Flourless Coconut Peanut Butter Cookies
These flourless coconut peanut butter cookies are low in sugar, packed with protein, and they're tender and chewy!
Servings: 14 cookies
Ingredients
- 1 cup unsweetened coconut flakes
- 1 cup no-stir natural peanut butter (no stir is the kind that doesn’t separate in the jar)
- 2 eggs at room temperature, beaten
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 6 tablespoons coconut palm sugar ground finely
- 1 teaspoon pure vanilla extract
- ⅔ cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 300°F.
- Line a large rimmed baking sheet with parchment paper, and place the coconut flakes on it in a single layer.
- Place in the center of the preheated oven and toast until the edges of the flakes begin to brown, about 5 minutes.
- Remove from the oven and set aside to cool. Increase the oven temperature to 350°F.
- In a large bowl, place the peanut butter, eggs, baking soda, salt, sugar, and vanilla, and mix to combine. The mixture should be thick and smooth.
- Add the toasted and cooled coconut flakes and most of the chocolate chips (reserving a few for placing on top of each cookie after shaping), and mix until evenly distributed throughout the cookie dough.
- Scoop 2 to 3 tablespoon-sized portions of the cookie dough onto the prepared baking sheet, placing about 1 1/2 inches apart from one another.
- With wet hands, roll each piece into a round and then press gently into a disk about 1/2-inch tall.
- Place a few of the reserved chips on top of each disk.
- Place in the center of the preheated oven and bake for about 12 minutes, or until set in the center. Don’t overbake.
- Remove from the oven and allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
- Store leftovers in a sealed container at room temperature for about 3 days. Freeze for longer storage.
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