Almond Flour Peanut Butter Cookies
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.I believe that certain flavors exist so that they can be put into cookies, case in point: my almond flour peanut butter cookies. The combination of almond flour, creamy peanut butter, and dark chocolate delivers a cookie with a soft chewy center and crispy edges. Best of all, they are gluten-free, and I can have a batch of these ready in just 20 minutes!
These almond flour peanut butter cookies are classics that have been around since the early 1900s. And if you love classic homemade cookies with a wholesome approach, try my gingersnap cookies for a warmer flavor. My peanut butter cookies have a rich, nutty flavor that pairs perfectly with other simple ingredients, keeping this recipe gluten-free but still nostalgic.
I thought I had really outdone myself with these almond flour peanut butter cookies, until I realized I could, of course, do one better and make them vegan too! This was after one of the moms from school begged me to make peanut butter cookies for a school function. So I made sure I had a fresh batch of my vegan gluten-free peanut butter cookies ready for the next PTA meeting. Bet you thought it was for the kids. Ha!
👩🏽🍳 Why I Love This Recipe
As a nutritionist, I have a soft spot for desserts that rely on wholesome ingredients, while still delivering sweet satisfaction, like these almond flour peanut butter cookies. I use almond flour for an extra bit of nuttiness, and its benefits to heart health, cholesterol, and blood sugar. Natural peanut butter adds protein, healthy fats, and the signature flavors. While the dark chocolate brings the antioxidants, and a richness that gives the cookies a more full-bodied flavor.
The baking technique is also very straightforward, which appeals to me as a busy mom. I mix the dough in one bowl, roll it into small balls, and press with a fork before baking. That simple step helps my cookies spread properly, creating that trademark peanut butter cookie pattern. Cookie recipes do not get more foolproof than this.
About a year ago, my eldest was doing a project on Americans who made significant contributions to our country. While researching good old George Washington, they discovered George Washington Carver. An agricultural scientist, inventor, and the man who discovered over 300 uses for peanuts, including their early use in cookies. While to many, he is known as the pioneer of sustainable agriculture practices, my kids’ project hailed him as the hero who pioneered peanut butter cookies. Ha! Make these cookies, and share a little bit of trivia with your family and friends.
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🥘 Ingredients
I keep the ingredient list for my almond flour peanut butter cookies short and sweet…without the use of refined sugar! This is what I use:
Creamy peanut butter: I use a natural peanut butter made only from peanuts and salt for the best flavor and texture.
Almond flour: Finely ground almond flour keeps my cookies gluten-free and soft on the inside while providing structure.
Vanilla extract: I add a small splash of vanilla extract to add warmth to the cookie dough.
Dark chocolate: I use good-quality sugar-free melted dark chocolate to dip the cookies for an added layer of richness.
Crushed almond or peanuts: These are sprinkled onto the chocolate for added crunch.
Optional sweetener: Sometimes I mix in 1/3 cup monk fruit sweetener or erythritol for a sweeter cookie.
🔪 How To Make
All it takes is a few simple steps and one mixing bowl to create the dough for these almond flour peanut butter cookies. This is how I make them:
Preheat the oven and combine ingredients: I preheat my oven to 350F, and line a baking sheet with parchment paper. Then, in a large mixing bowl, I mix the wet ingredients: nut butter, vanilla, and egg. Next, I add in my almond flour and optional sweetener until combined. If the batter is thick, use an electric mixer.
Place balls of dough on sheet: Using a cookie scoop, I scoop out 1 tablespoon of dough, and use my palms to roll it into a ball. I place the balls onto my prepared baking sheet and repeat with the rest of the dough.
Press with fork: I use a fork to press down on top of each dough ball in opposite directions to create a crisscross pattern.
Bake: Then I bake my dough for 12-15 minutes until golden brown. I let them cool on the sheet for 5 minutes, then transfer them onto a wire rack to cool for 10 more minutes.
Dip in chocolate: I dip half of the cookie into the melted chocolate, and then sprinkle it with crushed nuts. Then I place them back on the wire rack until they are completely cool. Once cooled, I serve the cookies and enjoy!
💭 Expert Tips
My #1 Secret Tip for this almond flour peanut butter cookie recipe is choosing natural peanut butter. This is how I keep the flavors rich without any added sugars or excessive sodium. If you are unsure of what to choose, I recommend checking out my healthiest nut butter guide.
Other Tips To Keep In Mind:
- Fork pattern: The fork pattern is not just for aesthetics; it is how I ensure my dough spreads properly and my cookies bake properly.
- Do not overbake: I remove my cookies once the edges are golden, even if they seem a bit undercooked; this is how I get the soft chewy center.
- Cool before chocolate: I make sure the cookies are fully cooled before dipping in the chocolate, so the chocolate does not run off instead of coating the cookie.
- Use fine almond flour: A finely ground almond flour creates a smoother batter and a better cookie texture.
📖 Variations
I have experimented with many variations over time, but these three have been highly commended:
Almond butter swap: I replace the peanut butter with 1/2 cup pure almond butter for a slightly different, less obvious nutty flavor. I have a friend who loves nut butter but finds peanuts overwhelming. This is her favorite variation.
Chocolate chip mix: I stir in 1/2 cup of mini sugar-free dark chocolate chips into the batter before scooping. I wanted to leave out the chocolate dip step with this version, but my kids said no. Ha!
Sea salt finish: After baking, I sprinkle 1/4 teaspoon of flaky sea salt onto the warm cookies. I love anything sweet with a touch of sea salt, as it really enhances the flavor.
🍽 Serving Suggestions
These almond flour peanut butter cookies are so simple, and can even be dressed up and used in desserts. I layered some lightly crushed cookies, with a scoop of my 3 ingredient peanut butter banana nice cream and 1/2 a block of my crumbled microwave peanut butter fudge. If you love sweet desserts with varied textures, I recommend making this the next time you have a few bits and pieces leftover.
My kids once overheard a friend of mine talking about a wine tasting, and they were quite taken by the concept. They asked if there were tastings for everything, and then said that a cookie tasting would be awesome. Best idea ever! The next weekend, I made my almond flour peanut butter cookies, along with about five other cookies, and had glasses of my chocolate milk tea and vegan strawberry milk for tasting and dunking purposes. It was better than a wine tasting in my opinion. No hangovers in sight. Ha!
🧊 Storing And ♨️ Reheating
Refrigeration: I store cooled cookies in an airtight container in the refrigerator for up to 5 days.
Freezing: I place my cookies in a freezer-safe container and freeze them for up to 3 months.
Reheating: If frozen, I allow the cookies to thaw at room temperature, then heat them for 20 seconds in the microwave if I want them slightly warm.
❓Recipe FAQs
Can I make these almond flour cookies without egg?
Yes, you can replace the egg with a flax egg. To make this, I mix 1 tablespoon of ground flaxseed with 2 1/2 tablespoons of water. I let it sit for 5 minutes until it has thickened. This replaces the egg as a binding agent in the dough.
Why is my cookie dough too sticky to roll?
Almond flour and natural peanut butter can create a sticky dough, and the heat from your hands can exacerbate this. When this happens. I refrigerate my dough for 15-20 minutes before shaping the cookies.
Could I use chunky peanut butter instead of cream?
Yes, chunky peanut butter works well and adds extra texture to the cookies. I like using natural chunky peanut butter when I want a more rustic appearance and a bit more crunch from the cookies.
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🎥 Watch How to Make It
Almond Flour Peanut Butter Cookies
I believe that certain flavors exist so that they can be put into cookies, case in point: my almond flour peanut butter cookies. The combination of almond flour, creamy peanut butter, and dark chocolate delivers a cookie with a soft chewy center and crispy edges. Best of all, they are gluten-free, and I can have a batch of these ready in just 20 minutes!
Servings: 15 cookies
Calories: 144.6kcal
Ingredients
- 1 cup peanut butter
- 1 large egg
- ⅓ cup almond flour
- ½ tsp vanilla extract
- ⅓ cup 88% dark chocolate (sugar free) melted (about 1/2 of the Endangered Species 88% chocolate bar)
- 3 tbsp crushed almonds or peanuts
- ¼ cup Monk Fruit or Erythritol optional, to taste, for a sweeter cookie
Instructions
- Preheat oven to 350 F. Line a baking sheet with parchment paper or a silicone mat
- In a bowl, mix together the peanut butter, egg, vanilla, almond flour, and sweetener (if using) until combined
- Using your hands, roll 1 tbsp of dough into a ball and place on the baking sheet. Repeat with the rest of the dough. Using a fork, press down on top of each ball in opposite directions to create a crisscross pattern
- Bake for 12-15 min until golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool a little more (about 10 minutes)
- Dip half of the cookie into the melted chocolate and then into the crushed nuts. Place back on the cooling rack until they are completely cooled down.
Notes
- My #1 Secret Tip for this almond flour peanut butter cookie recipe is choosing natural peanut butter. This is how I keep the flavors rich without any added sugars or excessive sodium. If you are unsure of what to choose, I recommend checking out my healthiest nut butter guide.
- Fork pattern: The fork pattern is not just for aesthetics; it is how I ensure my dough spreads properly and my cookies bake properly.
- Do not overbake: I remove my cookies once the edges are golden, even if they seem a bit undercooked; this is how I get the soft chewy center.
- Cool before chocolate: I make sure the cookies are fully cooled before dipping in the chocolate, so the chocolate does not run off instead of coating the cookie.
- Use fine almond flour: A finely ground almond flour creates a smoother batter and a better cookie texture.
Nutrition
Serving: 1cookie | Calories: 144.6kcal | Carbohydrates: 5.5g | Protein: 5.9g | Fat: 12.4g | Saturated Fat: 2.9g | Cholesterol: 12.4mg | Sodium: 83.9mg | Potassium: 146mg | Fiber: 1.8g | Sugar: 2.3g
We love peanut butter cookies in our house but the chocolate and crushed nuts take it to a whole new level! Will definitely make again!
Thanks so much MJ!!
It’s like you’re reading my mind. I was just on Pinterest looking for almond flour cookies. lol. Pinning this one for later. Thanks!
haha awesome! Enjoy!!
I can’t believe how easy these cookies were! Used monkfruit..they were wonderfully chewy and packed lots of peanut butter flavor!
Yay! So happy to hear that Heather! 🙂
These cookies are amazing! Definitely my new go to dessert!
Thanks so much Holley! Glad you liked them!
these look delicious cant wait to try them!
You will love these cookies Claudia! 🙂
Love that it is so quick and easy to make!! Everyone loved it!
So happy to hear that Toni! 🙂
I am making these for my mom for a treat. She is gluten intolerant and she used to love peanut butter cookies! Thanks for a great recipe!
Hooray! I’m glad your mom will be able to enjoy these cookies Beth!
When I’ve got a craving for cookies, these are my go-to! So easy, not too sweet, and totally keto! Love ’em!
These are a go-to of mine too!! So glad you liked them!
These sound like the perfect treat – they look delicious and I love that they’re keto and require only a few ingredients.
Thanks Bintu!! They really are – delicious and guilt-free!