Gluten Free Peanut Butter Coconut Cookies

photo by recipe author

Servings: 35

2 cups creamy peanut butter (I use organic & no-sugar added)
2/3 organic whole sugar
1/2 cup shredded coconut, unsweetened
2 eggs
2 teaspoon vanilla
2 teaspoon baking powder

1. Preheat oven to 350.

2. In mixer, cream peanut butter and sugar. Add everything else and mix until well combined.

3. With your hands, roll the mixture into little balls (they stay together better if you keep them small)and place on a parchment lined baking sheet. You could roll them in additional sugar.

4. Bake for about 10 minutes. Cookies should still be soft when you take them out of the oven. Let them sit for a few minutes before you take them off the baking sheet.

Recipe submitted by Leslie, Amsterdam, NY

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Published on October 26, 2011

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14 Comments

Margot January 28, 2013 at 7:21 pm - Reply

I truly LOVE this recipe!  Great for GAPS.  Sooo good that I probably make these way too often.  Chewy and delicious!!!

Mary October 17, 2012 at 7:44 am - Reply

I plan on trying this recipe with Swerve Sweetener instead of sugar. I will post how they turned out.

Pennie September 30, 2012 at 5:28 pm - Reply

The recipe works great! I enjoyed them. I will dip in chocolate next time. Yummy

Starla January 23, 2012 at 1:12 pm - Reply

I can’t have sugar, has anyone made these with stevia substitute?  I am finding it hard to come up with recipes that are gluten, soy, rice and dairy free…

Erin January 17, 2012 at 12:53 pm - Reply

Making these today for a long car trip w/ kids. My family uses a similar recipe handed down from my great-grandma.  It’s just PB, sugar, eggs and vanilla and it always turns out so good!  Can’t wait to try the addition of coconut.

Heidi December 4, 2011 at 1:15 pm - Reply

How long do they keep? Would it be possible to make them into bars?

Michelle October 31, 2011 at 2:00 pm - Reply

That’s 2/3 CUP of sugar. I also rolled these in sugar and rolled in 1 or 2 dark chocolate chips before pressing down slightly with a fork in a criss-cross pattern. When I didn’t press them down, they just stayed in little balls & didn’t look like cookies. I used half almond butter & half cashew butter (just ground up cashews in a food processor). These are excellent!!

Della October 29, 2011 at 8:58 pm - Reply

The peanut butter cookies look soooo good.  I am going try them, as I am sensitive to wheat.  I just found this website, and my daughter has introduced me to coconut products…they are so yummy!

Rosemeri October 28, 2011 at 11:55 am - Reply
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2/3 of what organic sugar? Thanks
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flaquita October 27, 2011 at 10:09 am - Reply

This recipe is delicious. Thank you for sharing. I am gluten intolarance so whenever I come across a good recipe I make sure to save it. I know some of you are questioning if there is an ingredient missing but the truth is most gluten free recipes do not include flour. In some instances it will include rice flour but not in this case. :) Thank you everyone and have a great weekend.

Jennifer J October 27, 2011 at 9:32 am - Reply

I’ve made peanutbutter cookie recipes like this before. It does work without any flour. 
Any nut or seed butter should work fine. We used sunbutter and they turned out delicious.

Alexandra Mahaffey October 26, 2011 at 5:34 pm - Reply

That’s what i thought as well, there has got to be some more
dry ingredients.
BTW can one use almond butter instead?

Leslie October 26, 2011 at 5:21 pm - Reply

Nope, didn’t forget to type coconut flour– there isn’t any.  You will be able to roll it into balls– try it and see!

naomi w. October 26, 2011 at 2:48 pm - Reply

Are you sure that the ingredient list is complete? With those proportions of wet to dry ingredients, I can’t imagine being able to roll that into balls. (Maybe you forgot to type “coconut flour'”?)