Coconut Flour Peanut Butter Cookies – GF & Paleo

Paleo coconut PB cookie

So, if I could eat only one thing for the rest of my life it would be COCONUT. I’m loving everything coconut these days – coconut flour, milk, cream, oil, butter, shavings and even simple coconut water. Clearly I’m looking for any excuse to use coconut in any form and my coco thing at the moment is flour. Coconut flour is amazing stuff because it’s high in fibre and protein but low in carbs. I mean really, who needs wheat and gluten anymore? This delicious flour is made from the fresh pulp of coconuts (that’s it) – dried, degreased and ground into gold….I mean flour! I love the way it just sucks up liquid giving a wholesome and nutty boost to pancakes, bread, cookies, muffins, crumbles, mug cakes, any cake for that matter and so much more. It’s perfect for sweet and savoury recipes with it’s mild coconut (funny that!) flavour and best of all, you’ll be doing your body the world of good. If you’re avoiding gluten or cutting carbs, coconut flour is definitely your friend.Paleo coconut PB cookie

Unlike shop bought gluten laden, additive packed cookies, these low carb coconut peanut butter gems wont send your energy levels crashing post sugar buzz. This low sugar cookie satiates, providing fibre, protein and a steady source of energy. These cookies are…..correction, were goooood! Firm on the outside, a nice chewy inside and just sweet enough with a creamy peanut buttery nutty flavour. Perfect for an afternoon snack with a cup of tea.Tea & Cookies

I just love the question, ‘if you could eat just one thing for the rest of your life, what would it be?”. I know that it’s a toughy but for me coconut marginally pips the post with oats a close second. For Russ, it’s eggs because you can have them in many different ways but in my opinion not as versatile as the amazing coconut.

So, I’d love to know, if you could eat only one food for the rest of your life, what would it be?Cookie stack

Coconut Flour Peanut Butter Cookies

(makes 8-10)

1/2 cup coconut flour
pinch of salt
sprinkle cinnamon
1/4 teaspoon baking soda
1/4 cup natural peanut butter
2 tablespoons honey
2 tablespoons coconut/almond milk
1 egg beaten

Method:

1. Preheat the oven to 180 ºC. Combine the dry ingredients in a small mixing bowl. In a separate bowl whisk the peanut butter, honey, milk & egg. Add this to the dry mixture & combine to form a dough. Add more milk if necessary.
2. Roll the mixture into 10 small balls and place on a lightly greased baking tray. Push each cookie down gently with a fork.
3. Bake for 8-10 minutes. Remove & allow to cool before storing.

19 Comments on Coconut Flour Peanut Butter Cookies – GF & Paleo

  1. Alana
    November 29, 2013 at 2:57 am (11 months ago)

    Is there supposed to be two 1/4 teaspoon of baking soda?

    Reply
    • admin
      November 29, 2013 at 12:36 pm (11 months ago)

      Yes indeed. :-)

      Reply
  2. Jeannie Herford
    December 7, 2013 at 4:15 am (11 months ago)

    Please send your peanut butter recipe. Does this work with almond butter?

    Reply
    • admin
      December 7, 2013 at 1:00 pm (11 months ago)

      Hi there, I used shop bought natural peanut butter but this would be soooo delicious with almond butter for sure! ;-)

      Reply
  3. QueenJellyBean
    December 19, 2013 at 2:21 am (10 months ago)

    If I could only eat one thing … Often I think that would be peanut butter … But if just for pure pleasure of eating and not considering to need to live off that single food – fresh pineapple! (Trip to Hawaii, anyone?).
    Thanks for posting this because it is truly low carb – i will try making it w just stevia to sub honey and post results. Im eating so clean right now, but later I might try with xylitol + stevia :)) thank you

    Reply
    • admin
      December 23, 2013 at 3:24 pm (10 months ago)

      Sounds great, please do let us know how you get on!

      Reply
  4. QueenJellyBean
    December 23, 2013 at 3:35 pm (10 months ago)

    Oh goodness, Green! I tried this recipe and failed. The batter was very dry, so the cookies were stiff. When I’ve made coconut flour recipes before, it’s been cakes, so the batter is more wet. Typically more eggs. If I make this again I’d tweak it to be 85% more wet of a batter. Thanks! I’m still seeking out some pineapple!

    Reply
    • admin
      December 23, 2013 at 3:56 pm (10 months ago)

      Hi,
      Sorry to hear that. Coconut flour brands really vary hugely in terms of liquid absorption. I would suggest altering wet/dry mix accordingly for desired cookie dough consistency.
      Thanks.

      Reply
  5. Tinna
    January 13, 2014 at 3:24 am (9 months ago)

    My husband, an experienced baker and practiced paleo baker, made these cookies today following the recipe to the letter! He did frown initially when it said 2 x 1/4 tsp baking soda but you confirmed it in the first comment so he followed your instructions! OMG!!!! WAAAAAYYYYY too much baking soda. Surely there is a mistake? We also would have sweetened them a little more…

    Reply
    • Russell
      January 13, 2014 at 11:14 am (9 months ago)

      Hi Tinna,
      Thanks for your feedback. I’ve just looked over the recipe ingredients list to make sure, it definitely does state 1/4 teaspoon baking soda which I found to be perfect for this recipe.
      These cookies were made with a healthy ‘low sugar’ taste, which of course can be amended to people’s preference.

      Reply
      • Tinna
        January 13, 2014 at 11:08 pm (9 months ago)

        Hi Russel,

        I am pretty sure that it was written twice (it must have been a typo), in fact the very first comment on this blog article also asked that very same question. I am happy to see that you have amended it. I agree that 1/4 tsp baking soda will be perfect.

        I agree with you that the sweetness can be amended and next time we will. I look forward to making them again!

        Reply
  6. Lisa
    January 26, 2014 at 1:59 am (9 months ago)

    Do you know the nutrition facts?

    Reply
    • Russell
      January 26, 2014 at 1:41 pm (9 months ago)

      Hi Lisa,
      Thanks for the comment. We don’t actually calculate nutritional information on our recipes. Sorry.

      Reply
  7. Sylvia
    March 8, 2014 at 10:29 pm (8 months ago)

    My last comment didn’t show up, so I’ll just write here that this recipe was very successful. I did add a splash of milk to add moisture at the end so I could mix in some walnuts. It was fantastic and the cookies are chewy and wonderful. My temperature was a tad over 350 and it started to burn the bottom of the cookies 3 minutes in. I kinda freaked out and took them out, let the oven cool off, then put them back in at like 200. I watched them carefully and took them out only a few minutes later when the top was slightly browning. The cookies themselves were very doughy and I was worried that it was undercooked, but I let them sit for a good 5-10 minutes and they did solidify nicely. So, they weren’t undercooked at all, just chewy as a cookie should be. The walnuts added a great crunch and flavour is awesome. Personally I find them a tad sweet (good sweet, but I could do with less and for health reasons it’s better to put less sweetness) and I love the baking soda flavour in cookies so i’m interested in trying more than 1/4 teaspoon, or a bit more salt. I’m thinking of cutting down the honey significantly and trying it with bananna to sweeten it with what I think is an even healthier alternative. Perhaps I won’t add more baking soda/salt if I’m cutting down the sweetness though. It was great though, and I love the texture. Doesn’t taste like it’s missing grains at all :) Thank you!

    Reply
    • Russell
      March 12, 2014 at 2:23 am (7 months ago)

      Hi Sylvia, thanks so much for your comment and feedback on this recipe-always appreciated! I understand how it’s quite easy to mix up the temperature by having it too high accidentally, perhaps because we’re designing these recipes based on metric Celsius?
      Anyway, I hope you enjoyed these cookies and if you do bake another recipe let us know if it was a success (or not)!
      ;-)

      Reply
  8. LP
    October 2, 2014 at 3:50 am (3 weeks ago)

    Peanut butter isn’t paleo. I made these but they were incredibly dry and crumbly and not very sweet.

    Reply
    • admin
      October 3, 2014 at 9:10 am (3 weeks ago)

      I agree, it’s not strictly paleo and perhaps a better choice would be mac or almond butter……however I do believe PB in moderation is OK (Paleo or not) and that food should not be demonized. Sorry you didn’t enjoy these, maybe the consistency of the PB was different as I found them incredibly TASTY :-)

      Reply
    • B
      October 8, 2014 at 3:30 am (2 weeks ago)

      Umm, your wrong PB is Paleo if it fits into your paleo ways or lifestyle and don’t want to get rid of it, so think before you say.

      Reply
      • admin
        October 8, 2014 at 8:31 am (2 weeks ago)

        I’m not Paleo so it’s hard for me to really get my head around some of the do’s and don’ts and PB is an ingredient that I believe should never be excluded from anyone’s diet!! LOL :-) Thanks for your input, I appreciate it :-) Charlotte

        Reply

Leave a Reply

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

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current ye@r *