Almond Flour Peanut Butter Cookies
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.
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.
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
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.
Maple syrup adds the perfect sweetness and flavor.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Recipe Steps
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.
Please 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.
Step Four
Bake for 10 minutes or until the tops turn golden brown.
Let the cookies cool for 15 minutes on the baking sheet before removing them.
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!
Recipe FAQs
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.
Yes, crunchy peanut butter tastes delicious in these cookies!
More Healthy Gluten-Free Dessert Recipes You Might Like
- Gluten-Free Lemon Drizzle Cake
- Chocolate Chip Sweet Potato Muffins
- Fudgy Black Bean Brownies
- Peach Cobbler Using Almond Flour
Or, if you just want more gluten-free cookie recipes, check out my entire index of Clean Eating Cookie recipes!
Don’t Miss These Peanut Butter Recipes
Almond Flour Peanut Butter Cookies
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 1x
Ingredients
- 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
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, combine the peanut butter, almond flour, baking soda, maple syrup, egg, and vanilla extract. Use a spatula to mix well.
- 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.
- 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.
- Bake for 10 minutes, or until the tops of the cookies start to turn a golden brown.
- Let the cookies cool on the baking sheet for 15 minutes before removing them and serving at room temperature.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Oven
- Cuisine: Healthy
- Diet: Gluten Free
Nutrition
- Serving Size:
- 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. She is a top wellness and food blogger with nearly 10 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 Carrie a message through her contact form.
Agh Carrie this speaks to my soul! Love nut butter and no bake?? Too easy.
XOXO, Allison! Have a wonderful holiday weekend.
I love that these are vegan & egg free for my vegan friends. I never have anything egg free for them, lol.
That’s great, Stacey! I wish I could use eggs, but I am super intolerant to egg whites, so I’m always looking for a good way to sub out the eggs. I just tested the egg replacer from Bob’s Red Mill in the Lemon Poppyseed Muffin recipe I posted this week and they turned out great. Woo-hoo! 🙂
Wow ! This recipe looks so simple and delicious ! Going to make these cookies the coming weekend !
Oh yay! That makes me so happy. Please let me know how they turn out for you! XO.
I love all kinds of no bake desserts because they’re so fast to make, and it’s an extra bonus these are date sweetened!
I agree – I think we can all enjoy sweet treats so long as they are made with healthy ingredients. Love this recipe, looks so delicious.
Thanks, Anya!!! XOXO.
Oh I bet these are so chewy and delish! Love that they’re no bake, we’re almost in “to hot to use the oven” weather over here!
Oh wow, I wish I could say it was warming up here in California, Cristina! We’re still getting rain and cold-ish weather. Enjoy your lovely spring! XO.
So fun and they look like the perfect after-school snack for my son. He needs something that will fill him up but something I feel good about, and something that doesn’t require baking is awesome. Will have to try these!
These are super easy! I love that they are only date sweetened – I can feel good about giving one to my little guys at home!
Thanks for submitting! I made these yummy cookies and call them my “power cookies” for an excuse to eat them after work out. Then I call them “healthy cookies” as an excuse to eat them when I don’t work out. Ha!
Ha ha, that’s great, Erin. I love how you re-name them based on your needs. XOXO!
My kind of cookie! I stocked up on natural crunchy PB last night since it was on sale so need to go shopping for more ingredients. These will keep you fueled for sure and all the ingredients seem to digest well for me, which is usually the factor on what I eat for the day. Such a touchy stomach lately. I think one day last week I just ate oats–they are my safe food. Coconut flour is so good though. Thanks for the recipe!
Thanks, Deb! Hoping your tummy feels better this week! Xo.