coconut flour peanut butter cookies (gluten free, dairy free)

I bought a jar of peanut butter couple times with intention of making this peanut butter cookies, and each time I finished with eating all of it before attempting to the recipe. So this time I decided to buy 1kg tub, so even if I decide to consume some of it, it will still be enough to make the cookies. Luckily for the butter, it was very runny (different than the one in a jar I usually buy), and I prefer my peanut butter to be more thick, so I didn’t manage to make a harm eating most of it. Perfect opportunity to finally make the cookies.

As it was my first time with peanut butter cookies, I decided to take advantage of recipe from someone who has bigger experience with keto baking than me.

Even though I like less sweet sweets, in this case next time I would add a bit more xylitol. Or instead of cacao nibs I would add chocolate chips, as in original recipe. Although I like the crunch of cacao nibs. I’ve used 100% peanut butter, with no added sugar or palm oil. And eggs in room temperature, as required, so I won’t recklessly spoil the recipe. Of course I wouldn’t be myself if I would make everything perfect and instead of 1/2 cup of peanut butter I added lot more. I don’t know how I managed to see 1 cup. Other thing is, I didn’t measure exact 1 cup, I just scooped couple spoons judging that it will be more or less 1 cup. So I keep 1/2 cup in the recipe as it should be, but keep in mind that if you somehow add slightly more (or less), there will be no tragedy 😉

If you like peanut butter, try this recipe – it’s mega fast and easy, also gluten free and dairy free. Perfect if you’re on keto diet or you’d like to have sweet treat in no sugar option.

coconut flour peanut butter cookies (gluten free, dairy free)

NOTE: my measuring cup is 250ml regular glass


  • 1/2 cup fresh, runny peanut butter
  • 2 eggs in room temperature
  • 1/4 cup xylitol (or other sugar replacement)
  • 4 tbsp coconut flour
  • 2 tbsp cacao nibs (or sugar free chocolate chips)


Beat the eggs and xylitol together using a whisk or fork. Pour peanut butter to a bowl, then add eggs. Stir until combine. Because I’m blind I thought I see 1 cup of peanut butter in the original recipe. Although I didn’t measure the actual cup of peanut butter, just scooped couple of spoons to a bowl, judging that it will be about a cup (I would like to remind that my measuring cup I always use while baking is 250ml regular glass).

Then add cacao nibs (or chocolate chips), stir again. At the end add coconut flour, spoon by spoon and stir until combine. Leave for 2-3 minutes, do coconut flour will suck all the liquid.

In the meantime heat the oven to 180°C. Prepare baking tray an a piece of parchment paper.

After reading original recipe I thought that the dough will be sticky and literally difficult to roll, so I greased my hands with some coconut oil. But the dough wasn’t sticky in the kind of way I thought. It’s like a very soft and oily play-doh. So it was quite easy to roll the balls. Maybe because I’ve added more peanut butter than original recipe. I’ve finished with nice 12 peanut butter dough balls instead of 8 (maybe I’ve made them smaller, or it’s because bigger amount of peanut butter). Place them on the parchment paper leaving 1 inch (2,5cm) space between them, and using a fork flatten each cookie. It was also quite easy in my case, dough didn’t stick much to the fork.

Put your cookies to the oven and bake about 15 minutes, until the edges gets slightly browned. Take them out of the oven, and leave for about 3 hours to get the preferred texture.

I’ve tried one just after they cooled down, they where quite dry and had this specific coconut flour texture. With time they become more chewy and less dry, so the texture of coconut flour is less obvious.

According to original recipe you can store them in a jar in room temperature up to 4 days, but in my case they won’t stay that long.


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