If you are looking for a simple but incredibly delicious almond flour peanut butter cookies recipe, look no further!
They are super easy to make, gluten free, and come out amazing every time.
Soft and crispy in the middle, slightly crunchy on the edges, and full of chocolate in every single bite!
Why Try These Almond Flour Peanut Butter Cookies And How Do They Taste?
These cookies taste delicious and like my Snickerdoodle cookies, there’s no butter.
They’re slightly crunchy on the outside and tender on the inside, with soft, melted chocolate chunks filling each bite.
The dough has a rich flavor that is perfectly highlighted by a pinch of salt, notes of almonds, and vanilla extract.
What’s also fantastic about them is that they are a great option for vegans and anyone looking for variety.
Plus, making them requires only a few basic ingredients and takes less than 30 minutes.
Great, right? So, let’s get to it!
What Ingredients Do You Need For These Almond Flour Peanut Butter Cookies?
This cookie recipe is trivial to make using just a few simple ingredients, with no flaxseeds or applesauce required.
For the flour
I originally used wheat flour and oat flour for these cookies, and this combination gives great results.
However, to keep things gluten-free I swapped out the wheat flour for almond flour.
If you want or need to use other flours, you can try making these cookies with spelt flour, chickpea flour or other gluten-free mixes – just bear in mind that it would change the taste a little.
Also, be sure that you’re making your mix at room temperature.
For the fat
For optimal taste, I use peanut butter, but you can use almond butter instead.
Other options that will work include also combining sunflower or coconut oil with tahini – the only thing to keep in mind is to use the same ratio of “fat ingredients” to milk and flour.
For the sweetness
Raw cane sugar (aka turbinado sugar) is definitely the best choice here.
It not only gives the cookies their sweetness but also provides that extra layer of flavor.
However, if you prefer, you can also use regular white sugar or coconut sugar instead.
For more flavor
For flavor, I like to add vanilla extract to the cookies, but don’t be afraid to experiment here!
A version with orange extract or a pinch of cinnamon and ginger is just as delicious.
How To Make Almond Flour Peanut Butter Cookies
The process is similar to traditional cookies, the main difference is the ingredients used. No big challenges and no surprises!
To make these cookies, you first need to combine all the dry ingredients, then mix them with the wet ones to form a smooth, soft dough.
Knead the dough in your hands, add the chocolate chips and form small balls either with an ice cream scoop or in your hands.
Place them on a baking sheet and bake for about 12 minutes, until golden around the edges.
Do not worry if the cookies seem a little underdone, as they firm up later.
Almond Flour Peanut Butter Cookies FAQ
What Should The Dough For The Cookies Be Like?
The dough should be soft and it should somewhat feel like play-doh to the touch.
It should be easy to form in your hands with no sticking, that is, it should not be too wet or too dry.
If it is too wet, add more flour and mix again. And if the dough is too dry, add a tablespoon or two of almond milk.
You can use store-bought but a healthy alternative is to make almond milk at home.
Are Chocolate Chips Vegan?
Yes and no – some are vegan, but not all of them.
They often contain dairy, so make sure to check the ingredients list on the package and if you have trouble finding the dairy-free version, just use a vegan chocolate bar and chop it into chocolate chunks.
Just be careful because not all chocolate bars are equal. Some contain preservatives and added flavors in them.
Is The Consistency Of Peanut Butter Important For These Cookies?
Peanut butter brands can vary in thickness, which may result in different consistency of your cookies.
If the dough is too thick, simply stir in 2 to 3 tablespoons of almond milk and if it is too sticky – add more flour.
You can also swap creamy peanut butter for almond butter.
Can You Add Other Ingredients To Your Almond Flour Cookies?
Sure! Feel free to add any mix-ins to your cookie dough that you like!
Great combinations are for example chopped walnuts, almonds or pecans, dried berries, and raisins.
For How Long Can You Store These Cookies?
These cookies will stay fresh for up to 3 days – store them in an airtight container though.
If you like, you can also freeze them, they will last in the freezer for up to 2 months.
Are These Cookies Gluten-free?
Yes! This recipe uses almond flour and oat flour, which don’t contain gluten.
However, make sure you use gluten-free peanut butter and chocolate chips.
Are These Cookies Keto?
These cookies aren’t Keto but you can modify them to lower their sugar contents to make them Keto.
Use natural peanut butter and stevia as a sweetener instead of cane sugar. Go easy on the chocolate chips or remove them.
I hope you enjoy these almond flour peanut butter cookies! Any questions about this recipe? Please leave a comment below.
Delicious gluten-free peanut butter almond flour cookies. Preheat the oven to 350°F/175°C. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together all the dry ingredients. In a bigger bowl, mix together the peanut butter, almond milk, and vanilla extract until perfectly smooth. Gradually add the dry ingredients to the bowl with the peanut butter mixture, stirring carefully after each addition. Mix until smooth. Fold in the chocolate chips. Scoop the dough onto the prepared baking sheets making small balls and flatten them with your hands. Bake for 11-13 minutes, until golden around the edges. Remove from the oven and set aside to cool. Cookies will stay fresh for up to 3 days if stored in an airtight container. Enjoy them with a glass of homemade almond milk or a cup of your favorite coffee.Almond Flour Peanut Butter Cookies Recipe
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
24
Serving Size:
1
Amount Per Serving:
Calories: 146Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 104mgCarbohydrates: 17gFiber: 2gSugar: 12gProtein: 3g