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:
- What I Love about these Almond Flour Peanut Butter Cookies
- Ingredient Notes & Possible Substitutions
- How to Make This Recipe Dairy-Free
- How to Make Almond Flour Peanut Butter Cookies
- Storage
- Troubleshooting
- Dietitian Notes
- Recipe Tips
- Try These Other Great Treats
- Did you try these Almond Flour Peanut Butter Cookies?
- 📖 Recipe
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 Almond Flour Cocoa Cookies, or these Flourless Almond Butter Cookies.
What I Love about these Almond Flour Peanut Butter Cookies
These cookies are so simple to make and beyond delicious. Here is why I love them:
- One Bowl - Clean-up is a breeze with this one bowl recipe!
- Naturally Gluten-Free - Using almond flour, this recipe is naturally gluten-free without any gluten-free flour or substitutions.
- Healthy Treat - These cookies taste indulgent but contain only 125 calories, 9 grams of net carbs, and 3 grams of protein per cookie.
Ingredient Notes & Possible Substitutions
Peanut Butter
I use unsweetened peanut butter in this recipe. In my opinion, peanut butter with added sugar can make this recipe overly sweet. If it is what you have on hand and you prefer sweeter cookies, give it a try. If the peanut butter you are using is quite salty, consider using slightly less than ½ teaspoon of sea salt. Creamy peanut butter is what I used; however, you could use crunchy peanut butter for some added texture.
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 avoid it becoming too salty.
Brown Sugar
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.
Egg
I haven't tested any egg substitutes in this recipe. If you try something that works, please let us know what you used in the comments below.
Almond Flour
I always get blanched ultra-fine almond flour from Costco for the best deal, and this is what I use in all my baking recipes that call for it. I don't recommend substituting another flour for almond flour.
Salt
If using salty peanut butter or salted butter, you can reduce the sea salt in this recipe to ¼ teaspoon.
How to Make This Recipe Dairy-Free
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.
How to Make Almond Flour Peanut Butter Cookies
Mix Wet Ingredients
- Place the brown sugar, peanut butter, softened butter, egg and vanilla extract in a large mixing bowl. Mix together with an electric mixer until everything is well incorporated.
Add Dry Ingredients
- Add the almond flour, salt, and baking powder to the mixing bowl and mix until well combined. Avoid over mixing.
Form Cookies and Bake
- 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. Using a fork, flatten the balls in a crosshatch pattern.
- Place the cookies in the oven preheated to 350 F 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.
Storage
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.
Freezing Cookies
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.
To freeze raw cookie dough, 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).
Troubleshooting
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 contains 3 grams of protein, 1 gram of fiber, and only 9 grams of net carbs for a blood-sugar-friendly sweet treat.
- With only 125 calories, plus protein and fiber, these healthier peanut butter cookies make the perfect anytime treat.
- Make these cookies with coconut sugar for a refined sugar-free dessert.
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.
Try These Other Great Treats
Looking for other tasty recipes? Here are a few you might like:
Did you try these Almond Flour Peanut Butter Cookies?
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📖 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.
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