Coconut flour peanut butter cookies

 

Coconut Flour Cookies Chocolate Chips

Coconut flour peanut butter cookies

Yield: 15
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

These little peanut butter cookies are packed with peanut butter and chocolate, pillowy soft, and taste like chocolate chip cookie dough. Working with coconut flour can be a little tricky and if you do not follow instructions then it will most likely be a disaster. But don’t be scared, this recipe is really easy. I class myself more a chef/cook than a baker and it was easy for me to execute this recipe. So, if you miss your cookies this will make you happy.

Ingredients

  • 1/2 cup peanut butter, almond butter, sun butter, or other nut butter of choice (sun butter may make the cookies slightly green, but they will still be delicious! If you would like the cookies to be Paleo, use almond butter or different Paleo-friendly nut butter)
  • 2 tbsp coconut oil or unsalted butter
  • 1/2 cup sweetener (Erythritol or Xylitol)
  • 2 large eggs*
  • 1 1/2 tsp pure vanilla extract
  • 1/2 tsp baking soda/powder
  • 1/4 tsp ground cinnamon
  • 1/2 cup coconut flour
  • 1/2 cup chopped dark chocolate (can do without)

Instructions

  1. Preheat the oven to 350°F 180°C. Line a cookie sheet with parchment paper or a silicone baking mat.
  2. Place the peanut butter, coconut oil or butter, and sweetener in the bowl of a food processor fitted with a steel blade can be mixed by hand in a mixing bowl. Process until smooth. Add the eggs and vanilla and process again until evenly combined.
  3. Sprinkle the baking soda and cinnamon over the top. Sprinkle in the coconut flour. Process again until the mixture forms a smooth dough, stopping to scrape down the ball once or twice as needed.
  4. With a small cookie scoop or spoon, portion the dough by heaping tablespoons onto the prepared cookie sheet. With your fingers, lightly flatten the dough, as it will not spread during baking.
  5. Bake for 7 minutes or until the cookies turn barely golden brown at the edges and feel lightly dry. They will be very soft. Let cool on the baking sheet for 3 minutes, and then transfer the cookies to a wire rack to finish cooling. Repeat with the remaining dough.
  6. The dough can be prepared through and stored. Covered, in the refrigerator for 24 hours or frozen for up to 3 months. Let stand at room temperature until soft enough to scoop, and then bake as directed. (If frozen, thaw overnight in the refrigerator first.) Store leftover baked cookies in the refrigerator for up to 1 week.

Notes

*To make vegan: I have not yet tested this but am reasonably confident that replacing the eggs with flax eggs should work, although the cookies may not rise as much and may spread more. To make two flax eggs: In a small bowl, combine 2 tablespoons ground flaxseed meal with 5 tablespoons water. Let sit for 5 minutes. Use as directed.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 15 Serving Size 1
Amount Per Serving Calories 180Total Fat 14gCarbohydrates 5g

Nutritions are calculated automatically by the third party website. We do believe that all nutrition info is correct, but we do advise to do your own search.

READ  Low-Carb Delicious Chicken Liver Pate

Leave a Comment

Your email address will not be published. Required fields are marked *

%d bloggers like this: