Almond Flour Peanut Butter Cookies

Delicately crisp and impossibly tender, these Almond Flour Peanut Butter Cookies will exceed your expectations. The ultimate cookie for peanut butter lovers, you would never guess they’re made with almond flour. But they are, and that means they’re gluten free.

Cooking with peanut butter is just fun. It takes you back to fond childhood memories of warm cookies straight from the oven. Particularly the classic, sugar-coated ones with the crisscrossed pattern. They’re hard not to love. 

Ingredients You Need to Make Almond Flour Peanut Butter Cookies

• Blanched Almond Flour: Superfine, not almond meal.
• Baking Soda
• Kosher Salt
• Granulated Sugar: Regular or superfine.
• Brown Sugar: Light or dark.
• Butter: If you use unsalted butter, add an additional 1/2 teaspoon kosher salt.
• Peanut Butter: Crunchy or creamy peanut butter. (I used crunchy.)
• Egg: Large or Extra-Large.
• Vanilla Extract: Ideally pure vanilla extract, not imitation vanilla.

Reminiscent of a very tender shortbread, these Almond Flour Peanut Butter Cookies have the lovely texture you’d expect. Use your favorite natural peanut butter, chunky or smooth. These cookies will end up delicious either way.

Almond flour cookies can be tricky, but not these. You need just 9 everyday ingredients and 15 minutes to make this exceptionally forgiving dough. Form and bake your cookies immediately, or refrigerate the dough for up to 3 days. Or store in the freezer for 3 months for convenient, impromptu baking.

Dough Freezing Tips

To freeze the dough: scoop dough into balls and arrange side by side in a single layer on a parchment lined baking sheet. Cover and freeze. Once frozen, transfer dough balls to a freezer bag. (Mark the temperature and time on the bag for quick reference.) When you’re ready to bake them, let the dough balls thaw on a parchment lined baking sheet at room temperature for 15-20 minutes while the oven preheats. Or thaw frozen dough balls covered in the refrigerator overnight. Flatten in a crisscross pattern with a sugar dipped fork and they’re ready for the oven.

Once these cookies are baked, they’ll hold up well for at least 2 weeks in an airtight container at room temperature (they also freeze beautifully for several months). They’re the kind of comforting cookies that make a great housewarming gift or a welcome greeting for guests (as are my Peanut Butter Sandwich Cookies). Either way, you’ll get to enjoy the aroma as they bake.

Recipe Options:

• Add 1/2 cup chocolate chips for that timeless peanut butter / chocolate flavor combination.
• Use an alternate sweetener like coconut sugar for the brown sugar.
• Swap in almond butter for all or half of the peanut butter.

More Gluten Free Recipes to Try

• Almond Flour Oatmeal Cookies
• Almond Flour Sugar Cookies
• Almond Flour Brownies
• Oat Flour Chocolate Chip Cookies
• Oat Flour Pancakes
• Almond Flour Pumpkin Bread
• Almond Flour Muffins
• Almond Flour Blueberry Muffins
• Almond Flour Crackers

How to Make Almond Flour Peanut Butter Cookies

Step 1: In the bowl of a stand mixer, cream butter and sugars until well combined. Add egg and vanilla and mix until smooth. Add peanut butter and mix until smooth.

Step 2: Add whisked dry ingredients to wet mixture and mix until well combined. Scoop dough out 2-tablespoon balls onto parchment lined baking sheet, placing balls 2-inches apart. With sugar dipped fork, flatten each ball in a crisscross pattern to about 1/2-inch thickness. Bake 10-12 minutes, until light golden brown. Let cool on baking sheet for a few minutes before transferring to wire cooling rack.