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Are you looking for an alternative to chocolate chip cookies? These peanut butter coconut flour cookies are easy, healthy, delicious, require just one bowl and make a perfect recipe for trying out cacao (cocoa) nibs! Gluten-free, Dairy-free, Refined sugar-free cookies that are perfectly chewy and oh so TASTY!
There is little to go wrong when combining peanut butter and chocolate; and these One Bowl Peanut Butter Cacao Nib Cookies are no exception.
Using coconut flour for a moist and chewy texture & beautiful crinkly appearance paired with a bit of chocolate crunch from a touch of cacao nibs instead of your standard chocolate chip fare, these amazingly easy and delicious gluten-free cookies will have you whipping up a second batch straight away (that’s what I did!)!
These Delightfully Chewy Coconut Flour Cookies are:
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Perfectly (not over the top) sweet.
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Beautifully crinkly.
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Super chewy.
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Subtly crunchy from cacao nib bliss.
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Easy to make with one bowl prep.
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Free from: gluten, dairy, refined sugars.
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Full of moist peanut butter flavor.
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And, fun to make!
Tips for making perfect Peanut Butter Cookies with Coconut Flour and Cacao Nibs:
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If desired, you can use smooth or chunky peanut butter or ANY nut or seed butter as a substitution for the peanut butter. However, I do suggest choosing minimally processed/without added sugar.
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You can replace the coconut sugar with any granulated sweetener of your choice. On a sugar-free diet? This sugar-free monk fruit sweetener makes a great replace for granulated sugar.
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Oil-free? You can omit the coconut oil or replace with butter or ghee, if you desire.
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You can omit or replace the honey/maple syrup with a liquid sweetener of your choice. Or, if you are sugar-free, this monk fruit syrup makes a wonderful replacement.
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Do not have or want to use cacao nibs? You can use any of your favorite chocolate chips or chopped chocolate instead.
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These cookies store well in an air-tight container in the refrigerator for up to 5 days.
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DO NOT skip the freezing step. This is what ensures that the cookies maintain shape while baking and results in the best texture. Alternatively, you can refrigerate the dough for at least 2 hours or up to 2 days before baking instead.
Other Gluten-Free Cookie Recipes you might enjoy:
Salted Chocolate + Almond Butter Coconut Flour Thumbprint Cookies (Gluten-Free)
Chai Spiced Chocolate Chip Cookies (Gluten-Free)
Lavender, Ginger, & Walnut Mini Tea Time Shortbread Cookies (Gluten-Free, Vegan, Refined Sugar-Free)
The Ultimate Gluten-Free Trail Mix Cookies
Thick & Chewy Chocolate Chip Tahini Cookies (Gluten-Free, Flourless)
Thick & Chewy Double Chocolate Gingerbread Cookies (Gluten-Free)
Coconut & Chocolate Chip Oatmeal Cookies (Gluten-Free)
I cannot wait to get feedback on these delicious cookies from you, my lovely readers! Enjoy. xo.
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
Peanut Butter Cacao Nib Coconut Flour Cookies (Gluten-Free, Dairy-Free, Refined Sugar-Free)
Ingredients
- 1/2 cup creamy peanut butter
- 6 tbs coconut sugar
- 2 tbs coconut flour
- 1 egg beaten
- 1 tbs coconut oil
- 1 tbs honey or maple syrup
- 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup cacao nibs + 3tbs for topping
Instructions
- In a large mixing bowl combines all ingredients except for cacao nibs.
- Mix until a smooth batter forms.
- Fold in 1/2 cup cacao nibs.
- Cover bowl and place in the freezer for 30 minutes.
- Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside.
- Using a tablespoon scoop out 12 rounded tablespoon portions of dough.
- Roll into balls and place on your parchment lined cookie sheet.
- Sprinkle with your 3 tbs cacao nibs.
- Bake for 12-15 minutes or until bottoms and edges are just turning golden.
- Remove from the oven and let cool completely before serving.
- Enjoy!
13 Comments
Jen
02/07/2021 at 9:43 PMI love how these are chock full of cocoa nibs! They give these cookies a great crunch. I replaced the egg with Bob’s Red Mill egg replacer and used brown sugar Truvia in place of the sugar. I did flatten the cookies a little before baking. They turned out great!
Kristen Wood
02/08/2021 at 1:05 AMI’m so happy to hear that! Thank you for sharing! 🙂
Kenzie G
01/21/2021 at 6:29 AMTHESE ARE SO BOMB! I’m a freshman in high school, and for health class, we had to find healthier alternatives to our favorite unhealthy foods. To be honest, I was kind of questioning some of the ingredients that I never heard of before (I had no clue that you could make sugar and flour out of coconuts.) I made them though and they taste soooo good. I used almond butter instead of peanut butter since my partner for the project is allergic to peanuts. we both love them, highly recommend them!
Kristen Wood
01/21/2021 at 7:46 AMI’m so very happy to hear you both enjoyed this recipe! This is such nice feedback to hear. Thank you for taking the time to share, and good luck with your class! 🙂
Amy
09/14/2020 at 10:50 PMUsed homemade almond butter and regular brown sugar. Amazing! Perfectly chewy! That is a lot of nibs and while SO delicious, my friend was affected by the caffeine in 2 cookies.
Kristen Wood
09/15/2020 at 11:58 AMThank you so much for sharing! I’m happy you enjoyed them. 🙂
Brooke
08/18/2020 at 4:03 AMI used cashew butter (no added sugar) and they turned out sooo good! Everytime I’ve made cookies before they never turn out.. I think freezing the mixture makes all the difference. Thank you so much ! my partner and I polished these off in an hour 🤭 oops!
Kristen Wood
08/18/2020 at 2:42 PMI’m so happy to hear! Thank you for taking the time to share. 🙂
Daniela
06/01/2020 at 1:48 PMHola! These look delicious and would love to prepare them, unfortunately my kids have sever food restrictions (it is almost impossible for me to find cakes and cookies for them). Do you thinks it would be possible to substitute the egg with flax-seed egg and the sugar and maple syrup with natural stevia leaves? or bananas? Thanks in advance!
Kristen Wood
06/01/2020 at 11:28 PMHi Daniela – A flax egg will work in this recipe (1 tbs ground flaxseed + 3 tbs warm water). As for the sweetener, I haven’t tried it but I do think a banana would most likely work (I’ve created similar cookies before with banana as the sweetener), and I don’t know what kind of restrictions you are facing, but a sugar-free granulated sweetener like Lakanto would work well, a date sugar, or if you are using a liquid stevia I would use about 1 1/2 tsp in place of all. If you try it, I would love to hear! I hope this helps! 🙂
Daniela
06/03/2020 at 9:54 PMThanks a lot for your response!! No Lakanto, no white Stevia (only the leaves), no nothing… but I will give them a try with dates or bananas!!! (and the flax eggs).
Jenniefer
03/22/2020 at 1:21 AMHello! So I just wanted to pop in and say how delicious these are. I did do some substitutions based on what I had home. And since I’ve been home sick I’ve had an issue with sweet-sweets (eyeroll here) so I went with 2 tbsp of cane sugar instead of 6 tbsp coconut sugar (since I didn’t have any), 2 tbsp gluten free oat flour instead of coconut flour, and used agave instead of honey. Oh, and I used chunky peanutbutter instead of smooth. They turned out exactly like the picture, and they’re really the perfect snack! Thank you so much <3
Kristen Wood
03/23/2020 at 12:07 AMI’m so happy to hear that! Thank you so much for sharing! 🙂