These almond flour peanut butter cookies are soft, thick and so chewy. With lots of chocolate chips, these healthier cookies are naturally gluten free and can easily be made vegan!
These chocolate chip cookies are one of the most popular recipes on the blog, so I thought almond flour peanut butter cookies were a must!
They’re super thick and chewy, not at all dry and crumbly, and studded with lots of chocolate chips. Naturally gluten free and can easily be dairy free and vegan.
They’re made with really basic pantry staple ingredients too, so you probably already have all ingredients on hand.
There is no secret to baking with almond flour, but I do have a few tips! One, make sure you measure the flour well. Don’t pack it into your measuring cup, simple spoon and level it in. If it looks really clumpy, sift it!
Second, don’t over bake! Almond flour burns more easily than other kinds of flour, so it’s really important you don’t keep the cookies in the oven for too long.
If you love this recipe, be sure to leave a review and try my almond flour sugar cookies or roundup of the 12 best gluten free cookies next!
Key ingredients & substitutions
Peanut butter. You need a generous amount of peanut butter for the best flavor.
I used a natural peanut butter where the only ingredients are roasted peanuts, but you can likely use a more traditional peanut butter.
Almond Flour. You can’t directly use almond flour in place of all purpose flour in cookies, so it’s best to follow a recipe that already uses almond flour.
Sugar. We’ll use a mix of white sugar and brown sugar.
You can sub both for coconut sugar for a refined sugar free option, but keep in mind the color will be much darker. I do not recommend a liquid sweetener like maple syrup or honey.
Butter. I used regular butter, but dairy free butter also works!
Egg. You need just one egg in this recipe. Since that’s all we need, you can safely sub with a vegan egg replacer like 1/4 cup of apple sauce, a flax egg or a store bought egg replacer.
Chocolate chips. I love using semi-sweet chocolate chips, but anything goes! You can also leave them out and have regular almond flour peanut butter cookies.
How to make almond flour cookies
Cream butter and sugar. Add the softened butter and both sugars to a mixing bowl or bowl of a stand mixer and cream together for 1 minute.
Add all ingredients. Add in the egg, peanut butter and vanilla and beat for 1 additional minute. Add in the dry ingredients, aside from the chocolate chips, and beat until combined. Fold in the chocolate chips.
Chill dough. Add the batter to the fridge to chill for 30 minutes. During the final 10 minutes, preheat the oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper.
Scoop. Once the dough has chilled, scoop using a 2 tablespoon scoop and place on the baking sheet, keeping enough space between each cookie.
Bake. Bake one sheet at a time for 13-16 minutes or until the edges are golden brown. They will continue to firm up as they cool, so don’t over bake!
Cool and serve. Remove from the oven and use a round cookie cutter to swivel around the edges to create a perfect circle. Once cool, serve and enjoy!
Why do my almond flour cookies fall apart?
Almond flour cookies can more easily fall apart for a few reasons.
One, they don’t have a proper binder. In this recipe, we’ll use both an egg and a bit of cornstarch to bind everything together.
Second, you didn’t let the cookies cool or set for long enough. Once you take them out of the oven, let them cool completely before serving to ensure they hold their shape.
How to store and freeze
Once baked, these almond flour peanut butter cookies will keep at room temperature for about 3 days. I like to reheat them in the microwave for 5-10 seconds so they’re good as new!
You can also freeze these either before or after baking.
To freeze before baking, chill the dough as directed, then scoop and add to a freezer safe bag for up to 2 months. Bake at 325 Fahrenheit for a couple extra minutes to account for the frozen dough.
To freeze after baking, simply let cool, then transfer to a freezer safe bag for up to 2 months. Reheat in the oven at 300 until warm through the center.
Why you’ll love this recipe
Easy. These easy almond flour cookies only takes about 5 minutes to whip up and pop in the oven!
Dietary restriction friendly. These cookies are gluten free and can be easily modified for a vegan diet yet they are still so delicious for those without diet preferences.
Simple ingredients. Most of the ingredients required for these gluten free cookies you probably have on hand! Simple things like butter, sugar, eggs and flour.
Healthier. While I wouldn’t say these are a healthy cookie, they are definitely healthier than most! They have 8 grams of protein per cookie from the peanut butter and almond flour, and can be made refined sugar free!
More almond flour recipes you’ll love!
- Almond Flour Banana Muffins
- Paleo Chocolate Cake
- Almond Flour Blueberry Muffins
- Almond Flour Chocolate Cupcakes
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Almond Flour Peanut Butter Cookies
by: claire cary
- ½ cup butter softened
- ½ cup white sugar
- ½ cup brown sugar
- 1 egg
- ¾ cup creamy unsalted peanut butter
- 1 teaspoon vanilla
- 1 ½ cups blanched almond flour
- 2 teaspoons cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt omit if PB was salted
- 1 cup chocolate chips
- Add the softened butter and both sugars to a mixing bowl or bowl of a stand mixer and cream together for 1 minute.
- Add in the egg, peanut butter and vanilla and beat for 1 additional minute.
- Add in the dry ingredients, aside from the chocolate chips, and beat until combined.
- Fold in the chocolate chips.
- Add the batter to the fridge to chill for 30 minutes.
- During the final 10 minutes, preheat the oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper.
- Once the dough has chilled, scoop using a 2 tablespoon scoop and place on the baking sheet, keeping enough space between each cookie.
- Bake one sheet at a time for 13-16 minutes or until the edges are golden brown. They will continue to firm up as they cool, so don't over bake!
- Remove from the oven and use a round cookie cutter to swivel around the edges to create a perfect circle.
- Once cool, serve and enjoy!
These cookies are amazing! Actually all your recipes are incredible. I have tried a few and will continue to try more. I made these for a friends birthday and it didn’t stop there. I made them for my niece who doesn’t eat gluten and really stays away from eggs, the recipe using applesauce in place of eggs is a show stopper too! I have made a few of my own batches to eat too.
Thank you and I look forward to more of your treats.
Claire Cary says
Thanks so much Michelle. Makes me so happy to hear you’re enjoying everything!
I made these exactly as described in the recipe and I thought that the result was good. The cookies did not have enough peanut butter flavor to suit our tastes. However, I like the fact that it’s a workable recipe and I like the fact that it uses almond flour, so I will make the recipe again, but I will increase the amount of peanut butter. Thank you!
Fantastic, easy recipe. They were a party hit, and no one realized they were gluten free. Thank you!
Claire Cary says
Love to hear that, thanks Tracy!
Loved these cookies filled with chocolate goodness. Used monk fruit sugar as sub for sugar
Claire Cary says
Perfect, happy that worked well!
Love to try this! Can you use sugar substitutes? Thanks!
Claire Cary says
I haven’t tried any, but you can try coconut sugar if you prefer something refined sugar free!
I used Swerve Brown and granular sweetener along with Lily’s Semi sweet chocolate chips which are sweetened with Stevia. I adjusted it to make it fit my lower carb lifestyle. They turned out delicious and my family had no clue I switched it out.