These Almond Flour Peanut Butter Cookies are loaded with crunchy peanut butter and peanut butter baking chips for extra peanut flavor. The almond flour makes these cookies super moist and buttery.
These almond flour cookies are buttery, nutty, and absolutely addicting, especially if you add the peanut baking chips.
Check out some of my other cookies recipes, like these Snickerdoodles without Cream of Tartar or my Sittee's homemade Lebanese Maamoul Recipe.
Looking for an easy no bake dessert? Try my Simple Peanut Butter Balls with Rice Krispies.
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Almond Flour vs Almond Meal
Almond flour is made from blanched almonds that are ground and sifted into a flour. It is gluten free and low carb or keto, making it very popular in many sweet and savory recipes.
It differs from almond meal because the meal has the almond skins. It is much coarser. Both can be used for this recipe.
What Kind of Peanut Butter To Use
Many recipes recommend a natural unsweetened peanut butter. I have made this recipe with both processed and less processed unsweetened nut butter. They both work. I prefer to use sweetened kind.
You can use smooth or crunchy, but crunchy adds a nice texture.
Why You'll Love This Recipe
- Almond flour instead of all purpose flour
- Moist and buttery
- Full of peanut flavor
- Simple ingredients
- No chilling required
- Quick & easy dessert
- Gluten-free
Ingredient Notes & Substitutions
- Butter: Pull the butter out of the fridge 1-2 hours before making the dough. If you are short on time, place the butter on a plate in its wrapper. Microwave on 50% power for 8 seconds. Flip and repeat.
- Peanut Butter: I use Jif Crunchy for this recipe because that is what I have in my pantry. You can use creamy or crunchy. You can use natural or sweetened for this recipe, depending on what you prefer.
- Peanut Butter Baking Chips: I recommend the Reese’s Baking Chips. You can omit these but the cookies will not have as much flavor.
Complete list of ingredients and amounts is located on the recipe card below.
How To Make Almond Flour Peanut Butter Cookies
Overview
- Whisk the dry ingredients together.
- Cream the butter and sugar.
- Beat in the rest of the wet ingredients.
- Fold the dry ingredients & baking chips into the wet.
- Scoop, & press with a fork.
- Bake & enjoy!
Step by Step
Step 1: Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or a silicone mat. In a medium bowl, whisk together the almond flour, baking soda, baking powder, and salt.
Step 2: In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar on medium speed for 2 minutes.
Step 3: Add the egg and vanilla. Beat on medium high until well combined.
Step 4: Add the peanut butter. Beat on medium high until well combined. Use a spatula to scrape down the side and bottom of the bowl to ensure all wet ingredients are incorporated.
Step 5: Mix the dry ingredients into the wet on low until most of the flour is incorporated.
Step 6: Mix in the peanut butter chips on low.
TIP - The dough is wetter than traditional cookie dough but will not spread too much in the oven.
TIP - If the dough feels too sticky to work with, add another ¼ cup of almond flour or chill for 30 minutes in the freezer.
Step 7: Scoop the dough into heaping 1 ½ Tablespoon balls. Arrange 12 per baking sheet spacing them 2-3 inches apart. Using a fork gently press each ball down. Press some extra peanut butter chips on top if desired.
Step 8: Bake for 12-14 minutes or until the edges just begin to brown. Allow the cookies to cool for a 10 minutes or until set on the baking sheet.
TIP - Press additional peanut butter chips into the cookies before or after baking.
TIP - The cookies will fall apart if transferred off of the baking sheet immediately out of the oven.
Expert Tips & Variations
- Use room temperature butter. You can soften it at room temperature or in the microwave.
- Weigh the ingredients. If the ingredient ratio is incorrect, this will affect the texture and spread of the cookies. Weighing the ingredients is the best way to ensure perfect cookies. If you do not have a scale, be sure to spoon & level the flour.
- Be sure to use a large egg. During one of my recipe tests for these cookies, I accidentally used an extra large egg. I did not even realize I had purchased these by mistake. The dough was way too wet.
- Use crunchy nut butter and baking chips. These ingredients add so much texture and flavor to the cookies.
- Bake on parchment or a silicone mat. These help the cookies not stick and bake perfectly.
- Let the cookies set. These cookies will fall apart if transferred off the baking sheet too soon. They need to set completely on the baking sheet before removing.
- Add chocolate chips. Swap the peanut chips for ½ cup of semi sweet chocolate chips or use ¼ cup of each.
- Use almond butter. Swap the crunchy peanut butter for crunchy almond butter. Replace the ½ cup of peanut baking chips with ½ cup of chopped unsalted almonds.
Recipe FAQs
This is likely because they did not set. Be sure to let the cookies cool on the baking sheet for at least 10 minutes before removing them.
Yes, it is low in carbs and high in fat and protein, making it a perfect option of those on the keto diet.
Almond flour is not a 1:1 substitute for all purpose in most baking recipes (unless stated in the recipe notes). This recipe was created to work specifically with almond flour.
Not exactly. It is much richer, buttery, and nuttier. However, it does not have an overwhelming flavor that will affect the overall taste of most baked goods.
It gives the cookies a slightly richer and more buttery flavor and texture. It adds some mild sweetness and nuttiness making it perfect cookies.
More Dessert Recipes
Almond Flour Peanut Butter Cookies
Ingredients:
- 1 cup (112 g) super fine almond flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup (4 Tablespoons) unsalted butter, softened to room temperature*
- ½ cup (100 g) brown sugar
- 1 large egg, room temperature
- ½ cup (125 g) peanut butter*
- 1 teaspoon vanilla extract
- ½ cup (85 g) peanut butter baking chips*
Instructions:
- Review all recipe notes and instructions before beginning.
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or a silicone mat. In a medium bowl, whisk together the almond flour, baking soda, baking powder, and salt.
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar on medium speed for 2 minutes.
- Add the egg and vanilla. Beat on medium high until well combined.
- Add the peanut butter. Beat on medium high until well combined. Use a spatula to scrape down the side and bottom of the bowl to ensure all wet ingredients are incorporated.
- Mix the dry ingredients into the wet on low until most of the flour is incorporated.
- Mix in the peanut butter chips on low.
- Scoop the dough into heaping 1 ½ Tablespoon balls. Arrange 12 per baking sheet spacing them 2-3 inches apart. Using a fork gently press each ball down. Press some extra peanut butter chips on top if desired.
- Bake for 12-14 minutes or until the edges just begin to brown. Allow the cookies to cool for a 10 minutes or until set on the baking sheet.
Notes:
- Butter: Pull the butter out of the fridge 1-2 hours before making the dough. If you are short on time, place the butter on a plate in its wrapper. Microwave on 50% power for 8 seconds. Flip and repeat.
- Peanut Butter: I use Jif Crunchy for this recipe because that is what I have in my pantry. You can use creamy or crunchy. You can use natural or sweetened for this recipe, depending on what you prefer.
- Peanut Butter Baking Chips: I recommend the Reese’s Peanut Baking Chips. You can omit these but the cookies will not have as much flavor.
- Weigh the ingredients. If the ingredient ratio is incorrect, this will affect the texture and spread of the cookies. Weighing the ingredients is the best way to ensure perfect cookies. If you do not have a scale, be sure to spoon & level the flour.
- Let the cookies set. These cookies will fall apart if transferred off the baking sheet too soon. They need to set completely on the baking sheet before removing.
- Add chocolate chips. Swap the peanut butter chips for ½ cup of semi sweet chocolate chips or use ¼ cup of each.
Yummy!