Flourless Coconut Peanut Butter Cookies
These flourless peanut butter cookies with coconut are packed with peanut butter flavor and dipped in melted chocolate. Naturally gluten free!
Ingredients
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**
Instructions
- 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!
Notes
*I don't recommend using natural peanut butter here, as the cookies may spread too much. But feel free to test it if you'd like.
**Any neutral-flavored oil should work here, such as canola oil, sunflower oil, or even coconut oil.
Storage Tips: If you aren't dipping these cookies in chocolate, store them on the counter for 3-4 days in an airtight container. If adding chocolate, once the chocolate is set you can let these cookies sit at room temperature for a couple hours if needed. For longer-term storage, they should be stored in an airtight container in the fridge or the chocolate may get too melted.