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    Home » Recipes » Category » Cookies » Almond Flour Peanut Butter Sugar Cookies

    Published: Dec 2, 2020 by Ansley Beutler

    Almond Flour Peanut Butter Sugar Cookies

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    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.

    Overhead photo of a full batch of freshly baked almond flour peanut butter cookies on a  gold cooling rack.

    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.

    This recipe was adapted from my soft dairy free sugar cookies (highly recommend you check them out!). You may also like my caramel sugar cookie ice cream sandwiches!

    Jump to:
    • Ingredients and notes
    • Step by step directions
    • Frequently asked questions
    • Recipe
    • Reviews
    Close up photo of two almond flour peanut butter cookies.

    Ingredients and notes

    Besides peanut butter and maple, the stars of the show, we just need a few additional gluten-free staples to make these peanut 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.
    Close up overhead photo of freshly baked and decorated almond flour peanut butter cookies on a cooling rack.

    Step by step directions

    Theses peanut 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.

    Overhead photo of almond flour peanut butter cookies being cut out with a cookie cutter.

    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 peanut butter almond flour cookies, I iced the whole thing, others just the top, and with some I pipped a fun criss-cross design.

    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.

    Frequently asked questions

    Can I substitute the peanut butter?

    Yes, any nut butter will work in this recipe!

    How can I make these cookies paleo?

    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!

    Can I substitute the tapioca flour?

    Arrowroot starch is a great alternative to tapioca flour and can be used in this recipe.

    Best way to store these cookies

    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.

    Close up overhead photo of freshly baked and decorated acorn shaped almond flour peanut butter cookies on parchment paper on a gold tray.

    For more delicious cookies, check out my:

    • Chewy Gluten-free Peanut Butter Blossom Cookies
    • Gluten free Oreo Cookies with Almond Butter
    • Oatmeal Chocolate Chip SunButter Cookies

    PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!


    Recipe

    Almond Flour Peanut Butter Sugar Cookies

    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.
    4.67 from 3 votes
    Print Pin Rate
    Course: Cookies
    Cuisine: American
    Keyword: gluten-free cut out cookies, gluten-free sugar cookies, peanut butter almond flour cookies
    Prep Time: 20 minutes
    Cook Time: 8 minutes
    Total Time: 28 minutes
    Servings: 16 Large Cookies
    Calories: 153kcal
    Author: Ansley Beutler

    Ingredients
     
     

    For the Cookies

    • 1 egg
    • 2 tablespoon coconut sugar
    • 2 tablespoon peanut butter - creamy
    • 3 tablespoon pure maple syrup
    • 2 tablespoon coconut oil - melted
    • 1 teaspoon vanilla
    • 2 cups almond flour
    • ¼ cup tapioca flour - plus more to roll out the dough
    • ½ teaspoon baking soda
    • ½ teaspoon cinnamon
    • ⅛ teaspoon sea salt

    For the Icing

    • ½ cup powdered sugar
    • 1 tablespoon peanut butter - creamy
    • 2 - 3 tablespoon almond milk - sub. any nut milk
    • Chopped nuts; optional

    Instructions

    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 tablespoon of the almond milk.  If needed, add more almond milk in ½ tablespoon 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

    Notes

    Peanut butter substitution : Any nut butter will work in this recipe. I recommend sing the creamy style.
    Tapioca flour substitution : Arrowroot starch is a great alternative to tapioca flour and can be used in this recipe.
    Storing : 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.

    Nutrition

    Calories: 153kcal | Carbohydrates: 13g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 80mg | Potassium: 33mg | Fiber: 2g | Sugar: 8g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
    Tried this recipe?Mention @the.fit.peach or tag #thefitpeach!
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    Reader Interactions

    Comments

    1. Amber says

      September 13, 2021 at 7:24 pm

      Hi! Where are the nutrition facts? Can't wait to try! Just need to know carbs cause I'm keto!

      Reply
      • Ansley Beutler says

        September 14, 2021 at 3:30 pm

        Hi Amber! I just updated the recipe card to include the nutrition facts. Hope you enjoy the recipe 🙂

        Reply
        • Amber says

          September 14, 2021 at 3:32 pm

          Awesome!! Thank you SO much for quick response and action! I am definitely following you after making these cookies. Great instructions and perfect cookies. You're amazing, thank you!

          Reply
      • Amber says

        September 14, 2021 at 3:30 pm

        5 stars
        Love the recipe!! Thanks for sharing it. They turned out perfect!

        Reply

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