Low Carb Recipes for the Low Carb Lifestyle

Tuesday, January 1, 2013

Peanut Butter Coconut Flour Cookies

Peanut Butter Coconut Cookies

Ahhhh...peanut butter cookies.  I love that peanut butter is a yes on the low carb list of goodies!  I wish I could take credit for these lovely cookies, but I pulled the recipe from Your Lighter Side who said she got them from Candice.  All of my kids and my Hubs enjoyed these, without them being wise that they were anything different than "normal" peanut butter cookies.  The cookies were sitting on the counter when my carb-etarian Hubs got home from work.  He plopped one in his mouth and instantly said "These are great, I can't wait to dunk them in a glass of milk."  He was shocked when I said that they were low carb.  Usually I don't cook with straight coconut flour, opting more for a coconut flour and almond flour mixture.  However I was intrigued by these since Candice (through Your Lighter Side) said that she made them with just coconut flour in order to make them more filling so you'll eat less.  I do think the taste might be a tad better if it was a mixture since these were a tiny bit dry (coconut flour zaps moisture out of recipes so that was expected) but they really were more filling than traditional cookies and they tasted really good.  It took my family and I about 4 days to eat the whole batch and I noticed that they got a bit drier each day.  I would suggest eating these within a day or two for best flavor.

4 STARS
(my batch made 40 small bite size cookies)
55.23 net carbs per entire batch ; 1.38 net carb per cookie assuming 40 cookies per batch


1/2 cup coconut flour
3/4 tsp baking soda
1/4 tsp kosher salt (omit if your peanut butter is salted)

1/2 cup (1 stick) unsalted butter, room temp
3/4 cup natural sugar free peanut butter (and salt free if you can find)
3/4 cup granulated Splenda (or your sweetener of choice)
3 eggs
1 tsp pure vanilla extract

Preheat oven to 350 degrees F.  In a small bowl mix coconut flour, baking soda and salt.  Set aside.  In a separate bowl, mix butter & peanut butter with a mixer until combined.  Slowly add in Splenda and mix until fluffy and thoroughly combined.  Add eggs one at a time while mixer is running.  Add vanilla extract and mix until thoroughly combined.  Slowly add the coconut flour/baking soda and salt mixture.  Once combined, mix on med/high until mixture is smooth.  Line a cookie sheet with parchment paper or a baking liner.  Using hands (I find it easier but use a spoon if you are more comfortable) scoop about 1 TBSP worth of dough and roll into a ball, approximately 1 inch wide.  Place ball on cookie sheet.  Cookies do not rise much so they can be set fairly close to each other.  Using a greased fork (I sprayed with Pam) press down on each ball left to right, then top to bottom, making peanut butter cookie traditional crisscross pattern.  Bake for 8-10 minutes (I made each batch with slightly different times and preferred the least cooked cookies, at 8 minutes).

10 comments:

  1. Where do you find coconut flour?

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    1. I buy mine at Sprouts. I'm pretty sure Trader Joes and Whole Foods carries it as well. If you cannot find, you can order from Netrition.com or Amazon.com. Coconut flour saps the moisture out of your baking, however the consistency of your baking is very close to those using regular flour. I think the best ratio for cooking is to replace regular flour with 1/3 coconut flour and 2/3 almond flour.

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  2. Mmmm.... just pulled out the first batch!
    Been on induction phase 2 months now.

    I think they only need to cool about 2 minutes!

    Thanks for the great recipe!

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  3. I'm working on my second time making these. I can not have Splenda but have substituted honey and just a tablespoon or so more coconut flour to make up for the moisture of the honey. i'm going to add a few choco chips for a change this time. Good recipe for those few times a treat is in order. :)

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  4. These were surprisingly and amazingly good! I used 1/2 C sugar and 1/4 C agave, and thought it was much too sweet, and probably should have added more coconut flour to make it less soft. There was no way I could have rolled these with my hands, but I scooped them onto the cookie sheet with a spoon and baked for 10 minutes. A bit too soft or floppy, as my dd said--even 2 days later-- but everyone loved them! I loved that the fam was getting fiber in their cookies!

    Update: on my 2nd batch, I used 1/2 C sugar and added an extra T of coconut flour. It probably could have done without the extra flour. I also thought it was more the sweetness and look of a scone than a cookie. Next time, I'll make it with a bit more sweetener and the regular amount of flour.

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    1. I'm glad you are having fun experimenting with these! The different ingredients will give you different consistencies but it sounds like you have adjusted the recipe close to how you want them.

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  5. I just made these, substituting Xylitol for Splenda. All other ingredients were the same. The flavor was good, but the dough was too soft to flatten with a fork - they were more like drop cookies. Any advice?

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  6. Have you tried Wheylow from Wheylow.com for a sugar substitute, absolutely no after taste and made of whey and lactose. And how about xanthem gum to raise the batter? I will try it this week and let you know. I swear by the wheylow! No after taste and 1 for 1 for baking! I will let you know. I lost 120 pounds using this product and cutting carbs! Good luck!
    Jill

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