These were creatively thought up by my husband who cannot tolerate gluten or grains. Our boys named them 'Daddy Cookies.' We make these a few times a week, since they are pretty healthy cookies and are delicious, kid-approved, and easy to make! They are best paired with a cup of joe or tea.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Mix peanut butter, eggs, chocolate chips, honey, coconut flour, salt, and baking soda together in a bowl; drop by heaping tablespoon onto a baking sheet.

  • Bake in the preheated oven for 10 minutes. Turn baking sheet and continue baking until cookies are crisp around the edges, about 3 minutes more.

Cook's Note:

Creamy or crunchy peanut butter can be used.

Substitute 1/2 cup raw sugar for the honey if desired.

Nutrition Facts

170 calories; protein 5.8g 12% DV; carbohydrates 12.5g 4% DV; fat 12.3g 19% DV; cholesterol 31mg 10% DV; sodium 182.4mg 7% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/15/2015
Fantastic Grainfree Yumminess! As the cook noted you can use raw sugar and I did. I couldn't envision only 2 T of coconut flour standing up against so much liquid so skipped the honey for the heck of it. I broke the eggs in a bowl first added the salt soda and sugar and whipped it around to help all melt and meld. I used Trader Joes Organic natural creamy unsalted peanut butter. Added the chips last. I was very concerned that the batter was oily and very wet so i chilled it for an hour. My batter is BROWN and looks nothing like the photos but no worries. I pulled the dough from the frig formed balls about the size of a large walnut and baked on parchment paper. They did not lose their shape and there was a fair amount of oil that emerged under each ball. Baked for 12 minutes turned the cookie sheet and did another 5. Now right out of the oven these puppies will crumble...but just a half hour cooling they are holding together well enough for me to take them to an event tomorrow. I am going to refrig them tonight. These cookies are really delicious to me; I am very comfy with grain free and coconut flour and what to expect. My husband prefers a normal wheatflour cookie and wasnt all that thrilled. I am going to try this with a sugar-substitute for a low-carb and grain free cookie for ME and I really appreciate the recipe! Final note: the mini-chips add NO choc flavor to me and wouldnt be missed. I would either add the regular sized dark chocolate chips or none. Read More
(10)

Most helpful critical review

Rating: 1 stars
01/23/2018
These were horrible. I don't know why people post GF receipes that are terrible. It's such a waste of my time. Read More
17 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/14/2015
Fantastic Grainfree Yumminess! As the cook noted you can use raw sugar and I did. I couldn't envision only 2 T of coconut flour standing up against so much liquid so skipped the honey for the heck of it. I broke the eggs in a bowl first added the salt soda and sugar and whipped it around to help all melt and meld. I used Trader Joes Organic natural creamy unsalted peanut butter. Added the chips last. I was very concerned that the batter was oily and very wet so i chilled it for an hour. My batter is BROWN and looks nothing like the photos but no worries. I pulled the dough from the frig formed balls about the size of a large walnut and baked on parchment paper. They did not lose their shape and there was a fair amount of oil that emerged under each ball. Baked for 12 minutes turned the cookie sheet and did another 5. Now right out of the oven these puppies will crumble...but just a half hour cooling they are holding together well enough for me to take them to an event tomorrow. I am going to refrig them tonight. These cookies are really delicious to me; I am very comfy with grain free and coconut flour and what to expect. My husband prefers a normal wheatflour cookie and wasnt all that thrilled. I am going to try this with a sugar-substitute for a low-carb and grain free cookie for ME and I really appreciate the recipe! Final note: the mini-chips add NO choc flavor to me and wouldnt be missed. I would either add the regular sized dark chocolate chips or none. Read More
(10)
Rating: 5 stars
08/24/2014
So Excellent!! This was my first attempt with coconut flour and I picked a real winner! Limited pantry changes: no peanut butter so used crunchy almond butter, no mini chips so used regular. I like to use Himalayan pink salt when there is liquid to dissolve it, so put it and soda into the honey for a few minutes. I used parchment paper and, after cooling baked cookies a minute or two, I slid the whole sheet onto the counter. This bypasses greasing the cookie sheet and lifting cookies with a spatula. So much easier. The cookies were beautiful! This recipe made exactly the number of cookies stated and baked perfectly to the time given. I cannot say how they will keep as there were none left TO keep. Read More
(7)
Rating: 4 stars
12/13/2014
I substituted almond butter for peanut butter. The almond chocolate and very light coconut combo is amazing! I can see how peanut butter would be sweeter. I doubled the recipe and yielded almost 60 cookies! Thank goodness we could keep some and take the rest to a cookie exchange. I baked them on parchment paper. The undercooked ones stuck to the paper. Definitely keep the cookies baking at least 15 total minutes. These are so healthy you could eat them for breakfast. But my husband who usually turns up his nose at healthy stuff--even almond butter--said "These are really good. Make more of these." Read More
(4)
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Rating: 5 stars
02/14/2015
What a delicious surprise these cookies are! I only had a half jar of Jiffy reduced fat creamy peanut butter so I halved the recipe and added some chopped walnuts. We couldn't believe how plump and great tasting these are. Thank you Lmarie! Read More
(2)
Rating: 4 stars
06/07/2017
Pretty good grain-free cookies. I read that it turns out dry beforehand so I added about 1/4 cup of milk to make it more moist. They turned out pretty good. I also substituted the honey for 1/2 cup baking stevia to make them low sugar. Something is missing though next time I might add some spice like pumpkin spice or cinnamon. All in all though this recipe was pretty yummy. It would also be fun to try subbing some of the peanut butter for nutella next time or experimenting with different nut butters. Read More
Rating: 5 stars
02/07/2018
Made these just like recipe calls for except I used regular Ghirardelli chocolate chips. Very tasty! Read More
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Rating: 4 stars
07/30/2015
Cut the salt! At least by half. I will leave out completely the next time I make these. Read More
Rating: 4 stars
01/17/2017
Delicious! I made these with chocolate hazelnut butter instead of peanut butter and they were soft and chewy. I had to cook them a little longer than it says. Read More
Rating: 4 stars
12/01/2016
These are pretty good a little dry. I added peanut butter chips along with dark chocolate chips. Read More
Rating: 1 stars
01/23/2018
These were horrible. I don't know why people post GF receipes that are terrible. It's such a waste of my time. Read More