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    Home / Recipes / Cookies

    Keto Coconut Flour Peanut Butter Cookies

    By Lisa MarcAurele · Jul 3, 2020 · 272 Comments

    25.6K shares
    Jump to Recipe
    coconut flour keto peanut butter cookies pinterest image
    Low Carb Keto Peanut Butter Cookies with Coconut Flour

    These fantastic low-carb coconut flour peanut butter cookies have a wonderful soft baked texture. With only 2 net carbs per cookie, they are an indulgent, yet perfectly acceptable way to satisfy your sweet tooth on keto.

    keto low carb peanut butter cookies
    Article Index
    • Ingredients In Keto Peanut Butter Cookies
    • Baking Your Coconut Flour Peanut Butter Cookies
    • Making Ahead & Storing Your Peanut Butter Cookies
    • Low Carb Peanut Butter Cookies Recipe
    • Recipe

    You’ve probably tried the ever popular 3-ingredient low carb cookies. Made with only your choice of nut butter, egg, and your favorite low carb sweetener, they are gluten free and low carb.

    Unfortunately, the texture of flourless cookies just isn’t the same as those made with flour. And using almond butter or sun butter doesn’t give you that peanut butter taste in quite the same way.

    That’s how these keto friendly coconut flour peanut butter cookies came to be...there needed to be a classic peanut butter cookie that worked on the keto diet.

    Ingredients In Keto Peanut Butter Cookies

    So what do you need to make these delightful low carb peanut butter cookies?

    • Coconut flour
    • Natural peanut butter (unsweetened)
    • Stevia concentrated powder
    • Low carb sugar substitute
    • Butter
    • Eggs
    • Salt
    • Vanilla extract

    While there are more than 3 ingredients here, it’s still a very simple recipe to make. 

    And the result? 

    Not only do you have gluten free keto cookies you can eat without guilt, their taste and texture are like the ones you remember from childhood.

    making the dough

    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 ½ to ¾ cup sugar equivalent. The amount of sweetener I used in the recipe is closer to ½ 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.

    baking the dough

    Coconut Flour

    The inclusion of coconut flour is what makes these cookies have the texture they do. Coconut flour is incredibly absorbent and can’t be exchanged with other low carb fours equally, so if you don’t have it on hand you’ll need to pick some up on your next trip!

    Coconut flour does vary by brand. So, you may need more or less of it. 

    These cookies will come out just a bit crisp on the outside and perfectly gooey in the middle. If you make your dough, however, and the texture seems off to you don’t be afraid to make a test batch and then add a sprinkle or two more flour to get the texture that’s pleasing to your palate.

    If you’re worried about having an overwhelming coconut taste, don’t be. There’s more than enough peanut butter to make sure that doesn’t happen!

    Butter

    Butter is the traditional peanut butter cookie ingredient, so that’s what this recipe calls for (we want to keep the flavor as authentic as possible, after all).

    However if you wanted gluten free, dairy free peanut butter cookies all you would need to do is substitute coconut oil.

    You could use any kind you have on hand, but refined is better if you don’t want coconut undertones in your finished cookies.

    The Best Sweetener For Sugar Free Peanut Butter Cookies

    Low carb sweeteners are interesting. 

    The first batch of keto peanut butter cookies had all Swerve in them. They were good, but that notorious cooling taste was definitely present.

    That’s why the final recipe actually calls for a mix of sweeteners. When you combine the Swerve or another erythritol blend with concentrated stevia powder, the cooler effect becomes unnoticeable.

    Low carb peanut butter cookies with coconut flour

    Keto baking tip: Don’t cut the salt out of your low carb sweets recipes! It also helps reduce any aftertaste you might notice from sugar free sweeteners. If you’re peanut butter is salted, however, you can leave it out.

    If you’ve got a real sweet tooth, you can absolutely increase the sweetener blend quantity. The amount of sweetener used in this is comparable ½ cup of sugar, but if you’d like more you can add another teaspoon or two.

    If you need to switch out the granulated sweetener for a different option because of what you have on hand, you can refer to this low carb sweetener chart.

    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.

    It’s best to tweak the sweetener and coconut flour until you get something that works best for your ingredients.

    closeup of tops on plate

    Baking Your Coconut Flour Peanut Butter Cookies

    When you make up your cookie dough, you’ll roll it into a ball and place it on your baking sheet. Before you use a fork to make that nostalgic criss cross pattern, flatten the balls just a little bit.

    Unlike regular peanut butter cookie dough, this batter doesn’t spread much in the oven. Because of this, you’ll need to flatten them very thin before baking if you like them that way.

    Once they are all done cooking, gently remove them to a cooling rack and allow them to cool completely.

    If you’d like to make a peanut butter blossom cookie, take a peek at this recipe that tops a peanut butter flavored cookie with homemade chocolate kisses.

    You can also make thumbprint cookies filled with sugar free chocolate chips to satisfy your sweet tooth. All of these cookie recipes would be perfect for holiday treats!

    Making Ahead & Storing Your Peanut Butter Cookies

    You can make the dough up ahead of time and freeze it to bake them fresh, if you'd like. The easiest way to do this is to roll the balls and flash freeze them on a cookie sheet before putting them in a freezer bag.

    Before cooking, lay the balls on the baking sheet and let them come to room temperature so that they cook well.

    Alternately, you can cook up a large batch and store them in an airtight container. They should keep well for 2-3 days at room temperature and longer in the fridge.

    Low Carb Peanut Butter Cookies Recipe

    cookies with milk

    Be sure to leave a comment to let me know what you think when you try them!

    Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

    Recipe

    Low carb peanut butter cookies with coconut flour

    Peanut Butter Cookies with Coconut Flour

    4.08 from 98 votes
    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 mins
    Cook Time:15 mins
    Total Time:25 mins
    Course: Dessert, Snack
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 24 people
    Calories: 88

    Video

    Ingredients

    • 2 tablespoons coconut flour add more if needed
    • ¼ cup low carb sugar substitute or other sugar equivalent sweetener
    • ¼ teaspoon stevia concentrated powder or ½ teaspoon monk fruit extract powder
    • 1 cup unsweetened peanut butter
    • ¼ cup butter softened
    • 2 eggs
    • ¼ teaspoon salt
    • 1 teaspoon vanilla extract
    US Customary - Metric

    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

    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 ½ cup sugar equivalent sweetener to replace the Swerve and stevia.
    Each cookie contains about 0.8g erythritol.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    Nutrition

    Serving: 1cookie | Calories: 88 | Carbohydrates: 2g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 96mg | Potassium: 74mg | Fiber: 0g | Sugar: 1g | Vitamin A: 80IU | Calcium: 7mg | Iron: 0.3mg

    Additional Info

    Net Carbs: 2 g | % Carbs: 9.6 % | % Protein: 14.5 % | % Fat: 75.9 % | SmartPoints: 3
    Values
    Array
    (
        [serving_size] => 1
        [calories] => 88
        [carbohydrates] => 2
        [protein] => 3
        [fat] => 7
        [saturated_fat] => 2
        [cholesterol] => 18
        [sodium] => 96
        [potassium] => 74
        [fiber] => 0
        [sugar] => 1
        [vitamin_a] => 80
        [calcium] => 7
        [iron] => 0.3
        [serving_unit] => cookie
    )
    

    Notes 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.

    Copyright

    © LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

    First Published: November 4, 2016...
    Last Updated: September 2, 2019
    « Keto Milkshake Recipe - Chocolate Peanut Butter
    Spaghetti Squash Lasagna (Keto, Low-Carb) »

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    Reader Interactions

    Comments

      « Previous 1 … 5 6 7
    1. Dal

      January 03, 2022 at 2:46 pm

      Resulted in a pan full of grease (melted butter & sugars I guess), and the cookies themselves floating in oil, as well as oil sitting on top of them. I kept adding bake time, hoping to somehow end up with some cookies, but without anything to show for the effort.

      Something is oh so wrong with this recipe.

      Reply
      • Lisa MarcAurele

        January 04, 2022 at 10:09 am

        This can happen if the wrong type of coconut flour is used. If your coconut flour did not absorb enough liquid in the batter, it wan't the right kind. What brand did you use? I ran out once and picked up a bag at a local store and it wasn't defatted enough to work in my recipes. Now I make sure I always keep a supply of HealthWorks brand which has always worked well in my recipes.

        Reply
        • Dal

          January 05, 2022 at 7:46 pm

          HealthWorks; got it… just added it to my Amazon cart, so I’ll be trying again. Thanks for naming a brand. I can’t wait to try it. I used Bob's Red Mill Organic Coconut Flour which had worked fine when making similar, Coconut Flour only, chocolate chip cookies. I’m committed to mastering several treats to help keep us from burning out on our quest to stick with a Keto diet.

        • Lisa MarcAurele

          January 06, 2022 at 8:49 am

          I've never used Bob's Red Mill before so I'll have to pick some up to compare. I wish they would standardize coconut flour as it can vary quite a bit when it comes to absorbency.

    « Previous 1 … 5 6 7

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