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.

A stack of almond flour peanut butter cookies

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.

Contents hide
1 Why You Need This Recipe
2 Key Ingredients
3 Recipe Steps
4 Recipe Tips & Substitutions
5 FAQs
6 Other Healthy Gluten-Free Dessert Recipes You Might Like
7 Almond Flour Peanut Butter Cookies

Why You Need This Recipe

  • These cookies are gluten-free, dairy-free, and grain-free!
  • They’re incredibly simple to make. They 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.

Maple syrup adds the perfect sweetness and flavor.

Recipe Steps

Pictures showing how to make peanut butter cookies

Step One

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

Step Two

Combine all the ingredients and mix well with a spatula.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

Step Three

Form the dough into 12 balls and lay on the sheet pan. Flatten each cookie and use a fork to make a crisscross pattern.

peanut butter cookies criss cross with a fork

Step Four

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

Step Five

Let the cookies cool for 15 minutes on the baking sheet before removing them.

A cooling rack covered in cookies

Recipe Tips & Substitutions

  • 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.
  • Be sure to use a brand of peanut butter that is all-natural with no added sugars.
  • To make these cookies keto-friendly, you can substitute the maple syrup with your favorite liquid sugar-free sweetener.
  • Want more almond flour recipes? Try these Almond Flour Brownies!

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?

Yes, crunchy peanut butter tastes delicious in these cookies!

Other Healthy Gluten-Free Dessert Recipes You Might Like

Or, if you just want more gluten-free cookie recipes, check out my entire index of Clean Eating Cookie recipes!

almond flour cookies on a plate with a cup of coffee

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

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a plate of peanut butter cookies

Almond Flour Peanut Butter Cookies

★★★★★

5 from 7 reviews
Print Recipe

Description

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.

Ingredients

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)
  • ¼ teaspoon baking soda
  • ¼ cup maple syrup
  • 1 egg, beaten
  • ½ 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.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: Healthy

Keywords: grain-free almond flour cookies, almond flour cookies, healthy peanut butter cookies

Don’t forget to join the Clean Eating Kitchen newsletter. You’ll get my Clean Eating Quick Start Guide, plus links to all the latest recipes.