Keto Peanut Butter Cookies With Coconut Flour

I like how these Keto peanut butter cookies are light, chewy, and made with coconut flour.

I made these Keto peanut butter cookies by mixing only 5 ingredients in one bowl, and it took just 20 minutes to be ready.

Keto Peanut Butter Cookies With Coconut Flour

This keto cookie recipe is absolutely an excellent alternative to the classic peanut butter cookies. Using coconut flour was the right choice in making these cookies. It gave the cookies a superb texture and taste.

They are also gluten-free, low carb and sugar-free. My go-to easy keto cookie recipe

What I love the most about these cookies is that I can easily store them in an airtight container for at least a week and enjoy them for a long time.

I also like that these cookies are made with just 5 ingredients in only 20 minutes. However, I added 2 optional ingredients, which I liked so much I sprinkled some pine nuts on top and drizzled the cookies with chocolate. YUMMY!

Also, I didn't use any equipment; I just mixed all the ingredients in one bowl. I love good, easy, no-added-sugar desserts such as these cookies.

Ingredients

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

• Peanut Butter (Sugar-Free): I used crunchy peanut butter but you can use creamy peanut butter if that's what you like.
• Eggs: I used 2 large eggs at room temperature.
• Butter: I used it Partially melted.
• Coconut flour: It gives my cookies a good texture.
• Powdered erythritol: or any other powdered sugar substitute.
• Pine Nuts: This is an optional ingredient for topping.
• Sugar-free dark chocolate chips: This ingredient is also optional if you would like to drizzle some chocolate on top of your cookies. However, I liked it so much.

How To Make Keto Coconut Flour Peanut Butter Cookies

One: Preheat your oven to 170C/ 338F and line a baking tray or cookie sheet with parchment paper.

Two: In a large mixing bowl, whisk the eggs using an electric whisk until fluffy.

Three: Add powdered Erythritol and melted butter to the eggs and keep whisking (photo 1).

Four: Then add the coconut flour, and whisk, add the peanut butter and whisk again until combined (photo 2 & 3).

Five: Scoop the batter with a cookie scoop and place it on the prepared baking sheet making 16 cookies (I use a big size scoop) (photo 4 & 5).

Six: Try to flatten each cookie softly using a spatula. Then, sprinkle pine nuts on top of the cookies (photo 5).

Seven: Bake for 15-20 minutes, or until fully baked. Then, allow the cookies to cool on a wire rack (photo 6).

Eight: Drizzle the cookies with melted unsweetened chocolate (optional). Your cookies are ready. Enjoy!

Expert Tips

• Do not overbake the cookies: they will get out of the oven soft, and they will firm up as they cool.
• I recommend using a large baking sheet to leave space between the cookies, as they will expand slightly.
• Either line the baking sheet with parchment paper or grease it with butter.
• For best results, don't overmix the batter, or you will end up with dry cookies.

Serve Them With

Serve these cookies for breakfast with a bowl of Peach Overnight Oats, Biscoff Porridge or Sweet Rice Porridge. Or with a cup of Chocolate Milk Tea, Iced White Chocolate Mocha or Chocolate Bubble Tea.

Personally, I like to serve them as snacks with 3 ingredients Keto Chocolate Ice Cream or Melon Ice Cream.

More Keto Cookie Recipes

• Chocolate Keto Cookies – Low Carb And Sugar-Free Cookies
• Low Carb Lemon Cookies – Keto Dessert Idea
• Keto Orange Chocolate Cookies Recipe
• Low Carb Lemon Bars – Keto-Friendly And Sugar-Free

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