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!

Peanut butter cookies on parchment paper

Why You’ll Love These Cookies

  • These healthy peanut butter cookies with almond flour 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!

I suggest using blanched almond flour for baking. Blanched almond flour is made from almonds without their skin. My favorite brands are Trader Joe’s, Nature’s Eats, and Bob’s Red Mill.

How To Make

Step 1

First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.

Step 2

In a mixing bowl or stand mixer, add peanut butter, butter and egg. Mix on high for 1 minute or until smooth.

Peanut butter cookie dough in mixing bowl

Step 3

Then, add in remaining ingredients. Stir to combine.

Peanut butter cookie batter

Step 4

Use a cookie scoop to scoop balls of dough onto lined baking pan.

Cookies on baking pan

Step 5

Bake 8 to 10 minutes or until cookies are set in the middle.

Peanut butter cookies on baking pan

Step 6

Remove from oven. Allow to cool for 5 minutes on baking pan.

Step 7

Finally, place 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 on pan for 5 minutes before transferring cookies to a cooling rack.

Almond flour peanut butter cookies

Frequently Asked Questions

Should I use almond flour or almond meal?

Use blanched almond flour for best results. Almond meal is more coarse than almond flour, so I do not suggest it.

Is almond flour good for Keto?

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.

Do I need to refrigerate the dough?

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.

What can I use for mix ins?

Add in chocolate chips, chunks of peanuts, or any other desired mix ins!

How do I store cookies?

Store cookies covered at room temperature for up to 3 days. Store in fridge for up to 7 days.

Can I freeze these cookies?

Yes! These cookies freeze well.

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If you make this recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along! For more ideas, check out my Dessert Recipes page.

Peanut butter cookies on parchment paper

Get the Recipe: Almond Flour Peanut Butter Cookies

These Almond Flour Peanut Butter Cookies are so soft and bursting with peanut butter flavor! They are super easy to make and come together in no time. These cookies are great for any occasion!
5 from 4 votes

Ingredients

Instructions 

  • 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.

Notes

  • 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.
Calories: 181kcal, Carbohydrates: 16g, Protein: 6g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 14mg, Sodium: 151mg, Potassium: 82mg, Fiber: 2g, Sugar: 13g, Vitamin A: 28IU, Calcium: 37mg, Iron: 1mg

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