Cookies/ Recipes

Soft Coconut Peanut Butter Cookies For National Peanut Butter Day

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!

Soft Coconut Peanut Butter Cookies For National Peanut Butter Day Via PineappleandCoconut.com

Puffy Coconut Peanut Butter Cookies For National Peanut Butter Day Via PineappleandCoconut (2)

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. But enough about popcorn. Back to these peanut butter holidays. 

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. 

Puffy Coconut Peanut Butter Cookies For National Peanut Butter Day Via PineappleandCoconut (4)

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. OK FINE. I will celebrate. 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. 

Puffy Coconut Peanut Butter Cookies For National Peanut Butter Day Via PineappleandCoconut (5)

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??

Puffy Coconut Peanut Butter Cookies For National Peanut Butter Day Via PineappleandCoconut (3)

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.

Puffy Coconut Peanut Butter Cookies For National Peanut Butter Day Via PineappleandCoconut (1)

Soft Coconut Peanut Butter Cookies For National Peanut Butter Day

Soft Coconut Peanut Butter Cookies sweetened with Honey
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 1 c organic peanut butter (no sugar added, creamy or crunchy)
  • 2 tbsp coconut oil
  • 2/3 c honey
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 c coconut flour
  • Pinch salt
  • Coconut sugar for sprinkling
  • Instructions
  • 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 1/2” 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.

Instructions

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 1/2” 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.

Notes

The dough will be a little sticky, do not add more coconut flour UNLESS your batter is runny. Then add 2-4 TBSP more, one tablespoon at a time until its a thicker batter.

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.

 

Soft Coconut Peanut Butter Cookies For National Peanut Butter Day Via PineappleandCoconut.com
Soft Coconut Peanut Butter Cookies For National Peanut Butter Day Via PineappleandCoconut.com
Soft Coconut Peanut Butter Cookies For National Peanut Butter Day Via PineappleandCoconut.com

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25 Comments

  • Reply
    Melissa
    July 10, 2016 at 1:29 pm

    If I made it without the honey would it work?

    • Reply
      Shanna
      July 10, 2016 at 10:45 pm

      It would but it wouldn’t be very sweet. I would substitute something like maple syrup or another syrupy sweetener

  • Reply
    Elena
    July 14, 2016 at 12:42 am

    Would clover honey be okay?

  • Reply
    Sarah VanDeBogert
    September 3, 2016 at 10:04 am

    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. 🙂

    • Reply
      Shanna
      September 7, 2016 at 1:04 pm

      Thanks for your nice comment! Glad you enjoyed them

  • Reply
    Laurie LeBlanc
    September 13, 2016 at 9:38 am

    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!

  • Reply
    Lisa
    December 1, 2016 at 10:08 am

    These are GREAT! Thank you for the wonderful recipe. My gluten loving family members gobbled them up.

    • Reply
      Shanna
      December 5, 2016 at 3:50 pm

      Thank you so much!

  • Reply
    Sharon Bontrager
    January 6, 2017 at 5:29 pm

    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.

    • Reply
      Shanna
      January 9, 2017 at 7:50 am

      Oh I like the addition of sunflower seeds! I will have to try that next time. So glad you like them!

  • Reply
    Brett
    January 16, 2017 at 6:11 am

    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!

    • Reply
      Shanna
      January 16, 2017 at 1:53 pm

      Ohh I like that trick with the coconut oil! Good to know – so glad you like them!

  • Reply
    Rhea
    January 28, 2017 at 11:56 am

    I love these! Used 1/3 coconut sugar and 1/3 cup honey to conserve my honey-tasted good. Thanks for the recipe!

  • Reply
    S
    March 2, 2017 at 10:24 am

    Would stevia work instead of honey? Or does it need that extra liquid/bulk?

    • Reply
      Shanna
      March 13, 2017 at 10:09 pm

      You need it for the liquid

    • Reply
      Sharon
      October 27, 2017 at 4:29 pm

      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.

      • Reply
        Shanna
        November 1, 2017 at 11:02 am

        I am not a huge fan of liquid stevia, or any form really. Never acquired the taste for it.

  • Reply
    Pixie
    September 5, 2017 at 6:33 pm

    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💕

    • Reply
      Shanna
      September 8, 2017 at 8:54 am

      That sounds amazing!! Glad you loved them!

  • Reply
    Sharon
    October 27, 2017 at 4:43 pm

    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.

    • Reply
      Shanna
      November 1, 2017 at 11:02 am

      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.

  • Reply
    Rachel
    November 8, 2017 at 12:44 pm

    My cookies keep coming out black on the bottom. Why?

    • Reply
      Shanna
      November 8, 2017 at 8:49 pm

      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?

  • Reply
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