Grain and gluten-free coconut peanut butter cookies
Coconut peanut butter cookies
Coconut adds a delicious sweetness to these soft, gluten and grain-free peanut butter cookies.
Course: Dessert
Cuisine: American
Servings: 12 people
Author: Michelle Barsness
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1 pinch salt
  • 1 cup all-natural peanut butter no sugar added
  • 2 tbsp coconut oil
  • 2 eggs
  • 2/3 cup honey
  • 1 tsp vanilla extract
  • 1/2 cup sweetened coconut flakes
  1. Preheat the oven to 350 F. Line your cookie sheet with parchment paper or use a silicone baking mat.
  2. Combine the coconut flour, baking soda, salt and set aside.
  3. In a microwave safe bowl, combine the peanut butter, coconut oil and honey. Microwave for 30 seconds and stir. Microwave for another 30 seconds and stir again. Set aside to cool slightly.
  4. Using a hand mixer or stand mixer, beat the peanut butter mixture until creamy. (If necessary, transfer the peanut butter mixture to a bowl for use with your stand mixer.) One at at time, add the eggs and mix until combined.
  5. Add the vanilla. Add the dry ingredients and sweetened coconut and mix until just combined.
  6. Spoon out a tablespoon of dough at a time, placing them 2 inches apart on the baking sheet. Bake for 10 minutes or until the edges begin to turn golden brown. Cool on a wire rack.
Recipe Notes

Use a cookie scoop for perfect cookies. Coconut oil should always be liquefied, then measured.

Recipe courtesy of
Sign up for our email newsletter for more great recipes delivered right to your inbox.

Essentials for this recipe:

Coconut Flour
Organic Coconut Oil
Adams Natural Creamy Peanut Butter
Parchment Paper
Cookie Pan
Stand mixer