These Almond Flour Peanut Butter Cookies are soft and chewy with natural peanut butter, almond flour and mini chocolate chips. They’re gluten-free and dairy-free and require no chilling time!
I’ve been making a lot of peanut butter cookies lately. First, it was these oat flour chocolate chip cookies which are extra thick and chewy with crispy edges and loads of peanut butter and chocolate chips.
And, now I’m sharing this almond flour version. They’re also loaded with peanut butter and chocolate chips, but they’re ultra soft and tender. If you like soft-batch chocolate chip cookies, this recipe is for you!
If you love baking with almond flour, it’s also perfect for cakes and cupcakes like this lemon almond flour cake, almond flour chocolate cake and these vanilla almond flour cupcakes.
And, if you can’t get enough chocolate chip cookie recipes, you’ll want to check out this recipe for air fryer chocolate chip cookies or these chocolate chip pecan cookies!
Why you’ll love these almond flour peanut butter cookies
- Gluten-free. These cookies are made with almond flour and coconut flour so they’re naturally gluten-free.
- Dairy-free. There’s no butter in this recipe and since we’re using plant-based chocolate chips, these cookies are entirely dairy-free.
- No chilling. You don’t need to chill the dough, which means these peanut butter cookies can be ready just 30 minutes!
- Half the recipe. This recipe makes 24 cookies, which need to be baked in two separate batches, but you can easily half the recipe to make a single batch.
- Not crumbly! Some peanut butter cookies can turn out dry and crumbly but these are super soft and moist thanks to the almond flour!
What is the difference between almond flour and almond meal?
Both almond flour and almond meal are made from raw ground almonds. Almond flour, however, is more finely ground and made with blanched almonds that have the skins removed. Almond meal is made from almonds with the skins on, and therefore, has a courser grind and a darker color.
Ingredients
*Below is an overview of the ingredients for these almond flour cookies. See the recipe card below for the exact quantities used.
Almond flour – You’ll need 2 cups of almond flour for these cookies. Not only does it keep these cookies gluten-free, but it keeps them moist and chewy. For the best texture, I recommend using blanched almond flour for its super fine texture. The recipe hasn’t been tested with almond meal.
Coconut flour – Just a 1/4 cup of coconut flour works to balance the moisture of the almond flour.
Peanut Butter – These cookies are made with natural peanut butter. I prefer smooth and drippy as it easily mixes together with the sugars and coconut oil. I used salted peanut butter. If you’re using unsalted, you might want to add another pinch of salt to the cookie dough.
Coconut sugar – Helps create a rich caramel flavor in these cookies. I haven’t tested this recipe with brown sugar, which I normally use as a substitute for coconut sugar. It may give you a similar result, but brown sugar holds more moisture, so it could also change the texture of the cookies.
Cane sugar – Adds extra sweetness but also helps these cookies spread a bit. You can use granulated sugar if you don’t have cane sugar.
Coconut oil – Just two tablespoons works with the peanut butter to replace the butter in this recipe. I use virgin, cold pressed coconut oil. You’ll want to make sure it is soft but not melted.
Chocolate chips – I used mini chocolate chips, but regular size works too. To keep this recipe dairy-free, just make sure your chocolate chips are plant-based.
Eggs – Two large eggs are required for moisture and to help with leavening. Make sure you bring them to room temperature first.
Baking soda – For leavening.
Vanilla extract – To enhance the flavors of the other ingredients.
Salt – Also a flavor enhancer.
How to make peanut butter cookies with almond flour
Preheat your oven to 350F and line two large baking sheets with parchment paper.
In a medium-sized bowl, whisk together the flours, baking soda and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the peanut butter, coconut oil and sugars.
Beat in the eggs, one at a time, and then the vanilla.
Gradually mix the dry ingredients into the wet mixture. (The batter will be thick).
Stir in the chocolate chips.
Use a 1.5 tablespoon cookie scoop to portion out the cookie dough and roll into balls. You should get about 24 balls.
Arrange the dough balls on the prepared baking sheets about 2 inches apart. Flatten the cookies to about 1/2-inch thick. (I like to use the bottom of a glass or a fork to make a criss-cross pattern).
Top with additional chocolate chips (optional).
Bake for 10-11 minutes, or until the cookies are puffed up and look set on top. (There will be cracks on top and that’s okay).
Remove from the oven and let cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
Storage and freezing
Once these almond flour peanut butter cookies are completely cooled, store them in an airtight container at room temperature. They’ll stay fresh for 2-3 days. You can also store them in the fridge for up to a week.
The cookies will stick together if stored in layers, so be sure to use wax paper or parchment paper to separate the layers.
You can also freeze these cookies for up to 3 months. Defrost at room temperature before enjoying.
Frequently asked questions
Natural creamy peanut butter is your best option for this recipe. I prefer smooth and drippy so it mixes together easily with the sugars and coconut oil. If your peanut butter is unsalted, you may wish to add another pinch of salt to the cookie dough. I don’t recommend using shelf stable peanut butter in this recipe.
Yes, I’ve made these cookies with natural almond butter. It changes the taste but it creates the same texture. Just make sure it is smooth and drippy. I have not tested these cookies with any other natural nut or seed butters, but you should be able to substitute to achieve the same cookie texture.
The coconut flour is required in this peanut butter cookie recipe to thicken the dough and help balance the moisture from other ingredients. I don’t recommend replacing it or leaving it out.
While this recipe is dairy-free, it hasn’t been tested with an egg replacement, so I can’t say for certain if a vegan version will work.
No chilling required! While I normally store one batch in the fridge while the other bakes, you don’t need to chill this cookie dough before baking.
Key recipe tips
- Measuring flour. Make sure you use the spoon and level method to measure your flours. (Using a measuring cup to scoop the flour out of the bag will just pack it into the measuring cup and result in too much flour for the cookies).
- Softened coconut oil. Your coconut oil should be soft, but not melted. You want it to cream together with the sugars and peanut butter easily.
- Room temperature ingredients. Ensure the cold ingredients such as eggs, almond flour (if stored in the fridge) and peanut butter are brought to room temperature. If they’re still cold, they may cause the coconut oil to harden.
- Size of cookie scoop. I used a 1.5 tablespoon cookie scoop to portion out the dough into balls. If you use a smaller or larger scoop, you will need to adjust the baking time for the cookies.
- Sticky dough. As you roll the dough into balls, you may need to rinse your hands a few times as the dough is thick and sticky.
- Flatten the dough balls. These cookies only spread a little bit, so you will need to flatten them to about 1/2-inch thick before baking.
- Wet your fork. To flatten the cookies, you can use a fork to make a criss-cross pattern or just use the bottom of a glass or measuring cup. Since the dough is sticky, you may need to wet the fork or spray the bottom of the glass with non-stick cooking spray.
- Baking pans. I normally use lighter colored sheet pans when baking cookies as I find darker pans brown the bottoms of cookies a bit too quickly.
- Don’t over bake. The cookies will be soft when they come out of the oven, but that’s okay. They firm up as they cool. If you over bake them, they will turn out hard and dry.
More almond flour dessert recipes
- Almond Flour Blondies
- Cookie Butter Chocolate Chip Cookies
- Ginger Molasses Cookies
- Almond Flour Banana Cake
- Almond Flour Strawberry Cake
- Almond Flour Orange Cake
If you make these peanut butter almond flour cookies, please leave a comment and rating below to let me know how it turned out!
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Print
Almond Flour Peanut Butter Cookies
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Description
Almond Flour Peanut Butter Cookies are soft, chewy and gluten-free with natural peanut butter and chocolate chips. No chilling time required!
Ingredients
- 2 cups almond flour, spooned and leveled
- 1/4 cup coconut flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup natural peanut butter, room temperature
- 1/2 cup coconut sugar
- 1/4 cup cane sugar
- 2 tablespoons virgin cold pressed coconut oil (softened, not melted)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup dairy-free mini chocolate chips (plus more for topping)
Instructions
- Preheat your oven to 350F and line two large baking sheets with parchment paper.
- In a medium-sized bowl, whisk together the flours, baking soda and salt. Set aside.
- In a large mixing bowl, use an electric mixer to cream together the peanut butter, coconut oil and sugars.
- Beat in the eggs, one at a time, and then the vanilla.
- Gradually mix the dry ingredients into the wet mixture. (The dough will be thick).
- Stir in the chocolate chips.
- Use a 1.5 tablespoon cookie scoop to portion out the cookie dough and roll into balls.
- Arrange the dough balls on the prepared baking sheets about 2 inches apart. Flatten the cookies to about 1/2-inch thick. (I like to use the bottom of a glass or a fork to make a criss-cross pattern).
- Top with additional chocolate chips (optional).
- Bake for 10-11 minutes, or until the cookies are puffed up and look set on top. (There will be cracks on top and that’s okay).
- Remove from oven and let cool on pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- The total cooking time includes time to bake 2 batches.
- Make sure you use the spoon and level method to measure your flours.
- The coconut oil should be soft, but not melted. You want it to cream together with the sugars and peanut butter easily.
- Ensure the cold ingredients such as eggs, peanut butter and almond flour (if stored in the fridge) are brought to room temperature. If they’re still cold, they may cause the coconut oil to harden.
- As you roll the dough into balls, you may need to rinse your hands a few times as the dough is thick and sticky.
- These cookies only spread a little bit, so you will need to flatten them to about 1/2-inch thick before baking.
- To flatten the cookies, you can use a fork to make a criss-cross pattern or just use the bottom of a glass or measuring cup. Since the dough is sticky, you may need to wet the fork or spray the bottom of the glass with non-stick cooking spray.
- I normally use lighter colored sheet pans when baking cookies as I find darker pans brown the bottoms of cookies a bit too quickly.
- The cookies will be soft when they come out of the oven, but that’s okay. They firm up as they cool. If you over bake them, they will turn out hard and dry.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
Keywords: peanut butter cookies, almond flour cookies
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