Healthy Peanut Butter Cookies

5 from 5 votes

These Healthy Peanut Butter Cookies are flourless, chewy and oh so delicious with dark chocolate chips and a sprinkle of sea salt.

Prep 15

Cook 10

Fat 11

Carbs 18

Protein 5

Yield -12

1/2 cup drippy all-natural peanut butter* (we recommend Smuckers or Good and Gather)
1 large egg
1 teaspoon vanilla extract
1 tablespoon melted coconut oil
Dry
2/3 cup light brown sugar packed (option to use coconut sugar*)
1/2 cup finely ground blanched almond flour (we recommend Bob’s Red Mill or the Kirkland Brand)
3 tablespoons coconut flour
1 teaspoon baking soda
1/2 cup dark chocolate chips
coarse sea salt for topping

First, preheat the oven to 350ºF and spray a baking sheet with nonstick cooking spray. Set aside.
Next, place all ingredients into a medium bowl and mix until combined. Then, add melted coconut oil and mix again. Your dough should be similar to classic cookie dough. If it feels too dry, add 1 to 2 tablespoons of melted coconut oil. If it feels a little too wet, you can add 1-2 more tablespoons of almond flour.
Use a 1.5-tablespoon cookie scoop to scoop dough into your hands. Roll into a ball and slightly flatten and place on the baking sheet. These cookies will expand, so I like to do 8 per cookie sheet. Repeat until all dough is gone.
Add additional chocolate chips (if you love chocolate) to the tops of each cookie and sprinkle with coarse sea salt.
Bake at 350ºF for 10-13 minutes, or until the cookies begin to turn golden brown on the outsides.
Let cookies sit on the hot baking sheet for 5 minutes, then transfer from the baking sheet to a cooling rack and let cool for at least 10 minutes before eating. As the cookies cool, they will firm up, so be sure to let this process happen.
Let cookies cool completely before storing in an airtight container. As they cool, they will firm up even more.

In order for this recipe to work, the consistency of your peanut butter must be drippy. The consistency of the dough should be like classic cookie dough. If it's not, you can add a tablespoon or two of coconut oil and that should do the trick!
If you use coconut sugar instead of brown sugar, you are more likely to need to use coconut oil as it absorbs more fat than brown sugar.
Your cookies may seem cakey right when they come out of the oven, but if you let them sit for 10 minutes, they will become chewy and delicious.
To make coconut-free: we tested this recipe without coconut products and the changes are simple. Omit the coconut oil and coconut flour altogether and follow the recipe as is. Do note that this variation will spread out more than the cookies WITH coconut flour, so make sure to only do 8 cookies per sheet! These cookies will come out with a chewier texture.
Nutrition information includes coconut products and is for 12 cookies.