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5 from 40 votes

Almond Flour Peanut Butter Cookies

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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 18 cookies
Calories: 150kcal
Author: Brianna May


  • 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*


  • 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.


  • 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.


Calories: 150kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 99mg | Fiber: 1g | Sugar: 8g