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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 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.
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 ideal crumble, while the peanut and almond duo makes for a nutty, 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.
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
No, you can’t substitute the almond flour for coconut flour in this recipe. I suggest making my coconut flour peanut butter cookies instead.
These cookies are quite soft until they cool to room temperature. Let them cool on the baking sheet completely before enjoying. They will have firmed up nicely.
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.
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
Originally published December 2020, updated and republished July 2025.
So delicious! what a great recipe 🙂
Increíble
I used a combo of almond butter and crunchy peanut butter and they turned out fantastic. I also doubled the recipe right off the bat because I knew they’d be good! I like them straight out of the freezer.