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 sweetened with maple syrup and are so easy to make. They take less than 10 minutes to bake!
If you love peanut butter based recipes like the best peanut butter mousse, easy no bake peanut butter fudge, vegan peanut butter oatmeal cookies and my peanut butter bliss balls recipe 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 quick and easy to make and take less than 10 minutes to bake, just like my lemon blueberry cookies.
- The clean up is so simple since these homemade peanut butter cookies are made in one bowl just like my edible gluten-free cookie dough.
- These cookies are gluten-free, grain free, refined sugar free, dairy-free and can be made vegan too. They are healthy compared to other cookies because they are refined sugar free and high in protein with 7 grams of protein per cookie!
- They store well and freeze really well.
If you love gluten-free cookies you will also love strawberry cheesecake cookies!
Ingredients and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Almond flour - 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.
- 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 these cookies refined sugar free.
- Coconut sugar - 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.
Recipe variations and add ins:
- To make peanut free: use sunflower seed butter, almond butter or cashew butter instead.
- To make these cookies paleo: use cashew butter or sunflower seed butter instead of peanut butter.
- You can make a double or triple batch of these cookies and freeze some for later.
- To make these almond flour 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 1/2 cup chocolate chips to the recipe.
How to make almond flour peanut butter cookies:
- Step 1: Preheat your oven to 350 degrees Fahrenheit and add all the cookie ingredients to a large mixing bowl.
- Step 2: Stir everything well until you have a smooth cookie dough.
- Step 3: Line a baking sheet or cookie sheet with parchment paper and using a cookie scoop, transfer the dough to the parchment paper lined baking sheet.
- Step 4: Using the back of a fork, press the cookies down in a cross hatch pattern to flatten them. Then bake the cookies for 9-11 minutes until they are golden brown. Let the cookies cool completely, then enjoy!
Top tips:
- Be sure to use smooth, unsweetened peanut butter for this cookie recipe. Do not use crunchy peanut butter.
- Do not 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 it 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 when you take them out of the oven, but that is okay.
- Let these cookies cool completely before enjoying or they will be rather crumbly. If you want the cookies to cool even faster you can transfer them to a cooling rack.
Almond flour peanut butter cookies FAQs:
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.
No, 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 peanuts and peanut butter are not allowed on the paleo diet. You can use cashew butter or sunflower seed butter to make these cookies paleo.
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 freeze really well. To freeze them place the cookies in a sealed ziplock bag or freezer bag and freeze for up to 3 months.
Other almond flour recipes you will love:
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 (unsweetened)
- 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 you have a smooth cookie dough.
- 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.