconut taste.
To modify this recipe into a flourless cookie, you’d need to omit the coconut flour, butter, and egg. And, the sweetener would likely need to be reduced to accommodate.
But, I was looking for low carb peanut butter cookies that had the texture of flour based ones. The coconut flour is needed to achieve that.
I’m wonder how these cookies would work out as peanut butter blossoms. I do have this recipe that tops of a peanut butter flavored cookie with homemade chocolate kisses.
I also have a thumbprint cookie filled with sugar free chocolate chips. All of these cookie recipes would be perfect for holiday treats!
I still haven’t decided which cookies I will bake for the holidays. Most low carb cookie dough can be made ahead and frozen.
Have you already planned out your low carb holiday treats? I’m looking to make easy ones this year.
I hope you give this coconut flour based recipe a try. If you’ve also made flourless cookies, I’d love to know which you prefer.
Low Carb Peanut Butter Cookies Recipe
Peanut Butter Cookies with Coconut Flour
Ingredients
- 2 tablespoons coconut flour add more if needed
- 1/4 cup low carb sweetener or other sugar equivalent sweetener
- 1/4 teaspoon stevia concentrated powder or 1/2 teaspoon monk fruit extract powder
- 1 cup unsweetened peanut butter
- 1/4 cup butter softened
- 2 eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Mix all ingredients together until well combined and dough forms
- Drop scoops or balls of dough onto parchment paper lined baking pans.
- Flatten each dough ball by making criss-cross mark with fork. For flatter cookies, press down first with fingers before making the fork marks.
- Bake at 350°F for 12-15 minutes or until edges of cookies have browned.
Notes
Nutrition
Additional Info
- Net Carbs 2g
- % Carbs: 9.6%
- % Protein: 14.5%
- % Fat: 75.9%
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Alice Edwards says
May 31, 2019 at 11:36 amHow is this recipe using almond flour? Does it have the same texture? Are there more or fewer carbs?
Lisa MarcAurele says
May 31, 2019 at 1:42 pmIt would depend on the recipe you use. I find coconut flour recipes have fewer carbs as you use less of the flour. And almond flour does result in a crisper cookie.
Alice Edwards says
May 31, 2019 at 11:36 pmI really like pb cookies, however I’m on the keto diet and try to keep my carbs around 20 to 30 per day. I want to try this recipe and plan to put the cookies in the freezer and take out one or two depending on how many carbs I have eaten that day. Thank you for your help.
Lisa MarcAurele says
June 1, 2019 at 7:06 amFreezing the cookies is a great way to enjoy only 1 or 2 at a time!
Marylyn says
April 12, 2019 at 11:23 pmGreat recipe. I used about1/3 cup Lakanto monk fruit/Erythritol sweetener (no stevia) and added nearly 2 more tablespoons of coconut flour, but they are great…. 24 cookies nicely sized (2 to 2 1/2 inches), not greasy and not crumbly, just perfect “real” cookies. Thanks so much!
Lisa MarcAurele says
April 13, 2019 at 9:00 amThanks for sharing your experience with these coconut flour cookies!
Cyn says
March 16, 2019 at 8:02 amI have been looking for a good pb cookie recipe for awhile , these were great. I also added cranberries and another time choc chips. Very satisfying. Ty!
Kathy says
February 22, 2019 at 12:42 pmMy grandmother in a pinch would make us the 3 ingredient peanut butter cookies and they were great. I could not bring myself to make them that way tho, because adding the other ingredients, I got a lot more cookies out of the same amount of peanut butter. Glad to be able to try this one!
Lisa MarcAurele says
February 22, 2019 at 1:19 pmThose 3 ingredient ones are great, but like you, I prefer ones with a bit more to them.
Darcie says
February 6, 2019 at 11:53 amI almost didn’t make these cookies after reading the reviews, but a friend at work recommended them so decided to give it a shot. They turned out perfectly! I mean, come one everyone… it’s a sugarless, flourless cookie—but I was more than happy with the end result. Mine looked exactly like the picture and they taste great. They were never swimming in a pool of grease. Some people might like to add a bit more sweetener, but I don’t like a super sweet cookie so these were perfect for me.
I had to make a few very minor adjustments based on what I had on hand.
1. ended up using 3tbsp coconut flour because the dough was too wet
2. used Swerve sweetener (the 1/4 cup that the recipe recommends)… not sure if swerve might be better for one reason or another and used one packet of Stevia in the raw (which seemed to measure at a bit more than a 1/4 tsp
3. I only had 1/8 cup of butter, so replaced what was missing with more peanut butter.
I’m wondering if people are using all-natural, unsweetened peanut butter? Or using foil instead of parchment paper. I think that would cause problems.
Anyway, I love them! Thanks for the recipe!
Lisa MarcAurele says
February 6, 2019 at 3:10 pmThanks so much for all the information Darcie. I use unsweetened natural peanut butter so maybe it’s something else. I know coconut flour tends to vary in absorbency so it could be that too.
Janelle Lynn Keener says
February 2, 2019 at 11:31 pmPerfect! Simple 🍪
Kathy says
January 26, 2019 at 10:20 pmThe butter really leaked out of the cookie during cooking. It was a greasy mess. The flavor isn’t bad, but, I used sugar in the raw and something about it just didn’t work.
Lisa MarcAurele says
January 27, 2019 at 6:49 amThe coconut flour usually absorbs any grease or liquid. Maybe something caused the oils from the peanut butter to leak out?
terigo says
February 1, 2019 at 9:00 amI had the same problem. The butter leaked out (used softened, and wonder if it should have been melted) leaked out of the cookies and they essentially fried. The cookie was eggy and tasteless. I used xylitol and powdered stevia as recommended. When I added a little maple syrup (which meant that I then couldn’t eat them b/c of the carbs) the texture and even flavor was better in the second batch. I think, honestly, something’s off with the recipe.
Jennifer says
October 27, 2018 at 11:30 amExcellent Recipe! The Cookies are Delicious.
Thanks!
Mary says
September 27, 2018 at 9:26 pmI love your site, especially since so much is pretty easy & that’s a must for me. I have tried a couple of your recipes with success, cheese biscuits w coconut flour are a regular here 😉
I was excited to try these but had to make a couple of adjustments: I used about 1/4 cup swerve(all I had) & 1/4 xylitol plus a generous amount of monk fruit (I don’t like stevia at all!) It was super wet so added a smidge more coconut flour & only 1 egg. It came together nicely & I added a handful of sugar free dark chocolate chips. I scooped the it out with my hands & rolled into balls & smooshed them down a little bit. I got 19 cookies They weren’t tiny but they were definitely small. Baked for about 17 mins & cooled for just a few minutes before tasting one-I’m inpatient. It was super crumbly but still yummy. I put them in the fridge & tried another one 3 hours later & they are perfect! Delicious, soft, peanut butter goodness! And it was so quick & easy to throw together. I’m excited to make these again as well as more of your recipes. Thank you!
Lisa says
September 28, 2018 at 11:03 amYou’re welcome! Thanks for sharing your experience. I do find that chilling the cookies makes them hold together better.
Colleen says
August 29, 2018 at 8:22 pmAt first when I read some of the comments, I got scared these might not work out. I decided to try anyways and I’m so glad I did! I followed this recipe exactly (except I used skippy creamy peanut butter and Truvia as a sweetener) and they turned out perfectly! They are slightly moist and not dry or crumbly at all! So so happy that I found this recipe! It’s hard to believe these cookies have no carbs or sugar:) thanks for this recipe!
Lisa says
August 31, 2018 at 8:39 amThanks so much for sharing that Colleen. I’m not sure why others are getting different results.
janz says
January 13, 2019 at 9:04 amHi, how much Truvia did you use ?
Trina says
February 28, 2019 at 9:09 amSo you used sugar free skippy?
James says
July 14, 2018 at 10:09 amHi. Let me tell a brief little story, and then give my feedback on this recipe (or at least my variation of it). I’m kind of new to the keto thing but am a very experienced baker. I am hoping someone can give me some good constructive feedback here, as I think this recipe, while not a total success in my book, was certainly an order of magnitude ahead of the first one I tried…
The first PB cookie recipe I tried was a 3-ingredient, no flour recipe: 1 egg, 1 C peanut butter, 1/2 C of sweetener (I used Stevia or maybe Splenda… I can’t remember which I filled the tub with when I bought it). Anyway… Those cookies were BAR NONE the absolute WORST cookies I have ever eaten. I wouldn’t give them to my dog. I was so disappointed. As my friend said, “these are dry as a popcorn fart”. They weren’t sticky, but they stuck to the top of your mouth when you tried to chew them, weren’t sweet, and just didn’t resemble a peanut butter cookie from anywhere else in this universe… TOTAL FAIL… and then I found your recipe…
So as an engineer, I’m trying to dissect these recipes, figure out what went wrong, and also figure out how to get the desired taste, texture, and other attributes of a cookie without using the usual ingredients (i.e. sugar and flour). In my book, peanut butter cookies should have all the following attributes:
* Be mildly sweet
* Slightly crisp at the edges
* Have some softness to the middle
* Most (e.g. slightly oily) texture
* Should hold together when picked up between the fingers, and should not fall apart when you take a bite
To achieve these things, one generally needs fat for moisture and texture, sweetener, something to give it body (which I would guess comes from the peanuts and flour), a bit of leavening to get it some texture in the middle (eggs will do that), and something to bind it all together (protein, which would come from the eggs and the gluten in the flour). So I think the biggest thing I’m trying to get my head around in all this keto baking is… absent flour, where are you supposed to get the protein and binding strength from? I see keto breads and cakes, and I can’t help but think that these are just going to fall apart with no gluten to bind the darn thing together.
I decided to make some slight modifications to your recipe. I did this for a few reasons. First, you had mentioned that the flour seemed to make all the difference (coconut flour, in your case) and while I haven’t had a lot of experience with it, it certainly doesn’t have an offensive taste. I did have another keto dessert with a sort of shortbread crust made from almond flour, which again also doesn’t have an offensive taste, and being a nut, I thought it might work well with these cookies. I added a little of both, and added an egg to compensate for the additional flour. I also added some additional fat, because the original recipe I used before yours was so dry and absent of texture, that a little butter couldn’t hurt. I added a splash of vanilla extract (because that just brings out the flavor of stuff, IMHO) Finally, I added 1/4 tsp of baking soda, because (in combination with the acidity of the eggs) I thought that might give a bit of a leavening boost and help improve the texture of the finished product. Having said that, here is the final recipe I tried…
1 C peanut butter
3 Eggs
3/4 C sweetener (again, I don’t know if it’s Stevia or Splenda in the tub now)
1/4 C ghee (clarified butter)
1/4 C coconut oil
2 T Coconut flour
2 T Almond flour
1/2 t vanilla extract
1/4 t kosher salt
1/4 t baking soda
To try and get some air into all this, I beat the eggs separately, and then beat in the salt, sweetener, vanilla, baking soda, the oils (after having warmed the coconut oil slightly above room temperature to melt it), and finally the flours. I then beat in the peanut butter. Overall, the texture of the batter was slightly oily, but it formed well and I got 16 nice cookies out of it. I baked them @ 350 for about 15 minutes (I have a convection oven too, but decided to go conventional on this one as cookies don’t generally benefit from the convection process.)
So now for the feedback… First off, again I want to say these were an order of magnitude above the first attempt. My wife and I ate all of them last night while watching America’s Got Talent, with a couple of glasses of almond milk. The taste was FANTASTIC.. BUT… The things were so crumbly they literally fell apart in your fingers. My wife was amazed that I was able to lift them off the silicone baking mats and get them onto a plate without crumbling them to bits. We ended up putting them in a bowl and eating them with a spoon. 🙂 They were tasty, and I thought you could probably mash these up with some butter and maybe use them as a substitute for something like graham cracker crumbs or shortbread cookies in a sweet crust, but “cookies” they were most definitely no. So while I can’t call this a “win” (and I realize I didn’t follow your recipe directly), I also will not call it a fail, because again it ‘s a HUGE improvement over what I started with (those were completely inedible; I gave them away.)
I think my biggest complaint at this point, again, is the texture and the binder. How do you keep things w/ no gluten from just turning into crumbs? If we could solve that, I think we’d have a real winner here. Thanks again for the recipe and also for your time in reading and responding! — James
Lisa says
July 15, 2018 at 10:03 amXanthan gum can help bind and so should eggs. However, I’ve found that putting the cookies in the refrigerator holds them together. I think it’s because the fats will hold together better when chilled.
Bria Sativa Aguayo says
August 14, 2018 at 8:25 pmI think constructive criticism is great. But not sure if you can criticize a recipe you never tried. It sounds like you ever actually tried this recipe. You came up with your own recipe and then said this recipe doesn’t work. I don’t understand the point of your comment, really.
M says
August 29, 2018 at 5:57 pmYou literally made up, reviewed and criticized a totally different recipe.
Susan says
November 9, 2018 at 1:05 amYou changed the recipe James. How can you critique the recipe if you change it? You can’t.
Waste of time James.
Lori says
June 27, 2018 at 10:24 pmI just use swerve granular or confectioners when baking. What measurements do I use? Do I need both sugars or just one?
Lisa says
June 28, 2018 at 6:54 amYou’ll want about 1/3 to 1/2 cup for the entire recipe.
Raquel says
June 10, 2018 at 8:50 pmOk so when I first tasted these right out the oven they were dry and crumbly. But when I let them cool to room temperature they were delicious. I did add 2 tbs of cocoa powder because the dough was a little wet. They can not taste exactly like regular cookies because they don’t have the same ingredients however they are an excellent substitute.
Lisa says
June 11, 2018 at 7:32 amThanks for sharing your experience Raquel! Very helpful. 🙂
Margaret says
June 8, 2018 at 8:39 amMade these today and didn’t read any of the reviews UNTIL my mix turned into a greasy blob! After reading the reviews, I almost binned them but decided to try a tray first. Looking in the oven the cookies were literally swimming in grease and had slid all over the oven. Not to be defeated, I left them until browned at the edges. On removing from the oven, I immediately put on a wire rack to cool. Amazingly, they dried out and taste wonderful. I had made a couple of adaptations but none that I believe would have affected the final result. I used no added sugar hazelnut butter, and a couple of tbls of coconut palm sugar as I cannot tolerate sweeteners. Thanks Lisa for the recipe. So happy I persevered and cooked them.
Lisa says
June 10, 2018 at 10:29 amThanks for sharing. Perhaps others just didn’t bake them long enough. I do have a convection oven so things may just bake up faster even though I convert the temperature for a non-convection oven.
evy says
August 14, 2018 at 8:49 pmOH MY on greasy floating blobs on my cookie sheet…here too! YIPE. However once they cooled off they were a bit better. I am experimenting…lol…I have them in the dehydrator in hopes that they will crisp up-we’ll see! When the first half on the cookie sheets cooked so strangely, I decided the other half of the dough needed some additions in hopes of preventing the floating mess-I added a few tablespoons of hemp seeds and 2 tablespoons of ground flax. They still got all oily/weird, but they are also in the dehydrator and they look good (less greasy looking than the first half). Ah, the joys of keto baking 🙂 🙂 🙂
Lisa says
August 15, 2018 at 5:49 amI’ve never tried the dehydrator. Interesting. I’ll have to experiment with that.
Ashley says
May 30, 2018 at 5:25 pmCould I substitute the sweetener for JUST liquid stevia? Or even ground stevia leaves? I want to try but am afraid the dough would be too runny and don’t want to change the flavor too much by adding more coconut flour to compensate. First time baking with these ingredients so any feedback would be SO appreciated.
Lisa says
May 30, 2018 at 8:50 pmYou can add in another 1/4 cup granular sweetener in place of the stevia.
Cathy Walston says
May 16, 2018 at 8:50 amI just made this recipe; the only change I made was I substituted 1/2 c of granulated stevia for my total sweetening agent. I made the recipe into 30 cookies.
DELICIOUS!!
Lisa says
May 16, 2018 at 9:24 amAwesome! Thanks for sharing how the recipe worked out for you Cathy!
JAN says
April 8, 2018 at 6:33 pmI had high hopes, but these were so bad that they just got thrown directly into the trash. The texture was all wrong (not chewy at all, just cardboardy) and they were not sweet. Really terrible.
Lisa says
April 9, 2018 at 6:57 amSweetness is an individual preference and those who have been on low carb keto for a while tend to like things a lot less sweeter. More sweetener can always be added. I do find the texture of the cookies to be best the next day after being in the refrigerator. They are a soft cookie like most made with coconut flour.
Krystle says
March 18, 2018 at 5:20 pmI am a skilled baker and keto for a long time. I made these as directed with no substitutes, but they turned out terrible. As in I doubled the batch and when they were done no one even wanted to eat them. I’m sure others made them and they turned out well, but just a cautionary tale to others to see if your coconut flour etc. are going to work. When finished they didn’t taste very peanut buttery, they had an odd texture, and weren’t that sweet. Hopefully others have better luck.
Roxi says
February 20, 2018 at 9:47 pmI followed the recipe except I substituted sunflower seed spread and I don’t think my dog will eat these. Floated in grease, rubbery, tasteless, starving dog treats, about sums it up.
They’re so bad I can’t stop laughing!
Lisa says
February 21, 2018 at 6:59 amThe recipe worked out well with peanut butter. Sunflower seed butter isn’t an option listed so that’s likely the cause of the issue and it sounds like the oil didn’t mix in well. And, the cookies I made were much better next day.
Maria says
April 20, 2018 at 3:19 amI heard erythritol is poisonous to dogs so don’t feed it to him anyway!
Lisa says
April 20, 2018 at 8:37 amIt’s xylitol, not erythritol that is harmful to dogs.
Penny moore says
July 22, 2018 at 11:26 amXylitol is poisonous for dogs !!!
Alan says
May 7, 2018 at 6:16 pmSo you didn’t follow the recipe and you’re surprised it didn’t turn out. LOL SMHWAF
Denise says
May 7, 2018 at 10:11 pmI really wanted to believe that you were trolling with your review of this recipe. But I can say unequivocally that you were being honest to a fault. I made these monstrosities today and I couldn’t force myself to eat them nor convince my greedy kids to eat them either…and they will just about eat anything.
Lisa, thank you so much for taking out your time to provide alternative treats for people like me who are trying to live a healthier lifestyle with keto. I am beyond grateful. But this most definitely is a fail in my humble hungry opinion. I’ll keep trying with other recipes.
Lisa says
May 8, 2018 at 6:21 amThanks for your honest opinion. But I’m thinking that variations in coconut flour are likely the issue. Perhaps 1/4 cup is too much for many and only 2-3 tablespoons would be better. In addition, these cookies are much better after being in the refrigerator overnight.
Carol McClure says
February 14, 2018 at 11:41 amCan I just use pyure stevia blend as the sweetener? Instead of pyure stevia blend, along with another type of sweetner?
Thnx!
Lisa says
February 15, 2018 at 6:18 amYou can. You’ll need about 1/4 cup.
JoyousMN says
February 3, 2018 at 3:54 pmMade these. Followed the recipe pretty much exactly, but had a super sized egg, so I only used one. The batter consistency felt right. I made some almond cookies a few weeks ago, (not sure what recipe I used) and both the almond cookies and these came out crumbly and dry. They taste great, and are a great low carb substitute, now I just have to figure out the texture problem.
Lisa says
February 3, 2018 at 6:29 pmDry and crumbly is usually not enough binder and or liquid. I have found that a crumbly cookie fresh out of the oven is fine the next day out of the fridge, though, so try that.
Penny Joy says
August 3, 2018 at 1:11 amLisa,
In spite of all the reviews I tried your recipe anyway. I refrigerated them overnight and They turned out fine the next day. I did add 1tsp of baking powder and xanthum gum and I used 1 Tblsp of Stevia as I don’t need a lot of sweetener. Thanks for the recipe
Lisa says
August 3, 2018 at 8:39 amI think people get disappointed right away, but these cookies are way better after a night in the fridge. Thanks for the positive review!
Cheryl says
November 8, 2017 at 12:24 amI made these with Tahini as I am trying to cut out nuts/legumes and they turned out great. I didn’t get the same amount of cookies as this recipe but think I still managed at least 20+. I weighed them and each cookie was about 12-15g each. Very easy to make. Thanks for the recipe 🙂
Lisa says
November 8, 2017 at 5:54 amYou can also make these from ground sunflower seeds or sunflower seed butter.
Dody Denman says
October 30, 2017 at 12:20 amI have recently purchased peanut flour. Could I use for this recipe and if so, with what adjustments? Any other suggestion for recipes with peanut flour? Thanks. I appreciate your knowledge and am learning much from you.
Lisa says
October 30, 2017 at 9:11 amI’d recommend making this peanut butter cookie recipe instead.
Niki says
October 25, 2017 at 3:21 amOk I don’t want to rate these because to be fair, I am sloppy and impatient when it comes to baking and I barely followed the instructions. That being said, these were still good!! I didn’t have vanilla extract and I used “one small clump” of Splenda brown sugar blend. I also used Skippy reduced fat peanut butter and Earth Balance buttery spread. The cookies came out super crumbly but tasty! I bet the recipe is amazing if an experienced baker follows the instructions better.
Lisa says
October 25, 2017 at 5:32 amIf there isn’t adequate fat (or liquid), they could get crumbly.
Bill says
December 1, 2017 at 2:40 pmMine are very crumbly as well. I used all Splenda for the sweetener. What additional fat should I use to get them not to fall apart just trying to pick them up?
Lisa says
December 1, 2017 at 4:30 pmDid you try keeping them in the fridge overnight? That usually helps too. Another thing you can do is to add xanthan gum or use a fiber based sweetener.
Bill says
December 2, 2017 at 7:54 amI’ll try the fridge today. Thanks for the reply. Let you know. They are still good… Crumbly and all.
Emma says
October 23, 2017 at 7:06 pmI used to use a lot of Splenda for a lot of things but once I investigated all the ingredients, I found there are too many chemicals as I want to try and eat as clean as possible. I now use a variety of sweeteners. Stevia with erythiterol, xylitol, and Swerve, truvia. I am getting older and want to get as many of these chemicals I’ve been ingesting all my life gone for good. I am now on the Keto diet (for two months now) and am very pleased with the results and knowing my body doesn’t need all those carbs. There are so many yummy recipes and products on the market that satisfy any cravings I may have. Looking forward to trying the pb cookies and the pumpkin cheesecake this week!! Thank you for all your recipes.
Lisa says
October 24, 2017 at 11:52 amYou’ve made a great choice getting rid of the chemical based ingredients!
Patty says
January 25, 2018 at 12:10 amNot to mention, Splenda kills good gut bacteria just like antibiotics! I wish I would have learned of all the negative affects sooner. Isn’t it sad that we have to research our food and medicine to the extent we do?
Teri says
September 14, 2017 at 1:37 pmI’m sorry but these definitely are not your mamas cookies. I was so excited to try them. Total devastation when I tried it. With all of today’s technology and advancement why can’t they find something that makes a good tasty treat for those of us with diabetes? Or even just people that are wanting to go vegan or Keto?
Lisa says
September 15, 2017 at 6:28 amThere are plenty of other options. Sorry this one didn’t work out for you, but coconut flour can vary and so can sweeteners so sometimes a recipe needs slight adjustments in those areas.
Kara Dymond says
April 8, 2018 at 11:42 amI’ve been keto for 10 months and low-carb cookies just haven’t been a decent replacement – too muffin-like, when I crave the crunch! UNTIL NOW. I made these last night. Last night, the taste was okay, and they were softer than I usually like though browned around edges. I took the advice in comments to refrigerate, and I had to stop myself from eating them all today! Flavour developed overnight and the texture was awesome – soft in the middle but crunchy all around! (I also added Lily’s sugar-free chocolate chops to the batter.) These are addictive and really scratched that itch for a good cookie!
Connie says
August 20, 2017 at 2:53 pmI followed the recipe and my cookies turned out a bit dry. Can it be because I only used 2 eggs? Would they have been moister if I used 3 eggs?
Lisa says
August 21, 2017 at 6:09 amThere are some variations in coconut flour. It’s helpful to add in more eggs and liquid if the batter feels too stiff.