Tons of irresistible peanut butter flavor is packed into every one of these flourless peanut butter cookies! Shredded coconut adds even more flavor and texture to these naturally gluten free cookies.
If that wasn’t enough, they’re dipped in smooth melted chocolate and sprinkled with more coconut. Delicious, easy to make, and adorable, with a soft melt-in-your-mouth texture!
Chocolate-Dipped Coconut Cookies with Peanut Butter
Here are some of the many reasons why you’ll love these easy flourless peanut butter cookies:
- Super easy to make – no electric mixer needed and no flour to measure! (Is it just me, or does everyone else make a total mess every time they measure flour too?)
- Made in one bowl
- Full of peanut buttery flavor
- Soft, chewy, and melt-in-your-mouth texture all at once
- Unique texture and flavor (thanks to the shredded coconut!)
- Kid-friendly (everyone loves that chocolate peanut butter flavor combo)
- Great for holiday cookie exchanges (or anytime!)
Here are more delicious no mixer cookie recipes to try!
A few notes on the ingredients in these easy peanut butter coconut cookies:
- Because these cookies are flourless, the main ingredient here is peanut butter! For the cookies to have the right structure, you’ll need to use regular creamy peanut butter (like Jif or Skippy). Crunchy peanut butter should work too! Unfortunately, I don’t know if natural peanut butter would work here – it may be too oily and the cookies might spread too much. Feel free to let me know if you do test it, though!
- These cookies are sweetened with brown sugar and a little pure maple syrup. You can easily swap out the maple syrup for honey if desired. (Make sure to use pure maple syrup, not maple flavored pancake syrup.) As for the brown sugar, I prefer it over white granulated sugar here because it helps give the cookies a moist, fudgier texture. But white sugar will work if needed!
- Unsweetened shredded coconut gets mixed into the cookie dough and sprinkled on top. If you only have sweetened coconut, that should work too, but the cookies will be sweeter.
- For dipping the cookies in chocolate, you can use any kind of chocolate chips or chopped chocolate bar: semisweet, dark, or milk. I used dark chocolate here!
How to Make Flourless Peanut Butter Cookies with Brown Sugar
Making this peanut butter cookie recipe is super simple! Start by stirring the peanut butter, shredded coconut, and brown sugar in a bowl with a spatula.
Then, add maple syrup, egg, and vanilla extract. Stir well until everything is combined, then keep stirring until the dough thickens.
(Because there’s no flour, there’s no need to worry about over-mixing here. In fact, you need to stir it long enough for the dough to start pulling away from the sides of the bowl).
Use a medium (2 tablespoon) cookie scoop to scoop the dough, then roll it into a ball with your palms. Place it on a baking sheet lined with parchment paper.
Then, use a fork to press the dough down in a criss-cross pattern. (You want them to be about 1/2 to 3/4-inch thick.)
Bake until the cookies are set and just golden at the edges. They will be really soft when they’re hot out of the oven, so let them cool completely on the baking sheet.
Once cool, melt chocolate with oil in the microwave in 30-second intervals at 50% power, stirring between each interval, until smooth.
Carefully dip the cooled cookies halfway in melted chocolate and sprinkle with more shredded coconut. (Do this gently, or the cookies may break apart). You can also drizzle the chocolate on top instead, if you want!
Enjoy as is, or chill the cookies in the refrigerator for 10-20 minutes to set the chocolate.
If you’re eating them after they’ve been in the fridge for a bit, I like to let them sit at room temperature for 5-10 minutes first so the chocolate softens a bit.
These are SO good with a big glass of milk!
How to Store Flourless Peanut Butter Cookies
If you aren’t dipping these cookies in chocolate, you can store them on the counter for 3-4 days in an airtight container.
If adding chocolate, once the chocolate is set these cookies can sit out at room temperature for a couple hours. But longer-term, they should be stored in the fridge (or else the chocolate may get too soft).
You can sprinkle anything you want over the melted chocolate here! Feel free to get creative. Here are some ideas that pair deliciously with peanut butter coconut cookies:
- freeze-dried strawberries or raspberries
- crushed Oreos
- crushed peanuts
- butterscotch or caramel chips
- sunflower or pumpkin seeds
Are these peanut butter cookies gluten free?
Yes! These flourless cookies are made with ingredients that should all be naturally gluten-free (though some brands may differ, so it’s always best to check if needed).
Can I use crunchy peanut butter?
Yes, crunchy peanut butter should work here! It will give the cookies an even nuttier flavor and added texture.
Can you freeze flourless peanut butter cookies?
You can freeze both the peanut butter cookie dough AND the baked cookies!
For freezing the cookie dough: place the rolled dough balls on a baking sheet in the freezer until frozen solid. Transfer them to an airtight container and freeze for up to 3 months. When you’re ready to make them, bake them directly from the freezer (don’t thaw first) and just add 2-3 minutes to the bake time.
For freezing the baked cookies: freeze them on a baking sheet until frozen solid, then transfer to an airtight container. They can be frozen for up to 3 months. Place cookies on the counter (room temperature) for about an hour to thaw.
If you make these coconut peanut butter cookies, I’d love if you shared your thoughts with a rating and comment below!
More easy cookie recipes to try:
- Oatmeal Chai Cookies with Pecans
- Ginger Molasses Crinkle Cookies
- Almond Butter Cookie Bars
- Iced Lemon Mascarpone Cookies
- Peanut Butter Chocolate Chip Cookie Bars
- Oatmeal White Chocolate Raspberry Cookies
- No Bake Nutella Thumbprint Cookies
Flourless Coconut Peanut Butter Cookies
For Peanut Butter Cookies
- 1 cup creamy peanut butter* (like Jif or Skippy brand)
- ⅓ cup unsweetened shredded coconut (plus more for topping)
- ½ cup light brown sugar, packed
- 1 Tbsp pure maple syrup (or honey)
- 1 large egg
- ½ tsp vanilla extract
For Chocolate Coating
- ½ cup chocolate chips
- 1 tsp vegetable oil**
- Preheat oven to 350° Fahrenheit (176° Celsius). Line two baking sheets with parchment paper. Set aside.
- In a medium bowl, mix peanut butter, shredded coconut, and brown sugar with a spatula or wooden spoon until combined.
- Stir in maple syrup, egg, and vanilla extract. Keep stirring until the dough thickens and begins to pull away from the sides of the bowl.
- Use a medium cookie scoop (2 tablespoons) to scoop the dough. Use your palms to roll it into balls. Place the dough balls on the lined baking sheets. Press down on the dough balls with a fork in a criss-cross pattern, so the unbaked cookies are about ½-¾ inch thick.
- Bake for 9-11 minutes, until set and just golden at the edges. (The cookies will be very soft when they're hot out of the oven). Allow them to cool completely on the baking sheet.
- Once the cookies are cool, melt chocolate chips with oil in the microwave in 30-second intervals at 50% power, stirring between each interval, until smooth.
- Dip the cookies halfway in melted chocolate. (Do this gently, so the cookies don't break apart). Sprinkle with more shredded coconut. Place on a sheet pan lined with wax or parchment paper and chill the cookies in the refrigerator for 10-20 minutes to set the chocolate. Then, enjoy!