Almond flour peanut butter cookies are soft, nutty and chewy, and bound to brighten your day (perhaps even your week)! Creamy peanut butter and almond flour create a delicious combo that also happens to be low carb, gluten free and grain free.
The texture is soft, chewy and slightly crisp on the outside. Simple ingredients are all you need for epic peanut butter almond flour cookies that all PB fans will enjoy!
When I first shared this recipe in 2020, I was desperately craving my all-time favorite PB cookie treat: a peanut butter cookie sandwich from a popular bakery in Anchorage.
So I created a healthier, sugar-free version, with a creamy peanut butter filling sandwiched between two crisp cookies. While they're very different from my beloved bakery cookie inspiration, they are quite tasty and all-around much better for you.
Fast-forward three years later and I have adapted the original recipe. I've played with it a bit and simplified it, eliminating a couple of ingredients and making that creamy peanut butter filling completely optional.
Because we all need a go-to PB cookie recipe (that tastes just like traditional peanut butter cookies). And this one, my friends, is it.
why this recipe works
But this one is much more simple and basic (in the best way!), similar to my almond butter cookies. There's no dough chill time or room temp ingredients or add-ins necessary.
Of course, you can always toss in your favorite mix-ins like chocolate chips or crunchy peanuts or whatever your taste buds compel you to do.
Because I still love a good peanut cookie sandwich, I have to include that peanut butter cream filling that I shared in the original recipe. It's smooth, nutty and creamy. (It's in the recipe notes if you're interested).
Here's why you'll love these almond flour peanut butter cookies. They are:
- full of flavor, with the perfect balance of sweet and nutty
- tender and soft but not crumbly
- ready for baking in just 10 minutes
- a healthier cookie option that is low in carbs and sugar
- dairy free, gluten free, grain free and even keto friendly
This is such an easy recipe for low carb peanut butter cookies! To make them, you will need just a few basic ingredients:
- all-natural peanut butter (the drippy, smooth peanut butter that usually requires stirring)
- granulated monk fruit sweetener (for the no added sugar version)
- vanilla extract
- blanched almond flour (not almond meal)
- baking soda
- unsweetened almond milk
- pinch of salt
- xanthan gum (optional)
*You can also use coconut sugar if you're simply looking for a gluten-free and paleo cookie. However, to make sugar-free and keto peanut butter cookies, use granulated monk fruit sweetener. I prefer Lakanto's Brown or Golden monk fruit sweetener because they both have a flavor that closely resembles brown sugar.
my almond flour peanut butter cookie recipe
With just a few ingredients and mixing time required, these gluten free cookies are oven-ready in no time! Here's a look at the process.
The ingredient amounts and detailed instructions are in the printable recipe card at the bottom of the page.
In a large bowl (or bowl of a stand mixer), combine the peanut butter with the sweetener using an electric mixer. Mix well, then add the egg and vanilla, mixing until the wet ingredients are combined. Add the dry ingredients to the peanut butter mixture. Mix, then the almond milk.
Using a cookie scoop, spoon out cookie dough balls and place them on a cookie sheet lined with parchment paper. Press the back of a fork into the top of each cookie to create a crisscross pattern. Dipping the fork in water each time will prevent it from sticking to the dough.
Bake the cookies for 8-9 minutes or until they're a light golden brown.
Remove the baking tray from the oven and let the cookies cool for 5 minutes on the pan. Transfer to a cooling rack to cool completely.
It's important to let the cookies rest on the hot pan and then cool completely on the wire rack. Hot out of the oven, they'll look slightly under-baked and will be extra delicate, but they'll firm up as they rest and cool.
recipe tips for the best results
- Dipping the fork in water will be the easiest way to create the criss-cross pattern in the cookies. The peanut butter cookie dough is sticky and the water prevents the fork from sticking to the dough.
- If you're using a cookie dough scoop larger than 2 tablespoons, you'll need to bake the cookies slightly longer, about 9-10 minutes.
- Store the cookies at room temperature in an airtight container for up to five days.
- You can make these keto cookies with a flax egg, if desired.
- Make sure you're using all-natural peanut butter. It should have no added sugar or other oils- just ground peanuts and possibly sea salt. I haven't tried this recipe with crunchy peanut butter but it should work well too.
- For peanut butter chocolate chip cookies, mix a ½ cup sugar-free chocolate chips or dark chocolate into the dough. You can also press extra chocolate into the balls of dough once they're on the prepared baking sheet.
- Almond meal won't give you the same results. It's essentially ground almonds with the almond skins, while almond flour is usually blanched almonds that are ground fine (skins removed).
for peanut butter cookie sandwiches
These keto peanut butter cookies are super tasty on their own, but when there's an option with frosting involved, that's usually my first pick. 😉
- To make the peanut butter cream filling, mix together ½ cup coconut cream (chilled), 2-3 tablespoons peanut butter and 2-3 tablespoons powdered monk fruit sweetener with a splash of vanilla extract. Make sure the cookies are cooled completely before you spread the frosting on them. I like to place them in freezer for a quick chill. If you spread the frosting on while the cookies are still even the tiniest bit warm, it will melt.
- Refrigerate the frosting until you're ready to use it. The coconut cream base becomes a tad thicker when it's chilled.
- Don't use room temperature coconut cream for the frosting. I like to keep a can of coconut milk in the fridge for several hours (or overnight) because the long chill separates the cream even more, and makes it easier to scoop out and whip.
These easy peanut butter cookies are soft and nutty, with the perfect peanut butter flavor. They're a tasty, healthy treat that will satisfy your sweet tooth!
you might also love...
- These keto dark chocolate almond butter cups have a creamy and nutty filling, and you can even make a PB + J version (and please do)!
- Keto blueberry muffins with crumb topping are a delicious low-carb breakfast, snack, meal, dessert, etc.! And trust me, you'll be eating them throughout the day because they're tender and sweet and bursting with fresh, juicy blueberries.
- Say hello to the easiest ever sugar-free jam! Pick your favorite berries and grab some chia seeds and you'll have a homemade, keto-friendly jam in 10 minutes!
- Keto Ladyfingers are sweet, airy and delicious on their own or as a sponge cake layer in low-carb tiramisu!
- These healthy banana cookies taste like a slice of banana bread! Warm cinnamon, sweet mashed banana and sugar-free chocolate chips give them an incredible flavor.
- ⅓ cup + 1 tablespoon all-natural peanut butter
- ½ cup granulated golden monk fruit sweetener (or coconut sugar for paleo option)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (90 g) blanched almond flour
- ½ teaspoon baking soda
- pinch of salt
- ¼ teaspoon xanthan gum (optional)
- 1 tablespoon unsweetened almond milk
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat.
- In a large mixing bowl (using a hand mixer) or in the bowl of a stand mixer, add the peanut butter and monk fruit sweetener. Mix for about 1 minute, scraping down the sides of the bowl halfway through. Mix until it's smooth and well-combined.
- Add the egg and vanilla extract. Mix on medium speed until combined. Scrape down the sides of the bowl with a rubber spatula as needed.
- Add the almond flour, baking soda, salt and xanthan gum (optional) to the bowl. Mix in the dry ingredients until the mixture resembles cookie dough (it may look crumbly). Mix in the tablespoon of almond milk to moisten the dough. It should be thick and somewhat sticky.
- Use a 1-½ tablespoon cookie dough scoop (or similar) to scoop out dough balls. Place them on the prepared baking sheet.
- Press the tines of a fork into the tops of the cookie dough balls to create a criss-cross pattern. Dip the fork in water after each time it is pressed into the dough to prevent it from sticking.
- Bake the cookies for 8-9 minutes or until they're slightly golden brown around the edges.
- Remove from the oven and let them cool for 5 minutes on the baking sheet, then transfer them to a wire cooling rack.
for peanut butter cookie sandwiches
- With an electric mixer, make the cream filling by beating together: ½ cup coconut cream (from chilled, canned coconut milk), 2-3 tablespoons peanut butter, 2-3 tablespoons powdered monk fruit sweetener, and ½ teaspoon vanilla extract. Taste and adjust as needed.
- Chill the cream filling in the refrigerator for 10-20 minutes, or until you're ready to use. The cookies should be completely cool otherwise the frosting will melt.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 78Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 16mgSodium: 75mgCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gSugar: 2gProtein: 3g
This nutritional information is approximate and is provided for convenience as a courtesy.