These almond flour peanut butter cookies are soft, chewy and with a light crumb, you won’t believe they are low carb! Made with simple ingredients, they take less than 12 minutes to whip up!
Almond Flour Peanut Butter Cookies
When it comes to desserts made with almond flour, my favorite recipes to make are cupcakes, brownies, and these almond flour peanut butter cookies.
It’s no secret that during the holiday season, you will most likely find me in the kitchen getting my bake on. I reckon from November to December, I spend more time baking than I do any other time of the year. I think it stems from me wanting to bake my friends and family treats and sweets, and has morphed into a bit of a tradition. While I typically make cookie bars and almond butter cookies, this year, I decided to combine the two and include almond flour in the mix!
I’ve been meaning to share an almond flour peanut butter cookie recipe for quite some time. I never thought the addition of almond flour to classic peanut butter cookies would make much of a difference, but it takes it to another level! With the cookie deliveries I’ve been doing, these ones hold up the best!
Now, these aren’t like your traditional cookies. They are made without grains or sugar, but you’d never tell. The texture is crisp edges, soft and chewy centers, and filled with plenty of chocolate chips. They are sweet and with a lovely peanut butter flavor, without being overpowering.
With all the baking I’ve been doing with almond flour lately, these have been my new favorite and I can already see myself making a third batch this week…
How do you make peanut butter cookies with almond flour?
The Ingredients
- Almond flour– Blanched almond flour, not almond meal.
- Baking soda– Gives the cookies some rise and helps stop overspreading.
- Salt– Brings out the sweetness of all the other ingredients.
- Butter– Softened and unsalted. You can use dairy free butter if you wish.
- Peanut butter– Smooth and creamy peanut butter. Avoid using crunchy or thick peanut butter, or you’ll find it hard to beat into the butter.
- Granulated sweetener of choice- I used keto brown sugar, but monk fruit sweetener and erythritol can also be used. If you don’t follow a strict keto diet, coconut sugar and brown sugar can also be used.
- Egg– Room temperature egg.
- Vanilla extract– A must for any good cookie!
- Chocolate chips– Optional, but highly recommended. You can also use a chopped up chocolate bar.
The Instructions
In a mixing bowl, start by mixing together your dry ingredients until combined. In a separate bowl, cream together your butter, peanut butter, sweetener, egg, and vanilla extract, until combined. Gently fold through the dry ingredients until incorporated. Finally, fold through the chocolate chips at the end,
Now, using a large spoon, scoop out heaped tablespoons of cookie dough. Using your hands, roll balls of dough and place them on a lined baking sheet. Gently press each one down. Bake the cookies for 10-12 minutes, or until the edges begin to go golden. Remove from the oven and let the cookies cool completely.
Tips to make the best almond flour peanut butter chocolate chip cookies
- If you’d like to make these cookies without peanut butter, you can substitute it with almond butter or tahini. Be sure that they are smooth and drippy in texture.
- Avoid overbaking the cookies, as they continue to cook as they are cooling down.
- Feel free to switch out the chocolate chips for nuts or seeds instead.
Storing and freezing cookies
- To store: These cookies can be stored at room temperature, in a sealed container, for up to 1 week. If you’d like them to keep longer, store them in the refrigerator, for up to 2 weeks.
- To freeze: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.
More recipes made with almond flour to try
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Almond Flour Peanut Butter Cookies
Ingredients
- 1 cup almond flour blanched almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter softened and unsalted
- 1/2 cup peanut butter
- 2/3 cup granulated sweetener of choice * See notes
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/3 cup chocolate chips of choice
Instructions
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine your dry ingredients and mix well. In a separate bowl, beat together the softened butter, peanut butter, sweetener, and vanilla extract, until smooth. Mix in the dry ingredients until combined, before folding through the chocolate chips at the end.
- Using a large spoon, scoop out heaped tablespoons of the cookie dough. Using your hands, roll them into balls and place them on the lined sheet. Lightly press down on each cookie.
- Bake the cookies for 10-12 minutes, or until the edges just begin to go golden. Remove from the oven and let cool on the baking sheet completely.
Notes
Nutrition
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Do you think a flax egg or an egg replacer would work in these cookies?
Peter butter is something without which I cannot imagine my day and with this peanut butter cookies are going to make my day more amazing. I just love recipes that have peanut butter in it. I am going to try this right away. Thanks for sharing such an amazing recipe.
Great!
I used half butter, half coconut oil, Swerve brown sugar for most of the sugar (and a little regular brown sugar). I added more chocolate chips and pecans, which made it a bit crumbly, but pressed together it was ok. Raw dough was delicious! (Cooked was still good!)
😀 Love that!
Excellent cookie!!
Thank you, Arman, for this awesome recipe! I’m Keto, & always looking for great alternatives to replace “traditional” white flour/white sugar recipes I grew up with…I followed it nearly exactly, using brown Swerve & Lily’s milk chocolate chips—with extra real vanilla! I live at 4700 feet altitude in a dry mountain valley in Montana, so watched them very closely: 11 minutes is perfection! I allowed them to cool for 3 minutes on the silicone baking mat/cookie sheet, then carefully transferred them by spatula onto a plate: 5 minutes more cooling & they are firm & nicely chewy in the center! I cannot wait to try more of your fabulous recipes—thank you for making baking simply wonderful again!
Fabulous!
This was my first use of almond flour for cookies and I thank you so much for this recipe. Even with only half the sugar (I used coconut sugar) this turned out very well!
I’m assuming the eggs go in with the wet ingredients? You don’t show the eggs anywhere in the steps.
Little runny, I added about 1/3 cup coconut flour in addition to the almond flour and then it was good consistency, really good flavor.
I am loving your site! This is my go to recipe now for cookies. (We like quite a few of your other recipes too!) Hubby and son have to be gluten free for health reasons, and hubby does best when he is keto. Thank you so much!
Love these! I omitted the chocolate chips due to dairy restriction & no others on hand. I used the monk fruit sweetener and would likely add just a touch more next time to compensate for the sweetness loss in the chips. They are great though! Our household is very new to gluten free and these are a fantastic option.
Can we add coco powder to make them chocolate flavour
I haven’t tried but I don’t see why not!
These cookies are so deeelicious! I love the chewy softness!
These will be a definite go-to recipe!!
Made these today and wow they were amazing!! I used ghee in place of butter and regular brown sugar.
Love these
Hello
I love this recipe ,thank you so much but i need to try it with a little bit of change and please I would love to know your feedback.
I want to make these cookies as an after workout protein snack,so if i wanted to add protein powder how much to substitute instead of almond flour?can i replace sugar with honey?also to omit all the butter can i replace it with sunflower oil as coconut oil will add a taste to cookies?
You responce will be very much appreciated
I haven’t tried any of those options so am not sure how it will turn out, but feel free to experiment and see!
Holy hell these cookies are the OG! A few minutes out of the oven I’m chomping one down and cannot believe it’s made with almond flour! I am not usually a review leaver but I’m super happy with this recipe and had to let you know. I made two very minor modifications for my own taste and added a handful of old-fashioned oats and flake salt over the cookies before I baked them. Spectacular!