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Coconut Flour Peanut Butter–Oatmeal Cookies
Recipes
Coconut Flour Peanut Butter–Oatmeal Cookies
24 servings
1 hour total

Ingredients

  • 5 tablespoons unsalted butter (or coconut oil)
  • Parchment paper
  • ½ cup + 2 tablespoons coconut flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup natural creamy peanut (or almond) butter
  • ½ cup granulated sugar (or sugar substitute)
  • 1 teaspoon vanilla extract
  • 3 large eggs, divided
  • 2 teaspoons water
  • ½ cup old-fashioned oats

Steps

    1. Set butter out to soften. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Combine flour, baking powder, baking soda, and salt in medium bowl.
    2. Combine butter, peanut butter, sugar, vanilla, and 2 eggs in large bowl. Beat with electric mixer on MEDIUM-HIGH until smooth. Add flour mixture to peanut butter mixture; stir until well blended.
    3. Scoop (or form) into 1-inch balls; arrange 2 inches apart on prepared baking sheets. Whisk remaining egg with water. Press crisscross pattern into top of each cookie with a fork, then brush cookies with egg mixture and sprinkle evenly with oats. Bake 8–12 minutes until centers are set and edges are golden. Let cookies stand on baking sheet 10 minutes until completely cooled. Serve. (Makes 24 cookies.)

Do not eat raw dough/batter.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per 1⁄24 recipe serving: Calories 130, Total Fat 9g, Sat Fat 3g, Trans Fat 0g, Chol 30mg, Sodium 120mg, Total Carb 10g, Fiber 2g, Total Sugar 6g, (Incl. 4g Added Sugars), Protein 4g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 4%