These almond flour peanut butter cookies are soft, sweet, and infused with maple syrup and creamy peanut butter for the most incredible taste! Made with minimal ingredients, they come together in one bowl and bake in less than 10 minutes. Not to mention, they’re naturally gluten free, grain free, and dairy free, too!
If you’re a fan of peanut butter cookies, but can’t have dairy or gluten, these no flour peanut butter cookies are for you! Soft in the center yet crisp and golden around the edges, they’re absolutely bursting with rich peanut butter and sweet maple syrup in every bite.
- Naturally gluten free, grain free, and dairy free
- Soft and chewy texture
- Made with just 8 pantry staple ingredients
- Combined in one bowl and baked in less than 10 minutes
- Kid friendly
Ingredients and Notes
- Peanut butter - The star of the show in these peanut butter cookies with almond flour! I used a creamy style for easy mixing and recommend a natural style made with nothing more than peanuts and salt like this.
- Eggs - Used to provide structure to the cookies helping them rise and creating a soft, chewy inside. For the best results, let them come to room temperature before mixing them into the batter. For this recipe, I do not recommend replacing the eggs with a vegan alternative like flax seed or chia eggs.
- Maple syrup - Used for a little added flavor and a boost of sweetness without the need for refined sugar. High quality pure maple syrup works best and is completely worth the splurge!
- Vanilla extract - To enhance the natural flavors of the rest of the ingredients. Just as with the maple syrup, using a high quality pure vanilla extract makes a world of difference.
- Baking soda - To help the cookies rise.
- Sea salt - Included to enhance the sweet peanut butter taste.
- Coarse cane sugar - To roll the dough, elevate the sweetness of the maple syrup, and create picture perfect cookies.
Step by step directions
These peanut butter cookies with almond flour are ridiculously easy to make. You will need a large bowl, a stand mixer or hand mixer, a medium-sized cookie scoop, and a sheet pan with parchment paper.
Step 1: Combine the ingredients. In a large mixing bowl, beat the peanut butter, eggs, maple syrup, and vanilla extract together until smooth. You can use a stand mixer, hand mixer, or just a spatula!
Then, gently fold in the dry ingredients, and incorporate them into the batter just until no flour clumps remain.
Step 2: Coat the cookie dough balls. Add the coarse cane sugar to a shallow bowl or plate, and use a cookie scoop to portion out equal sized balls of dough. Roll each ball between the palms of your hands until a smooth sphere is formed.
Working one at a time, dip each cookie dough ball into the sugar, making sure to coat it on all sides.
Step 3: Bake the cookies. Place the cookie dough balls on a baking sheet lined with parchment paper. Then, use the back of a fork to gently press the cookies down and create a cross hatch design on top.
Bake until the cookies have just begun to puff up and crack on top, pulling them out while they still look just underdone. Let them continue to bake and cool on the baking sheet, and enjoy!
- Try to use a natural peanut butter with natural oil separation if you can. Simply stir the peanut butter in the jar to incorporate the oil before measuring it. If you have to use a no stir peanut butter, you will want to add a tablespoon of oil or melted butter.
- The cross hatch design is one, pretty, but two pushes the cookies down onto the baking sheet so they look like cookies when baked. Don’t bake them as balls, they won’t spread into a standard “cookie shape”.
- Take the cookies out of the oven when they are still slightly underbaked. They will continue to cook on the baking sheet, but pulling them out of the oven just a little early allows the cookies to maintain their soft and chewy texture without drying them out.
Store leftover cookies in an airtight container or cookie jar where they will keep for up to 5 days out on the counter. You can also store them in the fridge for up to a week. Just let them thaw to room temperature before enjoying them.
Frequently asked questions
Almond flour is a softer flour when baked as compared to all purpose flour. This is due to the extra fat content. When used in cookies, they will be extra soft and chewy!
Yes, you can use almond meal as a 1:1 replacement. Almond meal is simply ground up almonds, just like almond flour, but the almonds still have the skin on them. This means you will see little specks of brown, but your almond flour peanut butter cookies will taste the same!
Yes, these cookies work well with creamy almond butter or cashew butter, too! I recommend using one that has natural oil separation.
For more drool-worthy cookies, check out these recipes:
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Almond Flour Peanut Butter Cookies
- ⅔ cup peanut butter - I used creamy style
- 2 eggs
- ⅓ cup maple syrup
- 1 teaspoon vanilla
- 2 cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- Coarse cane sugar - to roll dough
- Preheat oven to 350 F. In a bowl, beat together the peanut butter, eggs, maple syrup, and vanilla extract until creamy and smooth.
- Fold in the almond flour, baking soda, and sea salt and mix until no flour clumps remain.
- Add the coarse cane sugar to a shallow bowl or plate. Then use a medium cookie scoop to scoop the dough and roll it into a ball with the palms of your hands. Coat the cookie dough ball in the coarse cane sugar.
- Place the cookie dough balls on a baking sheet lined with parchment paper. Use the back of a fork to create a cross hatch design on the cookies, pressing them down into a hockey puck shape.
- Bake the cookies in the oven for 6 - 8 minutes until they have puffed up and started to crack. You want to pull them out while the cookies are just underdone as they will continue to bake on the cookie sheet.
- Let the cookies cool down slightly then enjoy! Store leftovers in an airtight container where they will keep for up to 5 days.