Coconut Flour Peanut Butter Cookies Recipe
These Coconut Flour Peanut Butter Cookies are a delicious and healthier twist on a classic favorite. Made with natural ingredients like peanut butter, maple syrup, and coconut flour, these cookies are gluten-free and perfect for a quick, easy treat that satisfies your sweet tooth without refined sugars. They bake up soft and chewy with a subtle nutty flavor and just a hint of vanilla.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 22 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 1 cup peanut butter
- 2/3 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla flavoring
Dry Ingredients
- 1 cup coconut flour (112g)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper. You can also prepare one cookie sheet and rotate it halfway through baking.
- Mix wet ingredients: In a bowl, stir together the peanut butter and maple syrup. For easier mixing, you can warm these ingredients for 30 seconds in the microwave or in the preheating oven, then stir until smooth.
- Add eggs and vanilla: Allow the peanut butter and syrup mixture to cool slightly, then add the eggs and vanilla extract. Whisk or mix well until fully combined.
- Incorporate dry ingredients: Add the coconut flour, baking soda, and salt to the wet mixture. Mix thoroughly with a spatula or your hands until a moldable dough forms.
- Portion dough: Use a small cookie scoop (about 1 tablespoon) or a kitchen scale to portion approximately 30 grams of dough per cookie, yielding around 22 cookies.
- Shape cookies: Roll each portion into a ball and place on the prepared baking sheet. Flatten each cookie to about 1/4 inch (1/2 cm) thickness using a fork, the bottom of a cup, or your palm, leaving about 1 inch between cookies to allow for slight puffing.
- Bake: Bake the cookies for 10 minutes at 350°F until they are puffed and the edges start to brown slightly.
- Cool: Remove cookies from the oven and transfer them to a wire rack to cool completely before enjoying or storing.
Notes
- Make sure to use natural peanut butter without added sugars or hydrogenated oils for best texture and taste.
- Maple syrup acts as the sweetener, but you can substitute with honey if preferred, although it may alter flavor slightly.
- These cookies are gluten-free due to the use of coconut flour.
- If dough feels too crumbly, you can add an extra egg or a tablespoon of milk to help bind it.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
