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These almond flour peanut butter cookies are soft, chewy and with a light crumb, you won’t believe how easy they are to make. Ready in 10 minutes.
Love peanut butter cookies? Try my keto peanut butter cookies, crispy peanut butter cookies, and coconut flour peanut butter cookies next.
It’s no secret I love my almond flour recipes, especially in cookies. Since peanut butter cookies are my family’s favorite, I experimented with using my favorite flour to make them.
For being made with no grains or flour, you’d never be able to tell. These cookies have a rich, smooth peanut butter flavor, and the almond flour adds an extra layer of nuttiness.
Table of Contents
Why I love this recipe
- Naturally gluten-free and grain-free. Like almond flour sugar cookies, no traditional flour or grains are needed. Plus, they’re dairy-free and easy to make vegan.
- No chill time. Just make the dough, shape the cookies, and pop them in the oven.
- Perfect texture and flavor. The almond flour gives the cookies a chewy bite and the perfect crumble, while the peanut and almond duo makes for a nutty, deeply flavorful cookie.
- Fun to customize. Like any good cookie recipe, you can swap the ingredients or play around with different mix-ins to give the cookies a new flavor every time.
Ingredients needed
- 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.
- Sugar- I used brown sugar since it gives the cookies extra moisture and a darker color, but white sugar or coconut sugar also works.
- 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.
How to make almond flour peanut butter cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the cookie dough. In a large mixing bowl, combine the dry ingredients. In a separate bowl, use an electric mixer to beat together the softened butter, peanut butter, sweetener, and vanilla extract. Add the dry ingredients to the wet ingredients and mix until combined. Fold in the chocolate chips.
Step 2- Shape. Using your hands, roll them into cookie dough balls and place them on the lined cookie sheet. Lightly press down on each cookie.
Step 3- Bake the cookies for 10-12 minutes or until the edges begin to golden. Remove them from the oven and let them cool briefly on the baking tray, then transfer them to a cooling rack to cool completely.
Arman’s recipe tips
- 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.
- Top the cookies with coarse sea salt for a salty-sweet flavor.
Storage instructions
To store: These almond flour peanut butter cookies can be stored at room temperature in an airtight 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 using almond flour
- Almond flour cookies
- Almond flour muffins
- Almond flour waffles
- Almond flour biscotti
- Almond flour cake
- Almond flour banana bread
- Almond flour pancakes
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 sugar * See notes
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/3 cup chocolate chips
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.
I made these and they instantly became my wife’s favorite cookies. She said she didn’t want store bought cookies ever again. It’s difficult to believe, but these taste better than cookies that contain gluten. Amazing.
Thanks, Ken!
I’ve made the Almond Flour Peanut Butter cookies several times. I add chocolate chips to them. My son loves them. I have to send them to him at least twice a year. They might be the most expensive cookies ever after shipping costs. What we will do for our children. 🤣
haha you are a wonderful mom!
Holy crap, these came out amazing. Still chewy the next day.
I added a little shredded coconut and some dark choc chips. Ambrosia.
Love that!!
Thank you, Arman, this is the second time I used this recipe. It is easy and very good. Even the picky eaters in the family like them. I will be trying other recipes from your site. 🙂
They look tasty
Used Reg peanut butter. Tasted great!
Followed the recipe, but added 2 Tablespoons of peanut butter powder and a dollop of peanut butter extract along with the vanilla. Used Splenda as my sweetener. OMG, these are so delicious 🙂 Thank you for this recipe 🙂
Unfortunately these spread so much that they looked like one giant rectangular cookie on the tray. Not sure how they are supposed to hold their shape if everything is room temperature.
Instead of putting chocolate chips in them, I made peanut butter blossoms, where I rolled the dough into balls and stuck a Hershey’s kiss in the middle (OK, that part maybe isn’t so health-but good!). To make them a bit more sturdy I added two tablespoons of wheat flour (though if I wanted them gluten free, I would have used coconut flour). They turned out amazing. It was hard not to eat the dough before they were baked. Thanks Arman for this and all the other great recipes you share!
Great gluten free option!!! Loved these
Nice easy recipe. I really liked it. I had to adjust the cooking time a little from 10mins to 9mins and 30 secs, probably due to my old oven.
I have never left a comment on a recipe before, however this absolutely deserves one. I have tried so many almond flour dessert recipes without success. I can’t tell you how many muffins and cakes I had to throw out. This is the first almond flour recipe that is not only edible but SO YUMMY!!! I can’t stop eating them! Thank you, thank you!
I added about 3 Tbs. additional almond flour. For the chocolate chips I used milk chocolate/ peanut chips. I also used brown sugar.
These are light weight and amazing. My family loved them.
I love the recipes I have tried but I’m curious as to how or where you get your nutrition calculations.
The recipe card automatically calculates them 🙂
Regular ingredient measurements would be helpful for the Almond Flour Peanut Butter cookies. Thank you.