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.
Mary says
Is it true that almond flour causes inflammation?
Elana says
Hi Mary, I am able to eat all nuts and am so thankful, because so many other foods are off limits for me since I’m on a strict grain-free diet! For more information on why I use almond flour read this:
https://elanaspantry.com/10-great-almond-flour-recipes/
I hope it is useful!
Elana
Jordan says
My boyfriend has Crohn’s disease and can’t eat any sort of flour other than nut flours. Coconut flour and almond flour are a lot healthier than corn flour or all-purpose. They also don’t cause inflammation.
Elana says
Agreed!
Kasia says
Hi Elana
I’ve recently been on a peanut butter kick too after reintroducing it.
I made these cookies today and they were absolutely AMAZING.
Once cooled I topped with the tiniest smidge of crunchy peanut butter too and they were SO good.
I halved the recipe, however was wandering how is best to store these for a couple of days – should I refrigerate?
Thanks for the wonderful recipe!
Elana says
Hi Kasia, so glad you liked these cookies, they’re a favorite in our house too! I store them on the counter until they’re eaten which is usually just a day or two :-)
Kerstin says
These were fabulous! I followed the recipe and used local raw honey as I dont like other imitation sugars and they were so great. Halved the recipe and it made 6 perfect cookies, slightly more then 1 tbsp a piece. I cooked them for the full 12 min. Thank you elana for being in the world! :)
Elana says
Kerstin, I’m so glad these were fabulous!
Elana Amsterdam says
Hi Colleen,
I was a little worried when I received your comment. I retested these and the dough was not dry.
Here’s a photo of what my dough looked like:
If you try them again please stop back by and let us know how it goes.
Thanks,
Elana
Kitty says
My batter looked like yours but my cookies crumbled?
Kitty
Elana says
Hi Kitty, thanks for your comment! I’m sorry to hear the cookies did not turn out correctly for you. The consistency can be different depending on the brands used when baking. Best results come from using the brands that are shown when clicking on the green text in the ingredient portion of the recipe. This is especially true when it comes to brands of almond flour! Hopefully you enjoy the cookies in the future! For more information on almond flour and how it affects the results of my recipes, please see this post:
https://elanaspantry.com/almond-flour/
Enjoy!
Elana
Holly says
Just use a fork to smash down before baking next time. Usually peanut butter cookies need that. Mine fell apart too, so I think this is an extra delicate recipe.
Holly says
I used coconut oil too and mine fell apart. (I was dumb and softened it first to help with measuring with honey, so maybe that was the problem.) I used regular table salt and would definitely only put in half next time. (My peanut butter probably had salt in it too. I’ll have to check.) I did like the dough better, so I froze some to eat instead of baking.
April says
Hello – I am wondering why the use of Palm oil shortening – given that deforestation of the Palm is really really awful. Why not coconut oil or something else instead? Any help with a substitution for someone who doesn’t want to use palm for ethical reasons?
Dorie LaRue says
Palm oil is soooo wrong. I used apple sauce but they would probably be better with coconut oil or Earth Balance.
Dt says
Elena, can you answer this please, including substitute
Elana says
Thanks for your comment Dt! I use sustainably harvested palm oil. I haven’t tried making these cookies with something in place of this ingredient so not sure how that would go. Here’s a link to one of my cookie recipes that I think you’ll love!
https://elanaspantry.com/paleo-chocolate-chip-cookies/
Enjoy!
Elana
Katie says
My 4 year old son: Whoever made this recipe, these are awesome!
Me: Can I tell her that? It was made by a lady. Her name is Elana Amersterdam.
My 4 year old: Yes. Elana Amster Ham, these are awesome!
Just made these again. It had been a while. Thanks from both of us!
Elana says
You’re welcome Katie! That is ADORABLE :-)
karen justinn says
would it change the consistency if you sweetened it with another alternative sweetener and not use honey or, agave. trying to keep from blood sugar spikes. thanks.
Kat says
I used almond butter, coconut oil and sorgum lol I love to experiment ;) they turned out great!
Rae Dawn Hadinger says
I haven’t used your recipe yet, but from experience sunflower seed butter (though delicious in traditional peanut butter cookie recipes) will turn your cookies bright green. It is the combination of the sunflower seeds with the baking powder.