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.
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
Ingredients
- 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
Instructions
- 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
- Serve
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.
Jennifer L. says
Yippee! Treats without eggs! Hooray! I love Elana’s cookie creations. I can make these right now–Yay!
Bonnie says
Thank you Elana. I’m a in-bed-by-nine-pm kind of girl, but when I saw your post I had to make these. I did substitute Crunchy Sunbutter for the peanut butter and used coconut oil for the Spectrum and they were wonderful. Your recipes are so yummy!
Maria says
These sound wonderful! I will, however, be subbing with Sunbutter since my son is allergic to peanuts. And I haven’t been able to find the Spectrum shortening lately, so I think I’ll try Earth Balance.
Thanks for the recipe.
Becca says
Did you try with the Earth Balance yet? I know where I live I will not be able to find Spectrum vegan shortening. Let me kn0ow! :) Thanks!
Natalie says
I used Earth Balance, worked great! These are delicious cookies!
Sara Jean says
I used Earth Balance as well and it worked great. I also used apple sauce instead of the agave and added a little stevia. They were amazing!!!!! These are almost too good.
Rebecca says
Is your son allergic to tree nuts as well? I am allergic to peanuts and I am going to try this recipe with Barney Butter- my new peanut butter substitute of choice. It is sweet and creamy, and the closest thing to “Jif” creamy peanut butter as I can remember. It is a gluten free and peanut free facility.
Natalie says
Just put them in the oven! I love that I can read one of Elanas recipes, jump up, have all the ingredient and just make something new! BTW, I didn’t have any shortening so I used vegan butter. Pretty sure they will be delish!
Becca says
I absolutely agree! Her recipes are so simple, easy, and delicious! Just a few ingredients and DONE! :)
Diana says
These look YUMMY!
However I am wondering if the vanilla is vegan. It is organic alcohol but they don’t mention whether or not the alcohol is filtered with fish bladders (like many grain or fruit based alcohols are). I’ve contacted them for clarification but since it’s the weekend…
Maybe you’ve already got the heads up on how they filter their alcohol for the vanilla?
Jay says
Oh my goodness. Instead of fretting about the vanilla in the recipe being filtered through fish bladders (geez almighty) Just buy yourself some organic vanilla, or pick up some organic vanilla beans, a jar, some good brandy, or vodka, or everclear, and make your own organic vanilla extract.
Charmaine says
*stifling my laughter* :-)
Diana says
With all due respect (which you clearly aren’t affording me), I wasn’t fretting about it being organic.
Simple lesson: Organic does not equal vegan.
I myself am not vegan but I have friends who are. They will not eat anything that contains an ingredient that isn’t vegan. If the alcohol used in the vanilla isn’t vegan (fish bladders) then then vanilla isn’t either. If the vanilla isn’t then the cookies aren’t. It is wrong to label cookies as being vegan if they contain an ingredient that isn’t.
And yes, I do actually make my own vanilla. The alcohol I use isn’t vegan so my vanilla isn’t either. I’d hoped the link to the vanilla she used would not only be gluten free but vegan certified as well since I was hoping to find a vegan vanilla for friends.
I fail to see how my comment seeking clarification should merit such a derogatory and dismissive remark.
Jay says
I know the difference between organic and vegan thank you. No lesson needed.
You are making a mountain out of a mole hill here. This was a simple cookie recipe post, courtesy of Elana, that readers could choose to make or not choose to make.
Your question about the vanilla used in the recipe was unnecessary. If a person reading this recipe happens to be a vegan, they will use the vanilla they always use for baked goods, or a vanilla bean or their own homemade vanilla.
Why you felt the need to overemphasize isinglass used in some filtering, (that incidently is becoming rarer and rarer) is beyond me, and probably a good many others.
Good lord, check out the dozens & dozens of vegan cookbooks, or website that offer vegan recipes that call for vanilla. You’d be hard pressed to find one that says, be sure you use vegan vanilla. You won’t find it as 99% of vegans know what vanilla to use.
I too have quite a few vegan friends. and believe it or not, they know what baking supplies are vegan or not vegan, without me having to tell them. They also know where to buy thier vegan baking supplies, how to make their own vanilla, and, what beer, wine, or spirits, are vegan or not vegan also. Isn’t that amazing?
As for your homemade vanilla being non vegan when you have vegan friends. How odd..
Diana says
Mr/s Jay,
I’ll admit my first response was not my best, I was a tad shell shocked by the extent of your response to a simple question. And as to pointing out that vegan does not equal organic, well the amount of time spent informing me how to just go get organic vanilla when that wasn’t the point of my question at all suggested that it might not be a fact you were fully aware of.
At this stage I’m firmly of the belief that you are the one turning this into a contentious issue. All I asked was if Mrs Elana knew how the vanilla alcohol was filtered. I’ve been looking for a commercial source of vegan vanilla, it was an innocent question.
Your response, when it wasn’t a question aimed at you, was dismissive and had no point other than to ridicule. How is that helpful?
Furthermore your comment that I have vegan friends but I’m not in possession of vegan vanilla (and that is ‘odd..’) is insinuating at best and at worst insulting. Your experience with your vegan friends does not equal how it is for everyone else, nor does everyone else have the same amount of experience as you in different topics of diet. Please be considerate.
So if you don’t have anything further that is helpful on this subject I will consider it closed with you.
Katie says
I apologize if I found this back-and-forth entertaining. I just wanted to add that I made these without vanilla (as I was out) and they were delightfull–you would never have noticed. I think if you were unable to find an appropriate vanilla you could just leave it out or sub Orange Flower water or Rose water as the flavor profiles matched.
Michelle says
Thank you for the rosewater information. I was on the hunt for a recipe in which I could use the flavor of rose, and chocolate chips, and am so glad that you posted this!
judie says
I was wondering if I can use my kitchen aid mixer instead of a hand mixer.
Naomi says
Batter ready, will bake them for dessert tonight. Thank you! I subbed xylitol for agave and coconut oil for shortning as we have none of the latter.
Jenn says
These sound delish!!!
What can you use instead of shortening?
Coconut oil? Butter? (for non vegans)
Any substitution suggestions? And amounts?
Jessica says
I substituted butter and they turned out great!
Amanda Werts says
I generally use coconut oil anytime it calls for shortening and it always works great.
Caoimhe says
Love your recipes Elana! I always look forward to them arriving in my in box;)
One question for you in relation to almond flour I was hoping you could answer- are you an advocate of soaking nuts to remove the phytic acid, among other things? Have you ever tried soaking pre ground almonds for your recipes, and if so what kind if results did you find?
Have any of your readers tried soaking almond flour for the health benefits them dehyrating to make it easier to use in recipes?
Would love to know your thoughts! A big thanks from Dublin, Ireland!
Judy says
I soak my almonds before I make almond milk. Then I sometimes dehydrated the pulp and grind it in my grain mill or blender for almond flour and it works great. I also use the pulp damp in pancakes and in Elana’s recipes she has for crackers using the damp pulp. I still haven’t perfected using the damp pulp in bread recipes. The damp pulp also freezes well.
RH says
I wonder if you could grind some roasted peanuts into a flour to use in place of some/all of the almond flour, to further intensify the goodness. Have you ever tried that?
jackie says
Have you ever tried peanut flour? They sell it at trader joes. That may intensify the peanut taste!
Rachel Raymond says
Yummers! Can’t wait to try these….love how easy your recipes are!