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Five cookies stacked on a white plate with a bite taken out of one.
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4.06 from 19 votes

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

These vegan, gluten-free, peanut butter cookies with coconut flour are easy to make and so delicious.
Prep Time45 mins
Cook Time10 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 14
Calories: 124kcal

Equipment

  • Sheet pans
  • 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 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.

Notes

  • 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.

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