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.
Robyn Baldwin says
I loved these so much I took it a step further and turned them into PB&J cookies. Oh so yummy.
Susan K.EsJay says
How/where do you add the jam? And how much? Thanks,
EsJayKay
Michelle says
I made the following substitutions (using what I have on hand) and they turned out lovely after 6 minutes in the oven:
sunflower seed butter (Swanson brand)
coconut oil (Dr. Bronner’s, virgin, unrefined)
honey (Really Raw – of course, not vegan)
+ 1/2 cup mini-chocolate chips (Enjoy Life, certified gluten free)
Michelle says
oops – I forgot to mention that I used almond *meal* (Trader Joe’s)
Thx again.
Christine says
Can quinoa flour be substituted for almond?
Elana says
Christine, I haven’t tried that so not sure :-)
QueenJellyBean says
This is a fabulous recipe. Calories per cookie-118, fat-7.3 grams, protein-3 grams. I made half a batch and yielded 7 perfect cookies. I will add stevia next time in addition to the agave to make it sweeter.
If you yield a different number of cookies and would like to calculate these nutritional values, here are are the values for the entire full recipe: calories-1650, fat-110, protein-42. Just divide by the number of cookies in your batch for per-serving values.
I run the numbers because I am into fitness. I need to know what’s going in me so I know what I need to burn. During my weight-loss years I would never have tried to work almond flour recipies into my regime, due to (baseless) fear of the fat almonds deliver. Now I run the numbers and welcome almond flour-based foods. So long as my total calorie count for the day is around or less than what I burn. So go ahead, have a cookie ;-)
Yael says
I made these cookies last night, substituting sun butter for the peanut butter. They were amazing! I’m using the past tense because the cookies are GONE already! My significant other loved them as did two of my co-workers. I love them and will make another batch tonight as I have guests visiting this weekend.
Thank you for sharing this! Great recipe! It’s a keeper!
Moe says
What can I use instead of the almond flour? I have the following on hand. Tapioca flour, flaxseed, potato flour, brown rice flour, super fine brown rice flour, and sweet sorgum flour.
I am new at GF baking and these are the only flours I have been able to buy in my area, and had to travel 50+ miles to get them.
Thanks,
Heather says
Did you ever figure out what worked? I’m knew to GF flours but guessed a mix of brown rice flour & sweet sorghum flour. ?
Elana says
Hi Heather and Moe! Thanks for your comments. I’ve been grain-free since 2001, and I haven’t baked with typical GF flours in over 15 years so I’m probably not the best person to give you advice on how to make these using ingredients such as rice flour. If you do experiment I hope you’ll leave a comment to let us know how it turns out!
Donna Chernow says
These look really good…. And 101cookbooks have just become a new favorite of mine too:-)
Kate says
I looove peanut butter and have my own collection of pb recipes on my healthy vegan blog. I used to love making flourless peanut butter cookies but stopped making them due to the unhealthy and unvegan ingredients. But with your recipe, I want to try again!
Thanks again for your wonderful, inspiring recipes!
Yatee says
Yummm, I am a huge fan of peanut butter. I eat it more than the average normal person should .. And these cookies look amazing. I like the denseness that almond flour gives to baked goods, so I can only imagine how good these are.
Lauren says
These are delicious! I subbed coconut oil but mine didn’t turn out properly…they’re like earthquake cookies…turned into fractured pieces and a pile of crumbs. Tasty, but this didn’t work for me. I’m in Houston, so could it be an altitude difference??
Katie says
Mine did these too when I over baked them. They really only need the 6 or so minutes and then will cool to perfection. (Though I did really enjoy just pouring a bit of Almond Milk over the crumbs and eating them with a spoon–almost like a dessert cereal.)