Almond flour peanut butter cookies are healthy, but they still have the perfect soft and chewy texture. They’re gluten-free and low-carb, too!
Fall and winter always have me in the mood to start baking. But I’m always looking for ways to make healthier baked goods and desserts, so I’ve been experimenting with almond flour!
And because my favorite cookie is peanut butter cookies, I decided to try my hand at almond flour peanut butter cookies. Let me tell you, they did not disappoint!
They’re chewy, soft, and have such a delicious texture and flavor. They’re sweet, low-sodium, and gluten-free, too!
If you love peanut butter cookies like I do, you should definitely try these out! And while you’re at it, make a double batch because these things will disappear fast!
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What is almond flour?
Almond flour is simply ground almonds that are sifted into a flour-like substance. Sometimes it does have little brown specks in it, but it can be completely white as well.
Almond meal has more almond skins in it than almond flour and is typically a little bit denser and course than almond flour. Both almond flour and almond meal can be used in this recipe.
What do these almond flour cookies taste like?
These cookies taste exactly like regular peanut butter cookies! And I would know because I absolutely love peanut butter cookies!
They’re soft, chewy, and definitely not flat or dense. They have a strong peanut butter flavor but also have hints of vanilla as well. These cookies are also sweet, fluffy, and honestly, they’re just delicious!
Ingredients
Unsalted butter – I use the most natural butter I can find, and always use unsalted butter to avoid excess sodium.
Coconut sugar – You can typically find coconut sugar at most natural food stores or in the bulk section of your local grocery store. Coconut sugar is less processed, healthier, and a more natural granulated sugar than regular white sugar.
Vanilla extract – I always use 100% pure vanilla extract in my recipes, and you should, too! Imitation extracts are full of unnatural ingredients!
Peanut butter – For the healthiest peanut butter cookie possible, use natural, low sodium peanut butter. My favorite is Jif Natural Peanut Butter.
Egg – The egg in this recipe helps keep the almond flour cookies together while baking!
Almond flour – This is another ingredient that can be less expensive to buy in the bulk section of your grocery store. If you can’t find it there, you can buy it on most grocery store shelves. Bob’s Red Mill Almond Flour is high quality and makes amazing almond flour cookies!
Baking powder – Baking powder works to help these peanut butter almond cookies rise and become fluffy, and is key to getting that soft, chewy texture!
Baking soda – The second leavening agent in these almond flour cookies, don’t skip it or you might end up with tough or crumbly cookies!
Substitutions
Unsalted butter – Make sure to use solid fat in this cookie recipe or the texture will not be the same. You can use vegan butter if you want to make these more plant-based.
Coconut sugar – Any granulated sugar will work in these peanut butter almond flour cookies, including organic cane sugar, which would be the healthiest substitution. White granulated sugar or brown sugar will also work for these cookies.
Egg – To make these cookies eggless, substitute a flax egg. Mix 1 tablespoon of ground flaxseed with 2 tablespoons of water and let it sit for 5 minutes. Add the flax egg in when the recipe calls for the egg.
Almond flour – Almond meal can be used in place of the almond flour, and works just as great!
Instructions
- Preheat oven to 350°. Using an electric mixer, beat together softened butter, coconut sugar, and vanilla extract until light and fluffy.
- Add peanut butter and egg, and mix until well combined.
- Add almond flour, baking soda, and baking powder, and mix again until well combined.
- Line a baking sheet, and form 12 cookies (about 1 ½ inch round balls of dough).
- Set each cookie on the baking sheet, then flatten slightly with a fork. Then flatten again slightly so that lines form a criss cross pattern.
- Bake in preheated oven for 10 minutes. Allow to cool, then serve!
Tips & FAQ
Yes, you can! Either one works perfectly for these peanut butter cookies!
Almond flour cookies are higher in fiber, protein, and lower in carbohydrates compared to other cookies. They aren’t always lower in calories, though, so if you’re watching your calorie intake, pay attention to serving sizes and nutritional information.
Almond flour helps cookies hold in moisture, making them soft and chewy for longer and preventing them from drying out. It also adds texture and a tiny bit of denseness to your baked goods!
Almond flour should not make your cookies flat if you use the correct leavening agents and stick to the recipe closely. Because almond flour is denser than regular flour, it’s important to follow the recipe closely to avoid flat cookies!
Yes! Almond flour and almond meal are made from 100% almonds, so they are gluten-free naturally. If you’re extremely sensitive to gluten, make sure to buy a product that has not been exposed to gluten and has been certified as gluten-free.
Storage & Freezing
After allowing your almond flour peanut butter cookies to cool, store them in an airtight container for 3-4 days at room temperature, refrigerate for up to 1 week, or freeze them for up to 3 months!
Nutritional Info
These almond flour cookies are higher in protein and fiber than most other cookies, and have better nutritional quality, too!
Most of the calories come from peanut butter and almond flour. And although they are still a little high in calories, they are much higher in nutrition and lower in sodium than regular cookies!
Total nutritional content per cookie is:
- Calories: 214 calories
- Protein: 6 grams
- Sodium: 37 mg
- Carbohydrates: 14 grams
- Fiber: 3 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- ¼ cup unsalted, grass-fed butter: $0.44
- ½ cup coconut sugar (bought in bulk): $0.94
- 1 tsp pure vanilla extract: $0.25
- ½ cup peanut butter: $0.69
- 1 egg: $0.29
- 1 ½ cup almond flour (bought in bulk): $1.23
- ½ tsp baking powder: $0.01
- ½ tsp baking soda: $0.01
The estimated total cost of this recipe is $3.86 per batch or roughly $0.32 per cookie!
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Recipe
Almond Flour Peanut Butter Cookies
Ingredients
- ¼ cup unsalted, grass-fed butter
- ½ cup coconut sugar
- 1 tsp pure vanilla extract
- ½ cup peanut butter
- 1 egg
- 1 ½ cup almond flour (or almond meal)
- ½ tsp baking powder
- ½ tsp baking soda
Instructions
- Preheat oven to 350°. Using an electric mixer, beat together softened butter, coconut sugar, and vanilla extract until light and fluffy.
- Add peanut butter and egg, and mix until well combined.
- Add almond flour, baking soda, and baking powder, and mix again until well combined.
- Line a baking sheet, and form 12 cookies (about 1 ½ inch round balls of dough).
- Set each cookie on the baking sheet, then flatten slightly with a fork. Then flatten again slightly so that lines form a criss cross pattern.
- Bake in preheated oven for 10 minutes. Allow to cool, then serve!
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Almond flour peanut butter cookies are chewy, fluffy, and just as delicious as regular peanut butter cookies! You’ll definitely want to make these as soon as possible!
xoxo Megan
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