Peanut Butter Coconut Cookies made with Almond Flour

Peanut Butter Coconut Cookies made with Almond Flour

Marsha Hebert

Peanut Butter Coconut Cookies made with Almond Flour

This Peanut Butter Coconut Cookies recipe uses almond flour and is the perfect low-carb peanut butter cookie for anyone doing keto.

Dietary: Dairy-Free | Grain-Free | Keto | Paleo | Vegetarian | Always Gluten-Free

Bake Time: 15 minutes

Makes:  24 cookies


  • 1 cup smooth peanut butter
  • 1/4 cup of unsalted softened butter
  • 3/4 cup erythritol (Zuga Natural Sweetener)
  • 2 large eggs, room temperature
  • 1 cup of almond flour (Anthony’s Goods)
  • 1/2 cup shredded coconut (Camino Organic)
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon of vanilla extract

Click to shop for ingredients at our Gluten-Free Pantry.

Gluten-Free Pantry - Eat For Life By Marsha


  1. Preheat the oven to 350 degrees.
  2. Prepare the cookie sheet by lightly greasing or lining them with parchment paper.
  3. using an electric mixer, beat the peanut butter, softened butter, natural sweetener, vanilla extract, and egg in a medium-sized bowl.
  4. Add almond flour, baking soda, and salt to the wet mixture. Stir the mixture with the electric blender until fully combined.
  5. Then drop by the tablespoon or use a small cookie scoop of dough to form little balls and place them on the prepared cookie sheets.
  6. Once the dough balls are on the cookie sheet, flatten them with the tines of a fork and make a crisscross design.
  7. Bake the cookies in the oven until they are lightly brown around the edges, about 15 minutes.
  8. Allow the cookies to cool completely before eating and storing, as these cookies can be fragile until fully cool and set.