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Almond Flour Peanut Butter Cookies

Looking for a quick and easy cookie recipe?  These gluten free Almond Flour Peanut Butter Cookies only use 4 ingredients and really hit the spot!

The almond flour gives these cookies a nice chewy texture.

This tasty cookie recipe yields 30 cookies when using a 1 tablespoon scoop.

Every chewy bite is loaded with peanut butter flavour.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first thing that I did to create these Almond Flour Peanut Butter Cookies was to add peanut butter and brown sugar to a large mixing bowl.

I then used an electric mixer to cream these two ingredients together before beating in one large egg.

Next I measured in some almond flour and used the electric hand mixer again.  You may need to finish off the mixing with a large spoon.

I made sure that all of the almond flour was incorporated into the batter.

Then I lined a baking sheet with parchment paper and used a 1 tablespoon scoop to drop balls onto the sheet.

I pressed down the balls of cookie dough with a fork before baking them in the oven.

After 8 – 10 minutes, or when they were turning golden brown around the bottom edges, I removed them from the oven.  I allowed the cookies to cool for a few minutes before removing them to a cooling rack.

I allowed them to completely cool on the rack.

These soft chewy cookies are filled with flavour and are so easy to whip up when you have a peanut butter craving.

Grab one for a quick snack or pack them in lunches where peanut butter is allowed.

Almond Flour Peanut Butter Cookies are sure to be a hit in your home with young and old alike!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Cookies Recipes You Will Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Almond Flour Peanut Butter Cookies:

  • 1 cup peanut butter
  • 3/4 cup brown sugar
  • 3/4 cup almond flour
  • 1 egg, large

How to Make Almond Flour Peanut Butter Cookies:

  1. Preheat oven to 350F.
  2. Line a baking sheet with parchment paper.
  3. Add peanut butter and brown sugar to a large mixing bowl.
  4. Use an electric mixer to cream these ingredients together.
  5. Add the large egg and beat again using electric mixer.
  6. Add the almond flour.
  7. Blend in the almond flour using the electric mixer.
  8. Use a scoop or tablespoon to drop balls of dough onto a parchment lined baking sheet.
  9. Use a fork to slightly flatten the dough.
  10. Place in the preheated oven and bake for 8 -10 minutes.
  11. Remove from oven when edges are turning brown.
  12. Allow to cool for a few minutes on the baking sheet before transferring them to a cooling rack.
  13. Enjoy!

Looking for a quick and easy cookie recipe?  These gluten free Almond Flour Peanut Butter Cookies only use 4 ingredients and really hit the spot!

Yield: 30

Almond Flour Peanut Butter Cookies

Looking for a quick and easy cookie recipe?  These gluten free Almond Flour Peanut Butter Cookies only use 4 ingredients and really hit the spot!

Looking for a quick and easy cookie recipe?  These gluten free Almond Flour Peanut Butter Cookies only use 4 ingredients and really hit the spot!

Prep Time 6 minutes
Cook Time 10 minutes
Total Time 16 minutes

Ingredients

  • 1 cup peanut butter
  • 3/4 cup brown sugar
  • 3/4 cup almond flour
  • 1 egg, large

Instructions

    1. Preheat oven to 350F.
    2. Line a baking sheet with parchment paper.
    3. Add peanut butter and brown sugar to a large mixing bowl.
    4. Use an electric mixer to cream these ingredients together.
    5. Add the large egg and beat again using electric mixer.
    6. Add the almond flour.
    7. Blend in the almond flour using the electric mixer.
    8. Use a scoop or tablespoon to drop balls of dough onto a parchment lined baking sheet.
    9. Use a fork to slightly flatten the dough.
    10. Place in the preheated oven and bake for 8 -10 minutes.
    11. Remove from oven when edges are turning brown.
    12. Allow to cool for a few minutes on the baking sheet before transferring them to a cooling rack.
    13. Enjoy!

Nutrition Information:

Yield:

30

Serving Size:

1

Amount Per Serving: Calories: 87Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 6mgSodium: 45mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 3g

Basia

Friday 29th of March 2024

I don't like the list of ingredients in the craft peanut butter. Can I use natural peanut butter would they still work and taste delicious?

Kathleen

Tuesday 2nd of April 2024

Hi Basia, I have had someone else ask the same thing. I understand about the Kraft peanut butter. We are about to switch to Jiff. I think it should be ok with natural. If you try it be sure to let us know!! Take care, Kathleen

Shellina

Saturday 16th of March 2024

Is it natural peanut butter that you use. They sound delish. Can't wait to try them.

Kathleen

Saturday 16th of March 2024

Hi Shelina, I used regular smooth peanut butter. I am sure you could use natural peanut butter as well. Take care, Kathleen

Brenda

Wednesday 14th of February 2024

I made these for my son, he’s a T1D he said they are so good. I used Truvia brown sugar and I baked them for 7 minutes. Very good low carb cookies.

Kathleen

Thursday 15th of February 2024

Hi Brenda, I am so glad to hear that your son enjoyed this recipe! Thank you for sharing your alterations with us as others might like to make these changes as well. Take care, Kathleen

Annie

Sunday 17th of December 2023

I'm prediabetic. Can the brown sugar be replaced with Swerve brown sugar and still bake up right?

KSG

Saturday 21st of September 2024

@Annie, I know this is late, but I have T2 diabetes and have used Truvia and Swerve brown sugar sweeteners as replacements for regular brown sugar in various recipes. Either of these two has worked fine for me. I haven't yet made this particular recipe but plan to with either the Swerve or Truvia.

KSG

Kathleen

Sunday 17th of December 2023

Hi Annie, I am not familiar with that type of brown sugar but will leave your question here in case someone else can help you with this... Take care, Kathleen

Jo Ann

Wednesday 5th of July 2023

Made these tonight using raw sugar instead of brown sugar. Had to bake an extra five minutes, cooling now but can't wait to try them.

Kathleen

Thursday 6th of July 2023

Hi Jo Ann I hope you enjoy them as much as we do!! Let us know what you think... Take care, Kathleen

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