Stevia Coconut Peanut Butter Cookies
Indulge in guilt-free sweetness with these Stevia Coconut Peanut Butter Cookies—a delightfully healthy twist on a classic treat. Made with natural, unsweetened peanut butter and coconut flour, these cookies are low-carb, gluten-free, and packed with rich, nutty flavor. Sweetened naturally with stevia, they’re a delicious option for those looking to cut back on sugar without sacrificing taste. The added shredded coconut lends a subtle tropical flair and chewy texture, while optional sugar-free dark chocolate chips take these cookies to the next level. Quick and easy to make, with just 10 minutes of prep and a dozen servings, they’re perfect for satisfying your sweet tooth in a wholesome way. Enjoy them as an afternoon snack, a post-workout treat, or a family-friendly dessert that’s ready in under 30 minutes!
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Ingredients
- 1 cup Peanut butter (natural, unsweetened)
- 0.25 cup Coconut flour
- 1 large Egg
- 2 teaspoons Stevia (granulated or liquid, adjust to taste)
- 1 teaspoon Vanilla extract
- 0.33 cup Shredded unsweetened coconut
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.25 cup Dark chocolate chips (optional, sugar-free if desired)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2
In a medium mixing bowl, combine the peanut butter, egg, stevia, and vanilla extract. Mix until smooth and well incorporated.
Step 3
In a separate small bowl, whisk together the coconut flour, shredded coconut, baking powder, and salt.
Step 4
Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms. If using dark chocolate chips, fold them in at this stage.
Step 5
Using your hands or a cookie scoop, divide the dough into 12 equal portions. Roll each portion into a ball and place it onto the prepared baking sheet, spacing them about 2 inches apart.
Step 6
Gently flatten each ball of dough with a fork, creating a crisscross pattern on the top.
Step 7
Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The cookies will be soft but will firm up as they cool.
Step 8
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
| Serving size | (421.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2111.6 |
| Total Fat 168.6g | 0% |
| Saturated Fat 48.9g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 219.5mg | 0% |
| Sodium 1003.0mg | 0% |
| Total Carbohydrate 112.1g | 0% |
| Dietary Fiber 39.9g | 0% |
| Total Sugars 20.0g | |
| Protein 77.6g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 205.6mg | 0% |
| Iron 13.9mg | 0% |
| Potassium 2152.3mg | 0% |
Source of Calories