These Almond Flour Peanut Butter Cookies are a delicious gluten-free and grain-free treat. You only need six ingredients and 35 minutes to make these homemade treats. Nobody will ever guess that this peanut butter cookie recipe is made with almond flour.

A stack of almond flour peanut butter cookies.

This recipe was originally published in 2021; it was updated and re-published in February, 2025.

Peanut butter lovers everywhere rejoice! These almond flour peanut butter cookies are soft, chewy, and a cinch to make.

Sweetened with maple syrup and thickened with almond flour, they’re a healthier choice than your average peanut butter cookie that uses all purpose flour.

So, the next time you want to make delicious cookies using simple ingredients, try this recipe.

Why You Need This Recipe

  • These gluten-free peanut butter cookies are gluten-free, dairy-free, and grain-free!
  • This recipe is incredibly simple to make. The cookies only take 10 minutes of your time to prep and pop in the oven.
  • They’re high in protein. Peanut butter contains 8 grams of protein per 2 tablespoons and almond flour has 6 grams of protein per quarter cup.

Key Ingredients

Ingredients for peanut butter almond flour cookies.
  • Peanut butter is of course essential. Use natural peanut butter and make sure to give it a good stir before using.
  • Almond flour is perfect for these cookies. There’s no need for regular flour as the peanut butter helps thicken the cookies as well. See my article on How to Substitute Almond Flour for Regular Flour if you want to try making other treats with almond flour. I like this brand of almond flour.
  • Maple syrup adds the perfect sweetness and flavor. Be sure to use pure maple syrup as the liquid sweetener.
  • Vanilla extract adds depth of flavor.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

ingredients for almond flour cookies in mixing bowl.

Step One: Preheat the oven and line a sheet pan with parchment paper.

blended batter for almond flour peanut butter cookies.

Step Two: Combine the dry ingredients and wet ingredients and mix well with a spatula or electric mixer (see the recipe card below for the ingredient list).

cookie dough ball on baking tray on parchment paper.

Step Three: Form the dough into 12 balls and lay on the sheet pan or cookie sheet.

peanut butter cookies ready to be baked.

Step Four: Flatten each cookie and use the back of a fork to make a crisscross pattern.

Bake for 10 minutes or until the tops turn golden brown.

For best results, let the cookies cool for 15 minutes on the baking sheet before removing them.

Serve slightly warm or at room temperature.

I hope you agree that these chewy cookies taste just like traditional peanut butter cookies, but without the wheat flour. They’re one of my favorite almond flour recipes and my husband loves them too.

See my tips for going gluten-free and dairy-free including my full list of gluten and dairy-free snacks.

A cooling rack covered in cookies.

Recipe Tips

  • Store any leftovers in a covered airtight container in the refrigerator for up to 5 days. Or, you can freeze any leftover cookies in a sealed zip-top bag for up to 2 months. Defrost in the refrigerator before serving.
  • Be sure to use a brand of creamy peanut butter that is all-natural with no added sugars. You can also use almond butter if you prefer.
  • To make these cookies keto-friendly, you can substitute the maple syrup with your favorite liquid sugar-free sweetener.

Recipe FAQs

Why should I let the cookies cool on the sheet pan?

If you try to move cookies immediately out of the oven they will fall apart. Cookies typically take 15 minutes to set up enough to easily transfer to a plate.

Can I use crunchy peanut butter for peanut butter cookies?

Yes, crunchy peanut butter tastes delicious in these cookies!

Can I use almond meal instead of almond flour?

This recipe was tested using almond flour. Almond meal is similar in that it’s made from ground almonds, but it’s not as fine as almond flour. Almond meal also contains the almond skins so it’s not quite the same.

almond flour cookies on a plate with a cup of coffee.

Fun Facts About Baking With Almond Flour

  • Naturally Sweet Flavor – Almond flour has a mild, natural sweetness, allowing you to use less added sugar in cookies, cakes, and muffins. See my other unprocessed desserts.
  • Creates Moist & Tender Baked Goods – Thanks to its high fat content, almond flour keeps desserts soft, rich, and moist, preventing dry or crumbly textures.
  • Boosts Nutritional Value – Unlike refined flours, almond flour adds protein, fiber, and healthy fats to baked goods, making treats more filling and satisfying. Almond flour is also naturally gluten-free and grain-free which makes it perfect for paleo diets and ancestral diets.
  • Great for Chewy & Soft Cookies – Almond flour helps create a slightly chewy texture in cookies, making it perfect for this Peanut Butter cookie recipe.
  • Made from Blanched Almonds – Almond flour is finely ground from blanched almonds (with skins removed), giving it a smooth texture that blends seamlessly into baked goods. Almond flour is also a substitute for rice flour and a great oat flour substitute.

More Gluten-Free Dessert Recipes You Might Like

Don’t Miss These Peanut Butter Recipes!

Peanut Butter Banana Oatmeal Bars (Gluten-Free)

Peanut Butter Chia Pudding (Date-Sweetened)

Chocolate Peanut Butter Banana Ice Cream

Cauliflower Smoothie

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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a plate of peanut butter cookies

Almond Flour Peanut Butter Cookies (Grain-Free)

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5 from 7 reviews

Print Recipe

These Almond Flour Peanut Butter Cookies are a delicious gluten-free and grain-free treat. You only need six ingredients and 35 minutes to make these homemade treats.

  • Total Time: 35 minutes
  • Yield: 12

Ingredients

Units Scale
  • 1/2 cup natural creamy peanut butter, at room temperature
  • 1/3 cup almond flour (plus 2 tablespoons, if necessary to reach the right consistency)
  • 1/4 teaspoon baking soda
  • 1/4 cup maple syrup
  • 1 egg, beaten
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, combine the peanut butter, almond flour, baking soda, maple syrup, egg, and vanilla extract. Use a spatula to mix well. 
  3. Based on the consistency of your peanut butter, you many need to add up to an additional 2 tablespoons of almond flour to make the dough come together. 
  4. Then use your hands to divide the dough into 12 balls, laying each one on the baking sheet. Then, carefully flatten each ball using your hands and then use the back of a fork to create a crisscross pattern on each cookie.
  5. Bake for 10 minutes, or until the tops of the cookies start to turn a golden brown.
  6. Let the cookies cool on the baking sheet for 15 minutes before removing them and serving at room temperature.

Notes

  1. Store any leftovers in a covered container in the refrigerator for up to 5 days. Or, you can freeze any leftover cookies in a sealed zip-top bag for up to 2 months. Defrost in the refrigerator before serving.
  2. Be sure to use a brand of peanut butter that is all-natural, with no added sugars.
  3. To make these cookies keto-friendly, you can substitute the maple syrup with your favorite liquid sugar-free sweetener.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 106
  • Sugar: 5.2 g
  • Sodium: 78.7 mg
  • Fat: 6.5 g
  • Saturated Fat: 1.2 g
  • Carbohydrates: 7.4 g
  • Fiber: 0.6 g
  • Protein: 3.4 g
  • Cholesterol: 15.5 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.