These peanut butter cookies with almond flour are soft, sweet and naturally gluten free. They can be whipped up in one bowl with 5 minutes hands-on time. You're going to love this gluten free version of the iconic peanut butter cookie you loved as a kid.
There's something so homey and nostalgic about a peanut butter cookie. I'm not sure if it's the soft texture or the crisis-cross fork pattern on the top that reminds me of childhood. Whatever the case might be, you can make these crowd pleasers without using any dairy, eggs, flour or refined sugar. Hard to believe, isn't it?
Add these peanut butter cookies with almond flour to your weekend baking project line up, and they'll soon become regular favorites!
Ingredients In Almond Flour Peanut Butter Cookies
- Almond Flour: You might be wondering what almond flour actually is. It's simply blanched and skinned almonds that have been ground to a flour-like consistency. Almond flour differs from almond meal in that almond meal is made by leaving the skins on the almonds.
- Peanut Butter: You can use smooth or chunky peanut butter in this cookie recipe. Both work!
- Baking Soda: Baking soda is the leavening agent we're using to help your cookies rise.
- Coconut Oil: Choose refined coconut oil, or your cookies will have a coconut flavor.
- Maple Syrup: Maple syrup replaces refined sugar in this recipe. It's a healthier, unprocessed substitution for sugar.
- Salt: A little bit of salt enhances all the other flavors.
- Vanilla Extract: Choose the best quality vanilla extract you can afford. The taste difference will be noticeable.
How To Make Peanut Butter Cookies With Almond Flour
- Preheat your oven to 325 F (160 C). Line a large baking tray with parchment paper.
- In a large microwave safe bowl, melt your peanut butter and coconut oil, stirring at 30 second intervals. When baking, I always recommend using a scale. It's much more accurate than using cups. For more on that see my article here.
- Add your maple syrup, vanilla, baking soda and salt, and stir until everything is well combined and a stiff dough has formed.
- Roll your cookies into 16 evenly shaped balls, and space them out on your baking tray.
- Using the tines of a fork gently press a criss cross pattern onto the top of each cookie.
- Bake for 10-12 minutes.
- Let your cookies cool on the baking sheet. Don't move them before they have cooled off. They will harden up a bit as they cool.
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Frequently Asked Questions About This Recipe
Yes, you can! Almond butter would work well!
Natural peanut butter is best, but you can use chunky or smooth.
As soon as your cookies are cool, store them in a reusable sealable bag. They will stay fresh for up to five days.
Absolutely! Let them cool completely. Store them in an airtight container in the freezer for up to three months.
Craving More Vegan Dessert Recipes?
Peanut Butter Cookies With Almond Flour
- ½ cup smooth peanut butter
- ¼ cup plus 1 tablespoon maple syrup
- 2 tablespoons coconut oil
- 2 cups almond flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Preheat oven to 325°F (160° C). Line a baking tray with parchment paper.
- In a large microwave safe bowl, melt the peanut butter and coconut oil.
- Add the maple syrup, almond flour, baking soda, vanilla and salt and stir until a stiff dough forms.
- Shape the dough into balls. Using a fork, press down to create a criss -cross pattern. Bake for 10-12 minutes, or until the cookies are golden on top.
- Allow cookies to cool for at least 15 minutes before transferring them to a cooling rack.