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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Almond Flour Peanut Butter Cookies (Gluten-Free!)

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These super easy Almond Flour Peanut Butter Cookies require only 5 simple ingredients. They’re low-carb, gluten-free, low sugar, and a total treat!

Almond Flour Peanut Butter Cookies dipped in chocolate and nuts, on white plate.

I’m crazy for traditional peanut butter cookies. Most nut butter is naturally sweet, which makes it perfect when you’re looking for a low-carb, sugar-free cookie. These keto peanut butter cookies with almond flour are super chewy on the inside.

When I start craving something sweet, these almond flour peanut butter cookies come in handy. They are crunchy on the outside, chewy and slightly soft on the inside, and are so simple and easy to make!

Latest Recipe Video!

You can whip these peanut butter almond flour cookies in minutes with only 5 ingredients, 5 minutes of prep, and 12 minutes in the oven, which means you’ll have a low-carb homemade peanut butter cookie in less than 20 minutes.

It’s a fun and simple recipe to make with the kids, and requires only one bowl – which means easy cleanup too!

👩🏽‍🍳 Why This Recipe Works

  • Taste just like classic cookies, but are low carb and low sugar.
  • Perfect for peanut butter lovers.
  • Crunchy edges and soft center.
  • Great for a keto diet: only 4 grams of carbs per cookie!
  • Only 5 main ingredients.
  • Will totally satisfy your sweet tooth, guilt-free!
  • Add to your favorite new recipes!
  • The best almond flour peanut butter cookies ever!

🥘 Ingredients

This almond flour peanut butter cookie recipe requires just a few simple ingredients! Scroll to the bottom of the post to the recipe card for complete measurements and nutritional information.

Almond Flour Peanut Butter Cookies ingredients: crushed almonds, peanut butter, almond flour, sugar, egg, melted chocolate.

Creamy Peanut Butter: Look for nut butter that has no sugar added and has just two ingredients — peanuts and salt. You can find the healthiest peanut butter brands listed here. I recommend using natural peanut butter.

Eggs: I used real eggs. I haven’t tried this with a flax egg, but theoretically, it should work!

Almond Flour: Essential to giving this cookie the right texture, and a healthier, low carb option instead of all purpose flour. Almond flour makes these healthy cookies gluten-free, and low-carb. Be sure to use almond flour and not almond meal.

Vanilla Extract: For flavor!

Dark Chocolate: I used an 88% dark chocolate — the darker the better because the lower in added sugar it will be!

Crushed Almonds or Peanuts: After these flourless peanut butter cookies are dipped in dark chocolate, dipping them in ground almonds gives these delicious cookies a nice crunch.

Monk Fruit or Erythritol: Optional, only necessary if you want a really sweet cookie (versus a mildly sweet one!) You can also use 1/3 cup of coconut sugar, maple syrup, and brown sugar instead of refined sugar.

📖 Variations

  • Almond Flour Chocolate Chip Cookies: Add 1/4-1/2 cup of mini chocolate chunks or dark chocolate chips to the batter!
  • Add A Sprinkle Of Flaky Sea Salt on the top of each cookie for a salty-sweet flavor!
  • Vegan Peanut Butter Cookies: Use any vegan egg substitute to make these cookies vegan!

🔪 Instructions

Preheat Oven, Combine Ingredients: Preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone mat. In a large mixing bowl, mix together the wet ingredients (nut butter, vanilla, and egg). Then add in the dry ingredients (almond flour and optional sweetener) until combined. If the batter is thick, use an electric mixer to combine.

iIngredients mixed together in bowl - eggs, flour, peanut butter.

Place Balls Of Dough On Lined Baking Sheet: Using a cookie scoop, scoop 1 tablespoon of dough, and use the palm of your hands to roll into a ball and place it on the prepared cookie sheet. Repeat with the rest of the dough.

Cookie dough balls on baking sheet.

Press Cookie Balls: Using a fork, press down on top of each of the cookie dough balls in opposite directions to create a crisscross pattern.

Cookie dough balls pressed with a fork.

Bake: 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).

Cookies fresh out of the oven on baking sheet.

Add Chocolate & Serve: Dip half of the cookie into the melted chocolate and then sprinkle the crushed nuts on top of the cookie. Place them back on the cooling rack until they are completely cooled down.

Almond Flour Peanut Butter Cookies dipped in chocolate and nuts, on wire rack.

❓Recipe FAQs

What does almond flour do to cookies?

Almond flour adds both texture and flavor, but it is much denser than regular all purpose flour. This means that you have to make sure to add ingredients that provide lift and rise to ensure your cookies don’t turn out to be flat and too dense (eggs, baking powder/baking soda, etc. all help with rise). Because of the fat content in almond flour, it can help extend the shelf life of cookies – which is always a good thing!

Why Do Peanut Butter Cookies Have Fork Marks?

Peanut butter cookie dough is much denser than most other cookie doughs, which means that if you don’t score them / press them with the back of a fork, they won’t spread as much on their own and won’t bake evenly.

What is the Best Keto-Friendly Peanut Butter?

Make sure to look for peanut butter that has only two ingredients: Peanuts and Salt. Avoid nut butter that has added sugars or oils in addition to just “peanuts, salt” on the ingredients list. I typically choose an organic nut butter that I find at my local grocery store.

How do you store these Keto Peanut Butter Cookies?

To store: Make sure the cookies cool completely, then store in an airtight container in the fridge for up to 5 days.
To freeze: Let these cookies cool completely, then wrap each one in parchment paper and store in an airtight freezer container or zip-top bag in the freezer for up to 3 months.
To reheat: Defrost the cookies at room temperature. To serve warm, just warm them in the microwave for 20-30 seconds.

💭 Expert Tips

  • Make sure you use a no sugar added peanut butter (check out this healthiest nut butters guide)
  • You don’t have to use any sweetener because nut butter, chocolate, and almonds are already naturally sweet! Try this recipe without the sweetener first and add it in if you feel like you want a sweeter cookie.
  • The cookies will work without the almond flour but I recommend it because it adds flavor and texture (and holds the cookies together better!)
  • Make sure to press your cookies down with a fork so that they bake evenly.
  • If you don’t have peanut butter, you can use almond butter as a substitute, but then they are technically almond butter cookies 🙂
  • I haven’t tried this recipe with egg alternatives, but a flax egg should theoretically work.
Almond Flour Peanut Butter Cookies dipped in chocolate and nuts, on white plate.

LOVE THIS RECIPE? Please leave a 5-star rating 🌟 in the recipe card below and/or a review in the comments section further down the page!

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📋 Recipe Card

Keto Peanut Butter Cookies dipped in chocolate and nuts, on white plate
Print Recipe
5 from 10 votes

Almond Flour Peanut Butter Cookies

These super easy Almond Flour Peanut Butter Cookies require only 6 simple ingredients. They're low-carb, sugar-free, gluten free, and a total treat!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Baking, Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 15 cookies
Calories: 144.6kcal
Author: Anjali Shah

Ingredients

  • 1 cup peanut butter
  • 1 large egg
  • cup almond flour
  • ½ tsp vanilla extract
  • 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.

Video

Notes

  • Make sure you use a no sugar added peanut butter (check out this healthiest nut butters guide)
  • You don’t have to use any sweetener because peanut butter, chocolate, and almonds are already naturally sweet! Try this recipe without the sweetener first and add it in if you feel like you want a sweeter cookie.
  • The cookies will work without the almond flour but I recommend it because it adds flavor and texture (and holds the cookies together better!)
  • Make sure to press your cookies down with a fork so that they bake evenly.
  • If you don’t have peanut butter, you can use almond butter as a substitute, but then they are technically almond butter cookies 🙂
  • I haven’t tried this recipe with egg alternatives, but a flax egg should theoretically work.

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

Posted In…

Dessert ·

Indulge your sweet tooth with some of my lightened-up treats. From gluten-free brownies to fruity crumbles, there’s something for everyone.

Be sure to check out holiday favorites like my healthy pumpkin pie!

18 responses to “Almond Flour Peanut Butter Cookies (Gluten-Free!)”

  1. 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!5 stars

  2. 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!

  3. I can’t believe how easy these cookies were! Used monkfruit..they were wonderfully chewy and packed lots of peanut butter flavor!5 stars

  4. 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!5 stars

  5. When I’ve got a craving for cookies, these are my go-to! So easy, not too sweet, and totally keto! Love ’em!5 stars

  6. These sound like the perfect treat – they look delicious and I love that they’re keto and require only a few ingredients.5 stars

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