These delicious almond flour peanut butter cookies aren't just gluten-free and packed with flavor; they are also incredibly straightforward to make! These cookies are made with almond flour, creamy peanut butter, two types of sugar, and a hint of vanilla to create delicious, gooey cookies that the whole family will love. Whether you eat them alone, with a bowl of ice cream, or with a cold glass of milk, they're sure to be the best peanut butter cookies with almonds you've ever tried!
🌟 Why this is the best Almond Flour Peanut Butter Cookies recipe
- It is super easy to make - There are no complicated steps or processes to make these easy almond flour peanut butter cookies. Even beginners can make them in a breeze!
- It is gluten-free - These simple peanut butter almond flour cookies are 100% gluten free and don't sacrifice flavor!
- It is the most delicious - Many almond flour peanut butter cookies only use three ingredients: almond flour, peanut butter, and maple syrup. However, I use a few more ingredients to make these the most delicious peanut butter cookies you have ever set your taste buds on!
- It has the perfect texture - These gluten-free peanut butter cookies have a soft, gooey, melt-in-your-mouth texture thanks to the high-quality ingredients and baking process I use to avoid dry, crumbly cookies.
- It has the best technique - Many recipes speed through the instructions without diving into the necessary details or science behind the baking. On the other hand, this comprehensive peanut butter cookie recipe leaves no detail unturned and gives you all the tips and tricks you need to bake the perfect almond flour peanut butter cookies!
📝 Ingredient notes
- Unsalted butter - Always use unsalted butter, as it allows you to fully control the salt content in the recipe. I use butter with 82% fat content in all of my recipes. Or you can make your own butter at home! Make sure the butter is at room temperature.
- Brown sugar - Adding brown sugar will give the cookies a sweet molasses flavor. Use dark brown sugar for a deep, rich flavor or light brown sugar for a milder flavor.
- Granulated sugar - The combination of white sugar and brown sugar helps balance the flavor and gives the cookie texture. Read my sugar guide for more information about the different types of sugar and how to use them in baking.
- Peanut butter - For the best results and texture, use creamy, unsalted, and unsweetened peanut butter. Natural peanut butter will ensure no hidden ingredients such as oil or sugar.
- Egg - Make sure the egg is at room temperature.
- Vanilla extract - For the best taste, use pure vanilla extract.
- Almond flour - Blanched almond flour is gluten-free and will give the cookies a marzipan taste profile. Do not use almond meal, as it will change the color and texture of the cookies.
- Salt - Salt is a critical ingredient in baking to balance the sweetness. Do not skip it!
- Baking soda - Baking soda will help the cookies rise and give them a tender and chewy texture.
🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post
👩🍳 How to make this recipe
1. Step-by-step process of making Peanut Butter Almond Flour Cookies
- Using an electric hand mixer, whip the butter with the brown sugar and granulated sugar in a large mixing bowl.
- Add the egg, followed by the vanilla and peanut butter, and mix until just combined.
- Combine the almond flour and baking soda, then add the mixture to the wet ingredients. Using a rubber spatula, fold the dry and wet ingredients together just until combined, taking care not to overmix.
💡 Top Tip: Do not use a mixer when combining the wet and dry ingredients, as doing so will overmix the batter. Overmixing would result in too much air and gluten in the dough.
2. How to bake
- Line two baking sheets with parchment paper.
- Divide the dough into 12 equal balls and place them onto the parchment paper. Be sure to leave enough space between each cookie to spread.
- Using a fork, lightly press the prongs into the dough two times per cookie in a criss-cross pattern.
- Place the almond flour peanut butter balls into the refrigerator for one hour, in the meantime preheat the oven to 175 C / 347°F. Do not use a fan.
- Then, remove them and place the tray in the oven. Bake for 12 minutes, being extra careful not to overbake.
- Remove the cookies from the oven and let them rest for a few minutes. Then, carefully remove them from the parchment paper and place them on a cooling rack to set. Make sure you do not break them at this point as the cookies are very fragile while hot.
- Enjoy immediately, or store the cookies at room temperature in an airtight jar or container for up to a few days.
💡 Top Tip: The dough has to be at the right temperature (not too soft, not too stiff) for the cross pattern to look nice when applied with a fork. If the dough is too soft, you might want to pop it into the freezer for a few minutes before applying the pattern.
🍫 Flavor Variations & Substitutions
With chocolate chips: Peanut butter and chocolate are two flavors that go hand in hand! Turn your cookies into almond flour peanut butter chocolate chip cookies with milk chocolate or white chocolate chips. See my brown butter chocolate chip cookie recipe for inspiration.
With candies: Add some color to your cookies and throw in colorful candies and sweets such as M&Ms, sprinkles, crushed cookies, or raisins. See my 4th of July cookies and Biscoff Butter Cookies for more ideas!
Different flour: If you cannot find almond flour in your local store, you can use another gluten-free nut flour option, such as pecan flour, pistachio flour, or coconut flour. Or, in case of nut allergy, you can use gluten-free all-purpose flour. See my flour guide for the different types of flour and how to substitute them in baking.
🎓 Expert tips
- Always start with room temperature butter and egg for the best results and easy mixing of ingredients.
- Opt for creamy peanut butter versus crunchy peanut butter to make it easier to incorporate into and handle the dough.
- To avoid cookies that are crumbly and dry, avoid overmixing the dough. Only mix it until it just comes together. Be sure to read my guide on how to fix dry and crumbly cookie dough!
- Be sure to leave enough space between the cookies to give them room to spread. I recommend only baking six cookies per tray.
- If you prefer gooey, soft-baked cookies, you can slightly underbake them. Although the cookies will be fragile when you remove them from the oven, they will continue to set as they cool.
- For perfectly round cookies, use a cookie cutter or the back of a spoon to apply circular movement around them while they are still warm.
🥣 Equipment notes
A digital scale will help you accurately measure the ingredients in the recipe. It is a must for consistent and delicious results! Likewise, a digital oven thermometer will ensure the oven is always brought to the right temperature, as different models can vary by a degree or two.
An electric hand mixer will help thoroughly mix the sugar with your wet ingredients. Meanwhile, a rubber spatula will help gently fold the wet and dry ingredients together. For the best results, use a cooling rack to cool the cookies.
Place the cookies in an airtight container or jar and store them at room temperature for a few days.
Once cooled, place the cookies flat on a lined baking sheet and place them in the freezer until fully frozen. Then, move them to a zippered plastic bag or airtight container and freeze them for up to six months. Defrost the cookies at room temperature.
Yes! Once you portion the cookie dough into balls, place them on a lined baking sheet and put them in the freezer until frozen. Then, move them to an airtight container or zippered plastic bag until ready to use. Let the cookie dough come to room temperature before baking.
Because this recipe contains butter and egg, it is not vegan-friendly. However, you could always make these cookies vegan-friendly by using a vegan butter substitute and egg substitute. Keep in mind that since the butter and egg play a big part in the texture and stability of the cookies, the final outcome may differ.
There are several reasons that could result in flat cookies, including using low-quality or expired ingredients, not having accurate measurements, overmixing the batter, or crowding the cookies on the pan. For more tips on how to prevent and fix flat cookies, be sure to check out my handy guide.
🍪 More Cookie Recipes
Peanut Butter Almond Flour Cookies
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
- Mix in the egg, then the vanilla and peanut butter, just until combined.
- Mix almond flour and baking soda together then add this mixture to the wet ingredients. Fold the two with the help of a rubber spatula just until combined. Do not overmix
- Prepare 2 baking pans with parchment papers.
- Divide the dough into 12 equal balls per tray (using a digital scale is handy) and place them onto the parchment papers leaving enough space between them to spread. I recommend baking 6 cookies per tray.
- Using a fork, lightly press each cookie dough 2x per cookie in criss-cross pattern.
- Pre-heat oven to 175 C / 347°F (no fan) while refrigerating the dough for 1 hour. Then, bake them for 12 minutes. Do not overbake.
- Let the cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a cooling rack.
- The cookies will further set as they cool. Store at room temp for a few days in air tight jar or container.
- Measure your ingredients with a Digital scale for accuracy
- Use room temp. ingredients eg. egg, butter
- Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details and science behind baking.
- Try not to overbake your cookies if you prefer them fudgy. The cookies will be very fragile when they are got but they will set as they cool.
- Once the cookies out of the oven, use grab a cookie cutter and apply circular movement around the cookies. It will make them perfectly round