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Low Carb Peanut Butter Cookies with Coconut Flour

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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.

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. | LowCarbYum.com

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.

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After a couple tries, I came up with these low carb peanut butter cookies. The addition of the coconut flour really improves the texture.

Low carb peanut butter cookies with coconut flour

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.

Low carb peanut butter cookies with coconut flour

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.

Low carb peanut butter cookies with coconut flour

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!

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. | LowCarbYum.com

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.

Recipe Video for these Easy to Make Low Carb Cookies

Low Carb Peanut Butter Cookies Recipe

Low carb peanut butter cookies with coconut flour

Low carb peanut butter cookies with coconut flour
4.11 from 19 votes
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Peanut Butter Cookies with Coconut Flour

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.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 31
Calories 73 kcal
Author Lisa | Low Carb Yum

Ingredients

Instructions

  1. Mix all ingredients together until well combined and dough forms
  2. Drop scoops or balls of dough onto parchment paper lined baking pans.
  3. Flatten each dough ball by making criss-cross mark with fork. For flatter cookies, press down first with fingers before making the fork marks.
  4. Bake at 350°F for 12-15 minutes or until edges of cookies have browned.

Recipe Notes

Coconut flour can be adjusted to get desired texture. More will result in more cake-like and less will be more dense.

You'll need about 1/2 cup sugar equivalent sweetener to replace the Swerve and stevia.

Each cookie contains about 0.8g erythritol.

Nutrition Facts
Peanut Butter Cookies with Coconut Flour
Amount Per Serving (1 cookie)
Calories 73 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 16mg 5%
Sodium 64mg 3%
Total Carbohydrates 2g 1%
Dietary Fiber 0.5g 2%
Sugars 1g
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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. | LowCarbYum.com

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Comments

  1. I used to tablespoon scoops, and I only I made ten cookies :((!- what am I doing wrong?? However these are super delicious!!

    Reply

  2. do you ever use coconut oil in place of butter? why does the recipe work without baking powder?
    (sorry for a dumb question)

    Reply

  3. Hi there, I usually don’t leave comments but I started Keto about 3
    Weeks ago and found this recipe while looking for something sweet to make. I made these cookies exactly as the recipe is written. (I got 20 cookies) They were delicious and extremely satisfying!

    Reply

  4. I tried these peanut butter cookies I’m pb addict they were terrible idk what I did wrong I’m just new to low carb baking with different flours.

    Reply

  5. I just made this cookies but used 1/2 (4 squirts) monk fruit juice concentrate instead of the sweeteners you used. They taste great!
    I also used a cookie scoop so they would be the same size and so I only got 23 cookies. The scoop was 2 tsp size. So I had to adjust to nutrient counts.

    I’m new to Keto lifestyle. I’m into my 4th week.

    Reply

  7. Lisa, do you have a favorite sweetener to bake with? I’m new to the Ketogenic diet and am having a hard time with all the artificial sweeteners. The conversions from one to the other is so inconsistent. Everyone seems to have a love/hate relationship with them. Thanks for responding!!

    Reply

    • For baking, I use Sukrin:1, Swerve, and the LC Foods white erythritol sweetener. I’ve gotten the best results with these one-for-one sugar substitutes that are naturally based. I don’t really have a favorite.

      Reply

      • Please do not encourage people to ingest erythritol. Check out the list of health hazards.
        I’m going to try your recipes and substitute erythritol with coconut sugar. Coconut sugar is full of nutrients and does not register on the glucose index.

        Thank you for the ideas for cookies.

        Marlene

        Reply

        • It’s the best option for those using a bulk sweeteners. I’ve been moving away from it since I seem to have a sensitivity to it.

          Reply

          • Good for you!
            I am a proponent of the Paleo diet. If my great grandparents didn’t eat it, I don’t. I had an “incurable” disease. Which I cured just by staying away from processed foods, and eating only organic. I’m sticking with Mother Nature. She knows what’s best for our bodies.

  8. I just made these. I didn’t use swerve because I didn’t have it and I didn’t use stevia either. I made some red velvet cheesecakes last week using stevia and they were disgusting!! I threw them in the garbage. The only sweetener I added to these cookies was two packets of Splenda. They came out great!! Just to my liking!

    Reply

    • Splenda spikes your blood sugar and can kick you out of ketosis. Be very carful with artificial sweetners such as Splenda, sucrolose, aspartame, malrodextrin, Ect…do your research. I was told this by my doctor (no I didn’t just read it on the Internet somewhere) stick to natural sweetners such as stevia (has an awful after taste…only use a very small amount, you will get the sweetness without the god awful bite…play around with it. Or mix it with swerve (erythritol) and it will hide the aftertaste of each sweetner…I use truvia, they come premixed…I only use a tsp or a half a tsp in my baking, cooking, coffee ect and that avoids most of the nasty after taste…like I said, play around with it (I’ve thrown out a lot of ruined foods…until I learned how to use it that is haha)

      Reply

      • I’m diabetic and have used Splenda since it came out. It never spikes my blood sugar, and once you learn how to use it, there is no aftertaste and for me, is indistinguishable from sugar.

        Blanket statements can discourage people from trying what might work for them. Always, always YMMV.

        Reply

  9. These sound soo good. If I only used Swerve as the sweetener, how much do you think I should use. Thanks! Love your recipes.

    Reply

    • If you want to use almond flour, you’d need a bit more and will want to cut back or eliminate the butter. You may also need to reduce the eggs.

      Reply

        • I have not tested the recipe with almond flour, but generally, you’ll need more almond flour (3-4 times as much) and less egg/liquid. So, you may want to try 3/4 cup almond flour, 1 egg and like 2 tablespoons butter.

          Reply

          • Ugh. Wish I had read the comments before I made the batch…

            I used almond flour, and added dark chocolate chips because why not.
            I realized with the almond flower the dough wasn’t dough so I tripled it, but didn’t use less eggs.

            Turned out to be a very greasy dough (cookies literally slid off the sheet while baking) and the texture is unfortunately rubbery and dense.

            Questions:
            1. would less eggs/butter help with the texture?
            2. traditional peanut butter cookie recipes usually include baking powder, baking soda, or both. do you think these would help with the texture so that it rises a bit?

          • Why would you try and use almond flour in a recipe that calls for coconut flour? They aren’t the same and can’t be substituted for each other.

  34. Hi Lisa, My husband and I are new to low carb dieting, but after a few short weeks and seeing amazing results in weight loss and improvements to health issues we are never going back to the way we used to eat! The hardest part for us has been trying to find meals and recipes we both like and low carb treats. (You can only eat so many salads.) I was very pleased today to find your blog. I have been checking out all the recipes. I can’t wait to try this peanut butter cookie recipe. Thank you. Marion

    Reply

    • That was always the hardest part for me in the beginning as I like to have a variety of foods. Best to you and your husband on the low carb way of eating!

      Reply

  37. Peanut butter cookies have always been a favorite of mine. This low carb option has made me super excited! They look delicious and only 2g carbs per cookie! Wow, I have to give them a try very soon!

    Reply

  41. These look tasty. Always looking for alternative recipes for the ketogenic diet. Oh and winning some product would be awesome too!

    Reply

  44. Peanut butter cookies are my husband’s favorite that he has been missing because of his diabetes. This will be a great superuser for him this weekend.

    Reply

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Lisa at Low Carb Yum
Hi! I’m Lisa, a part-time blogger, full-time engineer, and mother of three. I’ve been low carbing since 2001 and love to try new recipes. This blog started in 2010 as a way to save and share my recipes with others. Read more….
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