These Peanut Butter Almond Flour Cookies are soft and bursting with peanut butter flavor! This recipe is gluten free and dairy free plus it is ready in less than 20 minutes from start to finish.
Ingredients for Peanut Butter Almond Flour Cookies
These peanut butter cookies with almond flour call for mainly pantry staples. For this recipe you will need:
- peanut butter- we used traditional creamy peanut butter but natural peanut butter should work as well.
- sugar- granulated sugar was tested but I think brown sugar would work as well.
- almond flour- get the super fine almond flour made for baking. Do not use almond meal.
- vanilla extract
- baking powder
How to Make Peanut Butter Almond Flour Cookies
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. If you don’t have parchment paper use a non-stick pan (do not spray with non-stick spray).
In a medium-sized mixing bowl combine the peanut butter, sugar and egg and stir well to combine. Add the remaining ingredients: almond flour, vanilla extract, baking powder and salt. Stir well to combine all ingredients together.
Divide cookie dough into 12 cookies and roll into balls. Place on the baking sheet and use the back of a fork to make the cross pattern. Bake at 350 degrees for 9-10 minutes.
Frequently Asked Questions
Yes! There is no dairy in these cookies if you make the recipe as written. Almond flour peanut butter cookies are the perfect dairy free recipe with no butter or milk added.
Yes! Almond flour is the gluten free flour alternative used to make these peanut butter cookies gluten free.
Once opened almond flour should be stored in the refrigerator. Almond flour is made from ground almonds so when kept at room temperature it can go bad just like almonds would over time. Keeping it in the refrigerator will extend its shelf life.
Sure, make some peanut butter chocolate chip cookies by adding some chocolate chips. Chopped peanuts will make a great addition as well. Be sure not to add too many so the cookie dough stays together.
I have not tested this substitution but I do think it would work. If you try it let us know in the comments!
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For more cookie recipes to love try our Italian Cookies, Gluten Free Oatmeal Chocolate Chip Cookies, Vegan Gluten Free Chocolate Dipped Shortbread Cookies, Gluten Free Peanut Butter and Jelly Thumbprint Cookies, Double Chocolate Shortbread Cookies, Peppermint Crescent Cookies and Ricotta Cookies.
- 1 cup peanut butter
- 1/2 cup sugar
- 1 egg
- 1 1/2 cups almond flour
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Preheat the oven to 350 degrees.
- Line a cookie sheet with parchment paper. If you don't have parchment paper use a non-stick pan (do not spray with non-stick spray).
- In a medium-sized mixing bowl combine the peanut butter, sugar and egg and stir well to combine.
- Add the remaining ingredients: almond flour, vanilla extract, baking powder and salt.
- Stir well to combine all ingredients together.
- Divide cookie dough into 12 cookies and roll into balls.
- Place on the baking sheet and use the back of a fork to make the cross pattern.
- Bake at 350 degrees for 9-10 minutes.
This recipe has not been tested with other flour alternatives.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 247Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 16mgSodium: 217mgCarbohydrates: 17gFiber: 3gSugar: 10gProtein: 8g