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.
Ilene says
What is the nutritional information for the vegan peanut butter cookies!
Thanks!
Elana says
Ilene, thanks for your comment. I provide nutrition info for all of the recipes in my cookbooks :-)
Debbie Rivas says
Is it possible to use grapeseed oil instead of the palm shortening and what measurement?
Elana says
Debbie, I haven’t tried that so not sure :-)
bri bal says
looks good thanx for recipes.
Elana says
You’re welcome!
CarylMay Herlyck says
Elana, did this recipe used to have grapeseed oil instead of palm shortening? I’m pretty sure that’s how I’ve made them before and they were much softer and didn’t crumble as much as they do with the palm shortening. But I can’t remember the amount. Maybe a quarter cup? Thanks for your help!
Elana says
CarylMay, thanks for your comment! I just looked at the hard copy of this recipe from 2011 and it has always used palm shortening :-)
Paula says
These worked brilliantly I used honey and turned out really well
Elana says
Thanks Paula!
debi tricerri says
mine were super soft…could it be the coconut oil i substituted? maybe less? any suggestions? they totally fell apart and i bake them for the full 12 minutes.
Elana says
Debi, I haven’t tried making these with coconut oil so not sure how to troubleshoot that. For best results, use the ingredients and brands I link to in the recipe :-)
Suzanna says
I made these with coconut oil instead of palm shortening and erythritol (sugar substitute) instead of honey and they are yummy. I’m not sure if they are anything like the original but they weren’t too oily.
Elana says
Thanks Suzanna!
Amanda says
This came out very tasty but really crumbly. I even added an extra 3 tablespoons of oil. But and here’s the butt… I am allergic to almond flour and am experimenting with cassava flour. I totally think it’s right up Your Alley, Elana! Seriously look into it please I beg of you! Super yummy with dandelion tea!
If using cassava flour this recipe I would suggest cutting it down and keeping the other ingredients at the same level. If it’s too moist you can always add more flour bit by bit.
Elana says
Amanda, thanks for your comment and for letting us know the results of your experiment! I don’t use cassava products because they’re very high in carbohydrates and I follow a Keto Diet:
https://elanaspantry.com/diets/keto/
Have a wonderful day!
Elana
Brian Furman says
This is my go to recipe for PB cookies. I did swap in room temp butter instead of shortening, and added an egg to keep it together. Being type 2 diabetic, most cookies are not worth the trouble as you get MAYBE 2 cookies from all the sugar. I get about 12 cookies per recipe with my scoop and I did the math, they average 5 grams of carbs per cookie so I can have 3 or even 4 as a splurge. Thanks for sharing.
Elana says
Brian, thanks for your comment and so glad to hear that this is your go to recipe for PB cookies!
Katie says
I made these with sun butter and they turned out great! I could only find the crunchy sun butter so I threw it in my blendec twister jar to make it creamy. The dough was very oily, but after the cookies baked they were perfect!!! Thanks for another great recipe.
Elana says
Katie, you’re welcome! So glad to hear you enjoyed the cookies!
Kay says
I just made these and the same thing happened. All peanut butter is not created equal… mine did not have very much oil so I added a few tablespoons of coconut oil to the batter and that did the trick. I hope this helps.