These chewy almond flour peanut butter cookies are the best way to indulge without dairy, gluten, or grains. This easy recipe uses high-protein almond flour and comes together in under 30 minutes. Plus, the slightly crumbly, but soft texture makes these gluten-free cookies my go-to treat for parties and get-togethers because they are always a big hit!
This recipe was tested and adjusted to give you that classic peanut butter cookie taste and incredibly soft texture, without the gluten! These cookies are packed with sweet, nutty flavors from the peanut butter and almond flour, and the classic fork crosshatching method ensures each cookie is perfectly pressed for an even bake.
Table of Contents
But most importantly, this recipe is incredibly simple. You won’t find any complicated steps or hard-to-find ingredients. Just a straightforward method that gives you reliable results, whether this is your first time baking gluten-free or you’re just looking to try out a new and delicious recipe.
In this post, you’ll not only find a step-by-step recipe, but also the details most recipes leave out, like how to choose the right peanut butter, what can cause the cookies to turn out dry or oily, and other great tips for cookies that steal the show every time.
Why You’ll Love These Cookies
You’ll love that these cookies are super soft with the perfect amount of chewiness you expect from a peanut butter cookie. Not only is this recipe easy to mix up, but it’s also made with simple baking ingredients that you most likely already have in your pantry. Here are a few more reasons you’ll love this almond flour peanut butter cookie recipe:
- Like these strawberry cake mix cookies, it can be made from start to finish in less than 30 minutes.
- There’s no rest time or chill time required.
- It’s gluten-free, dairy-free, and grain-free as written (with a sugar-free AND vegan option).
- The dough can be made up to 3 days ahead of time and refrigerated until baking time.
- They stay fresh and soft for days!
Ingredients & Substitutions
With just a few simple ingredients, these cookies are easy to make in under 30 minutes!
- Vegan butter: You can use regular butter or a vegan butter like this Earth Balance.
- Peanut Butter: This recipe was tested using Jif brand creamy peanut butter. (More on that below.) Other peanut butter brands may be used; however, I do not recommend using natural varieties that require stirring.
- Granulated Sugar: Plain, white sugar can be swapped out for coconut sugar if desired. For a sugar-free option, you can substitute Swerve granular sugar.
- Almond Flour: This recipe was tested using this almond flour. Although I have a list of almond flour substitutes here, because almond flour is the main ingredient in this recipe, it shouldn’t be substituted.
- Baking Powder: There is no alternative for baking powder in this cookie recipe.
- Salt: Salt adds balance to the flavors in this recipe and shouldn’t be skipped.
- Egg: If you want to use an egg alternative to make vegan peanut butter cookies, this egg replacer is a great option.
- Pure Vanilla Extract: For even more almond flavor, you can replace the vanilla extract with almond extract.
Measurements for each ingredient, along with instructions for making these Almond Flour Peanut Butter Cookies, are in the recipe card below.
Best Peanut Butter to Use
Not all peanut butter works the same in this recipe, and this is one of the biggest factors that determines whether your cookies turn out perfectly soft or completely fall apart.
My Top Choice
The most reliable option is a conventional, no-stir peanut butter (like Jif or Skippy-style). These are stabilized with added oils and emulsifiers, which means the texture stays consistent from scoop to scoop. That consistency is exactly what you want in baking. Using a stable peanut butter helps bind the dough and prevents excessive spreading.
This cookie recipe uses Jif Creamy Peanut Butter. For the reasons mentioned above, I’ve found that it works the best in peanut butter cookies, like these flourless peanut butter cookies and even these peanut butter brownies. It tends to have the right amount of sugar, peanuts, and oil for a nice, thick, chewy cookie (or brownie!).
Creamy vs. Chunky
Creamy or chunky peanut butter can be used. A creamy peanut butter will give you a smoother, more uniform cookie texture, while a crunchy one adds small bits of peanuts throughout, for a nice texture. Both can work, so it’s just up to your preference.
Natural Peanut Butter
Natural peanut butter, on the other hand, can be tricky. Even when stirred well, it tends to separate over time, and oil content can vary by brand. This often leads to cookies that are either too oily or too crumbly. If you do want to use natural peanut butter, make sure it is extremely well mixed and slightly thick (not runny). Refrigerating it briefly before using it can help to stabilize the texture.
If you’re experimenting, keep in mind that even small differences in peanut butter consistency can affect the recipe’s results. When in doubt, go with a classic, shelf-stable peanut butter for the most reliable results.
Printable Almond Flour Peanut Butter Cookies Recipe Card
Ingredients
- ½ cup vegan butter (113 grams)
- ¾ cup creamy peanut butter
- ¾ cup granulated sugar (180 grams)
- 2 cups almond flour (200 grams)
- 1 tsp baking powder
- ¼ tsp salt
- 1 large egg
- 1 tsp vanilla extract
- ½ cup additional granulated sugar, for rolling
Instructions
- Preheat the oven to 350°F. Place sheets of parchment paper on cookie sheets. Set aside.
- In the bowl of a stand mixer, cream the butter, peanut butter, and granulated sugar. Mix on medium speed for 30-60 seconds, until fully combined.
- Add the egg and vanilla extract to the mixer and mix on low for 15 seconds. Stop the machine and scrape down the sides of the bowl. Mix on medium for another 30 seconds, until fully combined.
- In a separate bowl, mix the almond flour, baking powder, and salt.
- Add the flour mixture to the wet ingredients and beat on low speed for 15 seconds. Stop the machine and scrape down the sides. Mix again on medium for 30 seconds, just enough to fully incorporate all the ingredients.
- Place ½ cup granulated sugar in a small bowl. Roll the cookie dough into 1-inch balls and roll the balls in the sugar to coat them. Place them on the cookie sheet, spaced a couple of inches apart.
- Using a fork, make a criss-cross pattern on each cookie.
- Bake each sheet of cookies for 10-12 minutes or until edges are barely brown.
- Let the cookies cool for 5-10 minutes on the pan before removing them. They will be very soft when they are fresh from the oven!
- Remove cookies from the baking sheet and enjoy.
Notes
- The Jif brand of creamy peanut butter was used in this recipe.
- When the cookies just start to turn golden brown on the edges, remove them from the oven.
- The cookies will be very soft; let them cool on the baking sheet before moving them to a wire rack or plate to serve.
Nutrition
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Step-by-Step Almond Flour Peanut Butter Cookies
Follow along with these steps and helpful pictures as you make these cookies at home!
Step 1
Preheat the oven to 350ºF. Line your baking sheets with parchment paper and set aside.
Step 2
In the bowl of a stand mixer, cream 1/2 cup butter, 3/4 cup peanut butter, and 3/4 cup granulated sugar on medium speed for 30-60 seconds, until fully combined. Add the egg and 1 tsp of vanilla to the mixer and mix on low speed for 15 seconds to incorporate. Scrape down the sides of the bowl, then turn the mixer to medium speed for another 30 seconds to fully combine the egg.
Step 3
In a separate bowl, mix 2 cups of almond flour with 1 tsp of baking powder and 1/4 tsp of salt. Add this to the wet ingredients and mix on low speed for about 15 seconds. Stop the machine, scrape down the sides of the bowl, and mix again on medium speed for about 30 seconds, just enough to fully incorporate all the ingredients.
Step 4
Place about 1/2 cup of sugar in a small bowl. Scoop the cookie dough into roughly 1-inch balls, then roll them in granulated sugar to coat. Place them on the cookie sheet, spaced a couple of inches apart.
Step 5
Using a fork, make a criss-cross pattern on each cookie. Bake for 10-12 minutes or until the edges just barely turn brown. Let the cookies cool on the pan 5-10 minutes before removing them.
Tip: The cookies will be very soft when they come out of the oven, so don’t skip the cooling time on the baking tray!
Step 6
Serve and enjoy!
Pro Baking Tips
After testing multiple batches of these cookies, a few small adjustments made a big difference in the final result. These tips will help you avoid subtle issues and get consistently better cookies every time.
Measure Carefully
First, don’t skip measuring carefully, especially with almond flour. Many of the ingredients in this recipe have weight measurements, and in baking, precision always helps to get the best results every time. Use a digital baking scale to precisely measure your ingredients; you won’t regret it!
Dough Texture
Pay attention to the dough’s texture before baking. It should be soft and slightly thick, but not overly oily or overly sticky. If it feels too loose, chilling the dough for 20-30 minutes can help it firm up and hold its shape better in the oven.
Flatten the Cookies
Making the criss-cross pattern on the cookies is not only to give them that classic peanut butter cookie look, but to give these cookies a gentle press so that they bake evenly and have the right texture. Peanut butter cookies don’t spread much as they bake, so flattening them a bit not only helps them to bake properly, but also gives them a nice pattern.
Baking & Cooling Time
Bake and cooling time is critical for these cookies. They can go from perfectly soft to overbaked very quickly. Look for lightly golden edges and a soft center when you take them out. They will continue to firm up as they cool, which is why it’s important to let the cookies rest on the baking sheet and cool completely before removing them. Almond flour peanut butter cookies are delicate when warm and can break easily if handled too soon. Once cooled, they’ll hold together so much better.
Common Mistakes (and Fixes)
If your cookies didn’t turn out the way you expected, there’s usually a specific reason and an easy fix!
Cookies are Too Crumbly
This often comes down to not enough binding or using the wrong type of peanut butter. Switching to a no-stir peanut butter or slightly reducing the almond flour can help improve the structure.
Too Oily or Greasy
This is usually caused by natural peanut butter with too much oil separation. Try using a more stable peanut butter or chilling the dough before baking to help control the spread.
Dry Cookies
Overbaking is the most common cause here. Almond flour peanut butter cookies should be removed when the centers are still slightly soft. They will firm up as they cool.
Cookies are Too Dense
Using too much almond flour or overmixing the dough can lead to a heavier texture. Make sure to carefully measure and mix the cookie dough just until all the ingredients are evenly combined.
Understanding these small adjustments makes a huge difference. Once you know what to look for, it becomes much easier to troubleshoot and improve your results.
Storage & Make-Ahead Tips
These cookies store well and stay fresh and soft when properly stored.
At room temperature, store the cookies in an airtight container for 3-4 days. If baked properly, they should stay soft for days, but you can always place a slice of bread in the container to help the cookies retain their moisture.
For longer storage, refrigeration is an option, though it may slightly firm up the texture. Let the cookies sit at room temperature for a few minutes before enjoying them to bring back their softness.
If you want to make the dough ahead of time, you can refrigerate it for up to 2 days. This is a great option that actually improves the texture of the dough and the flavor of the cookies. The dough can also be frozen. Wrap it tightly in plastic wrap and store it in a freezer-safe bag or airtight container for up to 2 months. Let the cookie dough defrost in the fridge the day before using.
Almond Flour Peanut Butter Cookie FAQs
Some frequently asked questions with quick, helpful answers to guide you on your baking journey. For more questions or comments, let us know in the comments section below!
Can I Make These Cookies Vegan?
Using vegan butter and substituting the egg with one of these egg substitutes makes this recipe vegan-friendly. Try out a flax or chia egg swap, though it may slightly change the texture of the final cookies.
What is the Best Way to Store These Cookies?
These almond flour peanut butter cookies store best at room temperature. In an airtight container, they will stay soft and fresh for 3-4 days (although I’m not sure they’ll last that long!)
Can I Make the Cookie Dough Ahead of Time?
This recipe works great as a make-ahead option. The cookie dough can be prepared up to 2 days before baking. Store the dough in the fridge in an airtight container. The dough can also be frozen for up to 2 months. Thaw in the fridge a day before baking the cookies. In fact, making the dough ahead of time helps to improve the texture and flavor of the cookies!
Closing Out on Cookies
At the end of the day, great cookies shouldn’t feel complicated or unpredictable, and that’s what I love so much about this recipe. From the ingredients and technique to the flavors and design, this is a classic cookie recipe that is simple enough for new bakers and a crowd-pleasing favorite for everyone.
So whether you’re making these for a quick treat, sharing them with friends or family, or just looking for a go-to recipe that fits your dietary needs, this is one you can come back to again and again.
If you try it, take note of the small details like the type of peanut butter you used, how long you baked them, and how the texture turned out. Those little observations will help you dial it in perfectly for next time and every time you bake this recipe. And don’t be surprised when this becomes your new favorite way to make peanut butter cookies!
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