Almond Flour Peanut Butter Cookies
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My almond flour peanut butter cookies are soft and chewy with gorgeous crisp edges. They don’t need any chill time and are so easy to make. They need just ten minutes of baking time.
It’s no secret that I love baking with almond flour, especially for cookies. Since peanut butter cookies are my partner AND family’s favorite, I wanted to merge the two- and after a few test batches, these almond flour peanut butter cookies were born.
Instead of reinventing the wheel, I adapted my classic almond flour cookie base, adding peanut butter and an egg for just the right balance of chew and structure. The result? Soft, rich cookies with plenty of peanut butter flavor and that subtle almond nuttiness we all love. I usually toss in chocolate chips (my partner says they are non-negotiable!), but they’re just as good on their own, and honestly? Impossible to stop at one.
Table of Contents
Recipe highlights
- 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.
- 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.
Key Ingredients
Here are the main ingredients for these cookies, plus notes on kitchen tests. The full list with measurements is in the recipe card.
- Almond flour. Blanched almond flour, not almond meal.
- Baking soda. Gives the cookies some rise and helps stop overspreading.
- 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, as it’ll be difficult to meld into the cookie dough.
- Sugar. I used brown sugar because it adds extra moisture and a darker color, but white sugar or coconut sugar also works.
- Egg. Room temperature egg.
How to make almond flour peanut butter cookies
Step 1- Beat ingredients. 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, sugar, and vanilla extract until smooth.
Step 2- Make the cookie dough. Add the dry ingredients to the wet ingredients and mix until combined. Fold in the chocolate chips.
Step 3- 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 4- Bake the cookies for 10-12 minutes or until the edges begin to brown. Remove them from the oven and let them cool briefly on the baking tray, then transfer them to a cooling rack to cool completely.
Recipe tips and variations
- If you’d like to make these cookies without peanut butter, I’ve had success with almond butter (for my peanut-allergic niece) and tahini. Ensure that they are smooth and slightly drippy in texture.
- Avoid overbaking the cookies, as they continue to cook as they cool. My rule of thumb is once they are golden around the edges, they are done.
- Add mix-ins. My partner loves chocolate chips, and I like raisins or coconut flakes.
- Top the cookies with coarse sea salt for a salty-sweet flavor. Seriously, such a good combo!
Storage instructions
To store: These 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.
Frequently asked questions
No, you can’t substitute the almond flour for coconut flour in this recipe. Coconut flour needs much more liquid than other flours to make a smooth cookie dough. I suggest making my coconut flour peanut butter cookies instead.
These cookies are quite soft until they cool to room temperature. I recommend letting them cool on the baking sheet completely before enjoying. They will have firmed up nicely.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Almond Flour Peanut Butter Cookies
Video
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
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/3 cup chocolate chips optional
Instructions
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the almond flour, baking soda, and salt and mix well. In a separate bowl, beat together the softened butter, peanut butter, sugar, and vanilla extract until smooth. Mix in the dry ingredients until combined. If using chocolate chips, fold them through 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
- Leftovers: 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.
- Freeze the dough: You can freeze the dough for up to 2 months.
Nutrition
More almond flour desserts
- Almond flour muffins
- Almond flour waffles
- Almond flour biscotti
- Almond flour cake
- Almond flour banana bread
- Almond flour pancakes
Originally published December 2020, updated and republished July 2025
Almond flour cookies can be fickle and often too crumbly but these turned out very nice, crisp outside and chewy inside. I suggest to leave in the open for the first 24 hours then you can put in a container to keep fresh. Also just a little too many choc chips ( I use sugar free keto chips) so they can be rolled into balls easier without falling apart. It helps the consistency.
Overall Armonds recipes are all fantastic – he’s my “ go-to” for alternative baking!
Excellent…delicious cookies. I have never used almond flour and monk fruit for baking. I am on my second batch of these gave them all to friends (after I had my share!) and they loved them. I also used dark chocolate chips.
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.
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!
The cookies were amazing!! They’re so good that I don’t even feel like I’m eating something that’s low in calories. Going to make them again as soon as my first batch finishes! Yummy 😍
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!
Love these