Soft & Chewy Maple Coconut Peanut Butter Cookies

Soft & Chewy Maple Coconut Peanut Butter Cookies

 There’s something deeply comforting about peanut butter cookies — that rich, nutty aroma filling the kitchen and the slightly crisp edges giving way to a tender center. When you sweeten them naturally with maple syrup and lighten them up with wholesome ingredients like coconut, you get cookies that feel indulgent yet balanced. Maple syrup adds depth and warmth, while coconut lends subtle sweetness and texture without the need for heavy fats.


Below are **three low-fat peanut butter cookie recipes with maple syrup and coconut**, each with its own personality — chewy, crisp, and soft-baked — so you can choose the texture you love most.


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## 1. Soft & Chewy Maple Coconut Peanut Butter Cookies


These cookies are moist, lightly sweet, and beautifully tender thanks to maple syrup and a touch of unsweetened coconut. They’re lower in fat because we skip butter entirely and rely on natural peanut butter.


### Ingredients


* 1 cup natural peanut butter (well stirred)

* ⅓ cup pure maple syrup

* 1 egg

* 1 teaspoon vanilla extract

* ½ cup whole wheat flour

* ¼ cup unsweetened shredded coconut

* ½ teaspoon baking soda

* Pinch of salt


### Instructions


1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a bowl, whisk together peanut butter, maple syrup, egg, and vanilla until smooth.

3. In a separate bowl, combine flour, shredded coconut, baking soda, and salt.

4. Fold dry ingredients into the wet mixture until fully incorporated.

5. Scoop tablespoon-sized portions onto the baking sheet.

6. Flatten gently with a fork in a crisscross pattern.

7. Bake for 8–10 minutes, until edges are lightly golden.

8. Cool on the baking sheet for 5 minutes before transferring.


### Why This Recipe Works


Maple syrup keeps these cookies soft because it retains moisture better than granulated sugar. The whole wheat flour adds fiber and structure without making them heavy. Coconut contributes texture and a hint of natural sweetness, allowing you to reduce added fats.


**Tip:** For extra chewiness, chill the dough for 20 minutes before baking.


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## 2. Crispy Coconut Maple Peanut Butter Thins


If you prefer a crisp cookie with a delicate snap, this version uses oat flour and lightly toasted coconut. They’re thin, golden, and perfect with afternoon tea or coffee.


### Ingredients


* ¾ cup natural peanut butter

* ¼ cup pure maple syrup

* 2 tablespoons unsweetened applesauce (fat replacement)

* 1 egg white

* ½ cup oat flour

* ⅓ cup finely shredded unsweetened coconut

* ½ teaspoon baking powder

* ¼ teaspoon cinnamon (optional)

* Pinch of salt


### Instructions


1. Preheat oven to 350°F (175°C).

2. Lightly toast shredded coconut in a dry skillet for 2–3 minutes until fragrant. Let cool.

3. In a bowl, mix peanut butter, maple syrup, applesauce, and egg white.

4. Stir in oat flour, toasted coconut, baking powder, cinnamon, and salt.

5. Drop small teaspoons of dough onto a lined baking sheet.

6. Flatten thinly with the back of a spoon.

7. Bake 9–12 minutes until edges are deeply golden.

8. Let cool completely for maximum crispness.


### Why This Recipe Works


Applesauce replaces additional fat while maintaining moisture. Using only egg white keeps the fat content lower. Oat flour gives a light, crisp texture and complements the maple flavor beautifully.


**Texture Tip:** The thinner you flatten them, the crispier they become.


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## 3. Flourless Maple Coconut Peanut Butter Cookies (Gluten-Free Option)


This recipe is wonderfully simple and naturally lower in fat. It uses no flour and minimal ingredients, allowing the peanut butter and maple syrup to shine.


### Ingredients


* 1 cup natural peanut butter

* ¼ cup pure maple syrup

* 1 egg

* ½ teaspoon vanilla extract

* ¼ cup unsweetened shredded coconut

* ¼ teaspoon baking soda

* Pinch of sea salt


### Instructions


1. Preheat oven to 350°F (175°C).

2. Mix all ingredients in one bowl until smooth.

3. Scoop dough into tablespoon portions onto a lined baking sheet.

4. Press gently with a fork.

5. Bake 8–10 minutes until lightly golden around the edges.

6. Cool completely before handling, as they firm up while cooling.


### Why This Recipe Works


Without flour, these cookies are naturally dense yet soft. Maple syrup provides a gentle sweetness without refined sugar. Coconut adds structure and subtle chew, helping the cookies hold together.


**Flavor Variation:** Add a sprinkle of flaky sea salt on top before baking for a sweet-salty contrast.


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# How to Keep Peanut Butter Cookies Low-Fat


Even though peanut butter naturally contains fat, these recipes keep things lighter by:


* Eliminating butter or oil

* Using natural sweeteners like maple syrup

* Incorporing applesauce or egg whites where needed

* Adding fiber-rich flours (whole wheat or oat)

* Keeping portion sizes moderate


If you want to reduce fat further, consider using powdered peanut butter (rehydrated with water) to replace part of the regular peanut butter.


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# Choosing the Right Maple Syrup


For the best flavor, use 100% pure maple syrup — not pancake syrup. Dark maple syrup gives a richer, caramel-like taste that pairs beautifully with coconut and peanut butter.


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# Coconut Options


You can experiment with different coconut textures:


* Finely shredded for subtle texture

* Large flakes for chewiness

* Toasted coconut for deeper flavor

* Unsweetened coconut to keep sugar levels low


If you prefer a stronger coconut presence, you can add ¼ teaspoon coconut extract.


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# Serving Ideas


These cookies pair beautifully with:


* A warm mug of herbal tea

* Light coconut milk

* A smoothie made with banana and almond milk

* A drizzle of melted dark chocolate (for a slightly indulgent touch)


For a tropical-inspired dessert plate, serve alongside fresh pineapple slices or mango chunks.


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# Storage Tips


* Store in an airtight container at room temperature for up to 4 days.

* Refrigerate for up to one week.

* Freeze baked cookies for up to 3 months.

* Freeze dough balls for quick baking later.


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# Final Thoughts


Maple syrup and coconut bring a wholesome warmth to classic peanut butter cookies. Whether you love them soft and chewy, thin and crispy, or flourless and tender, these recipes offer lighter options without sacrificing flavor.


They’re proof that “low fat” doesn’t have to mean dry or bland. With the natural richness of peanut butter, the caramel notes of maple syrup, and the tropical sweetness of coconut, you get cookies that feel nourishing yet satisfying.

Further Reading 

Strawberry Banana Pastries & Treats

https://www.amazon.com/Strawberry-Banana-Pastries-Treats-Desserts-ebook/dp/B0FTTF17LY/

Yeast Recipes 

https://www.amazon.com/Yeast-Recipes-Montego-Bay-Publishing-ebook/dp/B0D1K6SPRR/

The Hot Sauce Garden

https://www.amazon.com/Hot-Sauce-Garden-Peppers-Healthy-ebook/dp/B0FFFMLRCP/

Delicious Jamaican Rum Recipes and Coffee Syrup Recipes 

https://www.amazon.com/Delicious-Jamaican-Recipes-Coffee-Syrup-ebook/dp/B0D6X34DKR/

Eco-Friendly Gardens

https://www.amazon.com/dp/B0FBL9S6Q6

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