These Peanut Butter Cookies with Almond flour are a classic dessert reinvented so that it’s better than the real thing.
Peanut Butter Cookies with Almond Flour
With almond flour instead of the usual wheat flour, my peanut butter cookies are as healthy and low carb as it gets.
Fans tell me it’s their go-to cookie recipe, and I can’t argue with that because we love them too!
Peanut Butter Cookies Healthy
Peanut Butter Cookies that are healthy? Yes, please!
With only one-quarter cup of sweetener in the entire recipe, you can feel great about serving these to your little ones.
Peanut Butter Allergies
If you have a peanut butter allergy, make these peanut butter cookies with Sunbutter instead of the peanut butter called for in the recipe below. It’s a one-to-one swap.
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The Best Peanut Butter Cookies Recipe
These cookies are healthy, low carb, and versatile, making this the best peanut butter cookies recipe –try it, and you’ll see!
Peanut Butter Cookies Simple
Looking for peanut butter cookies that are simple to throw together? This seven ingredient recipe couldn’t be easier.
Peanut Butter Cookies with Almond Flour
- 1 cup blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- ½ cup creamy peanut butter or sunbutter
- ¼ cup agave nectar or honey
- 2 tablespoons palm shortening or salted butter
- 1 teaspoon vanilla extract
- In a small bowl combine almond flour, salt, and baking soda
- In a medium bowl mix peanut butter, agave, shortening, and vanilla with a hand blender
- Blend dry ingredients into wet until combined
- Scoop dough 1 tablespoon at a time onto a parchment paper lined baking sheet
- Use a fork to flatten in a criss-cross pattern
- Bake at 350°F for 6-12 minutes until golden around the edges
Peanut Butter Cookies Vegan
These Peanut Butter Cookies with Almond Flour are vegan if you use agave instead of honey.
Remember, honey comes from bees, so it is not a vegan food.
Peanut Butter Cookies Homemade
Is there anything better than peanut butter cookies homemade? I don’t think so.
If you’re feeling fancy, after the cookies cool, melt some dark chocolate and dip each cookie into it so that they’re chocolate-coated peanut butter cookies.
These would make amazing Hanukkah and Christmas gifts.
For more fantastic homemade holiday gifts, check out the following:
Recipe for Ice Cream Sandwich
We love stuffing these Peanut Butter Cookies with my Vegan Vanilla Ice Cream and rolling them in chocolate sprinkles or mini chocolate chips to make a healthy recipe for ice cream sandwiches.
Peanut Butter Cookies Soft
My Peanut Butter Cookies with Almond Flour are nice and crisp around the edges and deliciously soft on the inside.
Peanut Butter Cookies 5 Ingredients
Ok, now for a question. Are these peanut butter cookies 5 ingredients?
When you count the ingredients in a recipe, do you include the salt and baking soda? Leave a comment and let me know!
Cookie Recipes Gluten Free
I have dozens and dozens of cookie recipes that are gluten free for you.
Check them all out on my Cookies Page.
Cookie Recipes Almond Flour
Here are some of my other easy vegan cookie dough recipes for you!
Bake the dough into cookies, or roll it and dip in dark chocolate to make cookie balls. The sky’s the limit!
Lastly, all of the recipes below other than the Pumpkin Chocolate Chip Cookies (which are nut free) are cookie recipes with almond flour.
And each of these cookie recipes is low-sugar and entirely free from refined sugar sweeteners.
Cookie Recipes Snickerdoodles
My Snickerdoodles cookie recipe is made with an almond flour base that’s dipped in cinnamon and coconut sugar.
This egg free, dairy free cookie recipe is delicious for cookie monsters young and old!
Cookie Recipes Pumpkin Chocolate Chip
My recipe for almond flour is made with a base of coconut flour, arrowroot, and pumpkin pureé that’s spiked with deliciously warming pumpkin pie spice.
It’s a nut free, egg free cookie that’s perfect for the holidays, but so good we make it all year round!
Thumbprint Cookies Raspberry
Your friends and family will never know the difference with these amazing Raspberry Thumbprint Cookies.
Although they’re a cookie that’s gluten free and low carb, they taste just like the real thing.
Chocolate Chip Cookies Healthy
My Healthy Chocolate Chip Cookies are made with five ingredients, not including the salt and baking soda.
All you need to throw them together is almond flour, butter, maple syrup, vanilla, and chocolate chips.
They’re a total crowd-pleaser, perfect for everything from holiday parties to summer potlucks.
I used to make these Healthy Chocolate Chip Cookies for my son and his teammates when I coached his baseball team in third grade.
He’s now finished with college and in grad school, if you can believe that!
Cookie Recipes Healthy
If you’re looking for cookie recipes that are healthy, the above treats are for you.
What’s your favorite? Or, is there something you’re looking for that’s not here? Leave a comment and let me know!
This Peanut Butter Cookies with Almond Flour recipe is an oldie but goodie from the archives. I first shared it in 2011.
These are SO good. Made exactly as described. Kids helped and they came together so quickly and easily, even with two tiny helpers ;) We baked ours for 9 minutes and they were very golden on the outside, but still soft on the inside. Perfect with a cup of almond milk or a warm tea! We love all of your recipes (long time fan here!!), thank you so much! And also sending you lots of love and energy on this new step of your healing journey xox
Vittoria, soooo glad to hear you and yours are enjoying these cookies and thank you for your sweet words of support!
So I replaced the butter with 2 tbsp of avocado because of family diet restrictions and these are delicious :) thank you!
Michelle Guerrero says
What is best way to store the? I loooove them!
Michelle, let cool on the counter overnight, then wrap up and store in the fridge for up to one week :-)
Hi Elana! This is the first of your recipes I’ve come across that uses butter rather than grapeseed oil. I was just curious why you use butter in these and if you’ve ever made this recipe with grapseed oil?
I will be trying it with butter though
Jamie, these types of things depend on what I’m trying to accomplish, less butter = less saturated fat, more rest for my liver. It’s a constant balancing act over here, and BTW my family LOVES butter :-)
I made these several times and I made them today, doubled the batch because my kids love them. Thanks for all your great recipes Elana.
Estelle, you’re welcome!
Just made these – do you let them cool before taking them off the pan? Mine are breaking – did 11 min as they looked to be about to burn. Bottoms were brown.
Kay, yes I let them cool for 15 minutes :-)
Is it possible to make this even more low carb/keto?
Lisa, I haven’t tried that, but feel free to experiment with a low-carb sweetener like xylitol or erythritol :-