There’s something incredibly comforting about the aroma of freshly baked cookies filling your kitchen. If you’re a fan of simple yet deeply satisfying treats, these Peanut Butter Coconut Cookies will quickly become your go-to recipe. Combining the creamy richness of peanut butter with the tropical flavor of coconut, these cookies strike the perfect balance between indulgence and wholesomeness. They’re soft and chewy on the inside with a slight crisp on the outside, making them an ideal snack or dessert for any time of the day.

What makes these cookies even more appealing is their simplicity. With just a handful of ingredients, you can whip up a batch in no time. They’re also naturally gluten-free and can easily be made vegan, making them a versatile choice for different dietary preferences. Whether you’re looking for a treat to enjoy with your afternoon tea, a healthy snack to pack in your lunchbox, or a delightful homemade gift, these Peanut Butter Coconut Cookies won’t disappoint. The addition of coconut flour not only enhances the flavor but also provides a boost of fiber, making these cookies a slightly healthier indulgence. Plus, the optional shredded coconut topping adds a delightful texture and extra coconut flavor that’s hard to resist.

These cookies are perfect for those moments when you crave something sweet but don’t want to spend hours in the kitchen. They’re quick to prepare, and since they don’t contain any refined sugar or flour, you can enjoy them without the guilt. So, next time you’re in the mood for baking, give these cookies a try , they might just become your new favorite!

Ingredients

• 1/3 cup (85 g) peanut butter
• 4 tbsp. maple syrup
• 1 cup (90 g) coconut flour
• 1/4 cup coconut flour (for denser cookies, optional)
• 1/2 tbsp maple syrup (optional)
• 1 tbsp shredded coconut (optional)

Directions

1. In a mixing bowl, add pure peanut butter and maple syrup. Stir until well combined.
2. Gradually add the coconut flour to the peanut butter and maple syrup mixture. Stir well to ensure it incorporates evenly. You should get a soft dough.
3. Place the dough in the refrigerator for about 30 minutes to allow it to thicken.
4. If you prefer denser cookies, you can add an extra 1/4 cup of coconut flour to the dough before chilling.
5. Line a baking tray with parchment paper.
6. Use a biscuit cutter to shape the cookies from small quantities of dough, about 1 tablespoon each.
7. Press gently on each cookie with the back of a spoon or an espresso coffee spoon to flatten.
8. Brush the top of each cookie with maple syrup and sprinkle shredded coconut for a nice finish.
9. In a preheated oven, bake at 350°F (175°C) for 10 to 12 minutes, or until golden brown.
10. Let the cookies cool completely before handling them. The cookies will be too soft and crumbly when hot but will harden as they cool.

Prep Time

• Prep: 15 minutes
• Baking: 10 to 12 minutes

Nutritional Information

Per 1 Serving:

• Energy: 152 calories
• Protein: 2.83 g
• Fat: 11.67 g
• Carbohydrates: 11.31 g
• Fiber: 2.2 g

Storage

• Store the cooled cookies in an airtight container at room temperature for up to one week.
• For longer storage, keep them in the refrigerator for up to two weeks.

Notes

• These cookies pair wonderfully with tea, milk, or coffee.
• Feel free to add your favorite mix-ins like chocolate chips or dried fruit to customize these cookies to your taste.