Soft Coconut Peanut Butter Cookies For National Peanut Butter Day

So I guess today is National Peanut Butter Day.  I didn’t find out about this until about midday.

Puffy Coconut Peanut Butter Cookies For National Peanut Butter Day Via PineappleandCoconut 4 Soft Coconut Peanut Butter Cookies For National Peanut Butter DayI need a copy of this food holiday calendar. I am ALWAYS like a day late. Or several. As in I am staring at the caramel popcorn in a container on my counter that I made for National Popcorn day on Sunday. But the “holiday” was Saturday the 19th. So yeah.  A day late making it and like a ton days late blogging it. I will get to it. I promise. Its some seriously good caramel popcorn. But enough about that, lets talk about these peanut butter cookies I whipped up today.

I was actually not planning on baking today, I have been in a mood for clam chowder for a while, and since my parents are visiting and I know how much the love chowdah too, I decided to head to Whole Foods to get a couple ingredients  I needed. I heard like 5 people say it was National Peanut Butter day. OK FINE. I will celebrate. I grabbed a jar and headed home. Well I had my other ingredients for the chowder too.

Puffy Coconut Peanut Butter Cookies For National Peanut Butter Day Via PineappleandCoconut 5 Soft Coconut Peanut Butter Cookies For National Peanut Butter Day

I wanted to make something different from the normal peanut butter cookie. So I had an idea to make with just a few ingredients. I have made the “4 ingredient peanut butter cookie” before and they are good, but I wanted something softer, more cake like. A puffy peanut butter cookie. I also had picked up a bag of my favorite coconut flour from Bob’s Redmill, and thought that I was on to something with peanut butter and coconut flour. And I thought maybe honey would be good for the sweetener.

Puffy Coconut Peanut Butter Cookies For National Peanut Butter Day Via PineappleandCoconut 2 Soft Coconut Peanut Butter Cookies For National Peanut Butter Day

I melted the peanut butter with coconut oil and honey. Mixed in some eggs and vanilla. Added in  a small amount of coconut flour and baking soda and a pinch of salt. Scooped, rolled, pressed with a fork. Sprinkled with coconut sugar. Put in oven. Fingers crossed. I hate wasting ingredients when baking an ” experiment”. Especially peanut butter. And eggs. And coconut. And…you get the idea.

Puffy Coconut Peanut Butter Cookies For National Peanut Butter Day Via PineappleandCoconut 3 Soft Coconut Peanut Butter Cookies For National Peanut Butter Day10 minutes later. I had puffy peanut butter cookies. BUT. We weren’t done. How did they taste??

 

4.5 from 12 reviews
Soft Coconut Peanut Butter Cookies
Author: 
Recipe type: Cookies
 
Coconut Flour Peanut Butter Cookies with Honey Prep 10 min Baking 10 min a batch Cooling 10 min Makes 2 dozen
Ingredients
  • 1 c organic peanut butter (no sugar added, creamy or crunchy)
  • 2 tbsp coconut oil
  • ⅔ c honey
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • ½ c coconut flour
  • Pinch salt
  • Coconut sugar for sprinkling
Instructions
  1. Preheat oven to 350. Prepare cookie sheets with either parchment paper or silicone bake mats/
  2. Combine the coconut oil and peanut butter and honey in a microwave safe bowl. Microwave for 30 seconds then stir. Microwave for another 30 seconds and if melted, stir again and let cool to room temperature.
  3. Combine the coconut flour, baking soda and salt and set aside.
  4. Mix the peanut butter mixture until creamy, either with a hand mixer or stand mixer. Add the eggs one at a time and mix well. Add the vanilla and mix again. Add in the flour and mix until just combined.
  5. Using a cookie scoop, scoop out a heaping tablespoon amount and roll into 1½” balls, place on cookie sheet 2” apart and press gently with a fork crosswise for the traditional peanut butter cookie look. Sprinkle a tiny bit of coconut sugar on the tops.
  6. Bake for 10 min, just until the edges start to brown. Cool completely on a wire cooling rack.
Notes
The dough will be a little sticky, do not add more coconut flour. Coconut flour is known as a moisture thief so these will come out perfect as is. Just don't think you did something wrong and add more flour.

Puffy Coconut Peanut Butter Cookies For National Peanut Butter Day Via PineappleandCoconut 1 Soft Coconut Peanut Butter Cookies For National Peanut Butter DayAccording to my mom these are “soft, not too sweet but sweet enough, not overpowering with peanut butter, but the flavors really worked well together.” And that she wouldn’t chop me or make me turn in my knives. Clearly shes been watching WAY too much Food Network and Bravo. My 4 year old said  ” good cookie can I have another?”
So. There you have it. Good peanut butter cookies.

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Comments

  1. Huh, what an interesting twist!
    Jennifer @ Not Your Momma’s Cookie recently posted…Easy Pixel Heart CookiesMy Profile

  2. These sound lovely! I LOVE peanut butter cookies. Like, my sister and I used to make the dough for the sole purpose of eating it with no intention of baking them. I’ve never baked with coconut flour, but this has certainly got me curious, especially after our discussion of ‘the good stuff’ vs. ‘the junk.’ Also, I’d love to know where the National XXXX Day calendar is, because I feel like I always find out right on the day of… with the exception of Pi Day (not to be confused with National Pie Day, which was this week too! ughhh). If you find it, hook a girl up!
    kelly @ kellybakes recently posted…The Time is Now: Toasted Coconut Ice Cream w/Cajeta DrizzleMy Profile

    • I found a calendar but its not all food holidays. Like the 28th is national celebrate bubble wrap day. My kids would love that day – they love popping all the bubble wrap I need for packing up our house. ha ha

  3. “OK FINE. I will celebrate.” – I love it, wish someone would force us into eat nothing but broccoli and loose 5 lbs day. :) And the taste tester comments are priceless!
    Ashley recently posted…Mint Chocolate CookiesMy Profile

  4. YESTERDAY WAS NATIONAL PEANUT BUTTER DAY?! lol I’m a PB addict, if you couldn’t tell from my last statement :) Your photos are GORG. I’m a total blog photo snob. And that recipe sounds DELISH!
    “Stalking” your blog from Peacoats and Plaid :)
    Bre Paulson recently posted…My Child is Ridiculously Good LookingMy Profile

  5. The cookies look great! I love the idea of adding coconut. All of Bob’s Red Mill products are so amazing. I always have quite a few in the kitchen!
    Laura Dembowski recently posted…Vanilla Walnut “Shortbread” and Liebster AwardMy Profile

  6. The cookies look beautiful and I’m sure they taste wonderful. The problem is I could not find coconut flour anywhere here in Manila. Could I use cake flour instead and just compensate by mixing in some toasted coconut in the dough?

    • I would think you would be able to. I only used the coconut flour so people who don’t eat grains or are gluten free could try it. It sucks up a ton of moisture so I only used the smaller amount. Let me know if using cake flour works!

  7. These are amazing! I added dark chocolate chips. YUM YUM YUM! Thanks :)

  8. How perfect! I always love peanut butter cookies, but they are always so hard. These look delicious!
    Caroline @ chocolate & carrots recently posted…Cookie CakeMy Profile

  9. I just whipped up a batch of 24 of these using your recipe and they are soooo good. Perfectly soft and with a sweet PB taste, just how I had hoped. I’m so glad your recipe yields two dozen because these will go very quickly. I have already scarfed down 6. Thank you so much for this recipe. It’s so versatile too, and I’m already considering future tweaks to suit my cravings (ie. adding raisins to the dough or a smear of melted chocolate or a dash of cinnamon on top of the cooked plain version). I will definitely be making these again…and again…lol.

    • Thanks Beth! I love the idea of changing it up to make them suit whatever craving hits you at the moment. I love cookies in general for that reason that they can be adapted to new recipes over and over! So glad you liked them!

  10. Made these today! They are yummy and spongey thanks to the coconut flour. Great recipe!

  11. I just made these, for the second night in a row. Absolutely delicious!!! I added chocolate chips and the kids stated they taste like “backwards reeses cups!” Thank you for an amazing recipe! Their moist, yummy, and all natural. Definitely a staple treat in my house from now on.

  12. I just made these and they are amazing! Super easy to make! My 2 year old loved them! Thanks for sharing!

  13. These were really good! I am new to using coconut flour and am amazed at its absorption power. I came across this recipe because we are eating a pre-diabetic diet now to support my husband. Normally, I would eat 6 to 8 of the butter, sugar, and white flour kind of PB cookies. Honestly, 2 of these satisfied me. The high protein = increased satiety point is for real. Excellent recipe. Thanks for sharing.

    • Awesome!! So glad you like! I call coconut flour “moisture thief” since I have had so many failed recipes due to the coconut flour making it so incredibly dry it was inedible!

  14. Just made these yesterday and they were amazing! I have been looking for cookie recipes with coconut flour and so far they were all flops until yours! Absolutely delicious! My mom, who usually hates any of my healthier recipe attempts, loved these as well! I added a Hershey kiss to a few of them to see if they would come out like the peanut blossom cookies, and it was delicious! Thank you so much!

  15. These sound amazing!! We are vegan around here…can I replace the eggs with something? Maybe flaxseed and water combo?

  16. Trying these tonight! Thank you. We’re gluten-free, and I like to go grain-free as often as I can. Plus, I worship peanut butter, coconut oil and coconut in general. This is perfect. :)
    Patricia recently posted…Not a good dayMy Profile

  17. Ok, I need some help. My dough was very thin…so thin you could pour it out of the bowl. How do you get the dough solid enough to roll it into balls?

    • Hmmm mine has never been thin so I haven’t had the issue. Maybe add a little more flour and chill it a bit? I know batters/doughs act differently in different climates, times of year. Its very dry where I live and super hot now and dough that I normally never chill I have to now in summer or else they won’t work like they normally do at other times of the year.

  18. I made these yesterday and even with only half of the amount of honey called for, they are delicious! My dough was also in an almost pourable state, but in my experience with coconut flour, dough will often thicken up a bit if you let the mixture sit for a few minutes. Thank you for posting this!
    PS ignore the 2-star rating. I meant to hit 5 stars but my phone won’t let me change it.

  19. These did not turn out for me at all and no one would eat them. The taste was decent but the texture was terrible. I know it said the dough would be sticky but mine was runny like pancake batter. Maybe this was due to the Kraft natural peanut butter which remains runny even in the fridge. The final product was very soft, almost like a dense muffin. And they didn’t look nearly as nice as your pictures. I’m new to gluten free cooking, so maybe I’m just fussy and expecting things to taste the same as they do with white flour.

    • I am so sorry they didn’t turn out. The peanut butter I use isn’t runny at all, and I also use the kind that is 100% peanuts. No other fillers. Not sure what is in Kraft brand. It definitely shouldn’t be like pancake batter. They are a soft cookie but it sounds like it just didn’t work. You can always add a little more flour if its too runny or try a different brand of peanut butter. I may make them again soon and see if I get different results than I have the previous 4 times I have made them. I always test recipes several times before blogging so I know I am putting out a good recipe. I hate hearing that my recipes don’t turn out well for others because I know how much that sucks!!!

  20. I was in need of something to make this afternoon for my kids…because they are ALWAYS hungry! We don’t eat much flour in our house (only sourdough or sprouted flour, of which I have neither at the moment), and this was the PERFECT find! We don’t have any eggs, either, so I used flax meal as a replacement. They are currently in the oven, but I can tell you that the batter tasted spectacular! Also, because of my serious pile of dishes that I am about to tackle, I made them into bars instead of cookies. Hopefully it’ll work! If nothing else, they taste great!

  21. I am not supposed to eat honey what can I use instead?

  22. I literally just popped it in the oven! I actually added a dash of milk at the end because it was very thick, and from that bit of moistness I mixed in some walnuts. I also only did 1/2 the recipe. I’ll comment in about 10-15 minutes with the results :) Thanks!

    • 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!

      • Awesome!! I think that some of the great things with a grain free cookie like these isthey are so easily adaptable to any flavor combo, level of sweetness and mix ins. You don’t have to worry as much about proper flour, sugar, fat ratios. And everyone’s ovens are different. Mine didn’t burn at all at 350, so I am glad you adjusted your oven so you didn’t burn them all! Thank you so much for your comment and I am glad you really liked them!

  23. These are lovely, thank you. Just wanted to share a few substitutions I made to adapt this recipe to my purposes – I wanted a low carb, high protein post-workout quick breakfast cookie (I had two with my coffee – yum!).

    I added 1 teaspoon of pure stevia extract powder instead of the honey (though I bet the honey version is delicious), and I used 1 cup + 2 tablespoons of coconut peanut butter (pure coconut and peanuts) because that’s all I had, omitting the coconut oil as the butter is oilier than normal peanut butter. The cookie mixture was really easy to shape, and the cookies held together well and were very tasty. More like a meal than a treat, as they weren’t too sweet – so perfect for my needs. Thanks for sharing!

    Next time I may add some desiccated coconut for the texture.

  24. Made these using all natural coconut peanut butter. HOLY COW. Huge hit. :) And so easy!! I am addicted. Definitely going to make these again.

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