These vegan, gluten-free peanut butter cookies with coconut flour are chewy with crisp edges. They’re perfect if you’re craving a treat that’s both sweet and a little salty. These flourless peanut butter cookies are grain free, dairy free, egg free, and refined sugar free. They’re a nutritious dessert or snack that is sure to satisfy both kids and grownups.
These cookies call for only five simple ingredients, the first of which is natural, smooth (aka creamy) peanut butter. You can substitute crunchy peanut butter if you prefer, but I love using a smooth or creamy variety. It’s really just personal preference and either way the cookies will turn out great.
Be sure to use a brand of peanut butter that doesn’t contain any added sugar (in order to keep these cookies refined sugar-free). The only ingredient listed on the jar should be peanuts.
Alternatively you can easily make your own peanut butter at home by blending up peanuts in a food processor.
I sweetened these vegan cookies with maple syrup. I love the flavor combination of peanut butter and maple syrup, and I find that using a liquid sweetener gives these cookies a soft, satisfying, chewy texture with just the right amount of crispiness around the edges.
Coconut flour is my gluten-free and grain-free preferred flour these days. The coconut flavor isn’t really noticeable in these cookies and the peanut butter is definitely the star of the show. You could substitute gluten-free oat flour instead of coconut flour if your prefer, but in that case just increase the amount to 3/4 cup.
These cookies are so easy to make. Start by allowing the peanut butter to come to room temperature, then mix the wet ingredients and salt together. Next you’ll add the coconut flour and mix once more.
The next step is to refrigerate that mixture for 30 minutes in order to achieve a cookie dough consistency.
After 30 minutes of chilling time, you’ll scoop out a tablespoon of dough and roll it into a ball in your hands before placing it on a sheet pan lined with parchment paper. Repeat with the rest of the dough (this recipe makes approximately 14 cookies).
Next you’ll use your fingers to flatten the balls down into round, cookie shapes before baking them for 10 minutes.
Allow the cookies to cool off a bit before removing from the pan and serving.
Storage and freezing
Store the cookies in an airtight container for up to three days or freeze them for up to six months.
To take these peanut butter cookies with coconut flour to the next level, add 1/2 cup of dairy-free dark chocolate chips (or chopped dark chocolate) to the cookie dough.
More gluten-free cookie recipes
- These coconut oil cookies are easy to make and melt-in-your-mouth delicious.
- These buckwheat cookies are nutritious yet decadent.
- These chickpea flour cookies are sweet, chocolaty, and satisfying.
- These vegan pecan cookies have crispy edges and soft, chewy middles.
Peanut Butter Cookies with Coconut Flour (Vegan & Gluten Free)
- Sheet pans
- Parchment paper
- 2/3 cup smooth natural peanut butter (at room temperature)
- 2/3 cup maple syrup
- 1/2 cup coconut flour
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Add the peanut butter, maple syrup, pure vanilla extract, and salt to a large mixing bowl and mix well.
- Add the coconut flour and mix well.
- Refrigerate the cookie dough for 30 minutes.
- Preheat the oven to 375 degrees Fahrenheit.
- Scoop out 1 tablespoon of dough into your hands and roll it into a ball, then place on a parchment paper lined sheet pan. Repeat until all the cookie dough has been formed into balls.
- Use your fingers to press the dough balls down and flatten them into circle shapes.
- Bake at 375 degrees Fahrenheit for 10 minutes.
- Let cool before serving.
- Store these peanut butter cookies with coconut flour in an airtight container for up to three days or freeze them for up to six months.
- Optional additions include1/2 cup each of chopped peanuts and/or dairy-free dark chocolate chips.