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Five coconut flour peanut butter cookies on a white plate with a bite taken out of one.
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4.34 from 56 votes

Coconut Flour Peanut Butter Cookies Recipe (Vegan & Gluten Free)

These coconut flour peanut butter cookies are easy to make and so delicious. They have the perfect balance of sweet and salty flavors. These vegan coconut flour cookies are perfect for a nutritious, make-ahead dessert or snack.
Prep Time45 minutes
Cook Time10 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 14
Calories: 124kcal

Equipment

  • Baking tray
  • Parchment paper

Ingredients

  • 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

Instructions

  • 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 sheet pan lined with parchment paper. 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 the cookies cool off for at least 20 minutes before serving.

Notes

  • Store these coconut flour peanut butter cookies in an airtight container for up to five days or freeze them for up to six months.
  • Optional additions include 1/2 cup each of chopped peanuts and/or dairy-free dark chocolate chips.

Nutrition

Serving: 1Cookie | Calories: 124kcal | Carbohydrates: 17g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 118mg | Potassium: 117mg | Fiber: 2g | Sugar: 11g | Calcium: 21mg | Iron: 1mg