These flourless coconut peanut butter cookies are low in sugar, packed with protein and take just minutes to throw together. They’re naturally grain-free and dairy-free, too!
This recipe for flourless peanut butter cookies is a riff on my chocolate flourless peanut butter cookies, which I almost always have a batch of in my freezer. I even frequently make a dozen of them for myself and eat two for breakfast.
Can I leave out the….?
I’ve gotten many requests for making flourless peanut butter cookies without the cocoa powder, but that’s easier said than done. Although I do try to provide as much information on substitutions as possible in my recipes, I’m afraid many readers still assume that they should just be able to leave out an ingredient and still have the recipe turn out. I’m afraid it just doesn’t work like that!
I understand what it’s like when you see a recipe that looks so tempting, but it calls for an ingredient you simply can’t eat. So I do my best.
Unless an ingredient is merely perched on top of, say, a cookie right before it goes into the oven (like an extra few chocolate chips), it enters into the chemical reaction that results in these delicious cookies. In fact, that chemical reaction is most amazing in a flourless baking recipe like this one.
As a general rule of thumb, too, the simpler the recipe, the more important the role of each individual ingredient. In flourless baking, something other than an ingredient ground into flour must provide the structure.
We eat a ton of nut butter in my house, and much of it is in baking. Not only does nut butter provide an amazing base for creating all sorts of flourless baked goods, but it’s high in good fats and high in protein—plus, each of my 3 children loves it.
These cookies have an amazing chewy texture that you wouldn’t think was possible without any flour. And they’re so, so different from their O.G. chocolate flourless peanut butter cookie cousins. The toasted coconut flakes help add structure, taste and texture.
My husband and I certainly didn’t have 3 children knowing that I would become a recipe developer by trade, but it’s certainly been very useful. All 3 of them have such different taste and texture preferences, so when they all 3 love something, I figure there’s a good chance you will, too!
Ingredients and substitutions
I have tested these cookies many, many times and many ways, but not without eggs and not without peanuts. So these are my best-educated guesses for substitutions:
Egg-free: You could try a “chia egg” for each of the two eggs in this recipe. A “chia egg” is simply 1 tablespoon of ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel.
Peanut-free: You could try making these flourless peanut butter cookies with cashew butter or almond butter. I bet they would work great!
Dairy-free: This recipe is naturally dairy free, provided you are careful to use dairy-free chocolate chips.
Coconut-free: If you don’t like coconut sugar, you can replace it with an equal amount, by weight, of light brown sugar. In place of the toasted coconut chips, you can use an equal amount, by weight, of certified gluten free old-fashioned rolled oats.
Chocolate chips: In place of chocolate chips, you can use any sort of chips you like, or just use more coconut flakes in their place. You do need something to help provide some structure to the cookies, though, so you can’t simply leave them out.
Watch this super-short 45 second video of me making these peanut butter cookies.
Just push play below to watch me, then make your own!