The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Almond Flour Peanut Butter Cookies: Easy, Soft, and Naturally Gluten-Free!
There’s something magical about the smell of fresh peanut butter cookies filling your kitchen. It instantly takes you back to cozy afternoons and warm hugs. Now, imagine that nostalgic treat made even better — tender, melt-in-your-mouth cookies baked with wholesome almond flour.
Baking almond flour peanut butter cookies is one of my favorite ways to create a quick, satisfying treat without a lot of fuss. They’re naturally gluten-free, lower in carbs, and have a lovely nutty richness that’s just irresistible. Whether you’re baking for yourself, your kids, or a gathering, these cookies deliver pure joy with every bite.
In this guide, I’ll show you how to make soft, chewy almond flour peanut butter cookies with simple steps and expert tips you can trust.
Recipe Snapshot (Quick Facts)
| Category | Details |
| Yield | About 18 cookies |
| Serving Size | 1 cookie |
| Prep Time | 10 minutes |
| Bake Time | 10–12 minutes |
| Total Time | 25 minutes |
| Calories per Serving | ~120 calories |
| Primary Cooking Method | Baking |
| Resting Time | 5 minutes |
| Occasion | Everyday treat, Gluten-Free Dessert |
| Diet Type | Gluten-Free, Low-Carb |
Calories are approximate and may vary depending on exact ingredients used.
Almond Flour Peanut Butter Cookies
Course: CookiesCuisine: AmericanDifficulty: EasyServings
18
servingsPrep Time
10
minutesBake Time
15
minutesCalories
120
kcalAlmond Flour Peanut Butter Cookies bring together two beloved ingredients — almond flour and peanut butter — to create cookies that are soft, nutty, and satisfyingly rich. They are naturally gluten-free, easy to make, and perfect for those looking for a healthier alternative to traditional cookies.
Ingredients
1 cup natural peanut butter (creamy or crunchy)
1 cup blanched almond flour
1/3 cup pure maple syrup or honey
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt (omit if your peanut butter is salted)
- Optional Add-ins:
1/4 cup mini chocolate chips
1/4 cup chopped peanuts
How to Make Almond Flour Peanut Butter Cookies
- Preheat the Oven and Prepare Your Tray
Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat. This helps the cookies bake evenly and prevents sticking. - Mix the Wet Ingredients
In a large bowl, combine the peanut butter, maple syrup (or honey), egg, and vanilla extract. Use a hand mixer or whisk to mix until smooth and creamy.
–Tip: Make sure your peanut butter is at room temperature to blend easily. - Add the Dry Ingredients
Sprinkle the almond flour, baking soda, and salt over the wet mixture. Stir with a spatula until fully combined. The dough will be thick but pliable. - Fold in Extras (Optional)
If you want to add chocolate chips or chopped peanuts, gently fold them into the dough now for an extra burst of flavor and texture. - Scoop and Shape the Dough
Using a cookie scoop or tablespoon, scoop balls of dough onto the prepared baking sheet. Leave about 2 inches between each cookie to allow for spreading.
Gently press each dough ball down with a fork, creating a crisscross pattern. - Bake to Perfection
Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and slightly golden. The centers will still look soft, and that’s perfect! - Cool Before Enjoying
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. They will firm up as they cool.
Enjoy your warm, tender almond flour peanut butter cookies with a glass of cold milk or your favorite cup of tea!
Make-Ahead Tips
- Dough: You can make the dough ahead and refrigerate it for up to 2 days before baking.
- Freezing Dough: Scoop into balls, flash freeze, and store in a freezer bag. Bake from frozen with an extra minute or two.
- Baked Cookies: Store baked cookies in an airtight container at room temperature for up to 5 days
Equipment You’ll Need
- Mixing bowls
- Hand mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or tablespoon
- Fork (for crisscross pattern)
Ingredient Substitutions
Need to tweak the recipe a little? Here are some easy swaps:
- Egg-Free: Replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, rested for 5 minutes).
- Vegan: Use maple syrup instead of honey and a flax egg.
Nut-Free: Try sunflower seed butter in place of peanut butter, though note the flavor will be slightly different.
Storage Instructions
Keep the cookies stored in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 10 days or freeze for up to 2 months.
Tip: Place parchment between cookie layers to prevent sticking when freezing.
Extra Tips for Success
- Use Fresh Almond Flour: Fresh almond flour ensures the best texture and flavor. Check for freshness if yours has been sitting in the pantry.
- Don’t Overbake: These cookies firm up as they cool, so take them out when they still look a little soft in the center.
- Customize: Stir in mini chocolate chips, coconut flakes, or dried cranberries for a fun twist.
Frequently Asked Questions
Q: Why did my cookies fall apart?
A: Make sure you’re using the correct ratios. If your dough seems too crumbly, add a teaspoon of water or milk.
Q: Can I use regular peanut butter (like Skippy)?
A: Yes, but the cookies might be sweeter. Natural peanut butter without added sugars is preferred for the best flavor and texture.
Q: Are these cookies keto-friendly?
A: They’re naturally low-carb, but to make them keto, use sugar-free maple syrup substitutes.
Food Safety Notes
- Always bake cookies to a safe temperature (about 190°F internal) if you’re unsure.
- Store cookies properly to avoid spoilage.
- Use clean utensils and bowls when preparing and storing the dough.
How to Pick the Best Ingredients
- Peanut Butter: Choose a natural peanut butter with minimal added sugar and oils.
- Almond Flour: Blanched almond flour (not almond meal) gives the best smooth texture.
- Maple Syrup: Pure maple syrup (not pancake syrup) for clean sweetness.
Serving Suggestions
- Simple: Pair with a cold glass of milk.
- Fancy: Drizzle with melted dark chocolate.
- Fun: Turn them into ice cream sandwiches by placing a scoop of vanilla ice cream between two cookies!
Nutritional Information (Approximate)
- Calories: 120
- Protein: 4g
- Fat: 9g
- Carbohydrates: 8g
- Fiber: 1.5g
- Sugar: 5g
Values are estimates and vary based on brands and ingredients used.
Final Thoughts
Almond Flour Peanut Butter Cookies are truly a treat you can feel good about. They’re easy, naturally gluten-free, rich in flavor, and wonderfully customizable. Whether you stick to the basic recipe or add a few fun mix-ins, you’re guaranteed a batch of cookies that’s full of warmth, comfort, and nutty deliciousness.
The best part? They’re ready in under 30 minutes — because good things shouldn’t have to wait.
