Coconut Flour Peanut Butter Cookies


Coconut Flour Peanut Butter Cookies   Coconut Flour Peanut Butter Cookies A buttery cookie with a nice peanut butter flavor and chocolate chips. Recipes are a great way to show off your personality. And I happen to think that every cookbook needs at least one weirdo recipe, because if you can make something delicious when nobody’s looking, you can probably make it delicious any time.


These coconut flour peanut butter cookies are thick, chewy, and take less than 10 minutes to make! Made with just 4 ingredients, there are no sugar or grains needed! 3 grams net carbs per serving. 

coconut flour peanut butter cookies

Coconut Flour Peanut Butter Cookies

When it comes to coconut flour desserts, my favorite recipes to make are cupcakescake, and these coconut flour peanut butter cookies.

Growing up, I wasn’t the kid who loved all the desserts with chocolate. In fact, I never really did have much chocolate in my childhood. See, my mom was (rightly so) under the impression that chocolate was not something that kids should have on a regular basis. Instead, she’d make cakes full of seasonal fruit, pies made with stewed apples, and her staple peanut butter cookies. 

It was her cookies that were one of my all-time favorite desserts. Every time she’d make a batch, I’d be excited for the week ahead knowing I’d have one of them in my lunchbox each day. Even when I moved out of home, I still pined after her cookies and had to teach myself how to make them. To this day, they remain one of my most made recipes and a weekly staple. 

Now, As someone who loves the classic peanut butter cookie, I tried a few versions to see which was the best. I did a version using almond flour and a version using oatmeal but recently, my favorite has been these ones made with coconut flour! 

I’ve been meaning to share a coconut flour peanut butter cookie recipe for quite some time now. It’s the kind of cookie you can make when the cravings strike, and you’ll have a fresh batch ready in 10 minutes. No grains and no sugar is needed, but you’d never tell. The texture is thick, chewy, and slightly crumbly, that almost melts in your mouth. The cookies are sweet and full of peanut butter flavor, without being overpowering.

The beauty of coconut flour is that it has no coconut flavor. I made a friend of mine a batch of these cookies and she couldn’t believe that these were low carb AND made with coconut flour- She thought they were classic peanut butter cookies!

How do you make peanut butter cookies with coconut flour? 

The Ingredients

  • Coconut flour– Be sure to sift your coconut flour, to ensure there are no clumps. 
  • Granulated sweetener– Any keto sweetener can be used. I prefer using monk fruit sweetener or erythritol. 
  • Baking soda– Helps the cookies from overspreading. 
  • Peanut butter– Smooth and drippy peanut butter, with no added sugar. If you like the sweet and salty combination, you can use salted peanut butter.
  • Eggs– Binds everything together. You can also use a chia or flax egg. 

The Instructions

Start by mixing together your dry ingredients until combined. Next, add the peanut butter and eggs and mix well, until a thick batter remains. 

Now, form small balls of dough and place them on a lined baking sheet. Press down on each ball and use a fork to cross either side of it. Bake the cookies for 10-12 minutes, before allowing them to cool on the baking sheet completely. 

Tips to make the best keto coconut flour peanut butter cookies

  • If you’d like to replace the peanut butter, you can use almond butter or cashew butter. If you want them to be nut free, use tahini. 
  • Do not overbake the cookies, as they continue to firm up as they are cooling down. Once they look mostly done, remove them from the oven and let them cool. 
  • If you’d like softer cookies, you can half the amount of coconut flour used.
  • Feel free to jazz up the cookies by adding some sugar free chocolate chips to the batter or drizzling them with some caramel sauce. 

Storing and freezing the cookies

  • To store: Cookies can be stored at room temperature in a sealed container. They will keep fresh for up to 2 weeks. You can also store them in the refrigerator if you’d like them to keep longer (up to 1 month). 
  • To freeze: Place the cookies in a ziplock bag and store them in the freezer for up to 6 months.


Put these sugar free peanut butter cookies on your to-make list! They are soft and chewy and super satisfying. Even better, this easy coconut flour peanut butter recipe requires just 6 ingredients and you stir it together with a fork. Only 2.3g net carbs per cookie!

I have officially come full circle on my love affair with gluten free low carb peanut butter cookies. I’ve covered ALL THE BASES, guys! There are now 3 different ways to make PB cookies on this very website:

  1. Keto peanut butter cookies. The classic! This is the one for purists. 4 ingredients, no nut flours.
  2. Almond flour peanut butter cookies. Includes almond flour as a twist on the original. More fluffy and lighter in taste.
  3. And now – the coconut flour version! For everyone who can’t have or doesn’t like almond flour. Let’s see them all next to each other:
a stack of keto peanut butter cookies
The Classic

I honestly love all three recipes. In my opinion, it’s all about variety! You could argue that I am slightly obsessed with cookies, and I’d have to whole-heartedly agree.

In fact, did you know I have written an entire cookbook about Keto cookies? The original keto peanut butter cookies recipe made it into the book because it’s THAT good. But there are tons more exclusive cookie recipes in the ebook that you won’t find anywhere else.

I got sidetracked. Time to talk coconut flour peanut butter cookies!


Coconut flour: AKA the diva of low carb flours. It absorbs lots of liquid and the end result can be brittle if you don’t get the ingredient balance right. However, if used correctly coconut flour recipes taste delicious. Plus, it’s a super-healthy low carb flour – high in fibre and low in carbs. Read more about the benefits of coconut flour here.

Peanut butter: Choose a natural peanut butter that contains ideally just one ingredient – peanuts. Plus maybe a little salt. Here in the UK, I like the Meridian brand or my latest discovery, Manilife. They have a deep roast flavour that’s just irresistible.

Eggs: There’s 2 eggs in this coconut flour version, instead of just one egg like in the other two recipes. Egg helps to bind the coconut flour dough.

Powdered sweetener: I used an erythritol monk fruit sweetener that ‘s a 1:1 sugar replacement. Allulose or xylitol are also options – they would make these sugar free peanut butter cookies even softer.

Baking powder, vanilla extract and salt: For a lighter, fluffier, tastier cookie.


Put all ingredients in a bowl and stir together with a fork until a dough forms. Use your hands to roll into a ball. The dough will be slightly sticky. If it sticks to your fingers, simply wet them with a little water.

Cut into 9 and roll into balls. Wet your hands again if needed. Place on a baking tray lined with parchment paper.

Flatten each peanut butter coconut flour dough ball into 1 cm thick / 5 cm diameter disks using a fork, making a criss cross pattern. Clean the fork in between indentations.

Bake for 8 – 10 minutes (I baked for 9). Remove from the oven and let cool completely before enjoying as they firm up as they cool.


For soft, chewy cookies, make them thick like I did and bake 8-10 minutes.

For crunchy cookies, flatten them more and keep them in the oven for 12 minutes or until the tops are golden brown.

sugar free peanut butter cookies on a plate, one is bitten off


These low carb keto peanut butter cookies have a gentle coconut flavour which I think is delicious. But for all of you who love the idea of coconut flour but not the taste, simply add 1 tsp almond extract.

You could also add sugar free chocolate chips to the batter to make low carb peanut butter chocolate chip cookies or sprinkle sea salt on top before baking.

It should also be possible to use crunchy peanut butter for a more rustic result. Or replace the peanut butter with almond butter or any other nut or seed butter!

Coconut Flour Peanut Butter Cookies

These coconut flour peanut butter cookies are crispy on the outside with a soft, light center. Takes 12 minutes to bake!

coconut flour peanut butter cookies on parchment paper

To me, a classic peanut butter cookie is light in texture and full of peanut butter taste. Usually to achieve that you use regular flour but instead, I created this recipe with coconut flour. There is no coconut taste. My friends had to ask me if these cookies were really gluten-free.  

While I was testing recipes for coconut flour peanut butter cookies, I tried out different amounts of sugar. The recipe below is more low sugar and I feel it created the perfect peanut butter cookie. Light in texture and the peanut butter was the star. When I tried increasing the sugar the dough was more brittle and the baked cookie was more dense and chewy. Instead of tasting the peanut butter right away, all I could taste was the sugar. Keep that in mind if you decide to increase the sugar in future batches.

coconut flour peanut butter cookies with a glass of milk

For this recipe you will need:

  • Parchment paper 
  • Baking sheet 
  • Stand mixer or hand mixer with 1 large bowl 
  • 2 Large bowls
  • Measuring spoons and cups 
  • Whisk 
  • Airtight storage container for leftovers

Coconut Flour Peanut Butter Cookies

These coconut flour peanut butter cookies are crispy on the outside with a soft, light center. Takes 12 minutes to bake!

  • Prep Time: 7 minutes
  • Cook Time: 12 minutes
  • Total Time: 19 minutes
  • Yield: 12 cookies 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
  • Diet: Gluten Free


  • 5 tablespoons coconut flour
  • 1/4 cup of erythritol (or sugar of choice)
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup organic peanut butter
  • 1 large egg
  • 2 1/2 tbsp softened butter or coconut oil
  • 1/2 tsp vanilla extract


  1. Preheat oven to 350° F. Line a large baking sheet with parchment paper.
  2. In a large bowl, mix all of the dry ingredients together. Make sure to sift the baking powder and baking soda. Sometimes they are clumpy.
  3. In another bowl, mix all of the wet ingredients together.
  4. Add the wet ingredients to the dry ingredients. You can mix it by hand using a spatula or spoon, or use a stand mixer.
  5. Once the dough has been mixed, use your hands to roll the dough into 12 1-inch balls.
  6. Place the dough balls on the prepared baking sheet, spacing them 1-inch apart, and use your hand to flatten the ball of dough to about ¼-inch thick.
  7. Using a fork, press it into the dough and make a decorative criss-cross pattern.
  8. Bake for 10-12 minutes, until the edges are brown and the centers are firm. Transfer the cookies to a wire rack and let cool completely.
  9. Store the cookies in an airtight container at room temperature for up to 4 days, about 5 days if you keep it stored in an airtight container in your refrigerator, or in the freezer for up to 3 months.


These cookies are low-carb keto cookies made with coconut flour and peanut butter.

They are moist, buttery, chewy peanut butter cookies because I am using eggs in this recipe.


These keto coconut flour cookies come with minimal net carbs per serving, only 4 grams!

With carbs at 4 grams per serving, you can get the taste of a delicious peanut butter coconut flour cookie without harming your blood sugar level!


These cookies are absolutely delicious and they are also:

  • Keto-Friendly
  • Gluten-Free
  • Dairy-Free
  • 5 Basic Ingredients
  • Ready In Under 30 Minutes
Keto Coconut flour cookies


These coconut flour cookies are easy to make with 6 simple low-carb ingredients and less than 30 minutes.


All you need to make those buttery keto peanut butter chocolate chip cookies are:

  • Peanut butter – always use fresh, runny peanut butter with no added oil, and no added sugar. Make your own Peanut Butter if you couldn’t find natural peanut butter in-store!
  • Coconut flour – Coconut flour has lots of fiber, and therefore it is highly water absorbent. Always store yours in an airtight container with a moisture-absorbent bag. Use fresh flour with no lump for success in this recipe.
  • Eggs – use eggs at room temperature. Otherwise, cold eggs harden peanut butter.
  • Sugar-free crystal sweetener – erythritol or Monk fruit crystal – is my favorite keto sweetener as it has no bitterness or aftertaste. Xylitol is not recommended for cookies as it keeps the cookies soft!
  • Sugar-free chocolate chips – I am using stevia-sweetened chocolate chips.
  • Vanilla extract
Keto coconut flour cookies ingredients


This cookie dough is very sticky, and that is what you want to create the most delicious chewy keto peanut butter chocolate chip cookies.

Consequently, I recommend you grease your hands or tools before handling the dough.

This will prevent the dough from sticking to your fingers or spoon.

It makes it easy to flatten your peanut butter cookies with a fork too.

Peanut butter coconut flour cookies


You can store these keto cookies with coconut flour in a cookie jar for up to 4 days at room temperature.

Don’t store them in the fridge, or they will get soft.

It’s also possible to freeze them in an airtight container and defrost them the day before.

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