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.
elisabeth says
These are amazing! So simple and so deliciously rich. I used Earth Balance. I don’t think I’ll ever make another peanut butter cookie recipe again!
Dave Bel says
Thanks for sharing, the look delcious!
Athena says
I cant eat peanut butter at all. So I decided to give it a whirl with the sunbutter as a substitute. I also added some unsweetened carob chips and they were TERRIF!!!! Cookies dont normally hang around my house for long, but these cookies stay was much shorter than normal!
LM says
I used your recipe w/ a few modifications. I used almond butter instead of peanut butter and xylitol as a sweetener. But since your sweetener is liquid, I added a splash of unsweetened almond milk to the batter, until it got the consistency of cookie dough. Looooooved the result. Yay for a low carb, sugar free cookie. Thank you so much for your recipes! I loooooove your blog!
Sara B. says
I have a question about the sea salt. I’ve seen Celtic sea salt suggested quite often from many sources. Is there a reason for this specific kind rather than other sea salts?
Elana says
Sara, I love the subtle flavor of celtic sea salt and it’s also full of wonderful minerals.
Jennifer R. says
made these last night with my 13 year old son — they were wonderful. we used Barney butter (made with almonds) and earth balance. turned out great! thanks elana!!
Katie says
I made these subbing sunflower seed butter for the peanut and grapeseed oil for the shortning (just ‘cuz the shortning is so darn expensive and the grapeseen oil was on sale at my local co-op), and they just turned out lovely. I didn’t quite trust the short cooking time on the first batch and overcooked them a bit, but the second batch…oh boy! Thank you Elana–these were lovely!
Katie says
Oh! And I forgot to add, that I also subbed Trader Joes Maple Agave blend (yes, I know, it has some Cane Sugar in there too) for the Agave Syrup. That hint of maple was very complimentary.
claudia says
Has anyone tried this with almond butter? I’m still off peanuts, but good to know that that can change. Just tried chocolate banana cake from he Gluten-free Almond Flour cookbook. It was very satisfying on so many levels–tasted great and actually felt like I was doing something good for my body.
Claire Clark says
yep, very yummy with almond nut butter too!
Alta says
Your peanut butter kick is SO tempting. These look delicious.
Herbalchef says
Made a batch of these this afternoon with a little twist. Used almond butter rather and peanut butter, substituted coconut oil for the shortening and topped each one with one chocolate chip! They are no long Vegan because we use Dagoba which contains milk. They are a really good quick snack. Not too sweet with a bit of chocolate surprise. Very nice! Thanks Elana for the inspiration.
Becca says
That’s funny because I was just thinking since I didn’t have enough peanut butter if I could use almond butter. I just made half the batch with the peanut butter I had. I may try the almond butter next time. Thanks for sharing the twist. I’m not good at twisting and experimenting in the kitchen. :)
Jessica says
I also used almond butter and regular butter vs. the shortening. They were amazing! And fairly guilt free!!