Soft Almond Flour Peanut Butter Cookies taste so much like chewy, old fashioned peanut butter cookies you won’t believe they are naturally gluten-free!

best almond flour peanut butter cookies
If you loved chewy, soft peanut butter cookies as a kid, you are going to fall in love all over again with this almond flour cookie recipe! The combination of brown sugar with peanut butter keeps them ultra soft, even after they have cooled.
Gluten-free peanut butter almond flour cookies are easy to make in one bowl with a handful of baking essentials. You can be noshing on warm, chewy cookies in little as 15 minutes!
Of course if you can’t get enough peanut butter, be sure to try gluten-free peanut butter cookies or flourless peanut butter cookie sandwiches!
Ingredient notes
The only speciality ingredient required for this recipe is almond flour. Luckily, with the popularity of keto diet and low carb counts, it is easy to find at local grocery stores.
If you love recipes made with almond flour, like almond flour banana muffins, brownies, or zucchini almond flour bread, you can make your own almond flour. Alternatively, buy larger, more economical amounts from Costco or on sites like Amazon or Vitacost.
To offset the density of almond flour, both baking soda and baking powder are used to help with loft and leavening. I used creamy peanut butter to mimic old school peanut butter taste, but almond butter may also be used.
- Butter – For dairy-free cookies, use dairy-free butter sticks, like Earth Balance
- Peanut Butter – Use creamy, crunchy, natural peanut butter, or your preferred nut butter
- Sugar – See notes below about substituting keto-friendly, low carb sweeteners
- Brown Sugar – Adds moisture and softness to cookie
- Almond Flour– Use blanched almond flour, not almond meal for this recipe
How to Make Almond Flour Peanut Butter Cookies
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- First, mix together softened butter, peanut butter, brown sugar, and sugar together in a large mixing bowl until well combined.
- Next, add an egg and vanilla extract. Beat again.
- Pour in almond flour, baking powder, baking soda, and salt. Mix well.
- Last, divide dough into 1 inch balls and place on ungreased baking sheets. To do this quickly and easily I love using a small cookie scoop. Press the cookies down slightly with a glass bottom dipped in sugar.
- Bake for 10 minutes, or until just set. Allow them to cool for 5 minutes on the baking sheet before transferring to a cooling rack.
Should the Cookie Dough Be Refrigerated?
I tested the recipe both ways. It did not have an affect on how much the cookies spread or texture, so it does not have to be refrigerated.
However, the dough could be a little easier to handle when refrigerated. I used a cookie scoop to portion out the dough so it was easy regardless.
If you don’t have a cookie scoop, I recommend refrigerating the dough for 1 hour or freezing it for 30 minutes to chill the dough before rolling into balls.
If perfectly round cookies is of no importance to you, use two teaspoons to scoop and scrape dough onto the baking sheet. No need to chill!
Are THESE cookies Gluten-Free?
Yes, easy peanut butter almond flour cookies are naturally gluten-free since none of the ingredients contain gluten. As an added bonus, they are also grain-free and dairy-free, similar to Italian Almond Cookies!
Baking with almond flour, as opposed to gluten-free flour, usually has a higher percentage of success, as long as the recipe is well researched and written. Store bought gluten-free flours contain a huge variance of flour combinations, so they don’t all perform equally.
Almond flour, on the other hand, is simply ground almonds so the results are more predictable.
If you love flourless cookie recipes, also try Oat Flour Chocolate Chip Cookies, made from ground oats, Flourless Chocolate Chip Cookies, or check out more of the best flourless cookie recipes!
Additions and modifications
Almond flour peanut butter cookie dough morphs into so many different cookie possibilities! Use this basic recipe and try out these different versions!.
- Almond Flour Peanut Butter Chocolate Chip Cookies – Mix in 1 cup chocolate chips or chocolate chunks to the dough at the end.
- Peanut Butter M&M cookies – Add 1 cup M&Ms to the cookie dough to the dough at the end.
- Almond Flour Peanut Butter Oatmeal Cookies – Reduce almond flour to 3/4 cup and add 3/4 cup quick cooking oats when mixing in dry ingredients.
- Peanut Butter Raisin Cookies – Mix in 1/2 teaspoon cinnamon and 1/4 cup nutmeg with dry ingredients. Add 1 cup raisins to the dough at the end.
- Hershey Kiss Peanut Butter Cookies – As soon as the cookies come out of the oven, gently press in a hershey kiss in the center.
Chocolate dipped Cookies
If you live by my motto that everything tastes better with chocolate, so naturally almond flour peanut butter cookies dipped in melted chocolate are the best thing ever!
Melt 1 cup chocolate chips and 1/2 teaspoon vegetable oil in a microwave safe bowl for 45 seconds to 1 minute, stirring occasionally. The oil thins the chocolate so it’s more spreadable. Adjust the amount as needed.
Once the chocolate is melted and smooth, dip one half of the cooled cookie in chocolate or spread on with a small knife. Place dipped cookies on wax paper to set before stacking or transferring.
Benefits of Using Almond Flour in Cookies
There has been a surge of almond flour recipes with the popular low carb, keto lifestyle, but baking with almond flour has so many other benefits as well!
- Higher fat percentage means added moisture. Baked goods will stay tasty and fresh longer.
- It adds tenderness because of the high fat. This is beneficial for recipes like cookies, muffins, and pancakes.
- Almond flour flavor is slightly sweeter and nuttier, which enhances the taste of baked goods without being overwhelming.
- It’s low carb with only 6 net carbs per 1/4 cup (All-purpose flour contains 24 grams of carbs for the same amount.)
- High in protein (6 grams) and fiber (3 grams) based on 1/4 cup serving
Substituting Almond Flour in Cookies
If you are sold on almond flour, you may want to start substituting it in all your recipes. Unfortunately it’s not as easy as that.
Almond flour weighs less than traditional flour, so a one-to-one conversion isn’t always possible. It also contains more moisture, which changes the chemistry of baked goods.
It takes a little trial and error substituting almond flour for all-purpose flour, but here are some general tricks to try.
- Increase the amount of almond flour by 25%, so for every 1 cup flour, use 1 1/4 cup almond flour.
- Add extra leavening to offset the density of almond flour. 1/4 – 1/2 teaspoon of baking powder, baking soda, or combination of both will help.
- Use less liquid in the recipe since almond flour adds more moisture. Using an egg yolk instead of the whole add egg or cutting back on moisture containing ingredients, such as milk, bananas, applesauce, or sour cream.
For another foolproof almond flour cookie recipe, check out Almond Flour Chocolate Chip Cookies!
Are these Peanut Butter Cookies with Almond Flour Low Carb?
Yes and no. One cookie contains 9 grams of carbs. This is significantly lower than traditional peanut butter cookies, which contain around 20 carbs.
To make low carb peanut butter cookies you would have to replace the sugar with monk fruit or use a sugar free substitute, such as erythritol.
I haven’t tested a keto, low carb peanut butter cookies recipe, but here are helpful baking tips for using sugar-free sweeteners.
Since the sweetener will contain less bulk than the sugar / brown sugar blend, you will have to replace it with something else. Try adding a couple additional tablespoons of almond flour.
storing and freezing tips
Since almond flour has higher moisture and fat these soft and chewy peanut butter cookies store for a longer period of time than other cookies.
After the cookies have cooled completely, stack and store in an airtight container up to 3 days. If storing longer than that, wrapping a couple cookies together in plastic wrap before placing in an airtight container will extend longevity up to a week.
Almond flour cookies can also be frozen a couple different ways.
Freezing unbaked cookies: Portion out cookie dough into balls and place on a wax paper lined baking sheet. Freeze baking sheet. Once dough becomes solid, transfer balls to an airtight freezer container. Freeze up to 3 months.
Place frozen cookie balls on ungreased baking sheets, 2 inches apart. Bake as directed for 12 minutes.
Freezing baked cookies: Bake and cool cookies completely. Stack in groups of 2 or 3 and wrap in plastic wrap. Transfer stacks to an airtight freezer container. Freeze up to 3 months and thaw on counter when ready to eat.
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step-by-step web story instructions for this recipe!
More Gluten-Free Cookie Recipes!
- Gluten-Free Sugar Cookies tastes so much like the real thing, no one will know the difference!
- Coconut Macaroons are mixed with cherries, drizzled with chocolate, and have a fudgy chocolate center.
- Soft Gingersnap Cookies are an update on a classic with the perfect amount of spices and rich, dark chocolate chips mixed in.
- Easy Nutella Cookies are made with only three ingredients and for a flourless, naturally gluten free chocolate cookie.
SAVE THis recipe for ALMOND FLOUR PEANUT BUTTER COOKIES TO YOUR PINTEREST BOARD!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Almond Flour Peanut Butter Cookies
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¾ cup almond flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F. In a large bowl beat together butter, peanut butter, sugar, and brown sugar for 2 minutes, or until very well combined. Add egg and vanilla. Mix well.
- To the bowl add almond flour, baking soda, baking powder, and salt. Mix until well combined. The batter will be stiff.
- Use a small cookie scoop to portion out dough onto ungreased baking sheets, about 2 inches apart. Alternatively, refrigerate dough for 1 hour (or freeze 30 minutes) and roll dough into 1 inch balls.
- Before baking use a drinking glass bottom dipped in sugar to press the cookies down slightly. Alternatively, dip a fork in sugar and cross hatch on top. The cookies will spread as they bake, so they do not have to be flattened very much!
- Bake for 10-11 minutes, or until just set. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Equipment Needed
Recipe Notes
Should Almond Flour Peanut Butter Cookie Dough Be Refrigerated?
I tested the recipe both ways. It did not have an affect on how much the cookies spread or texture, so it does not have to be refrigerated. However, the dough could be a little easier to handle when refrigerated. I used a cookie scoop to portion out the dough so it was easy regardless. If you don’t have a cookie scoop, I recommend refrigerating the dough for 1 hour or freezing it for 30 minutes to chill the dough before rolling into balls. If perfectly round cookies is of no importance to you, use two teaspoons to scoop and scrape dough onto the baking sheet. No need to chill!Additions and Modifications
- Almond Flour Peanut Butter Chocolate Chip Cookies – Mix in 1 cup chocolate chips or chocolate chunks to the dough at the end.
- Peanut Butter M&M cookies – Add 1 cup M&Ms to the cookie dough to the dough at the end.
- Almond Flour Peanut Butter Oatmeal Cookies – Reduce almond flour to 3/4 cup and add 3/4 cup quick cooking oats when mixing in dry ingredients.
- Peanut Butter Raisin Cookies – Mix in 1/2 teaspoon cinnamon and 1/4 cup nutmeg with dry ingredients. Add 1 cup raisins to the dough at the end.
- Hershey Kiss Peanut Butter Cookies – As soon as the cookies come out of the oven, gently press in a Hershey kiss in the center.
Art W says
Hi Melissa,
I just made a batch, including chocolate chips and walnuts and they turned out great. Can I use either coconut sugar or sucanat, in place of the sugars in your recipe?
Thank you, Art
Melissa says
Hi Art,
I have received some comments on Pinterest from readers that they used coconut sugar with great results. I can’t speak to the sucanat, though. Please let me know if you try either of these!
Best,
Melissa
Anonymous says
Wow. Best cookies I’ve had in ages.
Melissa says
Thanks so much! I’m glad you let me know!
Best,
Melissa
Olivia says
Good cookies, but the layout of this recipe is confusing. Too many side trails of other info when all I wanted was the reci
Pe for peanut butter cookies. Organize the recipe for the agenda.
Melissa says
Hi Olivia,
Sorry to hear you found the extra options confusing, but I’m glad the cookies worked out for you!
Best,
Melissa
Tami Fasgold says
Love this recipe! I substituted Swerve granulated and Swerve Brown for the sugars and they came out fantastic! Also added sugar free chocolate chips…yum!
Melissa says
Hi Tami,
This makes me so happy that these cookies turn out with Swerve too! Yay! Big win for low carbers! Thanks for writing and letting me know 🙂
Best,
Melissa
Anonymous says
These were amazing
Melissa says
I’m so glad you enjoyed them. Thanks for writing!
Best,
Melissa
Marie a Cailes says
these really hold together. I made a small addition of 2 tbsp arrowroot flour to see if I could bump up the chewiness. They are fabulous and make a great gift for the GF sweet lover.
Melissa says
Hi Marie,
I haven’t used arrowroot flour before, but I will give it a try. I bet that works fabulous with almond flour!
Best,
Melissa
Pamela Turner says
We are really enjoying these! I mad them before the Tropical storm Isaisas knocked our power out and they helped lift our spirits. My husband watches his diet carefully and counts carbs due to controlled diabetes and have been looking for treats that resemble traditional desserts. My husband said these “were like having a ‘real’ cookie!”
Thanks so much. We’ll be having these again.
P.S. Do you happen to have a recipe for oatmeal cookies made with almond flour?!
Melissa says
Hi Pamela,
I’m so glad these cookies were able to lift your spirits and your husband was able to enjoy them. What a blessing! I do have almond flour oatmeal cookies on the site and also a full guide for more almond flour recipes!
Best,
Melissa
Gabs says
Hi!
Love this recipe thank you for sharing!
I don’t know what I did but my dough was crumbly. Any tips on how to prevent that? I still baked them and they were delicious. I need to perfect my almond flour baking.
Thank You 🙂
Melissa says
Hello! So glad you enjoyed the cookies. I’m not exactly sure why the dough was crumbly, but did you make any substitutions, like natural nut butter or a different type of butter? So they were harder to roll together, but still baked fine? Was the dough chilled? Hope I can help!
Best,
Melissa
Gabby says
Hi!
Love this recipe thank you for sharing!
I don’t know what I did but my dough was crumbly. Any tips on how to prevent that? I still baked them and they were delicious. I need to perfect my almond flour baking.
Thank You 🙂
Ashley says
I’m about to use this recipe for about the third time in a month…they are IRRESISTIBLE.
Melissa says
Hey Ashley,
I’m so happy you are such a fan! You’ve inspired me to make these again this weekend. They are damn good!
Best,
Melissa
Anonymous says
Too much butter! Dough and cookie was so greasy!!
Melissa says
Sorry to hear these cookies did not work out for you. I haven’t had issues with the dough being too greasy before. Perhaps the butter was melted and not softened?
Maggy says
Oh my… I just made these cookies… holy moly they are sooooo good!!! Thank you for this recipe… very detailed & I love that you included additions at the end… it inspired me to add cinnamon to these babies & wow… extremely good… it’s almost like eating a sweet pastry… I added 2 tsp cinnamon but most people might prefer 1 or 1 and a half tsp… but we love our cinnamon. I also used granulated splenda in place of the regular sugar, but I still used the brown sugar. These are truly the best peanut butter cookies I’ve ever had. Amazing. I will be making them again very soon. Again, thank you thank you thank you!!!
Melissa says
Hi Maggy,
Thank you so much for writing! I’m glad they were such a hit! That is good to know that replacing some of the sugar with splenda works out well.
Best,
Melissa
Sarah Kramer says
These are so good! Probably the best peanut butter cookie I’ve had.
Melissa says
Hi Sarah,
Wow! Thank you so much much! That’s quite a statement 🤗
Best,
Melissa
catherine fedak says
Delicious! I didn’t change a thing and I won’t!
Melissa says
I’m so glad! Thanks for writing!
Best,
Melissa
Annie says
Perfect peanut butter cookies!
I’m not much of a baker, though I love to cook. The directions were clear and concise and I followed the recipe exactly. I liked all the tips too. It worked out wrapping 2 cookies in plastic wrap and then storing in a container. Will definitely make these again. Thank you for the recipe!
Melissa says
Hi Annie,
I really appreciate you taking the time to write and let me know how much you enjoyed the recipe. It really means a lot! I’m glad the cookies were such a hit.
Best,
Melissa
Hope says
Have been wanting to try making my favorite treats with almond flour for awhile. Peanutbutter cookies is definitely one of them. Since almond flour is pricier I decided to use 1 cup almond flour and 3/4 cup oats. This recipe did not disappoint. Really happy I tried it. Will add chocolate chips next time.
Melissa says
Hi Hope,
I’m so glad you wrote because I was wanting to try this out with oats as well. It’s good to hear it works well!
Best,
Melissa
goatgirl says
Amazing recipe! My family gobbled these down in mere hours!
Melissa says
Thank you! I’m so glad they were such a hit. Love it!!
Frances Rairdon says
It is the time of the Corona virus and AP flour is running sparce. I had extra almond flour and tried this recipe. What a wonderful treat.!
Thank you.
Melissa says
Oh good point! Glad you found a good use for that almond flour. Thanks for writing!
Best,
Melissa
Renee says
How to use up the almond flour in the pantry. Came across this recipe and tried it. Not only are they gluten free but they are positively delicious…you can’t eat just one!
Melissa says
Hi Renee,
So glad you were able to find the recipe useful and delicious!
Best,
Melissa