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 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 peanut butter almond flour cookies.

I adapted my popular almond flour cookie recipe, adding peanut butter and an egg for added stability.  These cookies have a rich, smooth peanut butter flavor, and the almond flour adds an extra layer of nuttiness. I like to add chocolate chips, but it’s completely optional.

Key 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, as it’ll be difficult to spread 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

Find the full printable recipe instructions and ingredient quantities below.

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, you can substitute it with almond butter or tahini. Ensure that they are smooth and slightly drippy in texture.
• Avoid overbaking the cookies, as they continue to cook as they cool. 
• Add mix-ins. Chocolate chips, nuts, candy, or even seeds are great options.
• Top the cookies with coarse sea salt for a salty-sweet flavor.

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

More almond flour desserts

• Almond flour muffins
• Almond flour waffles
• Almond flour biscotti
• Almond flour cake
• Almond flour banana bread
• Almond flour pancakes

If you tried this Almond Flour Peanut Butter Cookies recipe, please leave a star rating and comment. It helps others thinking of making this.

Originally published December 2020, updated and republished July 2025.