These almond flour peanut butter cookies are proof that 4 simple ingredients can make something really delicious. They're soft, chewy, packed with peanut butter flavor, and come together in just minutes. Did I mention you only need 4 ingredients?
What I love most about these cookies is how easy they are to make when a cookie craving hits. While you are at it, why not try these Strawberry Cheesecake Cookies, too?
Try These Easy Peanut Butter Cookies
If you're looking for a quick and easy peanut butter cookie recipe, these cookies give some real competition. They're gluten-free, soft in the center, and have an amzing peanut butter flavor!
These cookies use peanut butter and almond flour as the base instead of traditional cookie dough ingredients.
With just a few pantry ingredients, you can have warm, freshly baked cookies ready in about 15 minutes.
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Video Instructions
Why You’ll Love It
- Only a handful of ingredients: Only 4 ingredients are needed for these low carb cookies, which is perfect when you want something homemade without stocking your pantry for months.
- Perfect Texture & Customizable: These are soft and chewy in the center with lightly crisp edges. You can also add some nuts if you really like. For more nutty flavors, add some walnuts or pecans.
- Beginner-friendly: You only need one bowl, and prep time is minimal, plus you can make a double batch if you know you have guests.
- Naturally gluten-free & Vegan friendly: For those friends and family members with gluten intolerance, these cookies are my go-to, as they are dairy-free, and not a single egg is needed.
Ingredients
- Peanut butter: This is the star of the almond flour cookies recipe, so use one brand you genuinely enjoy eating. Creamy peanut butter gives the smoothest texture, while crunchy peanut butter gives you a bit more texture.
- Almond flour (not almond meal): I prefer almond flour over wheat flour because it gives the structure while keeping the cookies soft and tender. I always use finely ground blanched almond flour for the best texture.
- Coconut sugar: This is what gives the sweetness and a subtle caramel-like flavor. Regular granulated sugar, maple syrup, or honey works just as well for those with a sweet tooth, and no refined sugar is needed.
- Vanilla extract (optional): I almost always add it because it works with the peanut butter flavor.
- Flaky sea salt (optional): A small pinch on top makes the peanut flavor come out more and gives the cookies a decadent finish.
How to Make Peanut Butter Cookies With Almond Flour
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl of a stand mixer, or using an electric mixer, combine peanut butter, sugar, and a teaspoon vanilla extract (if using). Beat for 1 minute until well combined and a batter forms.
3. Fold the dry ingredients, the almond flour, and a small pinch of salt into the mixture until a soft dough forms.
4. If the dough feels a little oily, let it sit for 5 minutes. The almond flour will absorb some of the excess moisture and make the dough easier to work with.
5. Use a cookie scoop to scoop tablespoon-sized portions and roll into balls.
6. Place the cookie dough balls on the baking or cookie sheet and gently flatten the top of each cookie with a fork to create the classic crisscross pattern.
7. Bake for exactly 10 minutes.
8. The cookies will still look very soft when they come out of the oven. Leave them on the baking sheet for about 10 minutes so they can finish setting before moving them to a wire rack or cooling rack.
Cooking Tips
- Don't overbake these cookies. They do get firm as they cool down.
- If the dough feels too soft to handle, place it in the refrigerator for 10 minutes.
- Dip your fork in sugar before pressing the cookies if you find it sticking to the dough.
Try these Easy Homemade Ferrero Rocher Truffles for a smooth, chocolatey bite with a nutty crunch.
What Can You Serve With This?
- A cold glass of milk
- Coffee or espresso
- Hot chocolate
- Vanilla ice cream
- Fresh berries
You might also enjoy this German Plum Cake Pflaumenkuchen With Fresh Plums for a simple, traditional bake.
FAQs
Yes. You can use a granulated sugar substitute such as erythritol or monk fruit sweetener.
Absolutely. About ¼ cup of chocolate chips is what I would add when I want a more chocolatey cookie, and it goes well with the peanut butter flavor.
Yes. Chunky peanut butter adds extra crunch and texture throughout the cookies.
Recipe
Almond Flour Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter
- ⅓ cup coconut sugar
- 1 teaspoon vanilla extract
- ½ almond flour, super fine blanched almond flour
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, combine peanut butter, sugar, and vanilla (if using). Beat for 1 minute until well combined.
- Fold in the almond flour and a small pinch of salt until a soft dough forms.
- If the dough feels a little oily, let it sit for 5 minutes. The almond flour will absorb some of the excess moisture and make the dough easier to work with.
- Scoop tablespoon-sized portions and roll into balls.
- Place on the baking sheet and gently flatten with a fork to create the classic crisscross pattern.
- Bake for exactly 10 minutes.
- The cookies will still look very soft when they come out of the oven. Leave them on the baking sheet for about 10 minutes so they can finish setting before moving them.
Notes
Cooking Time and Temperature
Bake at 350°F (175°C) for approximately 10 minutes.Taste & Texture
Soft and chewy with rich peanut butter flavor, tender centers, and lightly crisp edges.Storage, Freezing & Reheating
- Room Temperature: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months.
- To Enjoy Later: Let frozen cookies thaw at room temperature before serving.
Serving Recommendations
I love these with a cup of coffee in the afternoon or as a quick sweet snack after dinner. They're also great crumbled over vanilla ice cream.Recipe Variations and Substitutions
- Natural peanut butter works well, but stir it thoroughly before measuring. Use almond butter instead of peanut butter.
- Coconut sugar, white sugar, or brown sugar all work.
- Add chocolate chips.
- Drizzle with melted dark chocolate.
- Add a pinch of cinnamon for warmth.
Proper Storage Tips
- Store in an airtight container.
- Keep away from direct heat.
- Separate layers with parchment paper if stacking.
Pro Tips
- Use finely ground almond flour.
- Don't overbake.
- Let the cookies cool completely before moving them from the baking sheet.
- Easy peanut butter cookie recipe
Video
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