Almond Flour Peanut Butter Cookies (gluten and dairy-free)

Name: Almond Flour Peanut Butter Cookies
Prep time: 10 min
Cook time: 12 min
Ingredients: 1/2 cup natural peanut butter (128g); 1/4 cup light brown sugar, lightly packed (48g); 1/4 cup granulated sugar (48g); 1 large egg; 1 tsp. pure vanilla extract; 1/4 tsp. salt; 1/4 tsp. baking powder; 1/2 cup almond flour (60g)

These Almond Flour Peanut Butter Cookies are soft and chewy with a delicious nutty flavor. Gluten and dairy-free and only 83 calories each, these cookies are easy to throw together in just one bowl and a perfect snack or lunch box addition throughout the week.

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Peanut butter cookies on a plate and the top one has a bite taken out of it.

These peanut butter almond flour cookies are soft, sweet and have the perfect chewy texture. Gluten-free and dairy-free, each cookie is only 83 calories and because they’re made in one bowl, these easy cookies require little prep work or cleaning.

We’re using almond flour in this recipe which is simply blanched ground almonds with the skin removed. I love using it for these delicious cookies because of its nutty flavor. It’s slightly moist, so doesn’t bind the same as all-purpose flour. Be sure to measure the ingredients as directed for the perfect texture.

For more cookies, try this round up of low calorie cookies, the popular chocolate chipless cookie or my favorite dark chocolate coffee cookies.

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Why you’ll love this recipe:

83 calories and 3 grams of protein per cookie.
Made with simple ingredients.
Gluten and dairy-free.

Ingredients and Substitutions:

These are the main ingredients and substitutions for this almond flour peanut butter cookie recipe. See the recipe card below for the full ingredients list and instructions:

Almond flour, brown and white sugar, egg, baking powder, salt, vanilla extract and peanut butter for cookies.

Natural Peanut Butter: use creamy natural peanut butter. This ensures the best texture. You can substitute with almond butter but this will change the flavor and texture somewhat.
Light Brown Sugar: light brown sugar has a softer flavor. You can use dark brown sugar for a deeper flavor.
Granulated Sugar
Egg: helps bind everything together.
Vanilla Extract
Almond Flour: almond flour has a slight nutty flavor that goes beautifully with the peanut butter in these cookies.

Variations

Add chocolate chips to make peanut butter chocolate chip cookies or try double peanut butter cookies for a slightly different peanut butter cookie.
Add Hershey kisses to these hot out of the oven to make these into peanut butter blossom cookies.

Dietary Modifications

These cookies are both dairy and gluten-free.

How to make these peanut butter almond flour cookies (a visual step-by-step guide):

Step 1: mix the wet ingredients

Preheat the oven to 350 degrees and line a large cookie sheet with parchment paper. Add the peanut butter, sugars, egg, vanilla, and salt to a stand mixer or a large mixing bowl (image 1) and beat with a hand mixer until combined (image 2). The mixture will be smooth and fairly thick.

Sugars, egg, vanilla extract and peanut butter in a bowl and then shown mixed together with a hand mixer.

Step 2: add dry ingredients to the bowl

Add the almond flour and baking powder to the bowl (image 3) and mix until you have a stiff and tacky cookie dough (image 4).

Almond flour and baking powder added to the cookie base and a second image showing fully combined.

Step 3: scoop and form dough

Scoop rounded tablespoons of the dough then roll it into a ball with your hands (image 5). Place the balls of dough about 1 ½ inches apart on the prepared baking sheet. Use the back of a fork dipped in cold water to create a crisscross pattern and flatten the top of the cookie (image 6). To ensure the fork doesn’t stick, make sure to dip it into cold water between each cookie and use a rocking motion rather than trying to lift it straight up.

One image with cookie balls on a parchment paper lined baking sheet and another image of them after being smashed with a fork to make a crisscross pattern on the top.

Step 4: bake

Bake the cookies in the preheated oven for 10-12 minutes until they are just turning golden brown around the edges. For a firmer texture, bake for a few extra minutes. Cool the cookies on the pan for at least 10 minutes before moving them to a cooling rack.

Expert Tip!

Baking the cookies for 10-12 minutes yields a soft and chewy texture. If you prefer a firmer texture and crunchier bottom, bake longer. Get cookies to room temperature before eating to avoid crumbly cookies.

Peanut butter cookies stacked on a plate and the top one has a bite taken out of it.

Recipe FAQs

How to store leftover cookies?

Store leftover cookies in an airtight container at room temperature for 3-4 days.

Can I use all-purpose flour?

These are designed to be made with almond flour. If you want to use all-purpose flour instead of almond flour, I suggest making these double peanut butter cookies.

What is almond flour?

Almond flour is blanched almonds that have had the skin removed and then ground down into a flour. It’s more moist than wheat flours with fine texture. It’s great for baking because of its slightly nutty flavor, although doesn’t bind as well as other flours so it’s important to follow your recipes closely.

Check out our other cookie recipes!

If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!