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    Home » Cookies

    Peanut Butter Almond Flour Cookies

    Published: Nov 4, 2021 Updated: Nov 4, 2021 by Alison Hope · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    Peanut Butter Almond Flour Cookies

    These delicious peanut butter almond flour cookies are soft and chewy and loaded with peanut butter flavor. They are also naturally gluten-free and so easy to make!

    Peanut butter almond flour cookies stacked up on a plate.

    You will love everything about these peanut butter almond flour cookies. They taste like heaven with heaps of peanut butter flavor and the texture is so soft and chewy and simply perfect.

    They are naturally gluten-free so they’re perfect if you’re eating gluten-free or if you’re baking for a friend who’s gluten-free.

    But even if there is no-one in the vicinity eating gluten-free you’ll STILL want to make these cookies because they are so crazy delicious!

    They are also so easy and quick to make, so if you get a craving, you can have these cookies coming out of the oven in 30 minutes or less!

    Love peanut butter? You’ll also love our peanut butter fudge!

    What Goes Into These Cookies:

    Photo of the ingredients needed to make peanut butter almond flour cookies.

    Ingredient Notes

    • Almond flour – is different from almond meal. Make sure it says ‘almond flour’ on the package.
    • Peanut butter – should ideally be smooth, salted and creamy! Though any peanut butter will work. If you’re using a natural peanut butter then make sure it’s mixed up well (no separation of oil and nut butter) before you use it. You could also make these cookies with almond butter.
    • Butter – can be lightly salted or unsalted. It won’t make any big difference so just use what you have on hand. If you’d like these cookies to be dairy-free then use a dairy-free butter alternative, such as Earth Balance or Miyokos brands.
    Stack of peanut butter almond flour cookies.

    How To Make Peanut Butter Almond Flour Cookies

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add butter and white granulated sugar to the bowl of your stand mixer. Cream them together until smooth.
    Two photo collage showing butter and sugar added to stand mixer and creamed together.
    • Add the peanut butter and mix in.
    Two photo collage showing peanut butter added to stand mixer and mixed in.
    • Add egg and vanilla extract and mix in.
    Two photo collage showing egg and vanilla added to stand mixer and mixed in.
    • In a separate bowl add almond flour, baking soda, baking powder and salt. Mix together.
    Two photo collage showing dry ingredients added to mixing bowl and mixed.
    • Add the dry ingredients in with the wet and mix with a spoon into a cookie dough. The dough will be quite wet.
    Two photo collage showing dry ingredients added to wet and mixed into a cookie dough.
    • Break off roughly two tablespoon sized portions of cookie dough, roll it into balls and spread the balls over two parchment lined baking sheets.
    • Aim to get 10 cookies per baking sheet (20 cookies in total) and spread them out so that there is plenty of space for the cookies to spread.
    • Flatten the cookies gently with a fork.
    • Bake at 350°F for 12 minutes until golden on top.
    Two photo collage showing cookies on a parchment lined baking sheet before and after baking.
    • Let the cookies cool and firm up directly on the tray.
    Freshly baked peanut butter almond flour cookies on a parchment lined baking sheet.

    Tips For The Best Gluten Free Peanut Butter Cookies

    Bake on two trays. I usually tend to squash all my cookies onto one baking tray but it doesn’t work for these cookies! These cookies spread quite a lot and need the space to do it. So definitely spread them over two trays and make sure there is plenty of space for them to spread out.

    Add chocolate chips. If you’d like to add chocolate chips to these cookies then go right ahead! Add a cup (175g) of chocolate chips to the cookie dough right before scooping them.

    Switch for almond butter. If you’d like to make these cookies with almond butter instead of peanut butter then you can definitely do it. Everything else remains the same with the recipe.

    Make them dairy-free. For a dairy-free option on these cookies, switch the regular butter for a dairy-free butter substitute: Earth Balance or Miyokos in the USA, Nuttelex in Australia, Naturli or Becel in the UK, to name a few.

    Peanut butter almond flour cookies in a stack.

    Storing and Freezing

    Keep your cookies stored at room temperature in a sealed container for up to a week. They can also be stored in the fridge.

    They are freezer friendly for up to 3 months. Thaw them in the fridge and enjoy!

    Peanut butter almond flour cookie leaning against a stack of cookies.

    More Delicious Cookie Recipes

    1. Peanut Butter Cookies
    2. Almond Butter Cookies
    3. Peanut Butter Chocolate Chip Cookies
    4. Inside Out Chocolate Chip Cookies
    5. Chocolate Peanut Butter Cookies
    6. Matcha Cookies
    Peanut butter almond flour cookie broken in half.

    Did you make this recipe? Be sure to leave a comment and rating below.

    Peanut butter almond flour cookies in a stack.

    Peanut Butter Almond Flour Cookies

    These delicious peanut butter almond flour cookies are soft and chewy and loaded with peanut butter flavor. They are also naturally gluten-free and so easy to make!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Total Time: 27 minutes
    Servings: 20
    Calories: 240kcal
    Author: Alison

    Ingredients

    • ½ cup Butter (114g) Softened
    • 1 cup White Granulated Sugar (200g)
    • 1 cup Peanut Butter (250g) Smooth, Creamy, Salted
    • 1 Large Egg
    • 1 Tablespoon Vanilla Extract
    • 2 ½ cups Almond Flour (225g)
    • 1 teaspoon Baking Soda
    • 1 teaspoon Baking Powder
    • ½ teaspoon Salt
    US Customary – Metric

    Instructions

    • Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
    • Add butter and white granulated sugar to the bowl of your stand mixer. Cream them together until smooth.
    • Add the peanut butter and mix in.
    • Add egg and vanilla extract and mix in.
    • In a separate bowl add almond flour, baking soda, baking powder and salt. Mix together.
    • Add the dry ingredients in with the wet and mix with a spoon into a cookie dough. The dough will be quite wet.
    • Break off roughly two tablespoon sized portions of cookie dough, roll it into balls and spread the balls over two parchment lined baking sheets.
    • Aim to get 10 cookies per baking sheet (20 cookies in total) and spread them out so that there is plenty of space for the cookies to spread.
    • Flatten the cookies gently with a fork.
    • Bake for 12 minutes until golden on top.
    • Let the cookies cool and firm up directly on the tray.

    Notes

    1. Butter – can be lightly salted or unsalted. It won’t make any big difference so just use what you have on hand. 
    2. Peanut butter – should ideally be smooth, salted and creamy. Though any peanut butter will work. If you’re using a natural peanut butter then make sure it’s mixed up well (no separation of oil and nut butter) before you use it. You could also make these cookies with almond butter.
    3. Almond flour – is different from almond meal. Make sure it says ‘almond flour’ on the package.
    4. Add chocolate chips. If you’d like to add chocolate chips to these cookies then go right ahead! Add a cup (175g) of chocolate chips to the cookie dough right before scooping them.
    5. Bake on two trays. These cookies spread quite a lot and need the space to do it. Spread them over two trays and make sure there is plenty of space for them to spread out.
    6. Storing and freezing: Keep your cookies stored at room temperature in a sealed container for up to a week. They can also be stored in the fridge. They are freezer friendly for up to 3 months. Thaw them in the fridge and enjoy!

    Nutrition

    Serving: 1Cookie | Calories: 240kcal | Carbohydrates: 16g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 216mg | Potassium: 110mg | Fiber: 2g | Sugar: 12g | Vitamin A: 155IU | Calcium: 47mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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