Coconut Flour Cookies with Peanut Butter and Chocolate

Name: Coconut Flour Cookies with Peanut Butter and Chocolate
Prep time: 15 min
Cook time: 7 min
Total time: 25 min
Yield: 16 small cookies
Ingredients: ½ cup peanut butter; 2 tablespoons coconut oil; ½ cup coconut sugar; 2 large eggs*; 1 ½ teaspoons pure vanilla extract; ½ teaspoon baking soda; ¼ teaspoon ground cinnamon; ¼ teaspoon kosher salt; ½ cup coconut flour; ½ cup chopped dark chocolate or chocolate chips

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Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
16 small cookies
Calories
158 kcal
Course
Dessert
Cuisine
American

Coconut Flour Cookies with Peanut Butter and Chocolate

Iris Warren

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Soft and chewy Paleo Coconut Flour Cookies. Low carb, healthy, and packed with protein. Made with coconut flour, peanut butter or almond butter, chocolate, and NO refined sugar! This recipe is PERFECT, gluten free, and vegan friendly too!

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Ingredients

Servings

½ cup peanut butter almond butter, sunbutter, or other nut butter of choice (Note: sunbutter may make the cookies slightly green, but they will still be delicious! If you would like the cookies to be Paleo, use almond butter or a different Paleo-friendly nut butter)
2 tablespoons coconut oil
½ cup coconut sugar or light brown sugar, if you do not need the cookies to be Paleo
2 large eggs*
1 ½ teaspoons pure vanilla extract
½ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt
½ cup coconut flour
½ cup chopped dark chocolate or chocolate chips dairy free if needed

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Instructions

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat.
Place the peanut butter, coconut oil, and coconut sugar in the bowl of a food processor fitted with a steel blade. Process until smooth. Add the eggs and vanilla and process again until evenly combined.
Sprinkle the baking soda, cinnamon, and salt over the top. Sprinkle in the coconut flour. Process again until the mixture forms a smooth dough, stopping to scrape down the ball once or twice as needed. Using a spoon or spatula, gently fold in the chocolate chips.
With a small cookie scoop or spoon, portion the dough by heaping tablespoons onto the prepared cookie sheet. With your fingers, lightly flatten the dough, as it will not spread during baking.
Bake for 7 minutes or until the cookies turn barely golden brown at the edges and feel lightly dry. They will be very soft. Let cool on the baking sheet for 3 minutes, and then transfer the cookies to a wire rack to finish cooling. Repeat with the remaining dough.

Notes

Dough can be prepared through Step 3 and stored, covered, in the refrigerator for 24 hours or frozen for up to 3 months. Let stand at room temperature until soft enough to scoop, and then bake as directed. (If frozen, thaw overnight in the refrigerator first.) Store leftover baked cookies in the refrigerator for up to 1 week.
*To make vegan: I have not yet tested this but am reasonably confident that replacing the eggs with flax eggs should work, although the cookies may not rise as much and may spread more. To make two flax eggs: in a small bowl, combine 2 tablespoons ground flaxseed meal with 5 tablespoons water. Let sit 5 minutes. Use as directed.

Nutrition Information

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Serving 1cookie Calories 158kcal (8%) Carbohydrates 15g (5%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 5g (25%) Cholesterol 21mg (7%) Potassium 96mg (3%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 30IU (1%) Calcium 24mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 16small cookies

Amount Per Serving

Calories 158 kcal

% Daily Value*

Serving	1cookie
Calories	158kcal	8%
Carbohydrates	15g	5%
Protein	4g	8%
Fat	9g	14%
Saturated Fat	5g	25%
Cholesterol	21mg	7%
Potassium	96mg	2%
Fiber	3g	12%
Sugar	8g	16%
Vitamin A	30IU	1%
Calcium	24mg	2%
Iron	1mg	6%