With hints of maple and nutty flavor, these almond flour peanut butter sugar cookies have all the warm and cozy feels in every bite. They're buttery soft and chewy with a classic cut-out sugar cookie texture. Each one is laced with a peanut butter infused royal icing that will truly rock your world.
If a sugar cookie and a nutterbutter were to collide, this would be the outcome - think soft and buttery cookies with a serious nutty flavor. These peanut butter almond flour cookies have a gluten-free cut-out style cookie with specks of peanut butter and hints of maple.
They're baked to a perfect chewy texture and then dressed in a peanut butter flavored icing. AKA a super delicious peanut butter lover's dream cookie.
Ingredients and notes
Besides peanut butter and maple, the stars of the show, we just need a few additional gluten-free staples to make thesepeanut butter almond flour cookies:
- Peanut butter - The main character of these cookies! I recommend a natural, creamy style peanut butter. This brand is my favorite!
- Egg - This is the glue that holds the cookie together. Room temperature eggs work best in this cookie recipe.
- Maple syrup - Used for a little added flavor. High quality pure maple syrup works best and trust me, you won't regret it.
- Coconut sugar - To sweeten the cut-out style sugar cookies. This also compliments the maple so the caramel flavor really shines through.
- Almond flour + Tapioca flour - The combination of almond and tapioca flour ensure a crisp yet soft peanut butter cookie. If needed, you can substitute the tapioca flour with arrowroot starch.
Step by step directions
Thesespeanut butter almond flour cookies are so easy to make. Like, WOW so simple. Here's what we do:
Step 1 : Prepare the dough
To make the cookie dough, simply beat the wet ingredients together, including the peanut butter, until creamy. Then add in the dry ingredients and mix until well combined. The dough may be a tad sticky at this point which is a-okay.
Step 2 : Roll out dough
Lay a piece of parchment paper down on a flat surface and sprinkle with a little extra tapioca flour. Place the dough on the parchment paper with more flour on top and slowly roll it out to about ½ inch in thickness.
Step 3 : Cut and bake
Once the dough is rolled out, use a cookie cutter to slice your cookies and transfer to a baking sheet lined with parchment paper. I find the easiest way to transfer the cut-out cookies is with a flat metal spatula. Then, bake the cookies until golden brown in color with slightly crispy edges.
Step 4 : Ice cookies
While the cookies are cooling, prepare the icing by whisking together powdered sugar, peanut butter, and almond milk. Mix until the powdered sugar is dissolved and the icing is slightly thick yet runny in consistency.
Add the icing to ta pipping bag or ziplock bag with a corner cut and ice each cookie. You can get creative with the icing! With somepeanut butter almond flour cookies, I iced the whole thing, others just the top, and with some I pipped a fun criss-cross design.
Frequently asked questions
Yes, any nut butter will work in this recipe!
To make these cookies paleo-friendly, simply swap the peanut butter for another nut butter like cashew or almond. Additionally, instead of using a powdered sugar-style icing, you can mix a little nut butter with maple syrup and drizzle it over top of the cookies. The icing will be thicker in consistency but still delicious!
Arrowroot starch is a great alternative to tapioca flour and can be used in this recipe.
Be sure to let the peanut butter almond flour cookies dry completely before storing them in an air-tight container. They will keep for 5 days out on the counter and up to a week in the fridge.
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Almond Flour Peanut Butter Sugar Cookies
For the Cookies
- 1 egg
- 2 Tbsp coconut sugar
- 2 Tbsp peanut butter - creamy
- 3 Tbsp pure maple syrup
- 2 Tbsp coconut oil - melted
- 1 tsp vanilla
- 2 cups almond flour
- ¼ cup tapioca flour - plus more to roll out the dough
- ½ tsp baking soda
- ½ tsp cinnamon
- ⅛ tsp sea salt
For the Icing
- ½ cup powdered sugar
- 1 Tbsp peanut butter - creamy
- 2 - 3 Tbsp almond milk - sub. any nut milk
- Chopped nuts; optional
For the Cookies
- Preheat oven to 350 F. In a bowl, beat together the egg, coconut sugar, peanut butter, maple syrup, coconut oil, and vanilla until creamy.
- Fold in the almond flour, tapioca flour, baking soda, cinnamon, and sea salt. Mix until no flour clumps remain. The dough may be a tad sticky which is okay.
- Lay a piece of parchment paper down on a flat surface and sprinkle with a little extra tapioca flour. Place the dough on the surface and dust with tapioca flour. Roll out the dough to about ½ inch in thickness with a rolling pin. Use a cookie cutter to slice cookies out of the dough then transfer them to a baking pan lined with parchment paper
- Bake the cookies for 8 - 10 minutes until they are golden brown with slightly crispy edges. Let cool while you prepare the icing
For the Icing
- Whisk together the powdered sugar, peanut butter, and 2 Tbsp of the almond milk. If needed, add more almond milk in ½ Tbsp increments until desired consistency. If the icing it too runny, sprinkle in some more powdered sugar and mix.
- Add the icing to a pipping bag with a small tip or use a ziplock bag with a cut in the corner and an icing tip. Pipe each cookie with a design of your choice. Top with chopped nuts if desired for a little aded something! Let the icing dry completely before storing in an airtight container. They will keep for up to 5 days on the counter or a week in the fridge