These soft and gooey almond flour peanut butter cookies come together in one bowl and are ready in under 20 minutes. They taste like mini peanut-butter cups and are naturally gluten-free, keto-friendly, and sweetened without refined sugar - the perfect sweet-but-healthier treat!
A Quick Look At The Recipe
- ✅ Recipe Name: Almond Flour Peanut Butter Cookies (Soft + Easy)
- 🕒 Ready In: Under 20 minutes
- 👪 Serves: 16-18 cookies
- 🍽 Calories: ~120-150 per cookie
- 🥣 Main Ingredients: Almond flour, peanut butter, coconut sugar, egg, butter, baking powder, vanilla
- 📖 Dietary Info: Gluten-free, grain-free, refined-sugar-free, dairy-free option, keto-friendly
- ⭐ Why You'll Love It: Soft, gooey, peanut-buttery, and taste like tiny PB cups - all in one bowl with simple ingredients.
SUMMARIZE & SAVE THIS CONTENT ON
I am addicted to peanut butter… so of course I had to create the perfect almond flour peanut butter cookie. I've made so many PB desserts over the years - from my gooey Healthy Peanut Butter Bread to my Healthy Peanut Butter Truffles - but this one-bowl cookie is the recipe I make the most.
I tested them every which way: different almond flours, coconut sugar vs. maple sugar, natural vs. no-stir PB, air fryer vs. oven… and this version gives the softest, chewiest texture. Truly mini PB cups in cookie form.
If you love my Peanut Butter & Jelly Banana Muffins and Best Healthy Snickerdoodles, you're going to be just as obsessed with these.
Jump to:
- A Quick Look At The Recipe
- Why You'll Love This Recipe
- Ingredients You'll Need
- Easy Substitutions & Variations
- How to Make Almond Flour Peanut Butter Cookies
- Quick Video Tutorial (Step-by-Step)
- Tati's Testing Notes & Pro Tips
- Storage & Freezing Tips
- Frequently Asked Questions
- More Almond Flour Desserts You'll Love
- 📖 Recipe
- 💬 Comments
⭐️⭐️⭐️⭐️⭐️
Soft and the perfect taste, these cookies were great! I will make them again.
- Andrea
Why You'll Love This Recipe
- Soft, chewy, and peanut-buttery. The perfect almond flour peanut butter cookie - think mini PB cups.
- One bowl + under 20 minutes. The easiest weeknight or anytime treat.
- Gluten-free & grain-free. Made with almond flour for the best texture.
- Refined-sugar-free & keto-friendly. Sweetened naturally but still buttery and delicious.
- Foolproof and well-tested. I tested multiple flours, nut butters, and sweeteners so your cookies turn out perfect every time.
Ingredients You'll Need
These easy almond flour peanut butter cookies are made with just a few simple ingredients. Here's what you'll need for the softest, chewiest texture and the best peanut-butter flavor.
- Almond flour: Use superfine blanched almond flour for the softest, chewiest texture. If you're new to almond-flour baking, it's the same flour I use in my Almond Flour Cut-Out Sugar Cookies and Almond Flour Chocolate Cake. Skip almond meal (the kind with skins) - it makes cookies dry, dense, and a little gritty.
- Peanut butter: Creamy peanut butter works best here. You can use natural PB, but no-stir peanut butter gives the most consistent, bakery-style results.
- Coconut sugar: Naturally sweetens the cookies without refined sugar. I love using it in my Healthy Snickerdoodles too - it adds a warm, caramel-like sweetness without being overpowering.
- Egg: Just one egg helps the cookies bind and stay soft in the center.
- Butter: A little softened butter makes these extra rich and gooey. Use dairy-free butter if needed.
- Baking powder: Helps the cookies rise slightly and keeps them tender instead of dense.
- Vanilla extract: Adds sweetness and rounds out the peanut butter flavor.
- Salt: Just a pinch to balance the sweetness and make the PB flavor pop.
Scroll to recipe card for quantities!
Easy Substitutions & Variations
- Make them dairy-free: Swap the butter for vegan butter - everything else stays the same.
- Make them keto-friendly: Use a 1:1 granular monk fruit or allulose sweetener instead of coconut sugar.
- Swap the almond flour: I don't recommend substituting it… If you want an oat-flour cookie, try my Oat Flour Chocolate Chip Cookies instead.
- Swap the sweetener: Coconut sugar or brown sugar both work here. Avoid liquid sweeteners like maple syrup or honey - they'll make the dough too wet.
- Try a different nut butter: Almond or cashew butter works great; sunflower seed butter works too (it may turn slightly green - totally normal!).
- Make peanut butter blossom cookies: As soon as the cookies come out of the oven, press a chocolate kiss into the center of each while they're still warm and soft.
- Add chocolate: Fold in chocolate chips or drizzle melted dark chocolate on top for full PB-cup vibes.
- Make them PB&J: Press a small indent in the center and add a little raspberry or strawberry jam before baking.
Need to substitute an ingredient?
Ask AI for suggestions on how to substitute the particular ingredient.
How to Make Almond Flour Peanut Butter Cookies
- Step 1: Beat the peanut butter, softened butter, and coconut sugar, then add the egg and vanilla.
- Step 2: Mix in the almond flour, baking powder, and salt until just combined.
- Step 3: Roll into 16-18 balls and place on a lined baking sheet.
- Step 4: Gently press each cookie with a fork (don't flatten too much).
- Step 5: Bake at 350°F for 9-12 minutes, until the edges are lightly golden.
- Step 6: Let them cool on the sheet for 5 minutes before moving to a rack.
Quick Video Tutorial (Step-by-Step)
Tati's Testing Notes & Pro Tips
- Use superfine blanched almond flour: I recommend superfine blanched almond flour measured loosely (never packed). This consistently gave me the best, bakery-style texture in testing.
- Natural vs. no-stir peanut butter: I tested both many times. Both work, but no-stir makes the cookies thicker and chewier. Natural PB creates a softer, slightly more delicate cookie.
- Don't overmix the dough: Almond flour is more delicate than wheat flour. Once the dry ingredients go in, mix just until combined. Overmixing can make the cookies crumbly.
- Watch the bake time closely: Almond flour browns quickly. The edges should look set, but the centers should still look pale and slightly underbaked. They finish cooking on the tray and stay perfectly soft.
- Let them cool on the tray: Because almond flour is naturally tender, these cookies are fragile when hot. Let them cool on the baking sheet for at least 5 minutes before transferring - trust me, I've broken enough test batches learning this.
- If the dough looks too dry: Add 1-2 teaspoons of dairy-free milk or a tiny spoonful of peanut butter.
- If the dough looks too wet: Add 1-2 teaspoons of almond flour. Humidity and PB consistency can vary.
Storage & Freezing Tips
- Store: Keep the cookies in an airtight container at room temperature for 3-4 days. They stay soft and chewy thanks to the almond flour.
- Refrigerate: If you want them to last longer, store in the fridge for up to 1 week. They get slightly firmer but still taste amazing.
- Freeze baked cookies: Let them cool completely, then freeze in a single layer before transferring to a bag or container. They'll keep for up to 3 months. Thaw at room temp or warm for 5-10 seconds in the microwave.
- Freeze the dough: Scoop the dough into balls and freeze on a baking sheet until firm, then transfer to a freezer bag. Bake straight from frozen - just add 1-2 extra minutes of bake time.
Frequently Asked Questions
I don't recommend it. Almond meal (with the skins) makes the cookies dry, gritty, and crumbly. For the best soft and chewy texture, always use superfine blanched almond flour.
Yes! Swap the coconut sugar for a 1:1 monk fruit or allulose sweetener. They stay soft and chewy, just bake them 1 minute less because allulose browns faster.
Not at all. Even though they're gluten-free, grain-free, and sweetened without refined sugar, they taste like soft, chewy peanut-butter cups. No "healthy cookie" vibes here.
Crumbly cookies usually mean the almond flour wasn't superfine, the dough was overmixed, or it was a bit too dry. Next time, add 1-2 teaspoons of peanut butter or milk to help the dough come together.
Yes - replace the egg with a flax egg (1 tablespoon ground flax + 3 tablespoon water). The cookies will be slightly softer and more delicate.
Almond-flour cookies spread a little less than all-purpose-flour cookies. If you want them flatter, gently press the dough balls with a fork or the bottom of a glass before baking.
Greasy cookies usually mean the peanut butter was too oily. Stir natural PB very well or switch to a no-stir variety for more consistent results.
More Almond Flour Desserts You'll Love
If you loved these gooey peanut butter cookies made with almond flour, here are a few more recipes to try next:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Peanut Butter Almond Flour Cookies
Ingredients
- ½ cup all-natural creamy peanut butter
- ¼ cup unsalted butter, room temperature
- ½ cup coconut sugar
- 1 ½ teaspoon vanilla extract
- 1 large egg
- 1 ½ cups superfine almond flour, spooned and leveled
- ½ teaspoon baking powder
- ¼ teaspoon salt, (only if using unsalted peanut butter)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a stand mixer or using a handheld electric mixer, beat together the peanut butter, softened butter, and coconut sugar on medium-high speed for about 1 minute.
- Scrape down the sides of the bowl and add in the egg and vanilla extract. Beat on medium-low speed for about 20 seconds, until combined.
- Add almond flour, baking powder, and salt (if using). Mix on medium-low speed until combined.
- Roll the dough into 16-18 equal-sized balls (about 2 tablespoons each) and place them on the baking sheet, spacing them evenly apart.
- Gently press each cookie into a patty shape using a fork to create a crisscross pattern on top. Don't press too hard!
- Bake for 9-12 minutes, until the cookies are light golden brown. They will continue to cook on the baking sheet as they cool, so don't worry if they're a little pale.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. If you want to make peanut butter blossom cookies - press a chocolate kiss into the center of each while they're still warm and soft. Enjoy!
Jenna says
I am gluten free and normally cannot partake in many cookies, so I always bring these to gatherings and everyone loves them!
Julie says
Delicious! I put raisins in and they are wonderful. Thanks for all of your great recipes!
Alex says
These cookies are amazing
Tati Chermayeff says
So happy to hear that!! I love them too 🙂
Angie says
Love it! So easy and delicious!!
Audrey says
Has a great peanut butter flavor. I recommend these to anyone!
Maggie says
Delicious and easy
Andrea says
Soft and the perfect taste, these cookies were great! I will make them again.