Almond Flour Peanut Butter Cookies

Jam-packed with peanut butter and chocolate chips, these almond flour peanut butter cookies are for peanut butter lovers everywhere!

Why You'll Love them:

My love for peanut butter runs deep. I slather it on waffles, scoop it into cereal, and eat it by the spoonful.

If you live for peanut butter like I do, these peanut butter cookies with almond flour won't disappoint. They sport golden brown edges, crackled tops, and soft, chewy centers.

• Naturally gluten-free: No all-purpose flour necessary!
• Thickness: Not too thin, not too thick. Juuustt right.
• Flavor: A standout peanut butter cookie with extra nuttiness from the almond flour.

These almond flour peanut butter cookies are divine! If you don't have almond flour, try these peanut butter, peanut butter oatmeal, or oat flour peanut butter cookies instead!

Disclosure: This post contains affiliate links. In other words, if you click a link and purchase something I will receive a commission at no cost to you. I only recommend products I use and enjoy myself.

Peanut Butter Cookie Ingredients:

• Unsalted butter - Unsalted butter allows you to control the amount and quality of salt in your recipes. You can use salted butter, but make sure to omit the salt from the recipe.
• Sugar - A combination of white and brown sugar creates the perfect amount of chew and spread.
• Brown sugar - Brown sugar is white sugar with molasses added to it. This gives it a slight caramel-y flavor, but also adds more chew to a cookie.
• Peanut butter - I used Peter Pan creamy peanut butter. I have not tried this cookie with a natural peanut butter yet. Natural peanut butter separates and can cause an oily cookie.
• Egg - To bind the cookie together
• Almond flour - Almond flour tastes great in cookies. It has a slightly nutty taste and texture but I find it really pleasing. Be sure to use finely sifted almond flour, NOT almond meal.
• Baking soda - For a subtle rise since we want these cookies to have beautiful crackled tops and chewy centers.
• Kosher salt - Kosher salt has a pure salty taste and larger granules. Don't add table salt in its place, or it will be too salty. If you only have table salt, decrease the amount by half.
• Semisweet chocolate chips - I love chocolate so I add a hefty 1 ¼ cups to this recipe. You can scale it back if you like.

How to Make them:

I love to make cookies because the process is simple. Not to mention quick, unlike a layer cake or quick bread.

Here's what you need to do:

• Preheat the oven and line a sheet pan (or two!). The more sheet pans you use, the more cookies you can bake at one time.
• Cream the butter, peanut butter, and both sugars for 3 minutes until pale in color and fluffy in texture.

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• Add the egg and mix until incorporated. No need to overmix!
• Scrape the sides of the bowl with a spatula to make sure the egg is completely mixed in.

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• Add the almond flour, baking soda, and kosher salt, then mix well on medium speed until a cookie dough forms. The cookie dough will be soft. Don't worry, you're doing it right!
• Add the chocolate chips and beat one more time just until they're all mixed in.

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• Scoop the cookies onto a parchment or baking mat lined sheet pan and bake 12 minutes for small cookies and 14 for big.
• Let the cookies cool for at least 5 minutes before transferring to a cooling rack. Do NOT try to move them right away.

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Cookie Tips

• Use a portion scoop to scoop the cookies onto the sheet pan. The cookies will cook evenly, plus look uniform and beautiful.
• If you bake a lot consider purchasing a silicone baking mat (or two!) to line the sheet pan so the cookies don't stick. I use mine religiously and LOVE it.
• Wait for the cookies to cool, then move them. Hot cookies fall apart! They set up as they sit and cool.
• You don't need to refrigerate this cookie dough. I always try to make cookie dough that doesn't need to sit in the fridge overnight. Mainly because who wants to wait a whole day to eat delicious cookies??
• The chocolate chips are optional. You can leave them out or use milk chocolate chips, white chocolate chips, or M&M's instead.

Storage & Freezing:

Let the cookies cool completely before storing! Store them in a zip-top plastic bag or airtight container at room temperature for up to 4 days.

You can freeze these cookies baked or as cookie dough!

• Baked: Place the almond flour cookies in a zip-top freezer bag and freeze for up to 3 months. Let them thaw at room temperature or microwave one cookie in 10-second increments until warm.
• Cookie dough: Scoop the cookie dough balls onto a parchment lined plate or small pan. Place the plate in the freezer. Once the cookie dough balls are frozen, transfer them to a zip-top freezer bag. Freeze up to 3 months.

This way the cookies are already scooped and ready to go. Simply pull the cookies out and bake as directed!

Other Almond Flour Recipes You Might Love

• Almond Flour Chocolate Chip Cookies
• Almond Flour Pancakes [The Best]
• Chocolate Almond Flour Cookies
• Almond Flour Cornbread [With Cornmeal]
• Almond Flour Shortbread Cookies