Stevia Coconut Peanut Butter Cookies
Indulge in guilt-free sweetness with these Stevia Coconut Peanut Butter Cookies—a delightfully healthy twist on a classic treat. Made with natural, unsweetened peanut butter and coconut flour, these cookies are low-carb, gluten-free, and packed with rich, nutty flavor. Sweetened naturally with stevia, they’re a delicious option for those looking to cut back on sugar without sacrificing taste. The added shredded coconut lends a subtle tropical flair and chewy texture, while optional sugar-free dark chocolate chips take these cookies to the next level. Quick and easy to make, with just 10 minutes of prep and a dozen servings, they’re perfect for satisfying your sweet tooth in a wholesome way. Enjoy them as an afternoon snack, a post-workout treat, or a family-friendly dessert that’s ready in under 30 minutes!
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Recipe Information
Ingredients
- 1 cup Peanut butter (natural, unsweetened)
- 0.25 cup Coconut flour
- 1 large Egg
- 2 teaspoons Stevia (granulated or liquid, adjust to taste)
- 1 teaspoon Vanilla extract
- 0.33 cup Shredded unsweetened coconut
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.25 cup Dark chocolate chips (optional, sugar-free if desired)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium mixing bowl, combine the peanut butter, egg, stevia, and vanilla extract. Mix until smooth and well incorporated.
In a separate small bowl, whisk together the coconut flour, shredded coconut, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms. If using dark chocolate chips, fold them in at this stage.
Using your hands or a cookie scoop, divide the dough into 12 equal portions. Roll each portion into a ball and place it onto the prepared baking sheet, spacing them about 2 inches apart.
Gently flatten each ball of dough with a fork, creating a crisscross pattern on the top.
Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The cookies will be soft but will firm up as they cool.
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
2112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.6 g | 216% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1003 mg | 44% | |
| Total Carbohydrate | 112.1 g | 41% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 20.0 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 206 mg | 16% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2152 mg | 46% | |
*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.
