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. Made gluten-free and dairy-free with a couple simple swaps to make them paleo-friendly too! Trust me, these are a must this cookie season.
Maple Peanut Butter Cut-Out Sugar Cookies
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.
What we need to make almond flour peanut butter cookies
Besides peanut butter and maple, the stars of the show, we just need a few additional gluten-free staples to make these cookies:
- Egg - this is the glue that holds the cookie together. Room temperature eggs work best in this cookie recipe.
- Peanut butter - the main character of these cookies! I recommend a natural, creamy style peanut butter. This brand is my favorite!
- 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.
- Vanilla - to add a touch of vanilla flavor to the cookies.
- Coconut oil - make sure your coconut oil is melted and cooled to room temperature before adding it to the batter.
- Almond flour + Tapioca flour - the combination of almond and tapioca flour ensure a crisp yet soft peanut butter cookie.
- Baking soda - to ensure the cookies rise properly.
- Cinnamon - a little cinnamon adds a hint of fall flavor!
How to make the cookies
Theses 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 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 some cookies, I iced the whole thing, others just the top, and with some I pipped a fun criss-cross design.
Maple Peanut Butter Almond Flour Sugar Cookies FAQs
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 these 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.
Check out these other cookie recipes!
- White Chocolate Snickerdoodles
- Almond Butter Marshmallow Oreos
- Chocolate Chip Cookies with Almond Butter