I perfected Almond Peanut Butter Cookies made with almond flour thanks to one unexpected pantry swap that simplifies the recipe and makes them ideal for holiday cookie trays and game day snacks.

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I used to think peanut butter cookies were all the same, but these chewy peanut butter cookies made with blanched almond flour proved me wrong. The interior stays tender and a little dense, with that nutty almond background that makes you lean in and wonder whats different.

Theyre perfect on a holiday cookie tray or as game day snacks, and people often call them Gluten Free Peanut Butter Cookies With Almond Flour or Almond Peanut Butter Cookies when they want a simpler name. I cant promise they wont vanish as soon as theyre set on a plate, but thats part of the fun.

Ingredients

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Peanut butter, protein rich, creamy and salty, adds nutty chew, its pretty high in fat.
Almond flour, low carb, gluten free, adds tender crumb and mild nut flavor, higher fat.
Brown sugar, adds caramel sweetness and moisture, helps cookies chew, its sticky, makes them soft.
Eggs, provide structure, moisture and chew, yolks add richness, offer protein and emulsifying power.
Vanilla extract, gives warm aroma and sweetness, enhances flavor and rounds out nuttiness.
Melted butter or neutral oil, adds tenderness and flavor, helps texture, choice affects richness, chewiness.

Ingredient Quantities

1 cup creamy peanut butter at room temp

1 1/4 cups blanched almond flour

3/4 cup packed light brown sugar

1 large egg plus 1 egg yolk, room temp

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

2 tablespoons melted unsalted butter or neutral oil like canola or melted coconut oil

How to Make this

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1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat and set aside. Make sure peanut butter and eggs are at room temp so they mix smooth.

2. In a large bowl beat 1 cup creamy peanut butter with 3/4 cup packed light brown sugar until well combined and a bit fluffy. Add 2 tablespoons melted unsalted butter or neutral oil like canola or melted coconut oil, then beat in 1 large egg plus 1 egg yolk and 1 teaspoon vanilla extract until smooth.

3. In a separate bowl whisk together 1 1/4 cups blanched almond flour, 1/2 teaspoon baking soda and 1/4 teaspoon fine sea salt so there are no lumps.

4. Fold the dry mix into the wet just until combined. Dont overmix or the cookies can get dense. The dough will be soft and a little sticky.

5. If the dough is too soft to handle, chill it in the fridge for 15 to 30 minutes. This helps the cookies keep their shape and gives a chewier center.

6. Portion dough with a tablespoon or a small cookie scoop into balls about the size of a walnut. Roll them smooth and place on the prepared sheet about two inches apart.

7. Use a fork to gently press each ball down in a crisscross pattern. Wetting the fork lightly first stops sticking and gives a cleaner imprint.

8. Bake for 9 to 11 minutes, until edges are set but centers still look slightly soft. Ovens vary so start checking at nine minutes; you want them just underbaked to stay chewy.

9. Let cookies cool on the baking sheet for about five minutes so they firm up, then transfer to a wire rack to finish cooling. They will be soft when warm but set as they cool.

10. Store cooled cookies in an airtight container at room temp up to three days, or refrigerate to keep longer. If you like, sprinkle a little flaky sea salt on top right after baking for a nice contrast.

Equipment Needed

1. Oven, preheated to 350°F (175°C)
2. Baking sheet lined with parchment paper or a silicone baking mat
3. Large mixing bowl and a smaller bowl for the dry stuff
4. Electric hand mixer or a sturdy wooden spoon, plus a rubber spatula for scraping
5. Measuring cups and spoons for the peanut butter, sugar, almond flour etc
6. Whisk to break up any lumps in the almond flour mix
7. Tablespoon measure or a small cookie scoop to portion dough evenly
8. Fork (lightly wet) for the crisscross press
9. Wire cooling rack and an airtight container to store the cookies

FAQ

Q: How long and at what temperature do I bake these so they stay chewy? A: Bake at 350°F (175°C) for about 9 to 11 minutes. The edges should look set and the center still a bit soft, they firm as they cool, so don't overbake or they'll get dry.

Q: Can I use natural or crunchy peanut butter instead of creamy? A: Yes. Crunchy works for texture, natural (oil separated) works too but stir it very well, you might need to chill the dough 20 to 30 minutes or add 1 to 2 tablespoons extra almond flour if dough seems too loose.

Q: My cookies spread too much, how do I stop that? A: Chill the formed dough balls 30 minutes, use a cold baking sheet, and bake on parchment. Also don't overuse melted butter or oil, and make sure dough balls are uniform size, that helps keep them thicker and chewier.

Q: Can I make these without eggs or make them vegan? A: You can swap eggs for commercial egg replacer or try flax eggs (1 tbsp ground flax + 3 tbsp water per egg), expect a slightly different texture, maybe a bit more cakey. You may need to add a tablespoon or two extra almond flour to get the same chew.

Q: Can I add chocolate chips, salt, or other mix ins? A: Yes, fold in up to 3/4 cup mini chocolate chips or chopped chocolate, or press 1/4 tsp flaky sea salt onto each cookie after baking. Don't overmix or add too much, too many mix ins can change how they spread and chew.

Q: How do I store or freeze them? A: Store baked cookies in an airtight container at room temp for 3 to 4 days, or in the fridge up to a week. Freeze baked cookies or raw dough balls up to 2 to 3 months, thaw at room temp before serving, or warm briefly in microwave for that just-baked feel.

Chewy Peanut Butter Cookies Recipe Substitutions and Variations

Peanut butter: swap 1:1 with almond or cashew butter for a similar texture but milder taste; for nut-free use sunflower seed butter 1:1, it can darken the dough so add a touch more sugar if it tastes bitter.
Blanched almond flour: use almond meal 1:1 (will be a bit grainier, chill dough 15-30 min if it spreads too much); or use a gluten-free cup-for-cup flour blend 1:1 but you might need an extra egg or 1 tsp xanthan gum to help bind.
Light brown sugar: replace 1:1 with coconut sugar (less moist, less molasses flavor), or make brown sugar by mixing 1 cup granulated sugar with 1 tbsp molasses.
1 large egg + 1 yolk: if you cant separate, just use 2 large eggs (best for chew); for egg-free try 2 flax “eggs” (2 tbsp ground flax + 6 tbsp water), cookies will be denser so add 1 tbsp extra oil for chewiness.

Pro Tips

1) Chill or freeze the dough balls if you want neater cookies. 10 to 20 minutes in the fridge firms them up, or freeze for longer storage and bake from frozen, adding about a minute or two to the bake time. It’ll stop them from turning into pancakes.

2) Toast the almond flour first for better flavor and texture. Toss it in a dry skillet or on a sheet in a 300°F oven for 4 to 6 minutes until it’s fragrant, cool it, then use it. It makes the cookies taste nuttier and helps them hold together.

3) Use a small cookie scoop or weigh the dough so every cookie bakes the same. If the dough is sticky, wet your hands or spray them lightly with oil, and wet the fork between imprints so you get a clean crisscross without tearing.

4) For chewier centers and crisper edges, err on the side of underbaking and let the cookies finish on the hot sheet for 5 minutes. If they get too firm after cooling, warm one in the microwave for 5 to 7 seconds and it’ll be soft again.

Chewy Peanut Butter Cookies Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I perfected Almond Peanut Butter Cookies made with almond flour thanks to one unexpected pantry swap that simplifies the recipe and makes them ideal for holiday cookie trays and game day snacks.

Servings

servings

Calories

258

kcal

Equipment: 1. Oven, preheated to 350°F (175°C)
2. Baking sheet lined with parchment paper or a silicone baking mat
3. Large mixing bowl and a smaller bowl for the dry stuff
4. Electric hand mixer or a sturdy wooden spoon, plus a rubber spatula for scraping
5. Measuring cups and spoons for the peanut butter, sugar, almond flour etc
6. Whisk to break up any lumps in the almond flour mix
7. Tablespoon measure or a small cookie scoop to portion dough evenly
8. Fork (lightly wet) for the crisscross press
9. Wire cooling rack and an airtight container to store the cookies

Ingredients

1 cup creamy peanut butter at room temp
1 1/4 cups blanched almond flour
3/4 cup packed light brown sugar
1 large egg plus 1 egg yolk, room temp
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 tablespoons melted unsalted butter or neutral oil like canola or melted coconut oil

Directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat and set aside. Make sure peanut butter and eggs are at room temp so they mix smooth.
In a large bowl beat 1 cup creamy peanut butter with 3/4 cup packed light brown sugar until well combined and a bit fluffy. Add 2 tablespoons melted unsalted butter or neutral oil like canola or melted coconut oil, then beat in 1 large egg plus 1 egg yolk and 1 teaspoon vanilla extract until smooth.
In a separate bowl whisk together 1 1/4 cups blanched almond flour, 1/2 teaspoon baking soda and 1/4 teaspoon fine sea salt so there are no lumps.
Fold the dry mix into the wet just until combined. Dont overmix or the cookies can get dense. The dough will be soft and a little sticky.
If the dough is too soft to handle, chill it in the fridge for 15 to 30 minutes. This helps the cookies keep their shape and gives a chewier center.
Portion dough with a tablespoon or a small cookie scoop into balls about the size of a walnut. Roll them smooth and place on the prepared sheet about two inches apart.
Use a fork to gently press each ball down in a crisscross pattern. Wetting the fork lightly first stops sticking and gives a cleaner imprint.
Bake for 9 to 11 minutes, until edges are set but centers still look slightly soft. Ovens vary so start checking at nine minutes; you want them just underbaked to stay chewy.
Let cookies cool on the baking sheet for about five minutes so they firm up, then transfer to a wire rack to finish cooling. They will be soft when warm but set as they cool.
Store cooled cookies in an airtight container at room temp up to three days, or refrigerate to keep longer. If you like, sprinkle a little flaky sea salt on top right after baking for a nice contrast.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.