• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Dinners
    • Breakfast
    • Side Dishes
    • Desserts
  • Game Day Appetizers
  • Valentine's Day
  • About
    • Contact Us
  • Subscribe

Bake It With Love

menu icon
go to homepage
  • Recipes
    • Dinners
    • Breakfast
    • Side Dishes
    • Desserts
  • Game Day Appetizers
  • Valentine's Day
  • About
    • Contact Us
  • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
      • Dinners
      • Breakfast
      • Side Dishes
      • Desserts
    • Game Day Appetizers
    • Valentine's Day
    • About
      • Contact Us
    • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Cookies & Bars

    Angela @ BakeItWithLove.com · 2 Comments

    Almond Flour Peanut Butter Cookies

    Jump to Recipe
    Pin image with text of almond flour peanut butter cookies.

    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.  

    Square image of almond flour peanut butter cookies on a white plate.
    Chewy, soft, and addictive almond flour peanut butter cookies are a great spin on a classic!

    Almond flour peanut butter cookies are an easy, delicious dessert you can make any day of the week!

    Jump to:
    • ❤️ Why You'll Love This Recipe!
    • 🥘 Ingredients
    • 📖 Variations
    • 🔪 Step-By-Step Instructions
    • 💭 Angela's Tips & Recipe Notes
    • 🥡 Storing & Reheating
    • 🍪 More Delicious Cookie Recipes!
    • ❓ FAQ
    • 📋 Recipe
    • 💬 Comments

    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.

    🥘 Ingredients

    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!

    Wide photo showing ingredients needed to make almond flour peanut butter cookies.
    • 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!*

    📖 Variations

    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! 

    Process photo 1 add wet ingredients.
    1
    Process photo 3 add eggs and vanilla extract.
    2
    Process photo 3add the almond flour to wet ingredients.
    3
    Process photo 4 cookie dough fully combined.
    4
    1. 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.
    2. 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.
    3. 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).
    4. 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

    Process photo 5 of the portioned dough balls.
    5
    Process photo 6 marking the cookies with fork tines.
    6
    Process photo 7 shaped and flattened cookies ready to bake.
    7
    1. 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.
    2. 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.
    3. 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.
    4. 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.    

    Freezing

    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.  

    Tall image of almond flour peanut butter cookies on a white plate.

    🍪 More Delicious Cookie Recipes!

    • No-Bake Haystack Cookies
    • 3 Ingredient Peanut Butter Cookies
    • Oatmeal Raisinet Cookies
    • Snickerdoodle Cookies
    • Classic Sugar Cookies

    ❓ FAQ

    How do I bring an egg up to room temperature?

    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.

    Why are my peanut butter cookies so dry?

    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!

    📋 Recipe

    Square close up image of almond flour peanut butter cookies.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 16 reviews

    Almond Flour Peanut Butter Cookies

    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!
    Author | Angela
    Servings: 36 cookies
    Calories: 110kcal
    Prep 10 minutes
    Cooking 8 minutes
    Total Time 18 minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    • ½ cup butter (softened, at room temperature)
    • ¾ cups creamy peanut butter
    • ½ cup sugar
    • ½ cup light brown sugar (packed)
    • 1 large egg (at room temperature)
    • ½ teaspoon vanilla extract
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 1 ¾ cups almond flour

    Instructions

    • 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.

    Equipment You May Need

    Mixing Bowl
    Baking Sheet
    rubber spatula

    Notes

    • 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.

    Nutrition

    Calories: 110kcal (6%) | Carbohydrates: 8g (3%) | Protein: 3g (6%) | Fat: 8g (12%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 12mg (4%) | Sodium: 81mg (4%) | Potassium: 47mg (1%) | Fiber: 1g (4%) | Sugar: 6g (7%) | Vitamin A: 86IU (2%) | Calcium: 20mg (2%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    almond flour cookies, Almond Flour Peanut Butter Cookies, chewy, Peanut Butter Cookies
    Course cookies, Cookies & Bars Recipes, Dessert
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    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!

    bakeitwithlove.com/about/
    « Thyme Substitute
    Mexican Cornbread Casserole »

    Share This Recipe!

    • Share
    • Twitter
    • Yummly
    • Print

    Reader Interactions

    Comments

    1. Sydney says

      March 08, 2022 at 7:55 am

      Hi, I opened your site to see the peanut butter cookie recipe - & then looked around & read your info. Your recipes look great! I’m curious if you are vegan (bc u state u r an animal lover - as I am!) but post recipes that include meat - is that bc you want to have recipes that appeal to everyone? Or are you a meat eater? I haven’t looked thru all your recipes but wanted to know if you have any vegan recipes. Thank you!

      Reply
      • Angela @ BakeItWithLove.com says

        March 08, 2022 at 10:01 am

        Hi Sydney, no I am not vegan however I do value the beliefs of vegans. While there aren't vegan specific recipes on the site, there are many with notes for vegan substitutions or that are already vegan (and not labeled as such). Thanks for asking!

        Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Author bio photo with cake.

    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

    More about me →

    Game Day Appetizers

    • Southern Corn Fritters
    • Boneless Chicken Wings
    • Buffalo Shrimp
    • Mild Buffalo Sauce
    • Traditional Easter Dinner Menu
    • Salad Recipes
    • Winter Potluck Recipes
    • Dill Pickle Dip

    Valentine's Day

    • Red Velvet Valentine's Day Treats
    • Red Velvet Blossoms
    • Red Velvet Crinkle Cookies
    • Heart Shaped Dessert Ideas For Valentine's Day
    • Strawberry Dump Cake
    • Valentine's Day Desserts
    • Chocolate Valentine's Day Desserts
    • Family Dinner Ideas For Valentine's Day
    As seen on image block.

    DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you.

    CroatianCzechDanishDutchEnglishFrenchGermanItalianJapaneseMalayPortugueseRussianSwedishTurkish

    Footer

    ↑ back to top

    About

    • About Angela
    • Privacy Policy
    • Work With Me
    • Contact
    • FAQ
    • Home
    • Accessibility Statement

    Recipes

    • Dinners
    • Desserts
    • Side Dishes
    • Breakfasts
    • Appetizers
    • Condiments
    • Air Fryer
    • Slow Cooker
    • Instant Pot

    Read

    • Collections
    • Baking Basics
    • Conversions
    • Food That Starts With
    • Substitutions
    • Food Info
    • Web Stories

    Copyright © 2022 Bake It With Love