These classically delicious Almond Flour Peanut Butter Cookies are arguably the perfect cookie. Loaded with peanut buttery flavor and wholesome ingredients, these tasty cookies have the perfect crumbly texture, are naturally gluten-free, and can easily be made dairy-free.
Jump to:
Peanut butter cookies were a staple in our house growing up. I fondly remember the smell of the house when they were baking. These almond flour cookies have all the classic, satisfying flavor, but with more wholesome ingredients that you can feel good about feeding your family.
Looking for other shockingly good gluten-free cookie recipes, try these Gluten-Free Pumpkin Chocolate Chip Cookies, these Gluten-Free Chocolate Chip Banana Muffins (Dairy-Free), or these Flourless Almond Butter Cookies.
What I Love About This Recipe
These almond flour peanut butter cookies are super easy to whip up and totally irresistible. Here’s why I’m obsessed:
✔ Just One Bowl – Less mess, less stress. Everything comes together in a single bowl for quick prep and even quicker clean-up.
✔ A Healthier Sweet Fix – They may taste like a treat, but each cookie has only 125 calories, 9g net carbs, and 3g of protein. Dessert, upgraded.
✔ Naturally Gluten-Free – Made with just almond flour, no need for special blends or alternative flours—just simple, wholesome ingredients.
Looking for other almond flour recipes? Try these Almond Flour Cocoa Cookies, these Almond Flour Banana Nut Muffins, or these Almond Flour Corn Muffins.
Ingredients
Almond Flour – I always stock up on blanched ultra-fine almond flour from Costco—it’s the best bang for your buck and what I use in all my recipes that call for it. I don’t recommend swapping it out for other flours, since the texture and results just won’t be the same.
Peanut Butter – I like to use unsweetened peanut butter for this recipe—it keeps the cookies from turning out too sweet. Just a heads-up: if your peanut butter is on the saltier side, you might want to reduce the sea salt a bit (slightly under ½ teaspoon). I went with creamy peanut butter, but crunchy would be a fun way to add a little texture.
For another healthy peanut butter recipe, try these High-Protein Healthy Peanut Butter Eggs (10 grams of protein each!) or these Peanut Butter Chia Protein Balls.
Butter – I love using high-quality European-style butter from grass-fed cows. It always seems more flavorful in baking recipes. For a dairy-free option, I recommend softened Miyokos Plant Butter, although most stick plant-based butters will work. I also tested softened coconut oil, but do not recommend it in this recipe. Use unsalted butter to prevent the cookies from becoming too salty.
See the full ingredient list and measurements in the recipe card below.
Possible Substitutions
- Coconut sugar and brown sugar can be used interchangeably in this recipe. The cookies using brown sugar will slightly more aesthetic but both tasted great. Regular granulated sugar would also work.
- Plant based stick butter can be used instead of butter to make this recipe dairy-free.
- Creamy almond butter or cashew butter can be used instead of peanut butter.
- I have not tested any egg replacements in this recipe.
If you try any substitutions in this recipe, please let us know what works in the comments below!
How to Make Gluten-Free Chocolate Chip Banana Muffins
Step 1: Place the brown sugar, peanut butter, softened butter, egg and vanilla extract in a large mixing bowl.
Step 2: Mix together using a handheld electric mixer until everything is well incorporated.
Step 3: Add the almond flour, salt, and baking powder to the mixing bowl and mix until well combined. Avoid over mixing.
Step 4: Use a 1-ounce cookie scoop to divide the dough into 20-22 cookies. Once scooped, roll the dough between clean hands until smooth. Place the balls on a parchment paper-lined baking sheet leaving at least 1 inch between each cookie.
Step 5: Using a fork, flatten the balls in a crosshatch pattern.
Step 6: Place the cookies in an oven preheated to 350 Fand bake for 8-10 minutes (9 minutes was perfect for my oven), or until the cookies have flattened slightly and the edges are firm.
Commonly Asked Questions
Store completely cooled cookies in an airtight container or plastic bag at room temperature for up to one week. They will be safe to eat for longer, but won't be as delicious as when fresh.
For longer storage, you can freeze these cookies by placing cooled cookies in an airtight freezer bag. Simply remove from the freezer and thaw at room temperature for several hours before enjoying. When stored properly, frozen cookies will last about 1-2 months in the freezer.
Yes! To freeze this cookie dough raw, prepare the recipe as written. Form the cookie dough into balls, flatten on a parchment paper-lined baking sheet and freeze for about 20 minutes. Once partially frozen, transfer the cookies to an airtight container or a resealable freezer bag and freeze for up to 1 month.
To bake, remove cookies from the freezer and bake on a parchment paper lined baking sheet for about 9-12 minutes at 350 F (just a minute or two longer than you would if the dough was not frozen).
Yes! These cookies can easily be made dairy-free by substituting dairy-free butter.
I don't recommend using coconut oil in place of butter in this particular recipe. I like using Miyokos European-Style Plant Butter, which is available at most grocery stores but most dairy-free butters that come in a stick rather than a tub can be used.
When I was recipe testing, I tried to use melted coconut oil, but it did not absorb well into the almond flour and was pretty greasy when forming the dough into balls. Make sure whatever fat you are using, that it is softened not liquid. Liquid fats are not the best choice for this recipe.
Dietitian Notes
- Each cookie packs 3 grams of protein, 1 gram of fiber, and just 9 grams of net carbs—making them a sweet treat you can feel good about, even when keeping blood sugar in mind.
- At only 125 calories each, with a boost of protein and fiber, they’re the perfect little pick-me-up any time of day.
- For a refined sugar-free option, simply use coconut sugar!
For another cookie recipe that uses 100% almond flour, try these Almond Flour Cocoa Cookies!
Recipe Tips
- Be sure to use softened butter or softened dairy-free butter, not melted!
- Using a 1-ounce cookie scoop to measure the dough yields about 22 perfect cookies. If you do not have a cookie scoop, you can measure about 2 tablespoon of dough per cookie.
- Rolling the cookie dough in your hands to smooth the dough before flattening with a fork is not necessary but it does make for prettier cookies.
- I only tested natural peanut butter (the kind that you have to stir). I am not sure how well thicker peanut butter with hydrogenated oil or palm oil (that does not separate when stored) will perform.
Try These Other Great Gluten-Free Treats
Looking for other tasty recipes? Here are a few you might like:
Did you try these Almond Flour Peanut Butter Cookies?
I would love to see how it went! Share a photo and tag me on Instagram or leave a comment on Pinterest.
Love this recipe? Connect with me by leaving a comment below! 😊
📖 Recipe
Almond Flour Peanut Butter Cookies
Equipment
- Mixing bowl
- Handheld electric mixer
- Rubber Spatula
- 1-ounce cookie scoop
- Parchment paper
- Baking sheet
Ingredients
- ⅔ cup Brown sugar, packed or coconut sugar (120 g coconut sugar, 150 g brown sugar)
- ½ cup Natural peanut Butter unsweetened (60 g)
- ¼ cup Unsalted butter, softened use softened Miyokos European Style Plant Butter for dairy-free
- 1 Large egg
- 1 teaspoon Vanilla extract
- 1 ½ cup Blanched almond flour (155 g)
- 1 teaspoon Baking soda
- ½ teaspoon Sea salt use ¼ teaspoon if using salted butter or salty peanut butter
Instructions
- Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
- Place the brown sugar, peanut butter, softened butter, egg and vanilla extract in a large mixing bowl. Mix together using a handheld electric mixer until everything is well incorporated.
- Add the almond flour, salt, and baking powder to the mixing bowl and mix until well combined. Avoid over mixing.
- Use a 1-ounce cookie scoop to divide the dough into 20-22 cookies. Once scooped, roll the dough between clean hands until smooth. Place the balls on the lined baking sheet leaving at least 1 inch between each cookie. Using a fork, flatten the balls in a crosshatch pattern.
- Place the cookies in the oven and bake for 8-10 minutes (9 minutes was perfect for my oven), or until the cookies have flattened slightly and the edges are firm.
Notes
-
- Be sure to use softened butter or softened dairy-free butter, not melted!
-
- Using a 1-ounce cookie scoop to measure the dough yields about 22 perfect cookies. If you do not have a cookie scoop, you can measure about 2 tablespoon of dough per cookie.
-
- Rolling the cookie dough in your hands to smooth the dough before flattening with a fork is not necessary but it does make for prettier cookies.
-
- I only tested natural peanut butter (the kind that you have to stir). I am not sure how well thicker peanut butter with hydrogenated oil or palm oil (that does not separate when stored) will perform.
foodbornewellness.com says
These cookies are the perfect almond flour peanut butter cookie!