These almond flour peanut butter cookies are slightly crunchy on the outside and chewy on the inside. They taste like your classic peanut butter cookie! Easy to make and packed with flavor!
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These almond flour peanut butter cookies are so easy to make! Family and friends love them because they are the perfect balance of peanut butter and sweetness. They are crunch on the outside with a slightly soft interior.
Reasons To Love These Cookies
- They have the perfect texture. The cookies are slightly crunchy on the outside and somewhat chewy on the inside.
- These are gluten free peanut butter cookies because of the almond flour; perfect for anyone with allergies.
- The flavor is a perfect balance of peanut butter and sweetness.
- Almond Flour: I used this brand of almond flour. It has been ground to a super-fine texture, which I love because it doesn't affect the texture of the cookies. It is important to NOT use almond meal flour. The almond meal flour is not ground as fine and will affect the outcome of the cookies.
- Peanut butter: use a creamy peanut butter.
- Granulated Sugar: adds sweetness to the cookie.
- Vanilla: adds extra flavor.
- Egg: binds everything together. I also have made these cookies without an egg. They are slightly more crumbly and not as chewy, but still tasted great!
- Baking Soda: helps the cookies rise.
Let's Make Some Almond Flour Peanut Butter Cookies!
Warm the peanut butter in the microwave until melted. This helps make it easier to mix and helps the cookie dough hold together better.
Combine the warm peanut butter and granulated sugar in a medium mixing bowl. Mix with an electric mixer on high for 1 minute. The mixture should be creamy when finished mixing.
Tip: spray your measuring cup with non-stick pan release spray before measuring out the peanut butter. This makes it a lot easier to clean!
Add in the vanilla and egg; mix well.
Note: use an egg that is at room temperature. This can be achieved by letting the egg sit out for about 30 minutes before baking, or by running the egg under warm water.
In a separate bowl, mix together the baking soda and almond flour. Add to the peanut butter mixture and mix until combine.
Drop cookies on a cookie sheet using a rounded tablespoon or a cookie dough scoop. Press down using the back of a fork to make a criss-cross pattern on the cookies.
Bake in the oven and let cool before eating.
- Make the cookies with almond butter instead of peanut butter
- Add ½ cup of chocolate chips to the dough
- Add ½ cup of chopped pecans or peanuts to the dough
Store the cookies in an airtight container or zip-lock bag for up to 5 days. Place a piece of bread (or gluten free bread) in with the cookies to help retain moisture and keep them soft. These cookies can also be frozen for up to 2 months if stored in a freezer safe bag.
These cookies contain 165 calories per cookie. There is 5 grams of protein, 15 grams of carb and 10 grams of fat in each cookie. This is a low carb peanut butter cookie compared to most. This is because the almond flour is lower in carbs. This makes it a popular choice for someone on a keto diet. The sugar does add extra carbs, however.
Gluten Free: These peanut butter cookies are gluten free since they are made with almond flour as opposed to all purpose flour. Always double check the other ingredients to make sure they do not contain gluten.
Egg Free: these cookies can be made without an egg. I have tested these by making them without an egg and compared them to the normal version. The flavor is the exact same, however the texture is slightly more crumbly. You may need to add an additional tablespoon or two of peanut butter to help hold them together.
Dairy Free: These peanut butter cookies are considered dairy free. Always double check your ingredients just to be sure!
- Don't overbake! I would set the timer for 7 minutes, and then check the cookies every minute after. The cookies go from cooked to overbaked very quickly.
- Use an egg that is at room temperature. I have made this recipe multiple times, and it turns out best when the egg is not cold. Using a cold egg tends to make the dough very crumbly.
- Add an extra tablespoon or two of peanut butter for double peanut butter cookies!
- Make sure your almond flour is finely ground for the best texture.
- If the dough is too sticky, place it in the refrigerator for 10-15 minutes before rolling it into balls.
- Be careful not to overbake the cookies, as they can easily become dry and crumbly.
Frequently Asked Questions
Yes, you can use natural peanut butter. Just make sure to stir it well before using it in the recipe, as natural peanut butter tends to separate.
Yep! You can use a different sweetener, such as honey, maple syrup, or coconut sugar. Just keep in mind that it may affect the texture of the cookies.
These cookies freeze well. Let them cool completely, then store them in an airtight container or freezer bag for up to 3 months. When you're ready to eat them, thaw them at room temperature or in the microwave.
More Delicious Dessert Recipes
- Flourless Peanut Butter Chocolate Chip Bars
- Cookie Dough Energy Balls
- Gluten Free Banana Cake
- No Bake Cheesecake Parfaits
Products I Used To Make These Cookies
Almond Flour Peanut Butter Cookies
- 1 Electric Mixer
- 1 cup creamy peanut butter
- ½ cup granulated sugar
- 1 teaspoon vanilla
- 1 egg large, at room temperature
- ½ teaspoon baking soda
- 1 cup almond flour (102 grams; weigh the almond flour for best results)
- Preheat oven to 350 F.
- Place the peanut butter in a microwave safe bowl and heat in the microwave for 20-30 seconds, or until melted. Stir every 20 seconds.
- Combine the peanut butter and sugar in a medium mixing bowl. Beat with an electric mixer on medium speed for 1 minute.
- Add in the vanilla and egg, beat with an electric mixer until combined. (Egg must be at room temperature- run under warm water to achieve this).
- In a separate bowl, combine the almond flour and baking soda. Mix with a fork.
- Add the almond flour mixture to the peanut butter mixture. Mix with an electric mixer until combined.
- Drop cookie dough onto a cookie sheet using a rounded tablespoon or a cookie dough scoop.
- Press down with fork in a criss-cross direction.
- Bake for 7-8 minutes. Let cool on cookie sheet for 2 minutes, then remove and cool on a cooling rack.