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
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.
QueenJellyBean says
I made these last night – substituted:
1) Sweet: 1/4 cup measuring cup, filled halfway with xylitol crystals and water, then added the wet xylitol and a shake or two of stevia to the dough.
2) Nutiva Brand (from Costco) organic Coconut oil instead of shortening.
3) Time: needed to bake a good 15+ minutes to smell “done” and didn’t really brown too much
Review: The sweetness was perfect. The cookie texture was perfect, a little darker/wetter in the center but baked on the outside. I did not like the flavor of coconut in this cookie. It distracted me from the pleasure of peanut butter. Maybe ghee next time.
So Elana, as usual, had it right in the first place with shortening instead of coconut oil.
On a side note, I actually baked paleo peanut butter cookies from another blog immediately prior to making these. The other blog’s cookie are indeed “The Worst Cookies Ever”. Maybe I could salvage them by breaking them up and pouring coconut milk over them, Dog biscuits.
The other blog’s recipe used 1/2 cup coconut flour, but not enough wet ingredients, only 1 egg. It’s as if that blogger never made one of Elana’s coconut flour recipes with plenty of egg and experienced that “expansiveness” of a good coconut flour recipe.
Moral of the story:
a) 3 Cheers for you, fellow bakers, for sharing your experiences here. Your comments say so much to confirm if readers should invest time/ingredients in that recipe, or keep seeking.
b) All that test-baking that Elana does? 300 cheers for her!!!
Yield: 12 2-inch, 1/4-inch thick cookies.
1 cookie of 12 with the above substitutions = 153 calories, 12.8 gms fat, 5 gms carbs, 2 gms fiber, 5.3 gms protein.
Elana says
Thanks QueenJellyBean! I’m so grateful that you realize how much I test these recipes :-)
Tami Toon says
Just made these cookies for my family and used coconut oil in place of shortening. These are amazing! This recipe is a keeper. Easy and very delicious.
Elana says
Tami, I’m so happy to hear this recipe is a keeper!
Anna says
Brandon and Elana…can you specify what you mean by ‘not feeling great’ with a lot of peanut butter? I’m wondering whether any if my symptons correlate…I’ve kinda noticed it but didn’t want to acknowledge it because I LOVE peanut butter…any advice/clarity would be much appreciated!
Hanna says
I am not Elana but I know what you are experiencing. You probably get a stomach ache because peanuts can get moldy and sometimes a moldy peanut can get mixed in with the regular peanuts which can cause you to experience a stomach ache.
Christin says
I don’t know what she is referring to…..but Peanuts are actually legumes, not nuts, which are grown underground as part of a root system.
It is primarily due to the peanuts’ direct contact with the soil that they have become harmful, and even dangerous, to your health.
Peanuts have a soft and porous skin and they grown in the ground. When the environment surrounding the peanut becomes warm, humid and wet — as it does in most regions of the U.S. where peanuts are commonly grown — a fungal growth/mold occurs.
The fungus itself is not dangerous, but the poison it releases, known as “aflatoxin,” is. This cancer-causing toxin damages the liver, is one of the more deadly food-borne toxins in existence, it feeds candida and more
Choose ORGANIC varieties grown in a dry regions where aflatoxin have not been reported as a problem, such as New Mexico.
SHIMRIT says
Hi Elena,
What is vegan shortening and do I have to use it? Im not sure we have it in Israel.
thanks!
Elana says
Shimrit, if you click the green text in the ingredient portion of the recipe you will be given more info on that :-)
Debra says
I used Barney Butter Blanched Almond Butter and substituted shortening with coconut oil. I had to make another batch because I ate so much of the batter. I did have to cook them 14 minutes. Delicious.
Elana says
Debra, thanks for letting me know these were delicious!
Toni says
D E L I C I O U S. I didn’t have quite enough honey so added a teensy bit of stevia to make up the difference, and I used butter for the shortening. Awesome cookies.
Elana says
Toni, I’m so glad these cookies were awesome!
Milica says
Just made these for the dozenth time. We’re not a GF or SF family yet everyone LOVES these cookies anyway.
I used chunky peanut butter. This time. It worked really well. Watch your salt, though, I probably could’ve cut the recipe amount in half… or next time pick up a low sodium pb.
Thanks Elana! New readers… try this first!
Elana says
Milica, I’m so glad to hear your family likes these so much you’ve made them a dozen times :-)
Geneva says
Loved this recipe. Used Sunflower butter. About to make a batch soon with some bittersweet chocolate chips! Keep up the good work, your recipes are delicious! Thank you!
Geneva says
*Also, used maple syrup as the sweetener
*Used butter instead of shortening.
Made “paleoish” :)
Amanda says
I’ve got them in the oven and I’m pretty excited about biting into one. The batter was delicious. Thank you Elana!
Amanda says
Okay, I’ve just about inhaled 3 and they are delish!!!
Elana says
Amanda, I’m so glad these were delish!
Mia says
I just took my first batch out of the oven. I used brown rice syrup and xylitol as the sweeters. I added a homemade chocolate chip on top of each cookie.They tuned out great! I just got a thumbs up from my taste tester.
Elana says
Mia, thanks for letting us know these get a thumbs up!