Welcome to the only recipe you’ll ever need for perfectly soft and chewy Almond Flour Peanut Butter Cookies. If you’ve been searching for a gluten-free and low-carb cookie that doesn’t sacrifice flavor or texture, you’ve found it. These cookies are incredibly easy to make, packed with rich peanut butter flavor, and have a satisfyingly soft bite that will have everyone reaching for seconds. They are a game-changer for healthy baking.
Forget the dry, crumbly gluten-free cookies of the past. The secret lies in using blanched almond flour and just the right ratio of ingredients to create a dough that bakes up beautifully every time. Whether you’re following a keto lifestyle or simply want a healthier treat, this recipe is your new best friend.
Why You’ll Love This Almond Flour Peanut Butter Cookies Recipe
Perfectly Chewy Texture: Unlike many gluten-free cookies, these have a wonderfully soft and chewy center with slightly crisp edges.
Incredibly Easy: With just a few simple ingredients and one bowl, you can whip up the dough in under 10 minutes.
Healthy & Wholesome: Naturally gluten-free, grain-free, and easily made keto-friendly, these cookies are a treat you can feel good about.
Rich Peanut Butter Flavor: They are packed with the nutty, savory flavor of peanut butter in every single bite.
This easy, one-bowl cookie dough comes together in minutes!
Key Ingredients
Making these easy almond flour peanut butter cookies requires just a handful of simple pantry staples. Here’s what you’ll need:
Almond Flour: Be sure to use super-fine, blanched almond flour, not almond meal. This gives the cookies their fine crumb and soft texture.
Peanut Butter: A creamy, natural peanut butter (where the only ingredients are peanuts and salt) works best. Avoid brands with added sugars or oils, as they can alter the cookie’s texture.
Sweetener: For a keto and low-carb version, use a brown sugar substitute like monk fruit or erythritol. If you’re not low-carb, coconut sugar or regular brown sugar work perfectly.
Egg: This acts as the binder, holding the cookies together.
Vanilla Extract: A splash of pure vanilla enhances the nutty flavor.
Baking Soda: This gives the cookies a little lift, making them soft rather than dense.
Salt: A pinch of sea salt balances the sweetness and brings out the peanut butter flavor.
Step-by-Step Instructions
1. Prepare Your Equipment
First, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent the cookies from sticking. This also makes cleanup a breeze!
2. Mix the Dough
In a large mixing bowl, combine the creamy peanut butter, your sweetener of choice, and the vanilla extract. Mix with a hand mixer or a spatula until smooth and creamy. Add the egg and beat until it’s fully incorporated.
The perfect soft and chewy texture in every bite.
3. Add Dry Ingredients
Next, add the almond flour, baking soda, and salt to the wet ingredients. Mix everything together until a cohesive dough forms. The dough will be slightly sticky but should be easy to handle.
4. Shape the Cookies
Scoop out about 1.5 tablespoons of dough for each cookie and roll it into a ball. Place the balls on your prepared baking sheet, leaving about 2 inches of space between them. Using the back of a fork, gently press down on each ball to create the classic criss-cross pattern. This also helps the cookies bake more evenly.
5. Bake to Perfection
Bake for 10-12 minutes, or until the edges are golden brown. The centers will still look slightly soft, but they will firm up as they cool. This is the secret to a chewy cookie! For more amazing desserts, check out these holiday dessert recipes.
6. Cool Completely
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They are delicate when warm, so this step is crucial to prevent them from breaking.
Tips for the Best Cookies
Don’t Overbake: The key to a chewy almond flour cookie is to pull it from the oven when the center is still soft. It will set as it cools.
Use Room Temperature Ingredients: Allowing your egg and peanut butter to come to room temperature helps the dough mix together more smoothly.
Chill the Dough (Optional): If your dough feels too sticky to handle, you can chill it in the refrigerator for 20-30 minutes. This can also help reduce spreading.
Add-In Ideas: Feel free to mix in 1/2 cup of sugar-free chocolate chips or chopped peanuts for extra texture and flavor. Looking for other cookie ideas? Don’t miss these amazing Christmas cookie recipes.
Storage Instructions
Store your almond flour peanut butter cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months. Simply place them in a freezer-safe bag or container and thaw at room temperature when you’re ready for a treat. This recipe is perfect for making ahead for parties or just for stocking up your freezer for when a craving strikes, just like our favorite maple snickerdoodles.
When baked correctly, almond flour peanut butter cookies have a wonderfully soft and chewy texture. The key is to slightly underbake them and let them firm up as they cool on the baking sheet. They are less crumbly and more moist than cookies made with coconut flour.
It’s highly recommended to use super-fine blanched almond flour for this recipe. Almond meal contains the skins and has a coarser grind, which will result in a denser, grainier, and less delicate cookie.
Cookies can become crumbly if they are overbaked, as almond flour can dry out quickly. To prevent cookies from spreading and becoming too flat, ensure your peanut butter isn’t overly oily and consider chilling the dough for 20-30 minutes before baking.
Chilling is optional for this recipe, but it can be helpful. If your dough feels too soft or sticky to handle, or if you live in a warm climate, chilling the dough for 20-30 minutes will make it easier to roll and can help prevent the cookies from spreading too much in the oven.
Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months. Let them thaw at room temperature before enjoying.
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You won't believe these rich and chewy peanut butter cookies are made with almond flour!
FL Recipes
Almond Flour Peanut Butter Cookies: The Ultimate Chewy Recipe
The only recipe you'll need for perfectly soft, chewy, and easy-to-make Almond Flour Peanut Butter Cookies. This gluten-free, low-carb, and keto-friendly recipe delivers rich peanut butter flavor without the grains.
1/2cupBrown Sugar SubstituteSuch as monk fruit or erythritol. Coconut sugar also works.
1Large EggAt room temperature.
1tspVanilla Extract
1/2tspBaking Soda
1/4tspSea Salt
Equipment
1 Baking Sheets
1 Mixing Bowl
Parchment Paper
Method
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the peanut butter, sweetener, and vanilla extract. Mix until smooth. Beat in the egg until fully combined.
Add the almond flour, baking soda, and salt to the bowl. Stir until a cohesive dough forms.
Scoop and roll the dough into 1.5-tablespoon sized balls. Place them on the prepared baking sheet, about 2 inches apart.
Gently press down on each cookie with the tines of a fork to create a criss-cross pattern.
Bake for 10-12 minutes, until the edges are golden brown. The centers will still appear soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
Nutrition
Calories: 145kcalProtein: 6gFat: 12gFiber: 2g
Notes
Do Not Overbake: For a chewy texture, remove the cookies from the oven while the centers are still soft. Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
