Coconut Flour Peanut Butter Cookies Recipe (Vegan & Gluten Free) (2024)

FAQs

Is coconut flour good for gluten-free baking? ›

Coconut flour can be used in a variety of recipes as a substitute for wheat flour and is a popular gluten-free and grain-free flour alternative used in baking. Keep in mind, however, that it cannot be used as a 1-to-1 replacement for wheat flour in a recipe.

Use a Binder. Binders like xanthan gum and guar gum provide structure in gluten-free baking to make up for the missing gluten. This prevents cookies from being too crumbly plus it also helps with freshness.

Chilling the dough for at least several hours results in cookies that are extra-thick and chonky because it allows the flours to absorb more moisture.

Using natural peanut butter requires a serious stir, Cook's Illustrated notes. Those oils and fats need to be completely reintegrated into the other solids before it can be used. Otherwise, parts of the peanut butter will be drier than others and it could affect the final texture of your cookies.

A quick rule of thumb is to swap about 1/4 to 1/3 cup coconut flour for 1 cup of regular flour. Due to its high absorbency, you'll also want to increase the number of eggs. To help you try this unique ingredient, we've rounded up eight of our best coconut flour recipes.

As a stand alone flour, coconut flour does not yield crunchy baked goods the way almond flour does. Coconut flour does work incredibly well in cake and muffin recipes. Because many do not consider coconut a nut, coconut flour is a great alternative to almond flour for those with nut allergies.

Oat Flour. With its creamy, earthy flavor and delicate texture, gluten-free oat flour is a staple of my gluten-free baking recipes. It bakes up soft and smooth, adding necessary starch to many GF baked goods and keeping them moist and tender due to its high fat content and stable protein structure.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

Using xanthan gum helps provide some of the stickiness that gluten free goods lack, replacing some elasticity. Xanthan gum mimics some of gluten's most essential properties by sticking to flour and its moisture. This helps create moist goods that hold their shape after being baked.

What does cornstarch do in gluten-free cookies? ›

Adding cornstarch thickens the dough, so that they expand as they bake. As they cool, the outside will solidify and become just a little bit crispy, while keeping them extra soft in the middle. As always, be careful not to over bake the cookies. This will make them the wrong kind of chewy.

Most of today's graham crackers are made from refined wheat flour. If you are on a gluten-free diet, this is a problem. However, gluten-free grahams are easy to make at home. And even if you aren't gluten-free, making homemade graham crackers is a fun—and tasty—way to experience classic graham crackers in a new way.

Peanut Butter: It's best to use a processed peanut butter like Jif creamy or Skippy creamy. I do not suggest using natural style, oily peanut butter. Crunchy peanut butter adds peanut chunks as well as a more crumbly texture.

The wrong type of peanut butter may cause them to fall apart. Or using old eggs may create crumbly cookies. How long do peanut butter cookies last?

The baking company shared that the reason has to do with the consistency of the dough. Because peanut butter cookie dough is dense, using a fork helps flatten it into the ideal shape and thickness, allowing it to bake evenly.

Use a 1:4 ratio when substituting coconut flour with all-purpose flour. This means that for every 1 cup of regular flour, you only use ¼ cup of coconut flour. Following this ratio will help make your low-carb baked goods come out the way you hope.

Yes, coconut flour is gluten-free. Coconut flour is typically made by grinding the dried meat of a coconut—which is naturally gluten-free—into a fine powder. It is also grain-free, low in carbs, and high in fiber, potassium and iron.