5 Ingredient Almond Flour Peanut Butter Cookies are super easy to make! These healthy cookies are gluten free, grain free and vegan.
I am truly in love with these cookies and I know you will be too! They are SO peanut buttery.
The best part about these cookies is that they take less than 20 minutes from start to finish. The flaky sea salt on top is optional, but highly recommended. The sweet and salty mix is chef's kiss!
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Why you'll love Almond Flour Peanut Butter Cookies:
- There are only 5 ingredients in these Peanut Butter Almond Flour Cookies.
- Easy to make - Just throw all of the ingredients for the cookies into a bowl, combine, scoop and bake!
- They are gluten free, grain free and vegan so everyone can enjoy!
Ingredients in Almond Flour Peanut Butter Cookies:
- almond flour - Almond flour is made from almonds that have been ground with their skins removed. It's finer and more “flour-like.” Almond meal is made from almonds that have been ground with their skins left on. It is grainier. Be sure to use almond flour for this recipe.
- creamy natural peanut butter - Make sure it's nice and drippy. If it's thick and lumpy, it will not mix well. Do not use brands like Skippy or Jif. They are too thick.
- pure maple syrup - This is the sweetener for this recipe. Don't use any type of granulated sweetener in place of this liquid sweetener.
- baking soda - Helps create the perfect peanut butter cookie texture.
- vegan dark chocolate chips - I'm using vegan chocolate chips to keep this vegan friendly, but you don't have to.
- flaky sea salt - Optional, but highly recommended!
A complete list of ingredients, amounts and instructions is located on the recipe card below.
- Preheat the oven to 350 degrees F.
- Combine all the ingredients in a mixing bowl until the dough has formed.
- Use a 1 ½ tablespoon scoop and roll the cookie dough into balls with your hands. Then, press and flatten to form round disks. Place them onto a sheet pan lined with parchment paper. Lastly, use the back of a fork, making a criss-cross pattern.
- Bake the cookies at 350 degrees F for 6-8 minutes.
- Let the cookies cool on the sheet pan for 1-2 minutes.
- If desired, add flaky sea salt.
- Then, use a slotted spatula to transfer the cookies to a cooling rack to cool completely before enjoying.
Expert Tips:
- Creamy natural peanut butter is more oily than a generic peanut butter such as SKIPPY®. Ensure the oil sitting at the top of the peanut butter jar is completely stirred and well incorporated. This recipe will not work if the oil is separated. Also, the only ingredients in the peanut butter should be peanuts and salt, or just peanuts.
- It's very easy to over-bake these cookies. 6-8 minutes is perfect.
- You must let the cookies cool completely before digging in or they can break. They will be very soft when removed from the oven. They will firm up as they cool.
Recipe variations:
- Omit the chocolate chips.
- Use white chocolate chips.
- Add crushed peanuts into the mix.
How can I make these cookies sugar free and keto?
Use a keto liquid sweetener in place of maple syrup. I love Lakanto's Sugar-Free Maple Syrup. Then, ditch the chocolate chips or use keto chocolate chips.
Storage Instructions:
- Store in an airtight container on the counter for up to 2 days.
- Store in the freezer for up to 3 months.
Almond Flour Peanut Butter Cookies
5 Ingredient Almond Flour Peanut Butter Cookies are super easy to make! These healthy cookies are gluten free, grain free and vegan.
Ingredients
- 1 ½ cups almond flour
- ½ cup creamy natural peanut butter - Make sure it's nice and drippy. If it's thick and lumpy, it will not mix well.
- ¼ cup pure maple syrup
- ½ teaspoon baking soda
- ¼ cup vegan dark chocolate chips
- 1 pinch flaky sea salt - optional (for sprinkling on top)
Instructions
- Preheat the oven to 350 degrees F. Combine all the ingredients in a mixing bowl until the dough has formed.
- Use a 1 ½ tablespoon scoop and roll the cookie dough into balls with your hands.
- Then, press and flatten to form round disks. Place them onto a sheet pan lined with parchment paper. Lastly, use the back of a fork, making a criss-cross pattern. (See photo above) Bake the cookies at 350 degrees F for 6-8 minutes.
- Let the cookies cool on the sheet pan for 1-2 minutes. If desired, add flaky sea salt. Then, use a slotted spatula to transfer the cookies to a cooling rack to cool completely before enjoying.
Nutrition Facts
Almond Flour Peanut Butter Cookies
Amount Per Serving
Calories 135
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 38mg2%
Potassium 56mg2%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 6g7%
Protein 4g8%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Tried this recipe?Tell me how it was!
Denise
The Almond flour peanut butter cookies were amazing. Ingredients were clean and so easy to make. Perfect for my sweet tooth. Thanks Krista for another go to recipe. 😍
So glad you enjoyed! 🙂
Denise
Thanks Krista. Keep making these delicious cookies and passed on the recipe to my daughters. Love them 😍
I actually just made a batch also! Thank you for sharing the love! 🙂
Becca
These are amazing! The quickest recipe too, from start to finish I had these done before the kids were done eating breakfast!
So glad to hear! 🙂
Rachel
So yummy! I’ve tried two of your recipes now and they are 10/10. Do you ever post nutrition info? Thank you!
So glad you enjoyed! 🙂 I purposely do not provide nutritional information because numbers can be triggering for some. I want this to be a safe space for all. If interested, you can type the ingredients into an online calculator and find the nutritional info for any recipe. It’s also much more accurate since we probably use different brands.
Kit
Thank you for posting this recipe. I've made 3 batches already. Everyone loved it, especially my vegan friends. My entire family likes it too. So simple to make, and good clean ingredients.
Yay! Love to hear that. 🙂
Wanda N
Hi Krista, we loved these cookies! I'm so happy to have found you on Instagram. I substituted with almond butter & sugar free maple syrup. I know your version must be yummy, but I'm trying to lose weight.😊 They were amazing! Thx again! Can't wait to make more of your recipes.👍
Amazing to hear! Thank you for taking the time to leave a kind comment and rating, Wanda! 🙂
Lauri
The dough was crumbly but delicious. I packed it together with my hands. Maybe my pb wasn't wet enough.
Yes, I assume you did not use creamy natural peanut butter or it was not stirred. Please see the section "Expert Tips" above addressing the peanut butter.
Carmen
Easy and tasty 😋!!! I added shredded sweetened coconut 🥥! Yummy
Awesome! 🙂
Sheree Kake
Made these and split mixture in two, one half sugar free choc chips the other cacao nibs . Delicious! Great recipe . Thank you x
Yummy! 🙂
Robin
Deliciously good ☺️
So glad you enjoyed! 🙂