If you’ve never tried peanut butter and coconut flour together, you’re in for a real treat! These delicious keto peanut butter cookies with coconut flour are low carb and easy to make.
They will fill you up, boost digestion and immunity, and satisfy your sweet tooth. Plus, they’re soft and chewy just like the cookies you remember as a kid.
This recipe only calls for five ingredients. You probably already have everything you need to make them in your low-carb kitchen already. They are the perfect cookies to throw together in 15 minutes when you have unexpected guests or want a quick yummy treat.
The primary base includes coconut flour and coconut oil, which have numerous health benefits. Coconut oil is pressed from the “meat” of the coconut fruit and is rich in lauric acid, which has antibacterial, antiviral, and antioxidant properties.
Coconut contains anti-inflammatory antioxidants to help fight disease-promoting inflammation. MCTs help boost ketone production and protect your heart and brain. Antimicrobial properties keep you healthy and support immunity by fighting harmful bacteria.
Coconut flour contains high levels of medium-chain fatty acids, which act as important nutrient and metabolic regulators in the body. Besides, it has health benefits for people with diabetes and those who are working toward reaching a healthy weight, too. It’s also gluten-free.
Peanut butter is a great plant-based protein source. It has complex carbohydrates and is low on the glycemic index scale, so it won’t spike your blood sugar as much as other carbs. It’s also a crucial source of several vitamins and minerals.
Be sure to buy a brand of peanut butter that does not contain added sugars or oils. It should also be organic and non-GMO. If you have a peanut allergy, then you can use other sources of nut butters, such as almond, macadamia, or even sunflower seed butter.
Some peanut oil may naturally occur due to the grinding process. You can also make your own peanut butter at home if you’re feeling adventurous.
Because of their high fat and fiber content and ability to keep you full for hours, these cookies would make an excellent breakfast on the go if you need to run out of the house before making food.
You could also make a batch ahead of time and pack some with you for lunch or a PM snack the next day. They will keep well for a day or two, but you will want to enjoy them when they are as fresh as possible!
If you don’t have time to make your own cookies, try these Nui Keto Cookies!
How to Make Low Carb Coconut Flour Peanut Butter Cookies
This recipe is a little bit more complicated than my keto peanut butter cookies recipe.
To make, start by mixing together the egg and sweetener. Your egg should be at room temperature first.
Add the peanut butter and whisk until blended. Add melted coconut oil and coconut flour. Mix all ingredients until a dough forms.
Use an ice cream scoop or spoon and place six cookies on a baking tray lined with parchment paper. Bake for about 15 minutes or until golden brown.
Enjoy with almond milk or other keto-friendly milks.
You’ll love these:
- No Bake Chocolate Chip Cookie Bars
- Lemon Meringue Cookies
- Almond and Coconut Flour Chocolate Chip Cookies
Keto Peanut Butter Coconut Flour Cookies
Ingredients
- 3 tbsp peanut butter
- 1 tbsp So Nourished Erythritol optional
- 1 egg
- 1 tbsp coconut flour
- 1 tbsp coconut oil melted
Instructions
- Preheat the oven to 300°F.
- Whisk together the egg and sweetener. Make sure your egg is at room temperature.
- Pour the beaten egg into a bowl with peanut butter and whisk together until well-combined and uniform.
- Add melted coconut oil and add coconut flour and stir with a spatula until fully combined.
- Scoop out the batter with a spoon and transfer to a baking paper. Make around 6 cookies.
- Bake for 15 minutes.
- When the cookies brown, serve and enjoy!
