This peanut butter almond flour cookie recipe is fuss-free and easy. Done under 20 minutes, the cookies are made with wholesome ingredients and are gluten-free. Love peanut butter cookies but want a gluten-free, lower-carb version? Then this recipe is for you!
They are also dairy-free and can be made vegan by using vegan chocolate chips. So whether you are following a special diet or just want a healthier cookie, these peanut butter almond flour cookies will hit the spot!
For more cookie recipes see our collection here.
-Made with pantry staples found easily in all major supermarkets
-Can be made dairy-free, and vegan
-They are made with almond flour which is a nutritious and gluten-free alternative to regular flour.
-They can be sweetened with honey, brown sugar, maple syrup, or agave syrup instead of refined sugar.
– Peanut butter and almond flour make a more-ish decadent combination!
-Just swap natural sugars for your favorite sweetener and you have a low-carb/ keto treat on hand when you crave something sweet.
-So quick and easy to make, you will have your treat in no time. These peanut butter almond flour cookies batter will come together quickly while your oven is heating. So let’s preheat that oven and get baking!
So let’s get baking!
Ingredient List For Peanut Butter Almond Flour Cookie
To make these peanut butter almond flour cookies, you will need:
Almond flour – If possible, find almond flour, rather than almond meal. Almond flour is readily available in most supermarkets in Australia. It is finely ground and gives the cookies a nice texture. Bob’s Red Mill (if you live in North America), or any local brand will do. If you prefer the low-carb way of eating, almond flour is a perfect substitute to keep your carbs low and get in some good fats.
Peanut butter – I used natural peanut butter, which is just peanuts and salt, so it doesn’t have any added sugar or additives. It is also more liquid than the spread. I have used Mavyer’s brand which is easily available here in Australia. Other Aussie brands like Bega and Macro Organic’s creamy peanut butter are good too. Whatever brand you pick up, just look at the ingredients list – It should say peanuts and sea salt.
Sweetener – You can use sugar, honey, maple syrup, or your own choice of low-carb sweetener.
For low-carb, keto peanut butter cookies: If using Erythritol, add 3/4 cup rather than 1/2 cup of sugar. Erythritol is slightly less sweet than sugar. For all other sweeteners mentioned above, use the same volume.
Coconut sugar tends to impart a rich caramel-y and slightly tangy flavor to these cookies.
Brown sugar contains molasses and will add a richer, deeper flavor with more moisture.
Eggs – I have used large eggs (around 55 g). Please do not worry about the exact weight of the eggs, as this is an easy forgiving recipe. I did bring them to room temperature rather than straight out of the fridge. This will help to incorporate them better into the peanut butter mixture.
Vanilla extract – Peanut butter has a wonderful flavor on its own, but vanilla essence enhances it. You can skip it if you like. You could also use an almond extract as it complements the almond flour.
Baking soda – Baking soda (not baking powder) helps the cookies spread and rise a little bit. It also keeps the cookies chewier, rather than light and airy.
Sea salt – Just a pinch of sea salt brings out all the sweetness and flavors in the cookie. You could also use regular table salt or pink Himalayan salt.
Butter – Like the eggs, bring butter to room temperature. Butter at room temperature will get incorporated better into the egg and peanut butter. For a vegan option, use non-dairy, plant-based options which are made with oil and water.
Chocolate chips – Although this is a matter of personal choice, I find that dark chocolate chips pair very well with peanut butter, and feel very decadent. You can omit them completely if you want a peanut butter cookie with no chocolate. If you are making these cookies vegan, make sure to get vegan chocolate chips.
For the low-carb versions, use semi-sweet or sugar-free versions.
Other topping suggestions: dried coconut flakes, sliced nuts, and dried candied fruits and peels.
Step-by-step process to make Peanut Butter Almond Flour Cookie
Before mixing: Preheat oven to 356 Fahrenheit /180 Celcius. Line a baking sheet with parchment paper or a silicone mat.
1. In a large bowl, add the almond flour, baking soda, and salt.
2. With a hand or electric whisk, cream together the peanut butter, butter, egg, and sugar.
3. Add Vanilla to the mixture
4. Scrape the batter down the side of the mixing bowl, and whisk till the batter looks lighter in color and fluffier in texture.
5. Add the dry ingredients ( almond flour, baking soda, and salt) to the bowl.
6. Keep mixing gently until everything is well incorporated.
7. Fold in the chocolate chips or other add-ins (if using). Drop dough by the tablespoon or with a cookie scoop onto the prepared baking sheet.
8. Arrange the dough balls so that there is about 2 inches of space between them.
9. Flatten each cookie slightly with a fork.
10. Add topping as required, or keep plain. Bake for 10-12 minutes, or until golden brown. Cool on the baking sheet for a few minutes before transferring it to a wire rack to cool completely.
Some Useful Tips:
– If the dough is too sticky, add more almond flour until it is easier to work with. If working with your hand to make dough balls, grease your palms with a bit of butter, or oil to prevent the dough from sticking to your hands.
– You can use a cookie scoop to make uniform cookies.
– If you want softer cookies, bake them for 8 minutes. For crispier cookies, bake for 12-15 minutes longer. As all ovens are different, keep an eye to make sure the cookies do not overcook or burn.
-After 10-12 minutes the cookies may still look raw, and feel soft to the touch. However, they will continue cooking on the pan and firm up.
-Once in the oven, the butter will melt and the cookies will start to spread. Space the cookies 2 inches apart on the baking sheet, so they do not stick to each other.
Frequently asked questions
Almond meal vs almond flour – What’s the difference?
Almond meal is more coarsely ground with the skin on. This results in a grainier dough and chunkier cookie (not that I am complaining!)
Almond flour is made by first blanching the almond to peel off its skin, and then grinding it to a finer flour. The resulting dough will spread more during baking, so the cookies will be thinner and crispier.
Can I use almond meal instead of almond flour?
Yes, you can! The cookies will be slightly denser and chewier, but equally delicious! For this recipe, I have used almond flour (blanched almond flour).
Can I use a different kind of peanut butter?
You can use any kind of peanut butter you like in this recipe, but I prefer to use natural peanut butter because it doesn’t have any added sugar, or additives. Also, it is more liquid, which makes it easier to incorporate into the batter.
Do I have to use chocolate chips?
No, you don’t have to use chocolate chips, but they do make the cookies extra delicious! If you don’t want to use chocolate chips, you could try adding chopped nuts, and fried fruits like cranberries, raisins, coconut flakes, etc. Or have them plain and delicious.
Can I use a different type of nut butter?
Yes, instead of peanut butter you can use cashew butter, almond butter, or any other type of nut or seed butter.
Although almonds are naturally gluten-free, they may be processed on machines that handle gluten products. This may cause some cross-contamination. To avoid this, look for gluten-free almond flour.
Can I use a different type of flour other than almond flour?
I have not tried this recipe with any other flour. I would imagine that other types of gluten-free nut flour like almond flour, hazelnut flour, macadamia nut flour, and walnut flour should work as well. Seed flour substitutes could be sunflower seed flour and flax seed flour.
Yes, you can definitely make these peanut butter almond cookies without chocolate chips. They will still be delicious! Another option is to sprinkle them with some brown sugar.
These peanut butter almond flour cookies will keep in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months. Before storing, make sure they are completely cooled. Place in freezer-safe pouches, or air-tight freezer-safe containers, and label the date before storing.
You can also cook them on a pan on the stovetop over low heat. Place a non-stick pan or thick bottom skillet over very low heat. Once hot, place the dough balls leaving about a 1-inch gap between them. Cover with a lid, and let them cook for about 12-15 minutes. Once they are crisp on the bottom and set on top, take the pan off the heat. The cookies are done when they are crisp on the bottom and almost set on top. They will set as they cool.
Useful Tip: Place the dough towards the sides of the pan, rather than directly above the flame. The ones over the sides stayed golden and crispy rather than burnt.
Can I make these Peanut Butter Almond Flour Cookie dough ahead of time?
Yes, you can make the dough ahead of time and store them in the fridge for up to 2 days, or in the freezer for up to 2 months. When you are ready to bake them, let the dough come back to room temperature, and bake as per instructions.
These peanut butter almond cookies are delicious on their own, but you can also serve them with a glass of cold milk of choice, a hot cup of coffee or tea, a scoop of ice cream, or even dunk them in chocolate ganache.
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Peanut Butter Almond Flour Cookies
- 1 Oven
- 1 Baking Tray lined with parchment paper
- 1 Mixing Bowl
- 1 Set measuring spoons and cups
- 1 Cookie Scoop
- 1 Whisk (hand or electric)
Wet Ingredients Batter
- 0.25 Cup Butter (1./4 cup = 2 oz = 60 grams)
- 0.5 Cup Peanut Butter
- 0.5 Cup sugar or sweetener of choice see note #4
- 1 large Egg
- 1 teaspoon Vanilla
Dry Ingredients To Add Above Batter
- 1 Cup Almond Flour
- 0.5 teaspoon Baking Soda
- 0.25 teaspoon Salt
- 1 Tablespoon Chocolate Chips
- 1 Tablespoon Macadamia Nuts (chopped)
- 1 Tablespoon Candied Dried Fruits ( Cranberries etc)
- Preheat oven to 256 F / 180 C
- Line a baking tray with parchment paper or a silicone mat
- Combine peanut butter, butter, egg, and vanilla extract in a large bowl
- Whisk together till light and creamy
- Add almond flour, salt, and baking powder and mix till incorporated well.
- Optional: Add chocolate chips to the batter now, or top the cookie dough balls with them on the baking tray in the next step.
- With a cookie scoop or by hand, make dough balls and place them on the baking tray. Keep about 2 inches of space between them.
- Bake for 10-12 minutes
- After 5 minutes, place cookies on a cooling rack and allow them to cool completely before storage.
- If the cookie dough looks too wet, add a tablespoon of almond flour.
- Spray hands with oil, to prevent dough from sticking to them.
- After 10-12 minutes, even if the cookies look raw or feel soft to the touch, they will continue cooking on the pan and firm up.
- These cookies are of moderate sweetness. If you like them sweeter, increase the sugar/maple syrup/honey to 3/4 cup.
- Erythritol is less sweet than sugar. For 1/2 cup sugar, use 3/4 cup Erythritol.
- Use softened butter as it is easy to whisk. Either leave it out for a few hours or soften it in the microwave on low. DO NOT melt butter.
- Nutritional values are calculated for plain cookies with plain sugar.
Nutritional Panel: Our nutritional values are calculated by Spooncular API. While we try our best to ensure these values are correct, please confirm these independently.
Information given on this website is for general propose only. Please consult your doctor if a diet, particular foods, or way of eating is suitable for you.