Easy, delectable, naturally gluten-free almond flour peanut butter cookies will be your new favorite dessert as they're as tasty as can be! This delightful peanut butter cookie recipe with almond flour only takes 10 minutes to prepare but tastes like they were made at a specialty bakery!
Peanut butter cookies have to be one of my all-time favorites! I’m a huge peanut butter fan (and almonds - yum!), so these cookies are the perfect way to satisfy my craving.
These cookies have that classic, sweet & salty peanut butter cookie flavor, but are made naturally gluten-free with almond flour! I love how the almond flour makes the cookies lighter and chewier in texture than traditional peanut butter cookies.
Almond flour peanut butter cookies are an easy, delicious dessert you can make any day of the week!
Almond flour is so great in this recipe. It’s full of protein and low carb, which makes it even easier to eat all the cookies you want!
❤️ Why You'll Love This Recipe!
Perfect for Nut Lovers! Anyone who loves nutty desserts will adore these cookies!
An Underrated Classic! In my opinion, peanut butter cookies are the underdog of the cookie world. They’re not as popular as chocolate chip or sugar, but they should be!
Such an Easy Recipe! It only takes 18 minutes from start to finish to make these sweet little cookies.
You just need a few kitchen staples to make these amazing almond flour peanut butter cookies. I like to keep these ingredients on hand so I can make them anytime the craving hits!
- ½ cup Butter – ½ cup of butter is equivalent to 1 stick of butter. Make sure the butter is softened by bringing it up to room temperature for a few hours or overnight.
- ¾ cups Creamy Peanut Butter – Peanut butter is the star of the show here! I prefer creamy peanut butter so it’s easy to incorporate (*see tips & recipe notes).
- ½ cup Sugar – Use plain granulated cane sugar here! I prefer unbleached, but you can use whatever you have.
- ½ cup Light Brown Sugar – I love the richness brown sugar adds to these cookies! Make sure when measuring you pack down the sugar to get the most accurate measurement.
- 1 large Egg – The egg should be brought up to room temperature for this recipe!
- ½ teaspoon Vanilla Extract – Try to use 100% pure vanilla extract if you can! Vanilla extract adds that sweet bakery flavor we all love.
- ½ teaspoon Baking Soda – Baking soda leavens and helps the cookie to spread.
- ½ teaspoon Baking Powder – Baking powder is another leavening agent for the cookies – it helps the cookies to rise!
- ¼ teaspoon Salt – Peanut butter typically has salt, but we need a little more to balance the flavor!
- 1 ¾ cup Almond Flour – You might see both almond flour and almond meal! Try to use almond flour, as it is usually finer in texture and better for this recipe (*see tips & recipe notes).
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
Want to add more to these delightful peanut butter cookies? Add any of these ingredients for a tasty twist!
Chocolate Chunks or Chips – Who doesn’t love peanut butter and chocolate? Try adding these into the cookie dough for that classic flavor combination!
Hershey’s Kisses – Speaking of peanut butter and chocolate – after pressing the cookie, put one Hershey’s kiss in the center of each cookie for an incredible chocolate indulgence!
Chopped Peanuts – Adding extra chopped peanuts to the dough will add a great crunch to the cookies!
M&Ms – Here’s an addition that’s sure to please the kiddos! Try adding regular or mini M&Ms for that chocolate combo plus a festive color!
🔪 Step-by-Step Instructions
My almond flour peanut butter cookies are as easy as they are delicious! You can use a stand mixer if you have one, but if not, these cookies can be easily mixed by hand!
- Prepare. Start the cookies by preheating your oven to 350°F (175°C). Then, line a baking sheet with a sheet of parchment paper or aluminum foil.
- Cream butter & sugar. Using a stand mixer or a large mixing bowl, cream together ½ cup of softened butter (1 stick), ¾ cup of creamy peanut butter, ½ cup of granulated sugar, and ½ cup of packed light brown sugar. Mix until the ingredients are smooth and creamy.
- Add remaining ingredients. Next, to the butter and sugar mixture, add 1 large, room temperature egg, ½ teaspoon of vanilla extract, ½ teaspoon of baking soda, ½ teaspoon of baking powder, and ¼ teaspoon of salt. Once those ingredients are added, mix until all the ingredients are combined and the mixture is smooth (*If your mixture begins to “curdle” after adding the egg, try adding 1 tablespoon of almond flour/meal to the wet mixture).
- Add almond flour. To the wet mixture, add 1 ¾ cups of almond flour. Then, stir until the flour is fully incorporated throughout the dough and there are no remaining dry spots.
Portion, Shape & Bake
- Make cookie dough balls. Using your hands or a melon baller (I recommend using the melon baller as the dough is sticky!) portion and roll the dough into 1-inch balls. If desired, roll the dough balls in coarse sugar. Next, place the dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Press cookies. After all the cookies are rolled out, take a fork, and gently press the cookies down until they are about half of their original height. Then, take the fork and press in the opposite direction to make the classic peanut butter crisscross pattern.
- Bake until set around the edges. Next, put each sheet of prepared cookies in the oven and bake 350°F (175°C) for about 8 to 10 minutes. The cookies are done when the bottoms turn slightly golden, but the middle of the cookie might not look fully set.
- Cool cookies. Remove your cookies from the oven and let them sit on the hot baking sheet for about 5 minutes as they finish cooking. Transfer the cookies to a wire cooling rack and cool completely before serving or storing.
These sweet almond flour peanut butter cookies are the perfect way to end your day! Serve them up for dessert with a scoop of ice cream, or as a snack on their own, or with a cold glass of milk! Enjoy!
💭 Angela's Tips & Recipe Notes
- Use no-stir creamy peanut butter for the best results! Natural peanut butter is harder to incorporate into the dough.
- Almond meal will work in a pinch! However, it may slightly change the density of the cookies’ texture as it’s ground more coarsely.
- Wet the fork to prevent sticking! You can also dip the fork in sugar to prevent sticking when making the tine marks.
- Almond butter makes a good substitute! It has a milder flavor that would be just as delicious. Substitute the almond butter at a 1:1 ratio.
🥡 Storing & Reheating
If you happen to have leftovers of these delightful almond flour peanut butter cookies (though I don’t think you will!) store them in an airtight container or cookie jar for up to 2 weeks.
I highly recommend freezing cookie dough or fully baked cookies for whenever you’re craving a tasty cookie! To keep for up to 6 months, freeze cookies or dough balls on a parchment-lined baking sheet until frozen, then transfer to heavy-duty freezer storage bags.
Reheating Almond Flour Peanut Butter Cookies
Everyone loves a warm cookie! Microwave thawed cookies for about 15 seconds for that freshly baked taste.
🍪 More Delicious Cookie Recipes!
- No-Bake Haystack Cookies
- 3 Ingredient Peanut Butter Cookies
- Oatmeal Raisinet Cookies
- Snickerdoodle Cookies
- Classic Sugar Cookies
Room temperature eggs incorporate into the dough so much easier! Either leave it on your counter for no more than 90 minutes or put the egg into a bowl of warm water for about 15 minutes or until the chill is taken off.
Overbaking peanut butter cookies can give them a very dry consistency! Prevent this by removing the cookies as soon as the bottoms have turned golden, even if the tops still have a slightly underdone appearance. They’ll finish perfectly on the countertop.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!
Almond Flour Peanut Butter Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a stand mixer or a large mixing bowl, cream together the softened butter, creamy peanut butter, sugar, and light brown sugar until smooth and creamy.½ cup butter, ½ cup sugar, ½ cup light brown sugar, ¾ cups creamy peanut butter
- Next, add the room temperature egg, vanilla extract, baking soda, baking powder, and salt. Mix well until all ingredients are incorporated and the mixture is smooth. *If your mixture begins to "curdle" after adding the egg, add 1 tablespoon of the almond flour to the mixture.1 large egg, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt, 1 ¾ cups almond flour, ½ teaspoon vanilla extract
- Stir in the almond flour until fully incorporated throughout the dough and there are no remaining dry spots.1 ¾ cups almond flour
- Using your hands or a melon baller (I recommend the melon baller as the dough is sticky!), roll the dough into 1-inch round balls. You may roll them in sugar if desired. Place the dough balls onto the prepared baking sheet, and leave about 2 inches of space between each cookie.
- Then, take a fork and gently press the cookies down until they are about half of their original height. Take the fork and press it in the opposite direction to make the criss-cross tine marks of a classic peanut butter cookie.
- Bake the cookies at 350°F (175°C) for 8-10 minutes. They are done when the bottoms turn slightly golden, the middle of the cookie may look like it is not fully set.
- Remove your cookies from the oven and let them sit on the hot baking sheet for 5 additional minutes as they finish cooking. Transfer the cookies to a wire cooling rack to cool completely before serving or storing.
- Almond meal will work in place of almond flour, but may slightly change the density and texture.
- You may wet the fork, or dip it in sugar to prevent it from sticking to the cookie when making the tine marks.
- Almond butter may be substituted for peanut butter at a 1:1 ratio.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!