Celebrate National Peanut Butter day any day you want with these Soft Coconut Peanut Butter Cookies. You can also make these on national peanut butter cookie day too!
Apparently there are national food holidays every day. Sometimes several on the same day. I 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, and it is now several days later. I did eventually photograph it before we ate it all up. The holidays seem to change each year too. I don't know who made these food holidays up, but I try to remember to participate as best I can.
January 24th is national peanut butter day. June 12th is national peanut butter cookie day. At least this year it was/is. Next year it could change again. I could easily celebrate peanut butter day every day. In any form it comes in.
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 they love chowder too, I decided to head to Whole Foods to get a couple ingredients I needed. When I was there I heard like 5 people say it was National Peanut Butter day. I grabbed a jar and headed home after I got my other ingredients for the chowder too.
I wanted to make something different from the normal peanut butter cookie and I had an idea to make a simple cookie 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 had a bag of coconut flour I had been using for baking experiments, and thought that I was on to something with peanut butter and the coconut flour. I also thought honey would be good for the sweetener. I wanted to keep these on the "healthier" side for a cookie with less refined ingredients.
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.
10 minutes later. I had puffy peanut butter cookies. BUT. We weren't done. How did they taste??
They tasted amazing. Baking with coconut flour can be tricky. It's not a 1:1 substitute for traditional flour. It soaks up SO much moisture. There are peanut butter cookie recipes that use no flour at all, so these with just a touch of coconut flour are a softer, fluffier version.
My family loved these especially my cookie loving 4 year old. She asked for another and another. As 4 year olds do.
So. There you have it. Good peanut butter cookies.
Soft Coconut Peanut Butter Cookies For National Peanut Butter Day
Soft Coconut Peanut Butter Cookies sweetened with honey. Made with coconut flour.
- 1 cup peanut butter (no sugar added, creamy or crunchy, organic or non. Just don't use the kind with extra added sugar, or oil)
- 2 tablespoon coconut oil
- ⅔ cup honey
- 2 large eggs, room temp
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ cup coconut flour
- ¼ teaspoon kosher salt
- Coconut sugar for sprinkling tops of cookies
- Preheat oven to 350. Prepare cookie sheets with either parchment paper or silicone bake mats.
- 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.
- Combine the coconut flour, baking soda and salt and set aside.
- 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.
- Using a cookie scoop, scoop out a heaping tablespoon amount and roll into 1 ½” 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.
- Bake for 10 min, just until the edges start to brown. Cool completely on a wire cooling rack.
The dough will be a little sticky, do not add more coconut flour UNLESS your batter is runny. Then add 2-4 tablespoon more, one tablespoon at a time until its a thicker batter. You can always refrigerate the dough if you think its a bit too runny.
There have been so many people to make these cookies with their own variations that came out awesome. Check the comments for other ways to make them. You can sub any "butter" you want for the peanut butter - almond, cashew, macadamia, sunflower etc. I have not tried them with tahini, not sure how those would be.
If I made it without the honey would it work?
It would but it wouldn't be very sweet. I would substitute something like maple syrup or another syrupy sweetener
Would clover honey be okay?
Sarah VanDeBogert says
This is the best coconut flour recipe I've ever made. Even the best recipes I've made have been moist, but with a dryness... I don't know how else to explain that. They're moist and all, but they require extra effort to swallow them. These were perfect and delicious.
For the sake of others who might read this, I'll say that I did add an extra tsp of vanilla. I didn't use a microwave, instead I used a pan on the stove until everything was the same kind of soft creamy. 🙂
Thanks for the recipe. I will be making again. 🙂
Thanks for your nice comment! Glad you enjoyed them
Ann Eley says
I have just made these. I used granulated erythrol and half the baking soda. Added a few very dark chocolate chips on top too. They are wonderful. Any idea of nutritional content of your original recipe? Thanks, anyway, for sharing.
I don't calculate nutritional content of my recipes since I cannot control the exact type of ingredients that everyone will use. It is a tedious process to calculate nutritional information and since I am a recipe blog and not a nutrition blog I don't want to end up giving incorrect information. I am not a source for specific dietary or caloric needs.
Laurie LeBlanc says
Just made these and I LOVE them! Great texture and yum yum yummy! Just the right amount of sweetness for health conscious folks...and GLUTEN FREE!!! Yay! Thanks for shaing your yummy recipe! Bless!
These are GREAT! Thank you for the wonderful recipe. My gluten loving family members gobbled them up.
Thank you so much!
Sharon Bontrager says
I made them tonight, they are very good and my boys enjoyed then. Nice and soft. I even added some sunflower seeds to the second batch. Will definitely make again.
Oh I like the addition of sunflower seeds! I will have to try that next time. So glad you like them!
These are simply the best cookies. I have made them several times. I always had trouble making the fork imprint because the dough was too sticky, so this time I dipped the fork in coconut oil before making the imprints and it worked perfectly! Magically they even tasted better than any other time I have made them. Thank you for this healthy recipe!
Ohh I like that trick with the coconut oil! Good to know - so glad you like them!
I love these! Used 1/3 coconut sugar and 1/3 cup honey to conserve my honey-tasted good. Thanks for the recipe!
Would stevia work instead of honey? Or does it need that extra liquid/bulk?
You need it for the liquid
You could experiment with liquid Stevia. I am not sure that the taste would be pleasant, though. If it is carbs that you are worried about the carbon exchange from wheat flour to coconut flour just about balances the carbon exchange from sugar to honey. You might also try getting an equivalent amount of coconut sugar syrup since that would be very low glycemic alternative.
I am not a huge fan of liquid stevia, or any form really. Never acquired the taste for it.
these were amazing!!! i added a table spoon of butter and topped them with sugar free chocolate and coconut flakes and theyre to die for💕
That sounds amazing!! Glad you loved them!
We love the original recipe! Now we are excited to try variations. One thing I want to do is mix a little cacao powder into the flour mixture before combining the wet and dry ingredients. I also want to take this to a women's group where there are allergies to peanuts. Almond butter should make a nice substitute. Chocolate almond coconut cookies sound dreamy!
One more thing I discovered is that you can freeze the dough. From it into a tube using wax paper. Wrap the tube in wax paper and then in plastic wrap. Store it in the freezer. About 15 minutes before the kids get off the school bus, take the dough tube out and unwrap it. Slice the dough into 1/2 inch coins. Place the coins on the parchment paper (I am super frugal and just use a portion of a paper grocery sack). Bake as usual. You will be Super Mom to your children, but you don't have to tell them how easy it was.
Ohh I love these ideas. Thank you so much for sharing. I do have an almond butter cookie recipe on my blog as well for the peanut allergic people. Try that one too and let me know.
My cookies keep coming out black on the bottom. Why?
They're burning. Do you have a thermometer you can set inside your oven to check temp? Or are you forgetting to set a timer?
These cookies were great! My boyfriend hardly eats anything “healthy “ that I make and he ate almost the whole batch lol thanks for the recipe 👍👍
Awesome! So glad you guys like them!
Ours turned out really dry and crumbly, the only thing I adjusted is 1/3 cup of syrup instead of 2/3 of honey (since we didn't want them to be too sweet.) Would that have adjusted it so much?
Yeah as soon as you start messing with liquid ingredients and you don't adjust anything else it will not have the same outcome as the stated recipe. If you are going to reduce one ingredient you have to reduce them all. Same with doubling.
Lauranne Pearce says
I’ve just made these with agave syrup rather than honey and they are lovely. I used a uk teaspoon size to create one cookie scoop. I wonder how many calories one cookie would be?
So glad you liked them! I have never worked out the nutrition facts, not something I normally do with my recipes since there are so many variables, one being any ingredient substitution. And I have found that many nutrition calculators to be very inconsistent. Feel free to do it if you want and I would love to know. And let me know which program you use too.
These turned out great! I used fresh eggs from a local farm and they are large so the dough was a little too runny. I added 2 extra tablespoons of coconut flour and let the batter sit on the counter for 15 minutes and it thickened up perfectly 🙂 Used real butter instead of coconut oil and took the advise of another reader to dip the fork in melted butter to form crosshatch pattern. Just wondering if you have nutritional information for this recipe...
My batter was way too runny even after 4 TBSP extra coconut flour. I reviewed the amounts very carefully, making sure I didn't over or under add anything. I couldn't get the right consistency, so I tried putting them in the fridge so they wouldn't melt across the pan. Though they were fluffy, they still had great flavor!
Glad you liked them. Sorry they were tricky!
I am going to make them again this weekend and see if I get the same consistency again. I have made them a bunch and they come out about the same every time. I wonder if it has to do with different brands of peanut butter or temp of ingredients - straight out of fridge vs warm room temp.
Lisa Burkey says
I had the same issue. I'm thinking there must me a certain brand of coconut flour, or PB or something.
Ann Eley says
Hi again, please could you advise the best way to store these and how long they keep?
You can store in an airtight container or resealable bag. They will last a few days at room temperature or freeze to last longer. I cannot give you an exact amount of time since they never last long in my house. They get eaten quickly.
Lisa Burkey says
So disappointed. I tripple checked my measurements and my batter was not thick at all. There is no way I could roll it. Do you have to use a certain brand of coconut flour for it to come together?
I have always used Bob's Red Mill Coconut Flour. I am wondering if it's the brand, or if its the temp of the peanut butter. I am going to try with a different brand of coconut flour I just bought.
I just made these and they are AMAZING!! I subbed maple syrup for the honey and they came out wonderfully. I love how soft they are! Do you store them in the fridge?
Yay so glad you love them! I store in either the fridge or the freezer.
These are great. Always looking for healthier cookies. I made mine with 1/4 cup Agave syrup just because I don't eat a lot of sweet. I put 1/4 cup tahini and 3/4 cup all natural peanut butter. They came out soft and delicious 😊
Oh I love the idea of adding tahini, I will have to try that!
How many cookies does this recipe make? Hoping to make these for the Fam for thanksgiving. Thanks!
Around 2 dozen. Really depends on the size you make them. I have made them many time and never come out with the exact same number every time.