Almond Flour Peanut Butter Cookies
These almond flour peanut butter cookies are so soft and bursting with peanut butter flavor! They are incredibly easy to make and take only 15 minutes from start to finish. These quick peanut butter cookies are always a popular dessert!
Why You’ll Love These Cookies
- These healthy almond flour peanut butter cookies are incredibly simple!
- Only one mixing bowl required.
- These low carb cookies are so soft.
- Only 15 minutes from start to finish.
- The peanut butter flavor is strong and delicious!
- Got leftover almond flour? Try these Almond Flour Pumpkin Cookies too!
- These cookies are made without shortening, without milk, and without baking powder.
- These cookies are Grain Free, Gluten Free, Corn Free, Soy Free and Low Carb.
- They can be easily made Paleo and Keto.
- For a Vegan and dairy free version, check out these Vegan Peanut Butter Chocolate Chip Cookies!
Baking With Almond Flour
Almond flour is a great Keto and Paleo baking flour. This grain free flour is much less absorbent than traditional white or wheat flours. In addition, its texture is significantly lighter.
Almond flour has a slightly nutty and hearty flavor. When baked, it does not really taste like almonds. These peanut butter cookies taste like peanut butter, not almonds.
Baking with almond flour can be tricky. Since its texture is so different from other flours, I do not recommend substituting another flour. See this Guide to Gluten Free Flours and Gluten Free Baking for more about almond flour!
Ingredients & Substitutions
These are the main ingredients and substitutions for almond flour peanut butter cookies. Scroll down to the recipe card for the full recipe.
Use a creamy all natural peanut butter. The only ingredients should be peanuts and salt. Thick peanut butter with added oils and sugars will yield a different texture.
Use room temperature butter. Do not use melted butter. I have not tried this recipe using a dairy free alternative, such as coconut oil.
The egg helps bind these cookies together. I have not substituted the egg in this recipe. I have had success substituting ¼ cup unsweetened applesauce for 1 egg in other recipes. Check out these Eggless Chocolate Chip Cookies for tips and tricks for egg free baking.
Almond flour is a great baking flour. It yields soft and gooey cookies! This cookie dough will be softer than regular cooking dough.
Baking soda is the leavening agent used to help these cookies rise.
Granulated sugar adds the sweetness. Coconut sugar may be substituted for a refined sugar free option. Coconut sugar will yield slightly darker cookies.
Vanilla adds a great classic cookie flavor to these almond flour peanut butter cookies.
How To Make
First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
In a mixing bowl or stand mixer, add peanut butter, butter and egg. Mix on high for 1 minute or until smooth.
Then, add in remaining ingredients. Stir to combine.
Use a cookie scoop to scoop balls of dough onto lined baking pan.
Bake 8 to 10 minutes or until cookies are set in the middle.
Remove from oven. Allow to cool for 5 minutes on baking pan.
Finally, place almond flour peanut butter cookies on wire rack to cool.
Expert Tips & Tricks
Use creamy peanut butter made from only peanuts and salt. Do not use a peanut butter with added sugars or oils.
Since dough is slightly sticky, use a cookie scoop to scoop dough onto lined baking pan.
Do not over bake these cookies. Once they are no longer gooey and the middle is set, remove from oven.
Cool almond flour peanut butter cookies on pan for 5 minutes before transferring cookies to a cooling rack.
Flavor Variations & Add Ins
These almond flour peanut butter cookies are delicious as is! Consider adding these ingredients to the dough before baking.
Mini chocolate chips
Dark chocolate chips
White chocolate chips
Semisweet chocolate chips
Milk chocolate chips
Dash of cinnamon
How to Serve & Store
Serve almond flour peanut butter cookies once cool enough to handle. They are very soft at first!
They go well with a tall glass of milk, coffee or hot chocolate.
Drizzle some melted chocolate or hot fudge sauce on top. They are also especially tasty with ice cream!
Store cookies covered at room temperature for up to 3 days. These cookies freeze well.
Frequently Asked Questions
Use blanched almond flour for best results. Almond meal is more coarse than almond flour, so I do not suggest it.
Yes, almond flour is a great Keto friendly flour. It is much lower in carbs than traditional flour. In addition, it is grain free and gluten free.
No, there is no need to refrigerate the dough. If making the dough ahead of time, allow it to come to room temperature before you scoop the dough.
Add in chocolate chips, chunks of peanuts, or any other desired mix ins!
Store cookies covered at room temperature for up to 3 days. Store in fridge for up to 7 days.
Yes! These cookies freeze well.
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If you make this almond flour peanut butter cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out my Dessert Recipes page.
Get the Recipe: Almond Flour Peanut Butter Cookies
- First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large mixing bowl or stand mixer, add peanut butter, butter and egg. Mix on high for 1 minute or until smooth.
- Then, add in remaining ingredients. Mix to combine.
- Use a cookie scoop to scoop dough onto parchment lined sheet.
- Bake for 8 to 10 minutes or until cookies are set in the middle.
- Remove from oven. Allow cookies to cool on pan for 5 minutes.
- Finally, remove cookies to a wire rack to cool.
- Use a natural creamy peanut butter that is made with only peanuts and salt. Using a peanut butter with added oils or sugars will not work.
- Almond butter or cashew butter can replace the peanut butter for a Paleo and peanut free option.
- Use coconut sugar for a Paleo option. Otherwise, white sugar is fine.
- Cookie dough will be slightly sticky. I highly recommend using a cookie scoop to scoop dough onto sheet.
- Bake cookies until they are just set in the middle (no longer gooey). They are meant to be a little soft.
- Store cookies covered at room temperature for up to 3 days. Store in fridge for up to 7 days.
- These cookies freeze well.
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