These almond flour peanut butter cookies 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.
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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 almond flour peanut butter cookies to your weekend baking project line up, and they'll soon become regular favorites!
Reasons You'll Love This Recipe
- It's vegan, and it's free from eggs and refined sugar.
- It only takes 5 minutes hands on time to make.
- It's gluten-free.
- It's kid approved and makes a great lunch box addition.
🛒Ingredients
- 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 Almond Flour Peanut Butter Cookies
- 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 crisscross 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.
Did You Make This Recipe?
If so, I'd love to see it! Tag me on Instagram @thisdailydish. Or, leave me a comment below. It makes my day, and your feedback helps other readers!
🙋Frequently Asked Questions
Yes, you can! Almond butter would works 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.
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📖 Recipe
Almond Flour Peanut Butter Cookies
Ingredients
- 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
Instructions
- 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. * see note 1. 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.
Notes
- For a perfect crisis cross pattern, wet your fork before pressing it into the cookies. This will prevent it sticking to the dough.
- Almond flour peanut butter cookies can burn very quickly. Be sure to keep checking on them as they bake. Oven temperatures may vary.
- It's key to let these cookies cool before moving them to a cooling rack. It should take about 10 minutes for them to harden up.
Yuliya
I loved this recipe. Easy and delicious. Thank you.
Keri Bevan
Hi Yuliya, Thanks so much for letting me know. Glad you liked the alnd flour peanut butter cookies!
nancy
i love how you added healthy fats in these cookies by using almond flour! really nice!
Jacqui
I swapped the coconut oil for avocado oil, to lower the saturated fats in these and it turned out fantastic! They are super delicious.
Keri Bevan
That's a fantastic idea! Thank you so much for letting me know!