Almond Flour Peanut Butter Cookies Recipe – Soft & Chewy Treats

These almond flour peanut butter cookies are packed with peanut flavor. They turn golden and crisp on the outside while staying soft and chewy inside.

They come together quickly with no chilling time required. Gluten free by design, these flourless peanut butter cookies are a hit whether you avoid gluten or not.

I enjoy baking with almond flour because it adds a pleasant nutty note and helps keep baked goods moist. It’s the same ingredient I use in my salted caramel macarons.

In this recipe the almond flour replaces wheat flour entirely, so the cookies are naturally gluten free. Even if you don’t follow a gluten-free diet, these cookies are useful to have on hand for guests with dietary restrictions—and they taste great.

Almond-flour-based baked goods can sometimes feel delicate, but these cookies are sturdy. The combination of peanut butter and egg gives them structure so they hold up well in lunchboxes and during transport.

I’m tempted to make them smaller next time and sandwich a filling between two cookies—chocolate ganache would be fantastic.

Explore my cookie collection for more ideas, including flourless Italian baci di Alassio and chocolate peanut butter cup cookies, which also highlight peanut butter in the dough.

Ingredients

* See recipe card below for exact quantities.

Almond flour – Use finely ground almond flour rather than coarse almond meal for the best texture. If needed, pulse coarse almond meal in a food processor and sift to remove larger bits.

Kosher salt – A little salt enhances the peanut butter flavor.

Unsalted butter – Room-temperature unsalted butter lets you control the salt level in the recipe.

Peanut butter – I prefer conventional creamy peanut butter for a smooth texture. Natural-style peanut butters with separated oil and a coarser grind may produce a different texture.

Egg – Use a large egg at room temperature; if needed, warm a cold egg in a bowl of warm water for a few minutes.

Instructions

Photos below show key steps; follow the recipe card for full amounts and timings.

Whisk together almond flour, baking soda, baking powder, and salt in a medium bowl; set aside.

In a stand mixer or large bowl, beat the unsalted butter and peanut butter together until combined. Add granulated and brown sugars and cream on medium-high speed until light and fluffy, about 2–3 minutes.

Add the egg and vanilla extract, mixing until incorporated and scraping the bowl as needed.

Stir in the dry ingredients and mix until fully combined.

Mix until no streaks of dry ingredients remain and the dough holds together.

Using a 1½ tablespoon scoop (size 40), portion the dough onto prepared baking sheets, spacing cookies at least 2 inches apart. Optionally sprinkle a pinch of granulated sugar on each cookie.

Bake on the middle rack at 350°F (177°C) for about 8–10 minutes, until the edges are just beginning to brown and the centers are still slightly soft. Remove the pan and gently bang it on a towel-covered countertop two or three times to flatten the cookies slightly.

Allow cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Variations

Once you’ve mastered the basic cookie, try one of these simple variations:

Chocolate chips – Stir in ½ to ¾ cup chocolate chips or chopped chocolate for pockets of melty chocolate.

Extra peanuts – Use crunchy peanut butter or fold in ½ to ¾ cup chopped peanuts for a pronounced peanut texture. For best results stick with a conventional creamy peanut butter rather than an oil-separated natural style.

Sesame seeds – Sprinkle sesame seeds and then a dusting of granulated sugar on top of the scoops before baking for a sesame-peanut twist.

Equipment

Cookie scoop – A medium cookie scoop that measures 1½ tablespoons (size 40) gives consistent, even cookies and speeds portioning.

Baking pans – Use rimmed half-sheet pans for even baking.

Round cookie cutter – If you want perfectly round cookies, gently press an upside-down glass or round cutter into each cookie right after it comes out of the oven while they’re still hot and pliable.

Recipe Tips

I prefer these cookies baked at the lower end of the time range so the centers remain soft and moist, offering a true peanut butter cookie bite. Baking longer yields a flatter, crisper cookie—both are delicious, so bake to your preferred texture.

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Almond Flour Peanut Butter Cookies

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