Why You’ll Love These Gluten-Free Cookies
- Insane peanut butter flavor
- 20 minutes start to finish
- The best chewy texture
- Gluten-free, healthier ingredients without sacrificing taste
Need another gluten-free cookie recipe? Try flourless almond butter cookies, gluten-free chocolate crinkle cookies, or oat flour chocolate chip cookies.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These are my new favorite cookies!! The flaky sea salt on top takes them to another level. I love how they only have a few simple ingredients in them too. 10/10” – Alyssa
⭐️⭐️⭐️⭐️⭐️ “I’ve made these several times now! They are yummy and really satisfy the sweet craving!” – Kate
Ingredients You’ll Need
- Creamy natural peanut butter: Grab a peanut butter where the only ingredients are peanuts and salt. You want a no-stir peanut butter, where you don’t have all the oil sitting on top at first.
- Refined coconut oil: This type of coconut oil has a very mild coconut flavor that you’ll barely even notice.
- Coconut sugar: You could also use maple syrup (it’s a great coconut sugar substitute), though it may change the cookie texture slightly.
- Egg, vanilla extract, baking soda, and sea salt
- Blanched almond flour: Blanched means they’ve removed the almond skins prior to grinding into a flour. As opposed to almond meal, which is ground almonds with the skin on.
- Chocolate chips: Optional for drizzling. We like to use an allergy friendly semi-sweet chocolate chip or a dark chocolate. Hu Kitchen and Lily’s are great brands.
How to Make Almond Flour Peanut Butter Cookies
- Beat the almond butter, coconut oil, and coconut sugar on high. Add the egg and vanilla and beat until no yellow streaks remain.
- Stir in the almond flour, baking soda, and salt until incorporated.
- Scoop cookie dough balls onto onto a parchment-lined cookie sheet 2 inches apart.
- Bake the cookies at 350°F for 8-10 minutes, cool on the baking sheet for ten minutes, and cool completely on a wire rack.
Almond Flour Peanut Butter Cookies
You're going to love these soft and chewy almond flour peanut butter cookies! They're simple, sweet, and mega flavorful! They come together in a few minutes and don't require any chilling, so you can enjoy this gluten-free cookie whenever the craving strikes.
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Servings: 24 cookies
Ingredients
- 1 cup natural creamy no-stir peanut butter
- 6 tablespoons refined coconut oil melted and slightly cooled
- 3/4 cup coconut sugar or brown sugar see notes for keto
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 1/2 cups blanched almond flour packed
- 1/2 teaspoon kosher salt
- 1/2 cup chocolate chips melted for drizzling optional
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl with your hand mixer or in the bowl of a stand mixer, beat the peanut butter, coconut oil, and coconut sugar together on high speed until smooth creamy, 2-3 minutes. It may look lumpy at first but keep beating because it will come together.1 cup natural creamy no-stir peanut butter, 6 tablespoons refined coconut oil, 3/4 cup coconut sugar or brown sugar
- Add the egg, vanilla, and mix until combined, 1-2 minutes then add the almond flour, baking soda and salt and mix until full incorporated, 1-2 minutes.1 large egg, 2 teaspoons vanilla extract, 1 teaspoon baking soda, 1 1/2 cups blanched almond flour, 1/2 teaspoon kosher salt
- Use a large cookie scoop or heaping tablespoon to drop the cookie dough onto the prepared baking sheet 2 inches apart. Bake cookies for 8-10 minutes, being careful not to over bake.
- Remove the cookies from the oven and allow them to cool on the baking sheet for ten minutes to set. Transfer to a wire cooling rack to cool completely.
Last step! If you make this, please leave a review letting us know how it was!
Notes
Keto peanut butter cookies: Use 1/4 cup powdered erythritol or a powdered monk fruit erythritol and use a sugar free chocolate like Lily’s. The keto version has 5 net carbs.
Vegan: Swap the egg for a flax egg or 3 tablespoons of Just Egg.
Freezer instructions: Store the baked cookies in an air tight container for up to 3 months. You can also freeze the cookie dough balls for 3 months prior to baking. Bake them straight from frozen. Just add a few extra minutes to the bake time.
Video
Nutrition
Serving: 1cookie | Calories: 186kcal | Carbohydrates: 12.7g | Protein: 4g | Fat: 11.7g | Cholesterol: 7.8mg | Sodium: 154mg | Fiber: 1.1g | Sugar: 10.1g
Nutrition information is automatically calculated, so should only be used as an approximation.
Substitutions and Modifications
- Paleo: Swap the peanut butter for a creamy, no-drop almond or cashew butter.
- Keto: Use 1/4 cup powdered erythritol or a powdered monk fruit erythritol
- Vegan: Swap the egg for a flax egg or 3 tablespoons of Just Egg.
- Coconut oil: If you don’t like coconut or you’re allergic, try using melted butter or vegan butter.
- Coconut sugar: You may not care about the refined sugar, so if not, go ahead and use light brown sugar.
- Alternate look: Press the back of a fork into the top of each cookie in a crisscross pattern like in these flourless peanut butter cookies.
Molly’s Expert Tips
- Use a cookie scoop: This helps get all of the cookies the same size so they bake evenly.
- Drizzle them with chocolate and even add some sea salt on top!
- Use parchment paper or a silpat mat to help keep them from sticking.
- Double check you have the right kind of peanut butter. Grab a peanut butter where the only ingredients are peanuts and salt. You want a no-stir peanut butter, where you don’t have all the oil sitting on top at first.
Storage and Freezer Instructions
- Room temperature: Close them in an airtight container and leave at room temperature for up to 3 days.
- Refrigerator: Store them for up to 5 days in the fridge in an airtight container.
- Freezer: Store the baked cookies in an air tight container for up to 3 months. You can also freezer the cookie dough balls for 3 months prior to baking. Bake them straight from frozen, just add a few extra minutes to the bake time.
More Peanut Butter Cookies
FAQs
What kind of peanut butter to use?
The peanut butter should be natural and creamy, but not the kind with the layer of oil on top that you have to stir before using. Make sure it’s a no-stir creamy peanut butter.
Almond meal vs almond flour
Almond meal is made from unblanched (unpeeled) almonds so the texture is more course and the color is darker. While almond flour uses peeled almonds to create a finer, lighter flour.
Can I use almond flour instead of regular flour?
You can’t swap almond flour as a 1:1 ratio with all-purpose flour. Almond flour has a very different structure. It’s a high-fat flour and therefore has more moisture. I recommend using a recipe that calls for it specifically.
Why do my almond flour cookies fall apart?
Cookies made with almond flour are often more moist than traditional cookies. If you try to pick them up while they’re too warm they will fall apart. Make sure they’re cooled completely before eating or packaging.
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Made these with my daughters. Only substitute I did was half peanut butter and half sunbutter instead of all peanut butter (only because I used what I had on hand), cookies fall apart easily unless they are totally, completely cool. She warns you of that though. I thought they were delicious and being gluten and dairy free and low sugar, I almost never eat treats like this so it was super fun to get to *treat* myself.
I followed the recipe but am not sure what happened. They’re extremely crumbly, and dry! Taste good though haha