The Best Coconut Flour Cookies you'll ever eat! Made with peanut butter and lightly sweetened with coconut sugar, these thick and chewy cookies are too good to be true. Only 6 ingredients, quick to make and easy to customize. This coconut flour recipe is the only one you will ever need. Paleo swap included! Gluten Free + Low Calorie + Paleo
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Okay, now for some cookies! I never thought I would say this, but these are the BEST Coconut Flour Cookies I've ever eaten! They are insanely delicious. Truthfully, I surprised myself with these goodies because well, coconut flour isn't the easiest to work with.
Coconut flour is the reason I made a video for you guys on how to measure grain-free flour properly. Grain free flours are very particular when it comes to baking. You have to be precise, or things just won't turn out.
In fact, it's recommended you weigh your flour for grain free baking. Coconut flour is one that's best weighed because coconut flour is super absorbent, and different brands have different densities. That weight impacts how fluffy or flat your cookies are gonna be. Something to be aware of!
If you want your cookies to be the best coconut flour cookies you'll ever eat, I recommend you use the same ingredients I did and measure them properly. You won't be disappointed!
Only 6 real food ingredients in these goodies. I tested both peanut butter and cashew butter with the recipe. They both taste amazing!
I preferred the peanut butter flavor a little more, but that could be because I'm maxed out on almond butter and cashew butter these days. Hope you love them!
Best Coconut Flour Cookies
- Preheat oven to 350 F. Prepare a large baking sheet with parchment paper.
- In a standing mixer or using a hand mixer, mix together the eggs, peanut butter, salt and sugar until smooth.
- In a separate bowl, mix together the coconut flour (measured properly) and baking powder. Fold the flours and melted coconut oil into the batter. Place the batter in the refrigerator 20 minutes (or longer if desired) to set.
- Remove from the refrigerator and scoop 2 tablespoons of the batter out and form into 1 cookie and place on the prepared baking sheet. Repeat until you have formed 10 cookies with the batter. You can make them bigger or smaller if desired. 2 tablespoons was a good size for me!
- Bake at 350 F 15 minutes or until golden brown. Remove the cookies from the oven and let them set on the baking sheet 5 minutes before removing them and transferring to a wire rack to cool completely.
- Keep cookies in the refrigerator up to 12 days or in the freezer up to 3 months.
- Most creamy nut butters will work with the recipe although it's best to use the ones I recommended to yield the same results. Nut butters that are no stir or have no oil added may not work as well and you may need to adjust the coconut oil to compensate.
- This recipe has been tested with peanut butter and cashew butter. No other versions of the recipe have been tested. An egg free version has not been test either, but you could try using this egg replacement.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
What I Used For The Recipe