Almond Flour Peanut Butter Cookies are soft, chewy cookies with an amazing nutty flavor. It’s a super simple recipe that’s ready in about 20 minutes. The recipe includes Keto cookie directions!
These cookies are addicting! All of a sudden I have eaten 3 cookies without even realizing it. Peanut butter cookies made with almond flour have a really great taste and texture. They are soft and chewy just like regular peanut butter cookies. Really simple to make with the classic criss-cross pattern. For an added bonus, they can be made keto.
Make sure to check out my Almond Flour Banana Muffins or Healthy Blueberry Muffins both made with almond flour.
Ingredients
How to Make Almond Flour Peanut Butter Cookies
- Beat butter, peanut butter, brown sugar, egg, and vanilla extract together until completely combined. Add in almond flour, baking powder, and salt. Stir to combine.
- Scoop dough onto the prepared cookie sheets using a cookie scoop. Using a fork, lightly press each cookie making a criss-cross pattern.
- Bake for 10-13 minutes.
- Let cool on the cookie sheet for 10 minutes before transferring to a cooling rack.
- Serve.
Keto Almond Flour Peanut Butter Cookies
Almond flour peanut butter cookies can easily be made keto simply by using a brown sugar alternative. I recommend Lakanto brown monk fruit sweetener or Swerve brown.
FAQ’s
Can I Substitute Almond Butter for Peanut Butter in Peanut Butter Cookies?
Yes, you can use almond butter instead. Note that it may change the texture a little because almond butter is thicker than peanut butter.
Peanut Butter Cookie Tips/Variations
- Roll in sugar or sprinkle on top before baking
- Sprinkle tops with flaky salt
- Don’t overbake the cookies
- Let cookies cool completely before enjoying
Storage
Store cookies in an airtight container at room temperature for up to 4 days.
Products Used
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More Almond Flour Treats
Dough Balls
Almond Flour Peanut Butter Cookies
Equipment
- 2 cookie sheets
- silicone baking mats or parchment paper
- hand or stand mixer
- spatula
- 1½ tbsp cookie scoop
Ingredients
- 6 tbsp butter softened
- ¾ cup brown sugar
- â…” cup creamy peanut butter
- 1 egg
- 1 tsp vanilla extract
- 2 cups almond flour superfine, blanched
- ¾ tsp baking powder
- ¼ tsp salt
- flaky sea salt optional for topping
Instructions
- Preheat the oven to 350°F.Line the cookie sheets with a silicone baking mat or parchment paper.
- Beat butter, peanut butter, brown sugar, egg, and vanilla extract together until completely combined.Add in almond flour, baking powder, and salt. Stir to combine.
- Scoop dough onto the prepared cookie sheets using a cookie scoop.Using a fork, lightly press each cookie making a criss-cross pattern.Sprinkle with flaky sea salt if using.
- Bake for 10-13 minutes.Let cool on the cookie sheet for 10 minutes before transferring to a cooling rack.Serve.
- Store leftovers in an airtight container at room temperature for up to 4 days.
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