Perfectly chewy on the inside with a slight crunch on the outside from the sugar topping, these almond flour peanut butter cookies will become your new favorite! Plus? They take just 15 minutes to make... start to finish!
Why I Love This Recipe
When it comes to flour I'm an equal opportunity user. It really depends on the recipe and the flavor and texture I'm going for. These peanut butter cookies made with almond flour have a slightly nuttier taste than regular peanut butter cookies (in the best way!) and also a chewier mouth feel thanks to the extra fats that almond flour has.
What I love about these peanut butter almond flour cookies is that they don't "taste healthy" the way some almond flour recipes do. Let's be real... if I'm eating a cookie I want it to taste like a COOKIE! Not some bland cardboard crap. Ya feel me?!
Plus? Peanut butter flavored things are just my absolute FAVORITE! We typically always have a batch of these almond flour peanut butter cookies, some gooey peanut butter vegan blondies, or swirled peanut butter banana brownies on hand!
- Peanut Butter. You can use natural peanut butter or something like JIF. Both will work! Checkout my blog post on peanut butter with palm oil VS without if you're curious what the difference is!
- Almond Flour. I like to use a super fine almond flour. I've found that almond flours aren't always created equally... some are much grainier than other! I like to use Bob's Red Mill almond flour when making these almond flour peanut butter cookies
How To Make These Cookies
First, cream together the peanut butter, brown sugar and sugar.
Add in egg + egg yolk until just combined.
Next, add the almond flour and baking soda until dough combined and smooth. (Your cookie dough should be oil-y. This is normal!)
Take ~1.5-2 tbsp of cookie dough and roll it into a ball, placing cookies ~2 inches apart.
Now, take a fork, dip it in granulated white sugar and lightly press down 2x creating and "X" shape. Repeat with remaining cookies.
Bake cookies for 9 minutes at 375 until golden brown.
Allow cookies to cool fully on a cooling rack and enjoy!
Almond flour is much more dense than regular baking flours. It doesn't tend to rise the same either, so you could wind up with flat, dense cookies if you don't use an almond flour specific recipe.
Yes! Almond flour has a sweeter, nuttier taste. Kind of like what you'd expect from an almond (I mean... it IS made from them). It also has more fat than regular flour so it can give a different mouth feel.
I suggest only using almond flour. If you're using more typical flours like all-purpose, whole wheat or 1:1 gluten free flour I'd suggest following my small batch peanut butter cookies recipe. I have not tested this recipe with other flours like coconut or casava flour.
YES! This is key! I know it seems like a small step but it makes these cookies so chewy. I will usually just throw the egg white in a container and use it when I make scrambled eggs next or fried rice.
Checkout this blog post for tips on how to separate eggs to get the yolk on it's own. Elizabeth from Sugar Hero actually shows 4 different ways to do it... who knew!
- When pressing your fork into the balls of cookie dough to flatten and make an "X" be careful not to press TOO hard. Sometimes it can be hard to get out and ruin the pretty design you're making.
- I wouldn't recommend skipping the step of dipping your fork into sugar before creating your "X" and flattening these almond flour peanut butter cookies. This will also ruin the design and make your fork stick in there!
Other Cookie Recipes You Might Like:
If you love this recipe be sure to leave a star rating on the recipe card and a comment below!
- 1/2 cup peanut butter (smooth works best)
- 1/4 cup brown sugar, packed
- 1/4 cup sugar
- 1 egg + 1 egg yolk
- 1 cup almond flour
- 1/2 tsp baking soda
- Preheat oven to 375 degrees and either spray a cookie sheet with non-stick spray or line it with a spill mat.
- In a stand mixer, or in a large bowl using electric beaters, cream together peanut butter and sugars.
- Add in egg and egg yolk until just combined.
- Next, add the almond flour and baking soda and mix until combined and dough is uniform.
- Take rounded tablespoons and roll the dough into a ball. Repeat this process with remaining cookie dough, placing them about 2 inches apart on the prepared cookie sheet.
- Next, take a fork, dip it in sugar, and press the fork on top of the cookies to flatten them and create an "x" shape with fork marks. Sprinkle on additional sugar if desired. Repeat this process to all cookies.
- Bake the cookies for 9 minutes until golden brown.
- Allow cookies to cool fully, ideally on a cooling rack.
- Feel free to add in some chocolate chips, shredded coconut, M & M's etc!
- Store these cookies on the counter for up to 5-7 days or in the freezer for 2-3 months.
- You can use natural peanut butter or something like JIF. Both will work!
- I suggest only using almond flour. If you're using more typical flours like all-purpose, whole wheat or 1:1 gluten free flour I'd suggest following my small batch peanut butter cookies recipe. I have not tested this recipe with other flours like coconut or casava flour.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 158Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 31mgSodium: 111mgCarbohydrates: 13gFiber: 2gSugar: 9gProtein: 5g