These Almond Flour Peanut Butter Cookies are the perfect sweet and easy treat! Low Carb and delicious, you won't want to miss this one!
There is something so special about the smell of cookies baking in the oven. I mean, there is a reason it is one of the most popular scented candles right? Some of my favorite cookies are peanut butter cookies. I love the rich peanut butter flavor and the nuttiness that they have. These Almond Flour Peanut Butter Cookies are everything that you wish for in a cookie. They are beyond easy to make with no resting time and will be on your table in just 15 minutes!
For some other great cookie recipes, check out these Almond Flour Oatmeal Cookies, these Cookie Monster Cookies, these Red White and Blue Sugar Cookies with Sprinkles, these Vegan Peanut Butter Chocolate Chip Cookies or these Giant Pumpkin Chocolate Chip Cookies!
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What Makes These Almond Flour Peanut Butter Cookies So Great
- No Resting Time- The best thing about these cookies is that there is no resting time required so you can have them from the oven to the table in just 15 minutes! Perfect for an after-school snack!
- Low Sugar-Clocking in at only 8 grams of sugar per cookie, these cookies are lower in sugar and less processed than store-bought cookies.
- Perfect Kid-Friendly Snack- These cookies are healthy and delicious! They are the perfect kid-friendly snack!
Ingredient Notes
- Creamy Peanut Butter- As peanut butter is one of the main ingredients in this recipe, it is important to get good quality peanut butter. Most conventional store-bought brands contain a lot of added sugar. Make sure to get peanut butter that only contains peanuts!
- Almond Flour- Almond flour is the other main ingredient in this recipe. You can find almond flour at most local grocery stores. I like to get mine at Sprouts. Almond flour is made from finely ground almonds. It is low in carbs, packed with nutrients, and has a slightly sweeter taste.
- Coconut Sugar- To sweeten these cookies, we are utilizing coconut sugar. Coconut sugar is a great alternative to processed sugars and works great at sweetening recipes without giving your body the sugar high that it gets from processed white sugar.
See the recipe card for the full ingredient list and quantities.
Instructions
- Preheat the oven to 350 degrees
- Cream together the coconut sugar and the peanut butter until fully combined.
- Stir in the almond milk and vanilla extract. Stir until combined.
- Add the Almond Flour, salt, and baking powder and stir until fully combined. The batter will be thick and wet.
- Stop, scrape down the sides of the bowl, and using a cookie scoop, 2 tablespoon measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly. Using a fork, make a criss-cross pattern on top of each cookie.
- Bake for 10 minutes
Hint: When adding peanut butter to a measuring cup, rinse the measuring cup with water first so it is wet and then add the peanut butter. It will help it not stick to the measuring cup and slide right out.
Substitutions
- Almond Flour - You can use your favorite gluten-free flour in place of the almond flour.
- Coconut Sugar - Feel free to swap the coconut sugar with maple syrup if you want. You will need to use less almond milk.
- Peanut Butter - You can make these cookies with alternative nut butter if you wish. I love making them with Almond butter to match the almond flour!
Variations
- Almond Flour Peanut Butter Oatmeal Cookies - To turn these into oatmeal cookies, replace half the almond flour with oats!
- Almond Flour Peanut Butter Chocolate Chip Cookies - Feel free to toss some of your favorite chocolate chips into the batter to turn these into a peanut butter chocolate chip cookie!
- No Sweetener - Feel free to leave out the sugar entirely and replace with additional peanut butter!
Check out these Vegan Peanut Butter Chocolate Chip Cookies for another fun cookie variation!
FAQ's
Yes, you can use Almond Meal for these peanut butter cookies and they will still turn out well. They are very versatile.
Almond flour is a great flour alternative for those on a keto diet. Almond Flour is lower in carbs than more traditional flours, however you will still want to make sure that you are staying within your allotted carbohydrate intake.
Almond flour adds texture and flavor to the cookies and is great for those on alternative diets such as keto, paleo or gluten-free.
Equipment
Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.
- Cookie Sheet
- Cookie Scoop
- Measuring Cups and Spoons
- Glass Mixing Bowls
Storage
Let the cookies cool completely, then place them in an airtight container. Add the cookies in a single layer, then cover and refrigerate. They will stay good for up to 1 week in the refrigerator.
You can also store the cookies at room temperature for about 2 to 3 days. Due to the high moisture content, they will spoil quicker if left at room temp. I like to reheat briefly before enjoying.
Alternatively, you can freeze the cookies for up to 3 months. I like to thaw overnight in the fridge and then rewarm briefly before serving.
Top tips
- Do not over-bake the cookies. The cookies will feel soft and doughy but that is okay. That is exactly how we want them to be!
- Wet your fork when making the crisscross pattern. It will help the fork not stick to the flour!
- These cookies don’t spread much, so make sure to shape the cookies to the size and thickness you like before you bake them.
Other Cookie Recipes to Try!
- Vegan Butterhorn Cookies
- Ultimate "Nut-Free" Peanut Butter Cookies
- Vegan Lemon Cookies
- Spiced Vegan Persimmon Cookies
- Italian Chocolate Ball Cookies
Almond Flour Peanut Butter Cookies
Ingredients
- 2 cups almond flour
- 1 cup peanut butter
- ½ cup coconut sugar
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- 1 teaspoon salt
- ½ cup almond milk
Instructions
- Preheat the oven to 350 degrees
- Cream together the coconut sugar and the peanut butter until fully combined.
- Stir in the almond milk and the vanilla extract. Stir until combined.
- Add the Almond Flour, salt and baking powder and stir until fully combined. The batter will be thick and wet.
- Stop, scrape down the sides of the bowl, and using a cookie scoop, 2 tablespoon measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly. Using a fork, make a criss-cross pattern on top of each cookie.
- Bake for 10 minutes
Notes
- Do not over-bake the cookies. The cookies will feel soft and doughy but that is okay. That is exactly how we want them to be!
- Wet your fork when making the crisscross pattern. It will help the fork not stick to the flour!
- These cookies don’t spread much, so make sure to shape the cookies to the size and thickness you like before you bake them.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Natalie says
Oh, I have to bake them today. They look amazing. Love that you used coconut sugar in the recipe. SO healthy. Yum!
Nora says
Yum! Those cookies turned out perfectly! Perfect from the sweetening! My family loved them! Thanks for sharing!
Oscar says
Love peanut butter cookies, these look so good. Love that they are made with almond flour too. Making them this weekend for a get together.
Jan says
oh these were such a delight. Yum! Will be baking these again soon
Alexandra says
Love how easy these cookies are - simple and so delicious! They smell just as good as they taste when baking too!
nancy says
great idea to curb carbs !
Jeannie says
I like that these peanut butter cookies are low carb, they make great snacks I bring to work.
Jerika says
These Almond Flour Peanut Butter Cookies are the favorite cookies of my youngest son.:) Thanks!:)
Addie says
They’re so soft and delicious!
Marcellina says
Such an easy and delicious cookie! A favorite in our house!