4.72 from 7 votes

Almond Flour Peanut Butter Cookies

These Almond Flour Peanut Butter Cookies are soft, chewy, and packed with rich peanut butter flavor. Made with simple pantry staples and ready in about 30 minutes, they’re easy to mix and bake with no complicated steps or hard-to-find ingredients.

Prep Time10

Cook Time10

Cool Time10

Total Time30

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 113kcal

Author: Davinah

Ingredients

½ cup Peanut Butter creamy, unsalted and unsweetened
1 ½ cup Almond Flour super fine, blanched (skins removed)
½ cup Granular Sweetener
1 large Eggs
⅛ tsp Natural Ancient Sea Salt a pinch
½ tsp Baking Powder
1 tsp Vanilla Extract

Instructions

Preheat the oven to 350°F and line two baking sheets with parchment paper. I use two to have enough space to bake the cookies all at once.
In a bowl, add the peanut butter, sweetener, egg and vanilla extract. Mix well until fully combined.
Add the almond flour, baking powder and salt. Mix until all ingredients are well incorporated.
Form dough balls using about 1 tablespoon of dough each.
Place the dough balls on the prepared baking sheets, leaving some space between them.
Use a fork to gently press each dough ball in a crisscross pattern to flatten and create a classic grid design.
Bake the cookies for 10 minutes.
Remove the baking sheets from the oven and let the cookies cool. The cookies will firm up as they cool so it's important to take them out when the centers still look soft.

Video

Notes

Shape: Lightly press the dough balls with a fork to create the classic cookie shape.
Sweetener: Use your favorite 1:1 sugar replacement.
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Crispier version: Press the cookies down a little more to make them thinner and bake for an additional 1 to 2 minutes, watching carefully.
Extra: Add sugar-free chocolate chips or chopped peanuts for extra crunch.
Sweetness: For a slightly less sweet cookie, reduce the sweetener to ⅓ cup

This recipe was updated 3/1/26 to maximize flavor and texture. I'll update with a new recipe video shortly.

Nutrition