There’s something magical about peanut butter cookies—the rich, nutty flavor, the soft and chewy texture, and, of course, that irresistible peanut butter aroma that fills the kitchen. But what if you could enjoy all that deliciousness in a gluten-free version? Say hello to Almond Flour Peanut Butter Cookies—a delightful twist on a classic treat! Made with just six simple ingredients, these cookies are perfect for busy bakers, gluten-free eaters, and anyone who loves an easy, wholesome dessert.
Why You’ll Love These Almond Flour Peanut Butter Cookies
- Naturally gluten-free – Perfect for those avoiding wheat.
- Quick & easy – One bowl, minimal ingredients, and ready in under 30 minutes.
- Soft and chewy – Thanks to the almond flour, these cookies have a tender texture that melts in your mouth.
- Refined sugar-free – Sweetened with maple syrup for a natural touch of sweetness.
A Little Story Behind These Cookies
I have a soft spot for peanut butter cookies. Growing up, my mom used to make a batch every weekend, and the smell of warm peanut butter would fill the house. When I had to go gluten-free a few years ago, I thought my days of enjoying homemade peanut butter cookies were over—until I discovered the magic of almond flour. This recipe for almond flour peanut butter cookies brings back all those childhood memories, but with a healthier twist that I can enjoy anytime. Now, it’s a favorite in my own home, and I love sharing it with friends over a cup of coffee or sneaking a few with my kids after dinner.
Ingredients You’ll Need
- ½ cup natural peanut butter (smooth or crunchy, unsalted)
- 4 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1½ cups (150g) almond flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
How to Make Peanut Butter Almond Flour Cookies
Step 1: Preheat & Prepare
Heat the oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
This prevents sticking and makes cleanup a breeze!
Step 2: Mix the Dough
In a medium-sized mixing bowl, combine peanut butter, maple syrup, and vanilla extract. Stir until smooth and well incorporated.
In another bowl, combine the almond flour, baking soda, and sea salt, whisking until well blended. Gradually fold the dry ingredients into the wet mixture, stirring until a dough forms. The dough should be thick but easy to handle.
Step 3: Shape & Bake
Scoop about 1 tablespoon of dough per cookie and roll it into a ball. Arrange the dough balls on the lined baking sheet, ensuring they are spaced approximately 2 inches apart. Flatten slightly with a fork in a crisscross pattern for that classic peanut butter cookie look.
Bake for 9-11 minutes, or until the edges are set and lightly golden. The cookies will be soft when they first come out of the oven but will firm up as they cool.
Step 4: Cool & Enjoy
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm with a glass of milk or store them for later!
Baking Tips for the Best Almond Flour Peanut Butter Cookies
- Use natural peanut butter – This recipe works best with unsweetened, natural peanut butter (the kind where the oil separates). Stir well before measuring.
- Don’t overbake – These cookies will continue to set as they cool, so take them out when they look slightly underdone in the center.
- Want extra crunch? – Try adding chopped peanuts or chocolate chips for a fun twist. If you love experimenting with cookie flavors, you might also enjoy these Raspberry Cheesecake Cookies—a fruity, creamy delight!
- Make them dairy-free – These cookies are already dairy-free, but they pair beautifully with almond or oat milk.
FAQs You Might Be Wondering About
Can I use honey instead of maple syrup?
Yes! Honey works as a substitute for maple syrup, but it may make the cookies slightly denser. Keep an eye on the bake time.
How should I store these cookies?
Keep them in an airtight container at room temperature for up to 5 days. You can also freeze them for longer storage—just thaw before enjoying!
Can I make these cookies keto-friendly?
Absolutely! Swap the maple syrup for a sugar-free syrup or monk fruit sweetener to keep them low-carb.
These Almond Flour Peanut Butter Cookies are proof that simple ingredients can create truly amazing treats. Whether you’re gluten-free or just looking for a healthier take on peanut butter cookies, this recipe is sure to hit the spot. Happy baking!
Almond Flour Peanut Butter Cookies (Gluten-Free!)
Ingredients
- ½ cup natural peanut butter smooth or crunchy, unsalted
- 4 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1½ cups almond flour (150g)
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium-sized mixing bowl, combine peanut butter, maple syrup, and vanilla extract. Stir until smooth and well incorporated.
- In a separate bowl, whisk together the almond flour, baking soda, and sea salt.
- Gradually fold the dry ingredients into the wet mixture, stirring until a thick dough forms.
- Scoop about 1 tablespoon of dough per cookie and roll into balls. Place them on the prepared baking sheet, spacing them 2 inches apart.
- Flatten each cookie slightly with a fork in a crisscross pattern.
- Bake for 9-11 minutes, or until the edges are set and lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.