These almond flour peanut butter cookies are soft, delicious, amazingly tasteful and chewy with crunchy golden edges. Also, these cookies are nutritious, gluten-free, high in protein and loaded with peanut butter flavor. Love cookies? Try my Pinwheel Cookies, Turtle Cookies, Matcha Cookies, Lemon Crinkle Cookies, Orange Shortbread Cookies, Butter Pecan Cookies, Earl Grey Shortbread Cookies, Southern Tea Cakes, Cake Rusk and Nankhatai.
Table of Contents
Why This Recipe Works?
- These cookies are super easy and quick to bake.
- These cookies are gluten free.
- The almond flour peanut butter cookies are a treat for peanut butter lovers.
- You need some basic pantry ingredients to bake these cookies.
What Is Almond Flour?
Almond flour, as the name suggests, is made by blanching almonds in boiling water to remove the skin and then ground into fine flour.
Nutrients: Almond flour has a lot of nutrients such as Vitamin E, low glycemic index and abundance of magnesium.
Cholesterol & Insulin Resistance: Almond flour also helps with reducing LDL (bad) cholesterol and insulin resistance.
Low Glycemic Index: Almond flour has a low glycemic index and is a better choice than conventional flours.
What Type Of Peanut Butter To Use?
- Creamy Peanut Butter: I prefer regular creamy peanut butter but you can use crunchy peanut butter. It is all about your personal preference.
- Salted Peanut Butter: Keep an eye if you are using salted peanut butter. Omit the salt in the recipe. I used unsalted for this recipe.
- No-Stir Peanut Butter: Be sure to not use it as it has added oil and other preservatives because it will impact the texture of the cookies and make them harder.
Pro Tip # 1 - Room Temperature Ingredients
Always use room temperature ingredients (unless otherwise specified) for baking. Ingredients such as butter, eggs and other dairy ingredients like milk, sour cream, yogurt form an emulsion by trapping air inside the batter. The trapped air expands in the oven resulting in perfect baked treats.
- Almond Flour – Blanched almond flour (I purchase mine from Costco). Do not use almond meal.
- Peanut Butter – Creamy or chunky peanut butter (I use creamy).
- Baking Powder – Make sure it is fresh.
- Salt – Enhances the sweetness of the cookies.
- Egg – Helps to bind the dough together. Use at room temperature.
- Butter – Softened (room temperature). Use unsalted or omit salt.
- Castor Sugar – For crunchy sweetness in the cookies.
- Brown Sugar – Helps with the moist, tender and chewy texture of cookies.
Pro Tip # 2 - Digital Scale
Use a digital scale to measure all-purpose flour and other dry ingredients. To measure with cup, fluff up the all-purpose flour container using a spoon, then scoop out the flour with spoon into the measuring cup. Never scoop out of the container. It may result in more flour than required resulting in dense bakes.
These are basic process shots for this recipe. For detailed instructions refer to the recipe card at the bottom of this post.
1. Take a bowl and combine almond flour, baking powder and salt. Whisk and set aside.
2. Take a large bowl and using an electric mixer beat butter, peanut butter, castor sugar, brown sugar, egg and vanilla for about 2 -3 minutes.
3. Add the dry ingredients to the wet ingredients.
4. Mix until just combined.
5. Use an ice-cream scoop (3 tablespoon) to shape the cookies.
6. Scoop out cookies and place them on the baking tray.
7. Place the baking tray in the middle rack of the oven and bake for 9 - 12 minutes until the edges are light golden in color.
8. Once out of the oven, allow the cookies to cool in the baking tray for 5 - 10 minutes before transferring to the cooking rack to cool completely.
- Mixing bowls.
- Digital scale.
- Measuring cups and spoons.
- Rubber spatula.
- Silicone mats.
- Baking tray.
- Chocolate Chips: Add ⅓ cup of chocolate chips to the batter to enjoy the chocolaty flavor.
- Nuts: Add ⅓ cup of chopped walnut, pecans or peanuts to the batter.
- Almond Butter: Substitute peanut butter with almond butter in the recipe.
Shape the Cookies: These cookies do not spread a lot in the oven. Shape them properly before placing the baking tray in the oven. Avoid placing them in the shape of balls like other cookies.
Criss-Cross Pattern: While making the criss-cross pattern you will have to press the cookies gently as the fork can stick to the batter. You can also dip the fork in water before making the pattern to avoid sticking (although I did not have to).
Do not Over-Bake the Cookies: Keep an eye on the cookies while they are baking. The baking time may vary from 9 – 12 minutes but you want to make sure you take the cookies out when the edges are light brown in color.
Let the Cookies Rest on the Baking Tray: Once out of the oven, the cookies will look softer and you may think to put them back for a couple of more minutes. Hold that urge as the cookies will firm up and become harder once they cool up completely.
Frequently Asked Questions
Yes – you can do it. The difference between almond flour and almond meal is that almonds are blanched, peeled and then ground while almond meal is almonds ground with almond peels.
Yes, you can make the dough and keep it in the fridge for 2 – 3 days. Bring the dough to room temperature before baking as the fats will solidify in the fridge. You can also freeze the dough balls. Scoop out the cookies on the baking tray, place in the freezer and once the balls are harder, put them in a plastic bag and freeze for up to 3 months.
How To Store
- These cookies will keep fresh in an air-tight container for up to 3 – 4 days.
- Refrigerate the cookies for up to a week in a sealed airtight container.
- Wrap each cookie in plastic wrap and add a layer of foil and stash them together in a plastic bag or an air-tight container. Freeze the cookies for up to 3 months.
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Almond Flour Peanut Butter Cookies
- 2 Baking Trays
- 2 Silicone Mats
- 1 Electric Mixer
- 1 Digital Scale
- 1 Rubber Spatula
- 1 Measuring Cups and Spoons
- 2 cup almond flour (224 g)
- ¾ cup peanut butter (190 g)
- 1 teaspoon baking powder (4 g)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract (5 ml)
- ½ cup butter (115 g) room temperature
- 1 egg (large)
- ½ cup castor sugar (100 g)
- ½ cup brown sugar (100 g)
- Preheat the oven at 350 F. Line two baking sheets with silicone sheets or parchment paper.
- Take a bowl and combine almond flour, baking powder and salt. Whisk and set aside.
- Take a large bowl and using an electric mixer beat butter, peanut butter, castor sugar, brown sugar, egg and vanilla for about 2 -3 minutes.
- Add the dry ingredients to the wet ingredients. Mix until just combined.
- Using an ice-cream scoop (3 tablespoon), scoop out cookies and place them on the baking tray.
- Take a fork and press them using a crisscross pattern on the cookies.
- Place the baking tray in the middle rack of the oven and bake to 9 – 12 minutes until the edges are light golden in color.
- Once out of the oven, allow them to cool in the baking tray for 5 – 10 minutes before transferring them to the wire rack to cool completely.