Almond Flour Peanut Butter Cookies

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

Why you will love this recipe:

• These peanut butter cookies with almond flour are so delicious!
• They take less than 10 minutes to bake so you will have a delicious dessert that is ready in no time. 
• These homemade peanut butter cookies are thick, soft and chewy and are perfectly sweet and bursting with peanut butter flavour. 
• They are so easy and simple to make! 
• The clean up is a breeze since these gluten free peanut butter cookies are made in one bowl. 
• These cookies are made with almond flour, peanut butter, coconut oil, maple syrup, and coconut sugar so they are gluten free, grain free, refined sugar free, dairy free and can be made vegan too. 
• Because they are made with almond flour and peanut butter these cookies are high in protein with 7 grams of protein per cookie!
• They freeze really well and are great for meal prep.

Taste and texture:

These peanut butter cookies are soft, thick, chewy, buttery and full of peanut butter flavour. They are sweet but not too sweet and melt in your mouth with every bite.

These cookies are nice and moist and are never dry or crumbly.

Key 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 to make these cookies. 
• Smooth peanut butter - peanut butter is just so good in cookies! 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 to these delicious gluten free peanut butter cookies. 
• 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 the show. 
• 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. 

What is almond flour?

Almond flour is made from blanched almonds that have been ground into a fine powder that can be used to make baked goods. It is usually found in the gluten free or organic sections of grocery stores. It has a sweeter flavour than wheat flour, and is also higher in protein compared to wheat flour. Almond flour is also high in fiber.

Are almond meal and almond flour the same?

Almond flour and almond meal are not the same thing. Almond flour is made from blanched, peeled almonds, while almond meal is made from raw almonds that still have the skin. Almond meal has a courser texture than almond flour so is not great for baking, while almond flour works really well for making baked goods. 

How to make this recipe: 

Step one:

First, preheat your oven to 350 degrees Fahrenheit.

Step two:

Next add all the ingredients to a large bowl and stir everything well until you have a smooth dough. 

Step three:

Then line a baking sheet with parchment paper and using an ice cream scoop, scoop the dough into balls and transfer them on to the parchment paper.

Step four:

Using a fork, press the cookies down in a cross hatch pattern to flatten them. Then bake them for 9-11 minutes. Let the cookies cool completely, then enjoy!

Chef's tips: 

• Be sure to use smooth, unsweetened peanut butter for this cookie recipe. 
• Wet the fork between cookies 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:

• 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. 

How to serve:

These cookies are great served warm or cold. Pair them with a glass of milk for the perfect milk and cookies dessert.

How to store:

• To store: These cookies can be stored at room temperature, in an air tight container, for up to 1 week. If you’d like them to keep longer, store them in the refrigerator in an air tight container, for up to 2 weeks. 
• To freeze: Place the cookies in a sealed ziplock bag and store them in the freezer for up to 6 months. 

Frequently asked questions:

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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