Coconut Flour Peanut Butter Oatmeal Cookies
Soft, chewy, and bursting with wholesome flavor, these Coconut Flour Peanut Butter Oatmeal Cookies are a healthier twist on a classic treat. Made with a perfect balance of nutrient-rich coconut flour, hearty rolled oats, and creamy peanut butter, these cookies are naturally sweetened with honey or maple syrup for a refined-sugar-free option. Whether you choose to mix in chocolate chips for extra indulgence or keep them simple, these cookies come together in just 25 minutes, making them a quick and satisfying bake. Plus, they’re gluten-free and easily adaptable for a vegan-friendly version. Perfect for snack time or dessert, these cookies are sure to become a family favorite. Bake a batch today and enjoy a deliciously guilt-free treat!
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Recipe Information
Ingredients
- 0.5 cups Coconut flour
- 1 cups Rolled oats
- 1 cups Peanut butter (creamy or chunky)
- 0.5 cups Honey (or maple syrup for a vegan option)
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized mixing bowl, combine the coconut flour, rolled oats, baking soda, and salt. Mix well and set aside.
In a larger bowl, whisk together the peanut butter, honey (or maple syrup), eggs, and vanilla extract until smooth and creamy.
Gradually add the dry ingredients (from the medium bowl) to the wet ingredients, stirring until well combined. The dough should be soft but not overly sticky. If using chocolate chips, fold them in at this stage.
Using a tablespoon or a cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Lightly flatten each cookie with the back of a spoon or your fingers.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown. Do not overbake as the cookies will firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
2917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.5 g | 213% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2500 mg | 109% | |
| Total Carbohydrate | 297.4 g | 108% | |
| Dietary Fiber | 50.7 g | 181% | |
| Total Sugars | 170.9 g | ||
| Protein | 100.6 g | 201% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 327 mg | 25% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2662 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
