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

1. Key Ingredients
2. How to make almond flour peanut butter cookies
3. Recipe tips and variations
4. Storage instructions
5. Frequently asked questions
6. Almond Flour Peanut Butter Cookies (Recipe Card)
7. More almond flour desserts

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

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