Almond Flour Peanut Butter Cookies

These almond flour peanut butter cookies are soft, chewy and with a light crumb, you won’t believe they are low carb! Made with simple ingredients, they take less than 12 minutes to whip up! 

Almond Flour Peanut Butter Cookies

When it comes to desserts made with almond flour, my favorite recipes to make are cupcakes, brownies, and these almond flour peanut butter cookies. 

It’s no secret that during the holiday season, you will most likely find me in the kitchen getting my bake on. I reckon from November to December, I spend more time baking than I do any other time of the year. I think it stems from me wanting to bake my friends and family treats and sweets, and has morphed into a bit of a tradition. While I typically make cookie bars and almond butter cookies, this year, I decided to combine the two and include almond flour in the mix! 

I’ve been meaning to share an almond flour peanut butter cookie recipe for quite some time. I never thought the addition of almond flour to classic peanut butter cookies would make much of a difference, but it takes it to another level! With the cookie deliveries I’ve been doing, these ones hold up the best!

Now, these aren’t like your traditional cookies. They are made without grains or sugar, but you’d never tell. The texture is crisp edges, soft and chewy centers, and filled with plenty of chocolate chips. They are sweet and with a lovely peanut butter flavor, without being overpowering.

With all the baking I’ve been doing with almond flour lately, these have been my new favorite and I can already see myself making a third batch this week…

How do you make peanut butter cookies with almond flour? 

The Ingredients

  • Almond flour– Blanched almond flour, not almond meal. 
  • Baking soda– Gives the cookies some rise and helps stop overspreading. 
  • Salt– Brings out the sweetness of all the other ingredients. 
  • Butter– Softened and unsalted. You can use dairy free butter if you wish. 
  • Peanut butter– Smooth and creamy peanut butter. Avoid using crunchy or thick peanut butter, or you’ll find it hard to beat into the butter. 
  • Granulated sweetener of choice- I used keto brown sugar, but monk fruit sweetener and erythritol can also be used. If you don’t follow a strict keto diet, coconut sugar and brown sugar can also be used. 
  • Egg– Room temperature egg.
  • Vanilla extract– A must for any good cookie! 
  • Chocolate chips– Optional, but highly recommended. You can also use a chopped up chocolate bar. 

The Instructions

In a mixing bowl, start by mixing together your dry ingredients until combined. In a separate bowl, cream together your butter, peanut butter, sweetener, egg, and vanilla extract, until combined. Gently fold through the dry ingredients until incorporated. Finally, fold through the chocolate chips at the end,

Now, using a large spoon, scoop out heaped tablespoons of cookie dough. Using your hands, roll balls of dough and place them on a lined baking sheet. Gently press each one down. Bake the cookies for 10-12 minutes, or until the edges begin to go golden. Remove from the oven and let the cookies cool completely.  

almond meal peanut butter cookies

Tips to make the best almond flour peanut butter chocolate chip cookies

  • If you’d like to make these cookies without peanut butter, you can substitute it with almond butter or tahini. Be sure that they are smooth and drippy in texture.
  • Avoid overbaking the cookies, as they continue to cook as they are cooling down. 
  • Feel free to switch out the chocolate chips for nuts or seeds instead. 

Storing and freezing cookies

  • To store: These cookies can be stored at room temperature, in a sealed container, for up to 1 week. If you’d like them to keep longer, store them in the refrigerator, for up to 2 weeks. 
  • To freeze: Place cookies in a ziplock bag and store them in the freezer for up to 6 months. 

almond flour peanut butter chocolate chip cookies

More recipes made with almond flour to try

almond flour peanut butter cookies
  • Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.

  • In a large mixing bowl, combine your dry ingredients and mix well. In a separate bowl, beat together the softened butter, peanut butter, sweetener, and vanilla extract, until smooth. Mix in the dry ingredients until combined, before folding through the chocolate chips at the end.

  • Using a large spoon, scoop out heaped tablespoons of the cookie dough. Using your hands, roll them into balls and place them on the lined sheet. Lightly press down on each cookie.

  • Bake the cookies for 10-12 minutes, or until the edges just begin to go golden. Remove from the oven and let cool on the baking sheet completely.

* I used keto brown sugar, but erythritol and monk fruit sweetener can also be used.
TO STORE: These cookies can be stored at room temperature, in a sealed container, for up to 1 week. If you’d like them to keep longer, store them in the refrigerator, for up to 2 weeks. 
TO FREEZE: Place cookies in a ziplock bag and store them in the freezer for up to 6 months. 

Serving: 1cookie | Calories: 157kcal | Carbohydrates: 4g | Protein: 5g | Fat: 14g | Sodium: 190mg | Potassium: 76mg | Fiber: 2g | Vitamin A: 141IU | Calcium: 28mg | Iron: 1mg | NET CARBS: 2g