These are the best homemade almond flour peanut butter cookies. These cookies are soft and chewy and full of sweet peanut butter flavour. They are so easy to make and are both gluten-free and dairy-free. Plus they take less than 10 minutes to bake!

If you love peanut butter based recipes like the best peanut butter mousse then you are going to love these cookies!
Table of Contents
Why you will love this recipe:
- These peanut butter cookies are so good! They are soft, chewy, perfectly sweet and bursting with peanut butter flavour. They are about to become one of your favourite cookie recipes.
- They are quick and easy to make and take less than 10 minutes to bake.
- The clean up is so simple since these homemade peanut butter cookies are made in one bowl.
- These cookies are gluten-free, grain free, refined sugar free, dairy-free and can be made vegan too. They are also high in protein with 7 grams of protein per cookie!
- They store well and freeze really well so are great for meal prep.
If you love gluten-free cookies you will also love strawberry cheesecake cookies!
Ingredients and substitutions:
- Almond flour - almond flour is a delicious substitute for wheat flour in baking. It has a slightly sweet flavour and is high in protein and healthy fats. Be sure you are using almond flour and not almond meal.
- Baking soda - to help the cookies rise when they bake. Do not try using baking powder instead.
- Sea salt - this helps contrast the sweet taste of these cookies.
- Smooth peanut butter - Be sure you are using smooth, unsweetened, unsalted, natural peanut butter to make these cookies.
- Maple syrup - maple syrup is one of my favourite natural sweeteners. It also helps add moisture and the perfect sweet flavour while keeping them refined sugar free.
- Coconut sugar - the combination of maple syrup plus coconut sugar give these cookies just the right amount of sweetness, without being too sweet. Instead of coconut sugar you could use brown sugar.
- Coconut oil - coconut oil is a great dairy free substitute for butter. It has a nice neutral flavour so that the peanut butter flavour remains the star of these cookies.
- Egg - don't omit the egg from these cookies! It helps add moisture and helps these cookies bind together so they aren't too dry or crumbly.
- Vanilla extract - just a little is all you need to help enhance all the delicious flavours of this peanut butter cookie recipe.
How to make (step-by-step):
Step one:
First, preheat your oven to 350 degrees Fahrenheit.
Step two:
Next add all the ingredients to a large mixing bowl and stir everything well until you have a smooth dough.
Step three:
Then line a baking sheet or cookie sheet with parchment paper and using a cookie scoop or ice cream scoop, transfer the dough to the parchment paper lined baking sheet.
Step four:
Using the back of a fork, press the cookies down in a cross hatch pattern or crisscross pattern to flatten them. Then bake them for 9-11 minutes until they are golden brown. Let the cookies cool completely, then enjoy! If you want the cookies to cool even faster you could transfer them to a cooling rack or wire rack.
Expert tips:
- Be sure to use smooth, unsweetened peanut butter for this cookie recipe. Do not use crunchy peanut butter.
- Do not try and use all purpose flour or regular flour instead of the almond flour.
- For best results wet the fork between each cookie when you are pressing them down into the cross hatch pattern so that the fork doesn't stick to the dough.
- These cookies don't spread very much when baking so be sure they are the shape you want before you bake them.
- Do not over-bake the cookies. They will feel soft and they might even look under cooked, but that is okay.
- Let these cookies cool completely before enjoying or they will be rather crumbly. Trust me, the wait is worth it!
Recipe variations and add ins:
- You can easily make a double or triple batch of these cookies and freeze some for later.
- To make these peanut butter cookies vegan use a chia egg or flax egg instead of the egg.
- To turn these into chocolate chip peanut butter cookies add some chocolate chips to the batter.
- To make these cookies peanut free use sunflower seed butter, almond butter or cashew butter instead.
How to store:
These cookies can be stored at room temperature, in an airtight container for up to 1 week. If you’d like them to keep longer, store them in the refrigerator in an airtight container, for up to 2 weeks.
These cookies also freeze really well. To freeze them place the cookies in a sealed ziplock bag or freezer bag and freeze for up to 3 months.
Frequently asked questions:
Peanut butter cookies can turn out dry and crumbly if you don't add enough wet ingredients. As well, if you don't let them cool completely before enjoying them they will also turn out more crumbly.
This peanut butter cookie recipe is not low carb or keto. Each cookie has 16 grams of carbs, 2 grams of fiber and 14 grams of net carbs.
No they are not as peanut butter is not allowed on the paleo diet.
Other recipes you will love:
- Five ingredient almond flour biscuits
- Dairy Free Brownies with Caramel
- Almond Flour Blondies
- Avocado Brownies
- Peanut Butter Bliss Balls
- Peanut Butter Oatmeal Cookies
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Recipe
Almond Flour Peanut Butter Cookies
Ingredients
- 1 1/4 cups almond flour
- 1/2 cup coconut sugar
- 1/2 teaspoon baking soda
- pinch sea salt
- 3/4 cup smooth peanut butter
- 1/4 cup melted coconut oil
- 2 tablespoon maple syrup
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350F.
- Add all the ingredients to a large bowl.
- Stir everything well until combined.
- Line a baking sheet with parchment paper and using a cookie scoop, scoop the dough into balls and put them on the parchment paper.
- Using a fork, press the cookies down in a cross hatch pattern. Then bake them for 9-11 minutes.
- Let the cookies cool, then enjoy!
Notes
- This recipe yields 12 cookies.
- Wet the fork between each cookie so that it doesn't stick to the dough.
- Be sure to use smooth, unsweetened peanut butter.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Beth
The first batch I made was amazing!! I’m not suppose to have peanut due to intolerance, neither eggs. But, since my sweet tooth has carried in to my boys, I can’t say no to having cookies available. These are so great and healthy, mostly. I did substitute egg for chia egg and less sugar. Second time around, used buckwheat flour and coconut flour. Still so grateful you shared this recipe!!
Erin Carter
Glad to know your substitutes worked out! I can never guarantee that they will.