• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Gastronotherapy
  • About
  • Recipe Index
  • FAQ
  • Subscribe
  • Accessibility
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • My Favorite Recipes
  • Recipe Index
  • About
  • Subscribe
  • FAQ
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • My Favorite Recipes
    • Recipe Index
    • About
    • Subscribe
    • FAQ
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Gastronotherapy » Recipes » Cookies

    6-Ingredient Almond Flour Peanut Butter Cookies

    Modified: Jan 3, 2025 · Published: Mar 3, 2022 · by MaryAnne · 19 Comments

    Jump to Recipe Print Recipe

    These delicious almond flour peanut butter cookies are gluten-free, vegan, and protein-rich. With a soft and chewy center, crispy exterior, and salty-sweet flavor, this delicious cookie recipe is destined to become a favorite; just 6 simple ingredients and ready in 20 minutes!

    Half-eaten gluten free peanut butter cookies with crumbs.

    Want to save this recipe?

    Enter your email below and get it sent straight to your inbox. Plus, I'll send you easy and delicious recipes every week!

    Save Recipe

    These gluten-free cookies were created for my fellow peanut butter-lovers. Just 6 simple ingredients are all you need to make rich, tender, and chewy cookies full of nutty flavor.

    They are so easy to make, and because we don't use any refined ingredients (maple syrup is used as the sweetener), you can eat them guilt-free, just like these healthy cookies.

    Using almond flour makes them tender and moist, so no dry and crumbly cookies here. They are salty-sweet and full of rich peanut butter flavor.

    Jump to:
    • 👩🏼‍🍳 Why These Peanut Butter Cookies are the Best
    • 🤔 All About Almond Flour
    • 🥜 Ingredient Notes
    • 📋 Cookie Variations and Substitutions
    • 🔪 Recipe Instructions
    • 🍴 Storage Instructions
    • ⏲ Expert Tips
    • 💬 Frequently Asked Questions
    • 🍪 More Cookie Recipes
    • Almond Flour Peanut Butter Cookies Recipe

    👩🏼‍🍳 Why These Peanut Butter Cookies are the Best

    • Rich and nutty salty-sweet peanut butter flavor
    • Crispy and crunchy exterior with a tender and chewy interior
    • Quick & easy cookie recipe with 6 simple ingredients and ready in 20 minutes
    • Make in advance instructions provided
    • Peanut butter cookies that are high in protein, low-carb, vegan, dairy-free, egg-free, gluten-free, flour-less, and with no refined ingredients
    • Freezer-friendly peanut butter cookies with almond flour

    🤔 All About Almond Flour

    Almond flour is made from finely-ground almonds that have been blanched and peeled. It is a different product than almond meal, which is made by grinding whole (unpeeled) almonds.

    Almond flour has a nutty and slightly sweet flavor, is high in protein, and low-carb. Its higher fat percentage makes for moist and tender baked goods, so it is a great product for vegan recipes.

    Generally speaking, almond flour contains more moisture than all-purpose flour and whole wheat flour. In this cookie recipe, we balance the amount of moisture by using peanut butter for thick and chewy cookies.

    Because almond flour is quite delicate with a high moisture content, it's important to let your cookies rest for at least 10 minutes after baking before moving them. Let's get baking!

    🥜 Ingredient Notes

    cookie ingredients arranged in bowls with a napkin and rubber spatula.
    • Natural (unsweetened) peanut butter - If your peanut butter contains salt (some brands add salt), be sure to leave out the added salt. Similarly, if you use sweetened peanut butter, omit the maple syrup.
    • Maple Syrup - Provides an earthy sweet flavor to our cookies, and it pairs beautifully with peanut butter.
    • Vanilla extract - Adds deeper, more complex flavor
    • Almond flour - Using almond flour provides nutty flavor, slight sweetness, extra moisture, and it makes a soft and tender crumb for baked goods.
    • Salt - If your peanut butter already contains salt, do not add more salt or you will have very salty cookies.
    • Flaky sea salt (optional) - This is not a necessary ingredient, but I love the flaky crunch of course salt on my cookies.

    📋 Cookie Variations and Substitutions

    • If using sweetened peanut butter, omit the maple syrup.
    • Make your own almond flour. Use up your blanched, slivered almonds!
    • Nut butter. Substitute almond butter, cashew butter, or tahini paste for a slightly different flavor.
    • Sweetener. You can substitute brown sugar or honey (but they won't be vegan if using honey) in place of maple syrup (or see my list of the best maple syrup substitutes).
    • Almond flour peanut butter oatmeal cookies. Add ⅓ cup of old-fashioned oats for a nuttier flavor and more texture.
    • Almond flour peanut butter chocolate chip cookies. Add ⅓ cup of chocolate chips to your cookie dough for a chocolate-peanut butter cookie.
    • Incorporate mix-ins: Add ⅓ cup of peanut butter chips, M&M's, or butterscotch chips for a fun twist.
    Hand dunking cookie into milk with a plate of cookies in background.

    🔪 Recipe Instructions

    *See recipe card below for printable instructions

    Preheat oven to 350 degrees F. and line two baking sheets with parchment paper. In a medium bowl, mix peanut butter, maple syrup, and vanilla extract until well-combined.

    peanut butter, maple syrup, and vanilla mixed in a bowl with rubber spatula.
    almond flour, baking soda, and salt mixed together in a bowl.

    In a separate bowl, whisk almond flour, baking soda, and salt (if using). Add to wet ingredients and combine thoroughly. Your dough will be very thick.

    cookie dough mixed in a bowl with wooden spoon.

    Using a large spoon or cookie scoop, roll cookie dough into balls using your hands and place on baking sheets.

    cookie dough rolled into balls on a baking sheet lined with parchment paper.

    Using a fork dipped in water, press down twice on each cookie, creating a criss-cross pattern. Sprinkle cookies with a pinch of flaky salt (if using).

    cookies pressed into a criss-cross pattern with fork.

    Bake for 10 minutes. Let cookies rest on baking sheets for a minimum of 10 minutes before transferring to a cooling rack.

    gluten free peanut butter cookies arranged on a baking sheet.

    🍴 Storage Instructions

    Store in an airtight container at room temperature (or in refrigerator) for up to 5 days.

    How to freeze: Layer completely cooled cookies with parchment paper and place in a freezer bag. Cookies can be stored in the freezer for up to 3 months.

    You can also freeze your cookie dough portions (after pressing with fork) and bake directly from the freezer. Add 3-4 minutes to your baking time.

    ⏲ Expert Tips

    • Use natural, unsweetened peanut butter. Some brands contain salt, so if you are using one that does, simply skip the additional salt in this recipe. I recommend tasting your cookie dough once everything is mixed, and add an extra pinch of salt if necessary.
    • Let cookies rest after removing from the oven. This is very important as almond flour is quite delicate; we need to let the cookies firm up before transferring them to a cooling rack.
    • Don't overbake. Bake for the allotted 10 minutes. You might be tempted to let them go longer, but doing so will lead to burnt cookies.
    • Wet your fork with water before pressing. This helps to prevent your peanut butter almond flour cookies from sticking to the fork.
    • Make in advance: Mix cookie dough and store (covered) in the refrigerator for up to 24 hours. Follow baking instructions below.

    💬 Frequently Asked Questions

    Why are my peanut butter cookies dry and crumbly?

    Too much regular flour can lead to dry and crumbly peanut butter cookies, so this should not be a problem for this recipe using almond flour. You should end up with soft, moist, and chewy cookies with a crispy edge.

    What happens if you use almond flour in cookies?

    Because of the added moisture, substituting all-purpose flour with almond flour may make cookies spread more when baked. In this recipe, we balance the amount of moisture and use protein-rich peanut butter for thick and chewy cookies.

    Why do my almond flour cookies fall apart?

    Because almond flour is quite delicate with a high moisture content, it's important to let your cookies rest for at least 10 minutes after baking before moving them.

    Is there a trick to baking with almond flour?

    Generally speaking, almond flour contains more moisture than all-purpose flour and whole wheat flour. Therefore, be aware of the amount of moisture in your recipe, as this will cause it to spread more when baked. In addition, almond flour baked goods bake a bit faster, so cut back on the baking time by 20%.

    🍪 More Cookie Recipes

    • plate of macaroons on a gingham napkin.
      Chocolate Chip Coconut Macaroons
    • old fashioned peanut butter balls stacked on parchment paper with some cut in half
      Peanut Butter Balls with Rice Krispies
    • Healthy flourless cookies arranged on a blue plate.
      Peanut Butter Banana Cookies (5 Ingredients)
    • Healthy chocolate cookies arranged on a cooling rack.
      Healthy Chocolate Cookies (vegan & gluten free)

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, TikTok, and Facebook.

    Subscribe to my email newsletter to get a FREE e-book of 15 Healthy Weeknight Recipes, and get new recipes delivered to your inbox every week!

    gluten free peanut butter cookies arranged on a baking sheet.

    Almond Flour Peanut Butter Cookies Recipe

    Author: MaryAnne
    These easy almond flour peanut butter cookies are gluten-free, dairy-free, and vegan. With a soft and chewy center, crispy exterior, and salty-sweet flavor, this delicious cookie recipe is destined to become a favorite; just 6 simple ingredients and ready in 20 minutes!
    4.60 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Dessert
    Cuisine American
    Servings 16 cookies
    Calories 254 kcal

    Equipment

    • 1 large baking sheet
    • 2 bowls
    • 1 cookie scoop or large spoon
    • 1 fork

    Ingredients
      

    • 1 ¼ cup natural (unsweetened) peanut butter, chunky or creamy
    • 7 Tablespoons maple syrup
    • 1 Tablespoon vanilla extract
    • 3 cups almond flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt (if peanut butter already contains salt, do not add)
    • flaky sea salt (optional)

    Instructions
     

    • Preheat oven to 350 degrees F. and line two baking sheets with parchment paper.
    • In a medium bowl, mix peanut butter, maple syrup, and vanilla extract until well-combined.
    • In a separate bowl, whisk almond flour, baking soda, and salt (if using). Add to wet ingredients and combine thoroughly. Your dough will be very thick.
    • Using a large spoon or cookie scoop, roll cookie dough into balls using your hands and place on baking sheets.
    • Using a fork dipped in water, press down twice on each cookie, creating a criss-cross pattern. Sprinkle cookies with a pinch of flaky salt (if using).
    • Bake for 10 minutes. Let cookies rest on baking sheets for a minimum of 10 minutes before transferring to a cooling rack.

    Notes

    • Use natural, unsweetened peanut butter. Some brands contain salt, so if you are using one that does, simply skip the additional salt in this recipe. I recommend tasting your cookie dough once everything is mixed, and add an extra pinch of salt if necessary.
    • Let cookies rest after removing from the oven. This is very important as almond flour is quite delicate; we need to let the cookies firm up before transferring them to a cooling rack.
    • Don't overbake. Bake for the allotted 10 minutes. You might be tempted to let them go longer, but doing so will lead to burnt cookies.
    • Wet your fork with water before pressing. This helps to avoid your cookies from sticking to the fork.
    • Storage: Cookies can be stored in an airtight container at room temperature (or in refrigerator) for up to 5 days.

    Nutrition

    Calories: 254kcalCarbohydrates: 17gProtein: 9gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 228mgPotassium: 120mgFiber: 3gSugar: 10gVitamin C: 1mgCalcium: 55mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Cookie Recipes

    • Homemade vegan cookies with oatmeal and raisin on a cooling rack.
      Chewy Vegan Oatmeal Raisin Cookies
    • Traditional rum balls arranged in paper liners on a tray.
      Traditional Rum Balls
    • Protein energy bites arranged on a plate.
      No Bake Energy Balls
    • Fudgy red velvet brownies covered in a cream cheese glaze.
      Fudgy Red Velvet Brownies

    Reader Interactions

    Comments

    1. Kevin

      March 07, 2022 at 11:02 am

      5 stars
      I surprised my wife with a batch of these over the weekend and we both thought they were awesome!! Lots of peanut butter flavor and the texture is great. Thanks for the recipe!

      Reply
      • Gastronotherapy

        March 08, 2022 at 6:09 am

        So happy to hear that they were a hit, Kevin!

        Reply
        • Judy

          August 21, 2023 at 2:25 pm

          1 star
          Tried a nut butter instead of peanut butter. Turned out extremely dry. I won't make these again.

          Reply
          • MaryAnne

            August 21, 2023 at 2:35 pm

            Hi Judy, I'm sorry to hear that. I've made these cookies several times, and they've never turned out dry. In fact, it's really hard to make dry cookies when using almond flour, as they provide so much moisture. Did you accidentally overbake them?

            Reply
    2. Kiki

      February 25, 2023 at 4:37 pm

      5 stars
      WOW! These were so easy and delicious, it's easy to forget that they're pretty healthy. I used honey instead of maple syrup...they had an awesome salty-sweet flavor and were perfectly tender. My sister is going to love these!!

      Reply
      • MaryAnne

        February 25, 2023 at 4:43 pm

        So happy to hear that they were a hit, Kiki! I hope your sister enjoys them! 😊

        Reply
        • Athena

          August 10, 2023 at 2:12 pm

          Can these cookies freeze? So my husband could eat one at a time. My hubby has a sweet tooth too. I haven't eaten sugar in 36 yrs. But with him being pre diabetic his diet only allows hime to have 40 - 60 carbs per meal 17 carbs per cookie is an occasional treat.

          Is there a way to decrease the carbs per cookie.maybe decrease the amount of maple syrup or 1/2 cup less of almond flour? 🤔 any suggestions would be appreciated. Thanks Athena ☺️

          Reply
          • MaryAnne

            August 10, 2023 at 2:26 pm

            Hi Athena, you can totally freeze these cookies. Layer your completely cooled cookies with parchment paper and place in a freezer bag. They can be stored in the freezer for up to 3 months. Regarding your carbohydrates question, your best bet would be to reduce the amount of maple syrup, as it contains 26 grams of carbohydrates per 2 tablespoons. You could try reducing the maple syrup in this recipe to 5 tablespoons. However, you will most likely need more moisture to replace it, so I would add 1-2 tablespoons of water. Let me know if you give it a try!

            Reply
    3. Sue Bridenstine

      August 10, 2023 at 12:17 pm

      Can these cookies be doubled or tripled?

      Reply
    4. Sue Bridenstine

      August 10, 2023 at 12:19 pm

      Can this recipe be doubled or tripled or will the dough be to dense to incorporate ingredients?

      Reply
      • MaryAnne

        August 10, 2023 at 12:24 pm

        Hi Sue, yes, you can totally double and/or triple this cookie dough. Enjoy!

        Reply
    5. Gramcrackergran

      August 12, 2023 at 7:36 am

      5 stars
      For my Type 1 Diabetic son i always replace any sugar or sweetener in cookies or muffins with 1:1 Monk Fruit Sugar. One of these cookies can then be a very occasional treat. Monk Fruit Sugar perhaps raises the cost, but it does mean that we're on the safe side of carbs.

      Reply
      • MaryAnne

        August 14, 2023 at 1:58 pm

        Thanks for sharing that! 😀

        Reply
    6. Sara B.

      August 21, 2023 at 2:40 pm

      5 stars
      This is the 4th time I've made these in the last year. Everyone in my family loves them, and my kids have no idea how healthy they are!

      Reply
      • MaryAnne

        August 21, 2023 at 2:41 pm

        So happy to hear that, Sara! Your kids don't need to know! 😂

        Reply
    7. Julia W.

      August 21, 2023 at 2:49 pm

      5 stars
      I made these, and they were fantastic! So delicious!

      Reply
      • MaryAnne

        August 21, 2023 at 2:54 pm

        Yay! 😊

        Reply
    8. Carol

      December 18, 2023 at 8:58 am

      5 stars
      I used honey instead, so easy and quick to make. They were delicious!! Dipped them in milk and felt like a kid again!!

      Reply
      • MaryAnne

        December 18, 2023 at 1:44 pm

        Thanks so much, Carol! It does feel very kid-like to dunk cookies in milk, lol!

        Reply
    4.60 from 10 votes (3 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I’m MaryAnne, the writer, recipe developer, and photographer behind Gastronotherapy, where I bring vibrant, delicious, and thoughtfully crafted mainly vegetarian and vegan (flexitarian) recipes to life. While my focus leans toward wholesome, nourishing dishes, my love for dessert ensures that indulgence always has a place at the table!

    More about me →

    Subscribe to my email newsletter to get a FREE e-book of 20 vegetarian recipes, and get new recipes delivered to your inbox every week!

    Summer Recipes

    • Zucchini and corn fritters arranged on parchment paper with a cup of sauce.
      Crispy Zucchini and Corn Fritters
    • Spoonful of roasted cherry tomato sauce being lifted out of a jar.
      Oven Roasted Cherry Tomato Sauce
    • bowl of tuscan bean salad with a spoon, fresh basil, and a napkin.
      Easy Tuscan Bean Salad
    • Sliced tomato tart on a wooden cutting board with a knife.
      French Tomato Tart with Puff Pastry
    • plate of blueberry cobbler with ice cream and a spoon resting on a white napkin.
      Rustic Vegan Blueberry Cobbler
    • Bowl of healthy baked beans resting on a cutting board with a spoon.
      Healthy Baked Beans (no refined sugar)

    Popular Recipes

    • Chewy and crisp brown butter chocolate chip cookies arranged on parchment paper.
      Brown Butter Chocolate Chip Cookies
    • Gooey caramelized onion grilled cheese on a cutting board.
      French Onion Grilled Cheese (with Caramelized Onion)
    • pan of fluffy cinnamon rolls with cup of coffee on the side.
      Gooey Cinnamon Rolls (Cinnabon Copycat)
    • Balsamic bruschetta arranged on parchment paper with fresh basil.
      Tomato Balsamic Bruschetta
    • Plate of spaghetti pasta with a fork resting on the side.
      Easy Garlic Butter Pasta (20 minutes)
    • cheesy spinach and mushroom quiche in a tart pan with one piece being lifted out
      Cheesy Spinach and Mushroom Quiche
    Banner featuring a list of publications that MaryAnne has been featured in.

    Footer

    ↑ back to top

    About

    • My Story
    • Portfolio
    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Subscribe for emails and updates

    Contact

    • FAQ

    Copyright © 2025 Foodie Pro Theme

    marketing banner

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.