Coconut Flour Peanut Butter Cookies

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.Coconut Flour Peanut Butter Cookies

Unlike shop bought gluten laden, additive-packed cookies, these low carb coconut peanut butter gems won’t 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.Coconut Flour Peanut Butter 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.

So, I’d love to know, if you could eat only one food for the rest of your life, what would it be?Coconut Flour Peanut Butter Cookies

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 tablespoon Flax Seed to 3 of water


  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 & flax mixture. 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.

31 comments on “Coconut Flour Peanut Butter Cookies”

  1. 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

  2. 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!

    • 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.

  3. 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…

    • 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.

      • 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!

  4. 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!

    • 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)!

    • 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 🙂

    • 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.

      • 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

  5. Hi, I haven’t tried the cookies yet but they look great. My comment is why do some people have to be so rude to you on your site. They don’t have to read your site or agree with you!

  6. Just started Paleo/wheatbelly 5 weeks ago. My wife loves PB cookies and she loved these. I also added some organic cacao nibs to part of the recipe and will probably continue with them. Thanks for the recipe.

  7. These did not work at all, dry balls, didn’t even look like cookies. . . . .they just broke apart like flour after 10min at 350 F not sure why. But it was a huge disappointment and I’m still hungry for cookies. Mmmm cookies.

    • Awwwwww shame…..I’m not sure why as these worked pretty good for me. What I will say is that coconut flour varies soooo much between brands in terms of absorption so it could have been something to do with this. Was it definitely fahrenheit at 350 you baked these at and not celsius? Charlotte

      • Ooo brilliant, I made a load yesterday for thr first time and dont know what to do with it, came across your website, whilst looking for recipes. will let you know how I get on

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