Almond Flour Peanut Butter Cookies Recipe
This gluten-free recipe for Almond Flour Peanut Butter Cookies is a delicious, healthier twist on the classic. Made with almond flour instead of wheat flour, these cookies are sweet, soft, and perfectly chewy.
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These Almond Flour Peanut Butter Cookies are a tasty treat and they’re also packed with protein and healthy fats. A perfect way to satisfy your sweet tooth without compromising on nutrition! We also love these White Chocolate Macadamia Nut Cookies and these Thumbprint Cookies which are both almond flour cookies. Check out all of our Healthier Cookie Recipes!
Why YOU will love this recipe
- This recipe needs only four ingredients and no egg or dairy which makes them a great option for kids or people with allergies.
- The dough is simple to make and comes together quickly, making this recipe perfect for a last-minute dessert or snack.
- Not only are these cookies delicious, but they’re also packed with protein and healthy fats from the almond flour and peanut butter. They’re a great way to satisfy your sweet tooth without compromising on nutrition.
- This recipe is naturally gluten-free, grain-free, and vegan. Bonus!
Ingredients
- almond flour – You can buy this for a decent price at bulk stores, Amazon, or Costco. Be sure to purchase almond flour and not almond meal. More on this in the FAQS below. Be careful with any flour substitutions as the results can vary drastically.
- natural peanut butter – Use a fresh drippy jar. You need the oil for this recipe to work. We love crunchy peanut butter and based on our many trials, we recommend this 365 Brand Peanut Butter.
- maple syrup – My favorite natural sweetener. You can also swap it for honey, coconut sugar, or brown sugar.
- vanilla extract – A cookie essential.
Equipment
- cookie sheet – We use a large-rimmed cookie sheet for this recipe.
- parchment paper – This is essential for easy cleanup! We recommend using unbleached parchment paper.
- mixing bowl
- small spatula or spoon – This is for mixing the dough. We love using small spatulas to scrape down the sides and get every bit of the cookie dough. They are definitely one of our favorite kitchen tools.
- cookie scoop – This is a really handy way to efficiently scoop the dough onto the cookie sheet.
- With a spring trigger system, the cookie dough scoop can relieve pressure on your wrist.
- Easy to clean, and dishwasher safe.
Instructions
Scroll down to the recipe card at the bottom for the FULL recipe details.
Step 1
First, start by preheating the oven and lining the baking sheet with parchment paper. Set that aside.
Step 2
Next, in a large mixing bowl, add the dry ingredients – almond flour, baking powder, and fine sea salt.
Whisk together until the baking powder is fully incorporated.
Step 3
Then, stir in the wet ingredients – maple syrup, peanut butter, and vanilla.
The mixture will begin to form a nice, soft cookie dough.
Step 4
Next, using a cookie scoop roll tablespoon-sized balls onto the prepared baking tray.
There should be room for five rows of three for a total of 15 balls.
Step 5
Then, using a fork, press the cookie balls down firmly to flatten them then carefully slide the fork off.
Repeat in the opposite direction to create that classic crisscross pattern.
Step 6
Next, place the baking sheet in the preheated oven and bake for 10-12 minutes. Rotating the sheet halfway through helps with even baking.
Watch that the bottoms aren’t burning – but be careful as they will be fragile!
Once they are golden, remove from the oven.
Step 7
Finally, let the cookies cool on the baking sheet for 10 minutes – as mentioned they are fragile.
Then, transfer to a wire cooling rack to cool completely.
Expert tip
Using a small cookie scoop with a spring allows you to evenly portion out the cookie dough on the baking sheet. You will always have uniformly sized cookies when you use a scoop.
Recipe variations
- Sprinkle a bit of flaked sea salt on top of each cookie for a salted peanut butter cookie vibe.
- Fold in chocolate chips to the cookie dough before baking to create peanut butter chocolate chip cookies. Or dip the cooled cookies in melted chocolate for that tasty combination of peanut butter and chocolate.
- Add mashed ripe bananas to the dough for a sweet and fruity twist.
- Sprinkle in some chopped nuts like almonds, pecans, or walnuts to the dough for extra crunch and flavor.
- Incorporate spices like cinnamon, nutmeg, or cloves into the dough for a warm and cozy flavor.
Serving suggestions
- The classic pairing for peanut butter cookies is a glass of cold milk. Creamy and sweet!
- Package peanut butter cookies in decorative boxes or jars and give them as gifts for special occasions or holidays. The fact that they’re gluten-free and vegan makes them a great gift option.
- Have cookies for breakfast! Crumble peanut butter cookies and layer them with Greek yogurt, protein granola, and fresh berries in a parfait glass. Balanced and satisfying.
FAQS
While almond meal and almond flour are similar, almond flour is typically finer and yields a smoother texture. You can use almond meal, but the resulting cookies may be slightly grainier in texture.
Almond flour peanut butter cookies have a similar flavor profile to regular peanut butter cookies with that sweet chewy taste and texture, but they may be slightly nuttier due to the almond flour.
Storage tips
Store in an airtight container at room temperature for up to 3-4 days.
You can also freeze them for longer storage. Place them in a freezer-safe container or zip-top bag with layers of parchment paper between the cookies to prevent sticking. They will last for up to 3 months. Thaw in the fridge overnight.
More cookie recipes
If you’ve tried our Almond Flour Peanut Butter Cookies, please rate the recipe and let us know how it turned out by leaving us a comment below. We’re always interested in feedback!
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Almond Flour Peanut Butter Cookies
Ingredients
- 2 cups almond flour
- ½ tsp baking powder
- ¼ tsp fine sea salt
- ⅓ cup maple syrup
- ½ cup natural peanut butter
- 1 tsp vanilla
Instructions
- Preheat the oven to 350° and line a large baking sheet with parchment paper.
- Next, in a medium-sized mixing bowl, whisk together the almond flour, baking powder, and sea salt.
- Then, stir in the maple syrup, vanilla, and peanut butter. Keep mixing until a nice dough forms.
- Use a cookie scoop and roll tablespoon-sized balls onto the prepared baking sheet.
- Using a fork, press the cookie balls down firmly to flatten it then carefully slide the fork off. Repeat in the opposite direction to create that classic criss-cross pattern.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, rotating the sheet halfway through. Watch that the bottoms aren't burning – but be careful as they will be fragile! Once they are golden, remove from the oven.
- Let the cookies cool on the baking sheet for 10 minutes – as mentioned they are fragile.
- Transfer to a wire cooling rack to cool completely.
Video
Notes
Storage tips
- Store in an airtight container at room temperature for up to 3-4 days.
- You can also freeze them for longer storage. Place them in a freezer-safe container or zip-top bag with layers of parchment paper between the cookies to prevent sticking. They will last for up to 3 months. Thaw in the fridge overnight.
