One bite of these old fashioned-style chewy, soft almond flour peanut butter cookies and you will end all recipe searches. They taste just like the one’s Gramma made, so it’s really unbelievable (but true!) they are a naturally gluten-free, grain-free recipe. Grab some blanched almond flour with simple ingredients right in your pantry for ultimate cookie success.

a cookie being dunked into a glass of milk

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Level Up Peanut Butter Cookies Made With Almond Flour

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.

These homemade 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! The only speciality ingredient required for this recipe is blanched almond flour.

When developing my collection of almond flour recipes, the thing I work to offset the most is almond flour’s dense moisture. For recipes like this famous lemon almond flour cake, adding a little cornstarch helps absorb moisture. With cookies, though, we have to go at it a little differently.

We don’t want cakey loft, but an old school homemade cookie texture, nice and chewy without greasiness. A mixture of baking soda and baking powder helps offset denseness when making 100% almond flour only cookies. I also used creamy peanut butter to mimic old school peanut butter taste, but almond butter may also be used.

Oh my goodness these are absolutely delicious😋! My entire family loves them! I used extra crunchy peanut butter, so good. These are my go to PB cookies. I just made another batch today. Thank you for sharing ☺️

—Kimberlee

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Easy no chill dough

First cream together the softened butter, with creamy peanut butter, and both the sugars. Once it’s mixed well add the egg and vanilla. Mix in the almond flour with the rest of the dry ingredients and that’s it. Donezo.

the peanut butter cookie dough with an egg in the mixing bowl.
almond flour being mixed in.

Scoop and bake – it’s that easy!

The dough is pretty soft, so I like to use a cookie scoop to keep the process pretty simple. If you don’t have one, though, just scoop up with a spoon and scrape it onto the ungreased baking sheets with another spoon.

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. Enjoy and share…or not.

a cookie scoop in the cookie dough bowl.

What About Refrigerating the Dough?

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!

Yummy Mix-In Ideas

Peanut butter cookies can morph into many different cookie possibilities! Use this basic recipe, adding some of suggested mix-ins. Be sure to leave me a comment below if you did you’re own spin.

  • Chocolate Chip – Mix in 1 cup chocolate chips or chocolate chunks to the dough at the end.
  • M&Ms – Add 1 cup M&Ms to the cookie dough to the dough at the end.
  • Oatmeal – Actually this version turned out so amazing, I devoted a whole almond flour oatmeal cookie recipe to it. ❤️
  • Spiced Raisin- Mix in 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg with dry ingredients. Add 1 cup raisins to the dough at the end.
  • Hershey Kiss Blossoms – As soon as the cookies come out of the oven, gently press in a Hershey kiss in the center.
chocolate dipped peanut butter cookie with melted chocolate next to it

Chocolate Dipped

If you live by my motto that everything tastes better with chocolate, so naturally almond flour 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.

stack of peanut butter almond flour cookies next to a glass of milk

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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

a cookie being dunked into a glass of milk
4.64 stars (69 ratings)

Extra Soft Almond Flour Peanut Butter Cookies

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 32 cookies
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
One bite of these old fashioned-style chewy, soft almond flour peanut butter cookies and you will end all recipe searches. They taste just like the one's Gramma made, so it's really unbelievable (but true!) they are a naturally gluten-free, grain-free recipe. Grab some blanched almond flour with simple ingredients right in your pantry for ultimate cookie success.
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Ingredients
 

Equipment

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.
    ½ cup unsalted butter, ¾ cup creamy peanut butter, ½ cup granulated sugar, ½ cup packed brown sugar, 1 large egg, 1 teaspoon vanilla extract
  • To the bowl add almond flour, baking soda, baking powder, and salt. Mix until well combined. The batter will be stiff.
    1 ¾ cup almond flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt
  • 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.

Notes

Storing / Freezing
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. 
Calories: 123kcal, Carbohydrates: 9g, Protein: 3g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 13mg, Sodium: 91mg, Potassium: 52mg, Fiber: 1g, Sugar: 7g, Vitamin A: 96IU, Calcium: 23mg, Iron: 1mg
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