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–+ servings
soft and chewy almond flour peanut butter cookies on parchment paper

Almond Flour Peanut Butter Cookies

4.25 from 4 votes
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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Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Servings: 24 cookies
Author: Molly Thompson

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.

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.

Nutrition

Serving: 1cookie | Calories: 186kcal | Carbohydrates: 12.7g | Protein: 4g | Fat: 11.7g | Cholesterol: 7.8mg | Sodium: 154mg | Fiber: 1.1g | Sugar: 10.1g
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!