These Almond Flour Peanut Butter Cookies are soft and chewy cookies made with almond flour instead of wheat flour, so even those who are gluten free can enjoy them! They are simple, delicious, and will most certainly have you reaching for more.
I am a firm believer that just because someone can't, or doesn't want, to eat gluten doesn't mean they should have to eat anything less than the delicious desserts the rest of us are enjoying. These Almond Flour Peanut Butter Cookies have all the taste, the texture, and the ease of regular peanut butter cookies without any of the gluten! These Peanut Butter Blossoms are another tasty peanut butter cookie!
If you're looking for more sweet cookie recipes check out my Strawberry Crunch Cookies, Pumpkin Skillet Cookie, or Pecan Chocolate Chip Cookies.
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Why You'll Love This Recipe
- These cookies are gluten free but still so delicious and easy to make. Just like my Gluten Free Blueberry Muffin Recipe!
- The almond flour in the cookies makes the cookies extra soft and chewy.
- Peanut butter cookies are classic and nostalgic cookies. Just like these Soft Gingerbread Cookies.
- The combination of almond flour and peanut butter gives these cookies an extra nutty flavor. I use both in my Peanut Butter and Jelly Macarons as well.
Ingredients
Ingredient Notes
- We will use both brown sugar and granulated sugar to make these cookies sweet and tender. I use both sugars in my Butterscotch Cookies as well.
- Be sure that you are using almond flour and not almond meal. I also use almond flour in my macaron recipes.
- Use creamy peanut butter and not crunchy. I also use peanut butter in my Peanut Butter S'mores Skillet Cookie.
- Vanilla extract is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Add chocolate chip to the cookie dough to make peanut butter chocolate chip cookies. You can get more of that peanut butter and chocolate flavor combo with my Peanut Butter Lava Cakes.
- You can replace the sugars in these cookies with maple syrup or honey.
- Coconut flour can be used in place of the almond flour. You will need to use different proportions. If you're a coconut lover try out my Coconut Cake Recipe.
- Add chopped nuts to add more texture to the cookies. I use chopped pecans in these Pecan Chocolate Chip Cookies.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: In a large bowl cream the butter, peanut butter, and both sugars until creamy and smooth. Add the vanilla and combine. Add the eggs one at a time, mixing fully after each addition.
STEP 2: In a separate bowl, combine the almond flour, baking powder, baking soda, and salt. Whisk to combine.
STEP 3: Add the dry ingredients to the butter mixture and mix until just combined. Chill the dough for at least 30 minutes. (If you love cookie dough you should try out my Edible Cookie Dough Recipe) Preheat the oven to 375 degrees (F). Line a baking sheet with parchment paper or a silicone mat. Set aside.
STEP 4: Scoop about 1 tablespoon of cookie dough and space the cookies about 2 inches apart on the prepared baking sheet. Bake the cookies for 8-10 minutes, depending on how soft you want the cookies to be. Rotate the pan halfway through baking to ensure even baking.
STEP 6: Remove the cookies from the oven. Allow the cookies to cool completely.
Expert Baking Tips
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your cookies at the perfect temperature.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Use a cookie cutter to shape your cookies after baking. If you shake a cookie cutter around the cookies when they are fresh out of the oven they will be perfectly round and more visually appealing.
Recipe FAQs
Room Temperature: The cookies can be stored in an airtight container at room temperature for up to 5 days.
Refrigerator: If stored correctly in an airtight container the Almond Flour Peanut Butter Cookies will last up to 1 week in the fridge.
Freezer: I recommend scooping the cookie dough and freezing it on a baking sheet, then transferring them to an air-tight container. That way you can pull out one or two cookies whenever you’d like them. I leave them sitting out at room temperature for about 30 minutes and then bake them normally. The dough will last up to 2 months.
You can also bake the cookies and then store them in an airtight container in the freezer for up to 2 months.
The cookie dough was probably too warm when you baked the cookies. This is why I recommend resting the dough in the fridge for 30 minutes before baking.
More Recipes You'll Love
If you tried these Almond Flour Peanut Butter Cookies or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Almond Flour Peanut Butter Cookies
Ingredients
- 1 stick (113 grams) unsalted butter softened
- ½ cup (135 grams) creamy peanut butter
- ½ cup (99 grams) granulated sugar
- ½ cup (106 grams) brown sugar packed
- ½ teaspoon vanilla extract
- 1 large egg
- 1 cup (96 grams) almond flour
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
Instructions
For Cookies:
- In a large bowl cream the butter, peanut butter, and both sugars until creamy and smooth.
- Add the vanilla and the egg and combine.
- In a separate bowl, combine the almond flour, baking powder, baking soda, and salt. Whisk to combine.
- Add dry ingredients to the butter mixture and mix until just combined.
- Chill dough for at least 30 minutes.
- Preheat oven to 375 degrees (F). Line a baking sheet with parchment paper or a silicone mat. Set aside.
- Scoop about 1 tablespoon of cookie dough and space about 2 inches apart on the prepared baking sheet.
- Bake the cookies for 8-10 minutes. Rotating the pan halfway through.
- Remove the cookies from the oven and allow to cool completely.
Notes
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Jennifer G. says
Cooking for my gf friends can be challenging, but we all loved this easy recipe, as did my non gf friends.
Subbed one T of the granulated sugar for local honey. Also, do NOT cross cross with fork as in traditional peanut butter cookies. You’ll flatten and they’ll spread too much.
Recommend chilling dough more than 30 mins. Try two hours or more for best results.