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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.
5 from 1 vote
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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


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
  • 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


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.


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
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