Almond Flour Peanut Butter Cookies (3 Ingredients)

Name: Almond Flour Peanut Butter Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup Almond Flour; 1/2 cup Peanut Butter (Unsalted); 3 tablespoons Maple Syrup ((note 1)); 1 teaspoon Vanilla Extract (for flavor); 1/4 teaspoon Baking Powder (for lighter texture); 1/2 cup Dark Chocolate; 1 teaspoon Coconut Oil

These 3-Ingredient Almond Flour Peanut Butter Cookies are the best healthy peanut butter cookies, 100% refined sugar-free, egg-free, and gluten-free.

Bonus, this recipe takes less than 20 minutes to make for bringing a healthy snack to your table in no time.

A black plate lined with white parchment paper and filled with lots of peanut butter cookies, half dipped in dark chocolate and covered with crushed peanuts.

What Are Almond Flour Peanut Butter Cookies?

Almond Flour Peanut Butter Cookies are a version of my classic Vegan Peanut Butter Cookies but without all-purpose flour. I am an expert at baking cookies with almond flour and have created many of them, like the famous almond flour shortbread or almond flour lemon cookies.

Almond flour cookies are healthier than wheat-based cookies because almond flour is:

Lower in Carbs – it won’t spike your blood sugar level as wheat, and therefore you won’t crave sweets as much.
High in Fibers that keep you full.
Plant-based Proteins that are also fulfilling.
Healthy Fat

But this doesn’t mean that all almond flour cookies are healthy. It also depends on how much sugar, type of sugar, and ingredients are mixed into them.

Why You’ll Love These Cookies

Here, I am sharing healthy peanut butter cookies with almond flour made with no eggs, no dairy, and refined sugar-free.

Therefore, these cookies are vegan, gluten-free peanut butter cookies naturally:

Gluten-free
Vegan
Egg-free
Dairy-free
Keto-friendly – see the options below.

Ingredients and Substitution

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

The best part about these peanut butter cookies is that all you need to make them are only five simple pantry ingredients.

Plus, even if these are vegan peanut butter cookies, you don’t even need fancy egg replacers like flax egg to make them work.

Ingredients for Almond Flour Peanut Butter in bowls and ramekins.

Natural Peanut Butter – this is the butter with only one ingredient: peanuts (and perhaps salt). Don’t confuse it with peanut butter spreads that hide added sugar and oil. These won’t make the cookies healthy or as suitable in texture. Also, make sure you use a fresh jar of peanut butter to have creamy peanut butter with no dry parts. Feel free to swap for sun butter for a nut-free option or almond butter if you like.
Maple Syrup – or any liquid sweetener you love, including brown rice syrup, agave syrup, coconut nectar, or for keto peanut butter cookies with almond flour, use sugar-free Monk fruit syrup. You can’t use granulated sweeteners like brown sugar or coconut sugar in this recipe. The batter wouldn’t hold together.
Vanilla Extract – for flavor
Salt – skip if your peanut butter is already salted.
Blanched Almond Flour – preferably use ultra-fine almond flour. It’s golden in color, light, and ultra-fine in texture. I don’t recommend almond meal because the cookies come out grainy and dark.
Baking Powder this is optional, it makes the cookies a little bit lighter, you can skip it, or half the quantity in baking soda.

Making Almond Flour Peanut Butter Cookies

Even your kids can make this cookie dough and enjoy baking some delicious cookies that are good for them.

Nothing fancy here. All you need is a mixing bowl and a spatula to mix the peanut butter, maple syrup, and vanilla into a creamy paste.
Then, stir in almond flour and baking powder until a sticky cookie dough forms. Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil your paper with coconut oil. This prevents the cookies from sticking to the paper.

Shaping Almond Flour Peanut Butter Cookies

Then, divide the cookie dough into six balls or twelve for tiny peanut butter cookies. Then, roll the balls between the palms of your hands and place them on the baking sheet leaving half thumb space between each ball.
Use the back of a fork to flatten the cookie dough balls and form a cross on top, as seen in the pictures below.

Baking The Cookies

Place the cookie sheet in the center rack of the oven and bake for 10-15 minutes or until golden brown.
Don’t overbake peanut butter cookies made with almond flour or the almond flour burns, and they come out dark and hard.
The cookies are still very soft when hot, straight out of the oven, and that’s normal.
Cool the cookies down for 10 minutes on the baking sheet, then gently slide a spatula or flat tool under each peanut butter cookie to transfer them to a cooling rack.

The cookies need cooling for at least 15 to 30 minutes to deliver their best crunchy texture. They harden as they cool down, so be patient.

a stack of 3 Almond Flour Peanut Butter Cookies with one broken cookie on top showing the crunchy cookie texture

Storage Instructions

These peanut butter cookies have no eggs nor dairy, and therefore they store very well non-refrigerated.

Place the cookies in a cookie jar at room temperature and keep them for up to one week.

Add-Ons

There are so many ways to boost the flavors and texture of these simple 5-ingredients peanut butter cookies. You can add:

1/3 cup of dark chocolate chips – who doesn’t like healthy peanut butter chocolate chip cookies
1/4 cup of crunchy peanuts or simply use natural crunchy peanut butter.

Frequently Asked Questions

Why is My Cookie Dough Too Dry?

A dry dough won’t come together, and it will crumble apart. This happens if your dough lacks moisture. It can be that your peanut butter jar was old and not creamy, so some oil is missing, or you used a liquid sweetener high in fiber like Monk fruit.
If so, add a bit of melted coconut oil to help the dough come together, one teaspoon at a time.

What Can I Do If My Cookie Dough Is Too Wet?

You added too much liquid. It could be that you have added too much syrup or peanut butter.
To balance the extra moisture, add more almond flour, one tablespoon at a time, until you can form a soft cookie dough ball.

What Can I Do If My Cookies Burnt In The Oven?

Almonds are very sensitive to heat, way more than wheat, and they can burn fast if you bake your cookies for too long or too close to the top or bottom rack. Always bake almond flour cookies on the center rack. If you can use a convection mode rather than a classic mode, it keeps the color of the cookie nice and golden.
Don’t exceed 15 minutes of baking time, or the almond flour burns.

What Can I Do If My Cookies Have A Gritty Dough?

You probably have used almond meal. It’s a coarse flour made from raw almonds.
Unfortunately, if you have already prepared the dough, you can’t remove the grainy texture coming from the almond meal but next time, aim for blanched, ultra-fine almond flour.

I have so many almond flour cookie recipes on the blog for you to try. Below are the top recipes we’ve shared recently.

Vegan Gluten-Free Oatmeal Cookies

Peanut Butter Snickers Cookies

Almond Flour Lemon Cookies

Almond Flour Matcha Cookies

Almond Flour Banana Cookies

Almond Flour Thumbprint Cookies

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