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!
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:
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.
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.
- 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 at 350°F for 12 minutes until golden on top.
- Let the cookies cool and firm up directly on the tray.
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.
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!
More Delicious Cookie Recipes
- Peanut Butter Cookies
- Almond Butter Cookies
- Peanut Butter Chocolate Chip Cookies
- Inside Out Chocolate Chip Cookies
- Chocolate Peanut Butter Cookies
- Eggless Peanut Butter Cookies
Did you make this recipe? Be sure to leave a comment and rating below.
Peanut Butter Almond Flour Cookies
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
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
- Butter – can be lightly salted or unsalted. It won’t make any big difference so just use what you have on hand.
- 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.
- Almond flour – is different from almond meal. Make sure it says ‘almond flour’ on the package.
- 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.
- 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.
- 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!
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