Almond Flour Peanut Butter Cookies

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These almond flour peanut butter cookies are soft, and chewy are made with 100% almond flour. The cookie dough mixes up in minutes and makes for the best gluten-free peanut butter cookies!

almond flour peanut butter cookie leaning against a glass of milk


 

A few months ago I was told I had to avoid gluten. Like all of it. Cue the tears! Bye bye sandwich bread. Bye bye chocolate cake.  And worst of all, chocolate chip cookies

But with that knowledge I was on a mission to start experimenting with other gluten-free flours to create some delicious gluten free cookies that is just as good as my cookies made with regular all-purpose flour. Like these gluten free monster cookies made with lots of oats and peanut butter.

This are (I dare say!) the best gluten free peanut butter cookies!  So for all my peanut butter lovers out there these peanut butter almond flour cookies are for you. You won’t miss the regular flour at all. And you might just wish you made a double batch! 

stack of almond flour peanut butter cookies

Why This Recipe Works

  • 100% gluten and made from from all almond flour
  • Made from simple ingredients you probably have on hand!
  • Cookie dough mixes up without an electric mixer
  • Cookies can be frozen baked or unbaked to enjoy later!

Ingredients Needed

  • Almond flour – I recommend using blanched almond flour which is a fine almond flour without the almond skin present. I like using Bob’s Red Mill.
  • Baking soda
  • Salt – I prefer using sea salt.
  • Unsalted butter – You can use salted butter but omit the salt. You could also try using melted coconut oil. Or try vegan butter.
  • Granulated white sugar
  • Light brown sugar – You can also use dark brown sugar. If you’ve run out, you can make your own homemade brown sugar. You could also try using coconut sugar.
  • Vanilla extract – I used pure vanilla, but you could also add in a little almond extract if you’d like more almond flavor! If making gluten free, make sure to use a gluten free vanilla extract.
  • Egg – You will need one room temperature egg. Read here on how to bring eggs to room temperature fast.
  • Peanut Butter – I recommend a no stir creamy peanut butter instead of a natural peanut butter which can be too oily and create a crumblier cookie. A crunchy peanut butter will also work!
almond flour peanut butter cookie ingredients

How To Make Almond Flour Peanut Butter Cookies

Combine dry ingredients. In a medium bowl, whisk together the almond flour, baking soda, and salt. Set aside.

almond flour, baking soda, and salt in a bowl

Combine butter and sugars. In a large mixing bowl, using a hand mixer or a stand mixer fitted with paddle attachment, beat together the  the butter, brown sugar, and granulated sugar on medium-high speed until completely creamed and smooth, about 2 minutes. 

butter and sugars creamed together

Add egg, peanut butter and vanilla. Add the egg and beat until combined, about 1 minute. Add the peanut butter and vanilla extract and beat until combined. Scrape down the sides and bottom of the bowl as needed.

egg, peanut butter and vanilla added to cookie dough in bowl

Add dry ingredients. Add the dry ingredients to the wet ingredients and beat on low speed just until combined. The dough will be very creamy and soft. Cover and chill the cookie dough in the refrigerator for at least 1–2 hours (for best results refrigerate overnight).

almond flour mixture stirred into peanut butter cookie dough

Prep oven and pans. When ready to bake, preheat oven to 350°F (177°C) and position a rack in the center of the oven.. Line large baking sheets with parchment paper or silicone baking mats. Remove cookie dough from the fridge and allow to sit out for 10 minutes to allow for scooping. 

Roll & coat the dough. Add sugar to a bowl (about ½ cup). Scoop and roll chilled cookie dough into balls, about 1 scant Tablespoon of dough each. Roll each cookie dough ball in the sugar and arrange on baking sheets about 2 inches apart. Use a fork and press down on the dough to make a crisscross pattern on top of each cookie dough ball.

peanut butter cookie dough balls rolled in sugar and pressed down with a fork

Bake cookies. Bake for 11–12 minutes or until the edges appear set and are very lightly browned. The centers will still look very soft. Allow cookies to cool on the cookie sheet for 5 minutes. After 5 minutes, transfer to a wire rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.

baked almond flour peanut butter cookies on a cookie sheet

Recipe Tips And Variations

  • Make sure your butter is softened to room temperature. You want the butter softened so it can be creamed together the sugar properly. The butter should not be TOO soft or be melted at all as it can cause the cookies to lose their shape and spread too much.
  • Refrigerate cookie dough. For the best texture, and for the cookies to not spread I recommend chilling the peanut butter cookie dough overnight.
  • Do a test cookie. I recommend doing a test cookie to see if cookies are too soft and will spread too much. If cookies spread too much, chill in the fridge for 15-20 minutes before baking. 
  • Bake in the middle of your oven. This will ensure the cookies bake evenly and don’t brown too much.
  • Add chocolate chips. You can add 1 cup of chocolate chips to the cookie dough. Skip indenting the cookies with a fork.
three cookies on a plate

Storage Instructions

You can store these cookies at room temperature for up to 3 days. However, they will be best if eaten within the first day or two. Place the cookies in an airtight container at room temperature. This will help to keep them fresh and prevent them from drying out.

Yes, you can freeze any leftover cookies for up to 3 months. To freeze them, place them in an airtight freezer-safe container or freezer bag and freeze for at least 3 hours. When you’re ready to eat the cookies, thaw them overnight in the refrigerator and then let them come to room temperature before serving.

You can also freeze the cookie dough. Scoop the cookie dough and then freeze for up to 3 months in a ziplock bag. When ready to bake, there’s no need to thaw. But you will want to add on a few extra minutes of baking time.

Recipe FAQs

Why did my cookies spread so much?

This could be because you skipped the chilling of the cookie dough. Because this dough uses melted butter don’t skip the chilling of the dough!

Are these healthy cookies?

I wouldn’t call them healthy per se. As they still use sugar and butter! But they are 100% gluten-free cookies.

Is almond flour the same as almond meal?

No they are not the same thing but usually often used interchangeably. But almond meal contains the almond skin and usually darker in color. I recommend almond flour in these cookies for a finer texture.

Why did my cookies fall apart?

This could be because you measured the flour wrong. I recommend using a kitchen scale and measure the almond flour by weighing it. And don’t skip chilling the cookie dough to allow the cookie dough to firm up! And don’t skip the cornstarch which, along with the eggs will help bind the cookie dough together (since there’s no gluten!)

Can I use almond butter instead?

​I haven’t tried this recipe with almond butter. Almond butter may be a bit oilier and create a crumblier cookie.

a bunch of almond flour peanut butter cookies

More Recipes To Try

If you’re craving more peanut butter desserts try these peanut butter blossom cookies with a Hershey kiss pressed into the center.

For more cookie cravings, try my most popular cookie recipe on the blog, these easy glazed lemon cookies.

Or try these jam filled shortbread cookies from Nutmeg Nanny! Perfect for Valentine’s Day!

And if you’re looking for more gluten free cookies, try these coconut macaroons dipped in chocolate.

three cookies on a plate

Almond Flour Peanut Butter Cookies

These almond flour peanut butter cookies are soft, and chewy are made with 100% almond flour. The cookie dough mixes up in minutes and makes for the best gluten-free peanut butter cookies!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Chilling time: 2 hours
Total Time: 2 hours 27 minutes
Servings: 32 cookies
Calories: 118kcal

Ingredients

  • 1 ¾ cups (170 g) almond flour (spooned & leveled)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick; 113 g) unsalted butter, softened to room temperature
  • ½ cup (100 g) packed light brown sugar
  • ¼ cup (50 g) granulated sugar plus additional sugar for rolling in before baking
  • 1 large egg at room temperature
  • ¾ cup 185 g) creamy peanut butter (see note)
  • 2 teaspoons pure vanilla extract

Instructions

  • Combine dry ingredients. In a medium bowl, whisk together the almond flour, baking soda, and salt. Set aside. 1 ¾ cups (170 g) almond flour ½ teaspoon baking soda ¼ teaspoon salt
  • Combine butter and sugars. In a large mixing bowl, using a hand mixer or a stand mixer fitted with paddle attachment, beat together the butter, brown sugar, and granulated sugar on medium-high speed until completely creamed and smooth, about 2 minutes. ½ cup (1 stick; 113 g) unsalted butter, ½ cup (100 g) packed light brown sugar ¼ cup (50 g) granulated sugar
  • Add egg, peanut butter and vanilla. Add the egg and beat until combined, about 1 minute. Add the peanut butter and vanilla extract and beat until combined. Scrape down the sides and bottom of the bowl as needed. 1 large egg ¾ cup 185 g) creamy peanut butter 2 teaspoons pure vanilla extract
  • Add dry ingredients. Add the dry ingredients to the wet ingredients and beat on low speed just until combined. The dough will be very creamy and soft. Cover and chill the cookie dough in the refrigerator for at least 1–2 hours (for best results refrigerate overnight).
  • Prep oven and pans. When ready to bake, preheat oven to 350°F (177°C) and position a rack in the center of the oven.. Line large baking sheets with parchment paper or silicone baking mats. Remove cookie dough from the fridge and allow to sit out for 10 minutes to allow for scooping.
  • Roll & coat the dough. Add sugar to a bowl (about ½ cup). Scoop and roll chilled cookie dough into balls, about 1 scant Tablespoon of dough each. Roll each cookie dough ball in the sugar and arrange on baking sheets about 2 inches apart. Use a fork and press down on the dough to make a criss-cross indent on top of each.
  • Bake cookies. Bake for 11–12 minutes or until the edges appear set and are very lightly browned. The centers will still look very soft. Allow cookies to cool on the baking sheet for 5 minutes. After 5 minutes, transfer to a wire rack to cool completely.

Notes

  • Make-ahead: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Store baked cookies at room temperature covered for up to a week.
  • Freezing: Freeze baked cookies for up to 3 months. You can also freeze unbaked cookie dough balls, without sugar coating, for up to 3 months. When ready to bake, allow frozen cookie dough balls to sit on the counter for 30 minutes, then roll in sugar, indent a crisscross pattern with a fork, then bake for an extra minute. No need to completely thaw.
  • Almond flour – I recommend using blanched almond flour which is a fine almond flour without the almond skin present. I like using Bob’s Red Mill.
  • Peanut butter: I recommend smooth creamy butter (the kind you don’t need to stir). Natural peanut butter may be a bit too oily and create a crumblier cookie. Crunchy peanut can work but may be a bit crumblier too.
  • Chocolate chips: You can add in 1 cup chocolate chips. Skip indenting the cookies with a fork.

Nutrition

Calories: 118kcal | Carbohydrates: 8g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 65mg | Potassium: 42mg | Fiber: 1g | Sugar: 6g | Vitamin A: 96IU | Calcium: 20mg | Iron: 0.4mg
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4 Comments

  1. 5 stars
    These cookies have excellent peanut butter flavor! They were also very easy to mix up and bake. I loved the addition of the almond flour. I would/will make again!

    1. Thank you so much! I’m thrilled you enjoyed the cookies and found them easy to make. The almond flour does add a nice touch, doesn’t it? I appreciate you sharing your feedback!

  2. Adrienne L. says:

    5 stars
    I made this as part of the January GF baking challenge and they are amazing! Great flavor and texture and so easy to make. I will make these again and again!

    1. Thank you so much for trying the recipe! I’m thrilled you enjoyed the flavor and texture. Happy to hear they’ll be a regular in your kitchen! 😊

5 from 2 votes

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