Calling all peanut butter lovers! These chewy almond flour peanut butter cookies are the real deal!
This cookie recipe is easy to make with only 5 main ingredients (not counting the chocolate chips): smooth or crunchy peanut butter, almond flour, maple syrup, baking powder and a hint of vanilla.
These cookies are bursting with that nutty goodness and are gluten-free, refined-sugar free, dairy-free, and vegan.
Almond Flour Peanut Butter Cookies
While my blog highlights healthier recipes, I’m all about balancing with the occasional sweet treat.
Whether you’re baking for a special occasion or simply craving something sweet, these cookies hit the spot. So go ahead, treat yourself—you’ve earned it!
For more easy gluten-free cookies check out my healthy no bake chocolate chip cookies, or oreo cream cheese cookies next.
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What Is The Purpose Of Criss-Cross Pattern?
The criss-cross pattern on peanut butter cookies serves a functional purpose by helping to flatten the dough and ensure even baking.
Additionally, it adds an aesthetic touch, giving the cookies their classic and recognizable appearance.
Ingredients
- Almond flour - I love baking with almond flour. It adds a unique chewiness to cookies that traditional flour can't quite achieve. I prefer using blanched almond flour rather than almond meal. The almond meals won't produce the same results and make your cookie darker and slightly gritty. You can make your own almond flour or buy from a store (such as Bob's Red Mill or Trader's Joe Almond Flour).
- Peanut butter - I recommend creamy peanut butter (for a healthier choice, check the ingredient label for no added sugar option) for a smooth texture but feel free to use crunchy. I think crunchy peanut butter may not work as the texture of cookies may turn out to be too crumbly. While natural peanut butter is also an option, brands like Skippy or Jif tend to yield better results. If you're curious about whether peanut butter is gluten-free, you can find more information in this post.
- Vanilla extract - For an extra burst of flavor, I enjoy adding a touch of vanilla extract. But don't worry if you're not a fan of vanilla or don't have any available – feel free to skip it without any worries. I recommend using pure and not artificial kind of vanilla.
- Baking powder - Check that it is not expired and store it in a cool and dry place. If you don’t have baking powder on hand, baking soda should work here too. Let me know how it goes in the comments please!
- Chocolate chips - For the vegan version, use dairy-free or dark chocolate chips (or cocoa nibs which are always natural and sugarless). These almond cookies are not overly sweet that's why I like to add plenty of chocolate chips for some sweetness! However, this is optional though. Best chocolate chips to use: Ghiradelli, Guittard, Nestle, or Trader Joe's are all fantastic options (Most of them are GF but not all vegan). If you are a chocolate lover like me you can dip whole or half of the cookie into melted chocolate. Allow the cookies to cool completely before doing so.
- Maple syrup - Maple syrup can be replaced with agave nectar or coconut syrup for cost savings, though maple offers great flavor. I don't recommend using granulated sugar as it will make your cookies too dense.
If you’re allergic to nuts, you can try luck using Sunbutter sunflower butter instead.
Almond Flour Substitutions
The texture of almond flour is nicely moist and chewy which can't be compared to any other ''flour'', although other almond flour nut substitutions may come close to the original.
📋 JULIA'S TIP Almond flour doesn't quite store for a long time, and if you have extra, make these easy freezer-friendly recipes next: chocolate-covered thumbprint cookies, almond cake or make gluten free pancake cereal for breakfast.
Almond Flour vs Almond Meal
I used finely ground blanched almond flour, which comes from almonds that were boiled and had their skins removed before being ground into a powdery texture.
These cookies are forgiving and can probably be made with an almond meal instead.
Almond meal is made from almonds with their skins on, resulting in a coarser texture and darker color.
You can also create your own almond flour with a high-speed blender for fresher flavor and cost savings.
Aim for an ultra-fine texture for the best baking results.
Check out this guide on making your own almond flour.
Recipe Substitutions
For best results, follow the recipe as is.
- Alternative nut butters - If you have a peanut allergy or simply prefer different flavors, you can experiment with popular alternatives. Substitute peanut butter with equal quantities of almond butter, cashew butter. Sunflower may work as well but I think the consistency will be too drippy for these cookies.
- Almond flour - You can also use gluten-free flour blend (with xanthan gum or similar) if you don’t have almond flour. It is not the best replacement as you'll lose some of the chewiness that almond flour provides. GF flour will also make your cookies more tender or dry. Sunflower seed flour or other nut flour can come close to almond flour, but I encourage you to read more about almond flour substitutes. Please note that any substitution will alter the original cookie texture and flavor.
- Chocolate chips - Feel free to leave them out for classic peanut butter cookies. This recipe is dairy-free if you use vegan, no dairy or dark chocolate chips.
How To Make Almond Peanut Butter Cookies
Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
In a mixing bowl, combine peanut butter, maple syrup, and vanilla.
In a separate small bowl, whisk together the almond flour and baking powder.
Add these dry ingredients to the bowl of wet ingredients and mix well.
The batter will be sticky and thick, but continue mixing until everything is fully incorporated.
Fold in the chocolate chips.
Take approximately 1 tablespoon of the dough and shape it into a ball.
Repeat this process to make 15 balls of dough and place them on the lined baking sheet.
Optional: With a slightly wet fork, press down on each dough ball to create a crisscross pattern on top of each cookies.
Bake for 10 minutes, then cool for 5-10 minutes, and then transfer to a wire rack to cool completely.
Add a touch of sweet and salty flavor by sprinkling a pinch of sea salt on top of each cookie before baking. Or for more sweetness, sprinkle powdered sugar when serving.
This cooling process is essential for the cookies to set completely and for the edges to become nice and crunchy.
This almond flour peanut butter cookies recipe makes 15 cookies, but you can easily double or triple them.
FLAVOR & TEXTURE - These almond flour peanut butter cookies boast a thick and satisfying texture, with golden crispy edges and a soft, almost gooey center. With every bite you can feel both almond and peanut flavors, sweetened with maple syrup and chocolate chips.
How Do You Know When The Cookies Are Baked?
The cookies require approximately 10 minutes to bake, but I recommend checking them at around 8 minute mark.
Look for a firm texture when touched and a golden brown exterior.
Recipe Troubleshoot
My cookies came out dry and crumbly. What did I do wrong?
Potential factors that may result in crumbly cookies include: overbaking, inconsistent peanut butter texture (peanut butter is too dry), or imprecise ingredient measurements.
Tip: Carefully monitor the baking duration, ensure proper blending of peanut butter, and accurately measure all ingredients (use a digital scale and measuring spoons).
My cookie dough seems to dry
If the cookie dough seems too dry add 1 teaspoon of almond milk at a time until you can form the cookies. And if the dough seems too wet, add more almond flour.
Why do my almond flour cookies fall apart?
It might be because they didn't set properly. Allow them to fully cool on the baking tray before taking them off.
Is Peanut Butter Dairy-Free?
Although it's called "butter," peanut butter contains no actual butter. It is naturally dairy-free, typically made with just peanuts, oil, and sometimes salt or sugar, all dairy-free ingredients.
Tips
- To make smaller cookies, use a heaping teaspoon of dough for each cookie.
- Wet your fork with water before making the crisscross pattern to prevent sticking. Re-wet the fork every few cookies.
- Do you like your cookies extra crunchy? Bake them for 2 to 3 minutes longer.
- Chocolate and peanut butter go hand in hand, and if you have more time, dip the whole or half of the baked and cooled cookie in melted chocolate (I used the same method for my almond thumbprint cookies)
- Allow Complete Cooling. Make sure to let these dairy-free peanut butter cookies cool fully before removing them from the sheet to avoid breaking and crumbling the cookies.
- Shape these cookies before baking, as they won't spread much during cooking (avoid leaving them as balls).
- Avoid overbaking! 10 minutes is sufficient. Remember, they'll be very soft initially but will firm up as they cool.
- Measure ingredients properly, using digital scale or using scoop and level method for measuring out the flour.
- If the batter is hard to mix with a spoon or spatula, use your hands to help blend the ingredients. It'll be slightly sticky and thick.
- You have the option to mix the dough either by hand or with an electric or stand mixer. While using an electric mixer speeds up the process, the ingredients come together quite easily even if you choose to mix by hand.
- If peanut butter is unsalted, add ½ teaspoon of salt to the dough or if dipping the baked and cooled cookies into melted chocolate, just add a sprinkle of sea salt flakes on top of each cookie.
Freezing And Storing Instructions
- To Store. Place them in an air-tight container and keep them at room temperature for up to 1 week. For optimal freshness, savor these cookies within 3-4 days.
- To Freeze. Place the fully-cooled cookies in a freezer-safe container or bag, and freeze for up to 3 months. To enjoy, thaw the cookies overnight in the refrigerator, or if you prefer them warm, reheat in the oven at 350 degrees Fahrenheit for 5 to 10 minutes until ready to eat.
Variations
- Mix-ins: Instead of chocolate chips add dried fruit (raising work well!), freeze-dried fruit or chopped nuts (walnuts, peanuts) or flavored chips such as peanut butter chips.
- A pinch of warming spices - cinnamon, cardamom and nutmeg or cayenne/chilli powder.
- Chocolate-dipped peanut butter cookies - Once the cookies are done baking and have cooled, take half of each cookie and dip it into melted chocolate. Alternatively, you can just drizzle the cookies with melted chocolate or vegan caramel sauce.
- To make gluten-free peanut butter blossoms, use a small cookie scoop to portion out smaller cookie dough balls. After they come out of the oven, press an unwrapped Hershey Kiss in the center of each cookie.
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Recipe Card
Almond Flour Peanut Butter Cookies (Gluten Free, Dairy Free, Vegan)
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INGREDIENTS
- ½ cup unsalted peanut butter , smooth or crunchy
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 ½ cup blanched almond flour
- ½ teaspoon baking powder
- 2 tablespoons mini chocolate chips
INSTRUCTIONS
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a mixing bowl combine peanut butter, maple syrup, and vanilla in a bowl.
- In a separate small bowl, whisk together the almond flour and baking powder. Add these dry ingredients to the bowl of wet ingredients and mix well. The batter will be sticky and thick, but continue mixing until everything is fully incorporated. Fold in the chocolate chips.
- Take approximately 1 tablespoon of the dough and shape it into a ball.
- Repeat this process to make 15 balls of dough and place them on the prepared tray.
- Optional: With a slightly wet fork, press down on each dough ball to create a crisscross pattern on top of each cookies.
- Bake for 10 minutes, cool for 5-10 minutes and then transfer to wire rack to cool completely. This cooling process is essential for the cookies to set completely and for the edges to become nice and crunchy.
- This almond flour peanut butter cookies recipe makes about 15 cookies, but you can easily double or triple them.
NOTES
- What is the purpose of criss-cross pattern? The criss-cross pattern on peanut butter cookies serves a functional purpose by helping to flatten the dough and ensure even baking. Additionally, it adds an aesthetic touch, giving the cookies their classic and recognizable appearance.
- Wet your fork with water before making the crisscross pattern to prevent sticking. Re-wet the fork every few cookies.
- The texture of almond flour is nicely moist and chewy which can't be compared to any other ''flour'', although other almond flour nut substitutions may come close to the original.
- Allow Complete Cooling. Make sure to let these dairy-free peanut butter cookies cool fully before removing them from the sheet to avoid breaking and crumbling the cookies.
- Avoid overbaking. 10 minutes is sufficient. Remember, they'll be very soft initially but will firm up as they cool.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Barry Lee
Hi, Have you tried with honey instead of maple syrup? Thanks.
Julia | The Yummy Bowl
although pure honey has thicker consistency, I think it should work here too
Jinna
Thank you for the super easy and yummy recipe!! These cookies are delicious with perfect chew & a bit of crisp! I made more than half of the batch without chocolate chips and the rest with them - both turned out well. Though my husband and I prefer the plain ones. My husband is a big fan of peanut butter cookies (and kind of a peanut butter cookie snob ) and these cookies got his approval (he almost ate half of the tray if I didn’t stop him).
By the way, I already saved your website/page as favorite. This recipe will now be my go-to peanut butter cookies. Thanks again!
Julia | The Yummy Bowl
thank you Jinna for sharing! Glad both you and husband loved it! You can also subscribe to my free newsletter here https://theyummybowl.com/subscribe/
Robyn Moran
How would almond meal work in this?
Julia | The Yummy Bowl
it should work but cookies will be more ''grainy''.
Julia | The Yummy Bowl
Enjoy delicious soft and chewy gluten free peanut butter cookies with almond flour. They freeze well!