Almond Flour Peanut Butter Cookies (egg-free)

These almond flour peanut butter cookies are super soft, tender, and chewy cookies. These flavors and goodness-packed almond flour cookies are eggless and gluten-free. Also, these are loaded with roasted almonds and peanuts to add a textural layer. Ready in under 20 minutes, these easy, delicious, and healthy cookies are just wonderful!

Why will you love these almond flour peanut butter cookies?

• Soft, tender, and chewy. If you like soft and chewy cookies, these cookies are just for you. Super soft and luxurious.
  
• Easy. This recipe is super easy to make. No risk of overmixing the cookie dough.
  
• Quick recipe. The cookies will be ready from start to finish in 20 minutes! No need to chill the cookie dough, bake straight!
  
• These cookies are gluten free cookies. So, if you have someone in the family struggling with gluten allergies, treat them with these soft and tender cookies.
  
• Egg-free Cookies. Like all other recipes here, this is also an eggless cookie recipe.
  
• Low on carbs and high on fats. This recipe uses very less added sugar. Everything is added just as much is crucial to maintain the texture and flavor of the cookie. These are low carb peanut butter cookies made with almond flour.
  
• Great for fasting days. If you are a religious Hindu that often does fasting for religious reasons, these peanut butter cookies can be consumed on fasting days.

🍶 Ingredients required for making almond flour peanut butter

Almond flour

Almond flour is fine gluten-free blanched almond flour. It is great for baking gluten free cookies and scones. Do not confuse it with an almond meal. Though these can be replaced with one another, they give variable results. So, it is advised to stick to the recipe and use almond flour only.

Almond flour vs almond meal?

An Almond meal is nothing but ground almonds. It is coarse as compared to almond flour. Almond flour on the other hand is made by grinding the blanched almonds. On blanching, the almond skin is removed, and the almonds are further round to make almond flour.

Peanut butter

Peanut butter is a paste or spread made from ground and dry roasted peanuts. It contains some additional ingredients to alter the texture and taste. The store-bought peanut butter will have a consistent texture, whereas the ones made at home usually have oil separation. So, if you are using homemade peanut butter, do not forget to stir it nicely to make uniform.

The homemade peanut butter will not have the added salt, so you might want to add a pinch of salt with the dry ingredients.

But if you use supermarket creamy peanut butter, there is no need to bother. I have tested the recipe using the same. You can also use chunky peanut butter.

Unsalted Butter

Butter must be at room temperature and softened. So the best is to cut it into small cubes. It makes it easier to soften and it comes to room temperature faster than the whole chunk of butter.

You can also use brown butter to add some extra nutty flavor to the cookies. Make brown butter by melting and cooking the butter in a saucepan until it turns brown.

If you want to make vegan almond flour peanut butter cookies, use vegan butter or margarine.

Brown sugar

I only used brown sugar. I like these cookies super tender. Adding white sugar makes the cookies crispy. But if you root for crunch in your cookies, replace half of the brown sugar with white sugar.

For making vegan almond flour peanut butter cookies, go for coconut sugar. I have tested this recipe with it. It works great.

Vanilla extract

Vanilla extract is a must for the flavor. Vanilla extract with peanut butter forms the overall flavor profile of these cookies. Use pure vanilla extract for better flavor.

Roasted nuts

I dry roasted some peanuts and almonds. On cooling, I crushed them coarsely in a pestle and mortar. You could give them a pulse in your food processor or chop them coarsely using a knife. I have also used some dry rose petals for color.

Baking soda

Baking soda is the only leavening agent that I am using in this cookie recipe. Use very little. Though most leavening will come from the creaming of sugar and butter, a little baking soda does help.

🍪 How to make almond flour peanut butter cookies

Step 1 Cream the butter and sugar

Measure all ingredients and set them aside. If you are using roasted nuts, roast them ahead of time. Cool and then crush them coarsely and set them aside.

In a bowl add softened room temperature butter. Please note that the butter needs to be soft to the touch, not super runny or melting or hard or cold to the touch.

Start creaming butter using a whisk or a whisk attachment on the hand mixer. Go for a stand mixer if you wish.

Keep whisking until the butter turns into pale whitish cream. As we whisk butter, air incorporates into the butter, as a result, it will become white from yellow on creaming.

Now add brown sugar and keep beating. Stop when brown sugar is incorporated.

Step 2 Adding flavors

Peanut butter and vanilla extract are the key flavors that will be used in these almond flour peanut butter cookies.

Start by adding the peanut butter and whisk to incorporate until it becomes all smooth and luscious.

Now add the vanilla extract and incorporate it nicely.

Step 3 Adding dry ingredients to the cookie dough

In a large mixing bowl, first, combine all the dry ingredients. We simply need to combine almond flour, with baking soda. You might want to add a pinch of salt if you are using homemade peanut butter that does not have any added salt. Most supermarket peanut butter has salt in them, so there is going to be no need to put any additional salt.

 Use a whisk to mix all the dry ingredients so that the baking soda is evenly distributed throughout the flour.

Now add the dry ingredients into the cookie dough and mix well using a spatula.

Step 4 Shaping and Baking

Preheat the oven to 350^oF.

There is no need to chill the cookie dough when using almond flour. Simply scoop out the dough ball and bake. I have used pan-roasted peanuts and almonds to add some texture to the cookies. I crushed them coarsely in a pestle and mortar. You can simply chop them using a knife or give a brief pulse in a food processor. I also used some dry rose petals.

For shaping these almond flour peanut butter cookies, I took a small scoop of cookie dough and rolled it into a ball shape using my palms. Then I placed it on the crushed peanuts and almonds. Further, give a gentle press the push the crushed nuts into the cookie dough. Lay on the parchment-lined baking sheet or tray. Place all the cookies evenly, giving enough room for expansion.

Bake the almond flour peanut butter cookies at 350^oF (175^oC) for 10-12 minutes. I made 9 cookies with this recipe and baked them for 10 minutes.

 Let the cookies cool for 10 minutes on the baking tray itself before even attempting to grab them. They will simply crumble in your hands. Almond flour cookies are super tender and take a little longer than the flour cookies to firm up.

 When cooled serve, share, and enjoy.

Possible variations of almond flour peanut butter cookies

Instead of roasted nuts, you can also add ¼ cup chocolate chips to make almond flour peanut butter chocolate chip cookies.

🫙 Storage Instructions

These cookies made with almond flour and peanut butter will keep well for a week at room temperature. Make sure to keep them in an airtight container. If you want to keep them for longer, store them in the refrigerator. For prolonged storage, place them in a freezer-safe bag in a single layer. Or go for a freezer-safe container, as almond flour cookies are super tender and can crumble easily in a bag. These cookies will freeze well for months.

💭 Pro Tips

• Do not use almond meals instead of almond flour. They have very different textures and yield very different results.
  
• If you are using homemade peanut butter, make sure to stir it nicely before measuring. More oil in the peanut butter will make the cookies super crumbly that can break easily. It is best to use supermarket peanut butter for this recipe
  
• Use salt only if you are using homemade peanut butter that has no added salt. Most supermarket brands have added salt.
  
• Make sure that the butter is soft and at room temperature.
  
• Use margarine and coconut sugar for making vegan almond flour peanut butter cookies.
  
• Though adding chopped nuts to the cookies is optional, it kind of completes them. Dry roast some almonds and peanuts and then crush them coarsely.
  
• Ensure that you incorporate baking soda evenly throughout the almonds four.
  
• If you choose to make larger or smaller cookies, adjust the baking time accordingly.
  
• Do not try to pick the cookies until they have cooled for 10 minutes on the baking tray.
  

❓Frequently Asked Questions

More eggless cookie recipes:

• Matcha cookies
  
• Eggless Gingerbread cookies
  
• Almond flour Cranberry cookies

More egg-free dessert recipes

• Air Fryer Pear: A Quick and Healthy Dessert!
  
• Brownie Cheesecake Bars with Peanut butter
  
• Easy Eggless lemon pomegranate tart
  
• Cinnamon Rolls in Air Fryer
  
• How to make Til Laddu with Jaggery
  

I hope you will like this almond flour peanut butter cookie recipe. Share your results and opinions in the comment section below. Also, subscribe to never miss a recipe.

Till then

Bake it Delicious!

📝 Recipe card

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Almond Flour Peanut Butter Cookies

These almond flour peanut butter cookies are super soft, tender, and chewy. These flavor and goodness-packed almond flour cookies are eggless and gluten free. Also, these are loaded with roasted almonds and peanuts to add a textural layer. Ready in under 20 minutes, these easy, delicious, and healthy cookies are just absolutely wonderful!

Course Dessert

Cuisine global

Keyword almond flour cookies with peanut butter, Almond flour peanut butter cookies, gulten free peanut butter cookies, peanut butter cookies

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Servings 9 Cookies

Calories 155kcal

Author Meenakshi

Ingredients

• 1 cup almond flour 109 g
• ¼ teaspoon baking soda 1 g
• 3 tablespoon butter 42 g
• 3 tablespoon brown sugar 42g
• 1 teaspoon vanilla extract 4g
• 3 tablespoon peanut butter 45g creamy
• ¼ cup crushed peanuts and almonds pan-roasted

Instructions

Step 1 Measure and prep the ingredients

• First, take out the butter, cut it into small cubes and set it aside, as it needs time to come to room temperature. Then go on and start measuring the other ingredients.
• In a pan roast the peanuts and almonds. Then coarsely crush them in a pestle and mortar or chop using a knife. I also used some dry rose petals. Set aside.

Step 2 Cream the butter and sugar

• In a bowl add softened room temperature butter. Please note that the butter needs to be soft to the touch, not super runny or melting or hard or cold to the touch.
• Start creaming butter using a hand whisk or a whisk attachment on the hand mixer.
• Keep whisking until the butter turns into pale whitish cream. As we whisk butter, air incorporates into the butter, and it will become white from yellow on creaming.
• Now add brown sugar and keep beating. Stop when brown sugar is incorporated. (refer to the images in the post)

Step 3 Adding flavors

• Start by adding the peanut butter and whisk to incorporate until it becomes all smooth and luscious.
• Now add the vanilla extract and incorporate it nicely.

Step 4 Adding dry ingredients to the cookie dough

• In a separate bowl first, combine all the dry ingredients. Simply combine almond flour, with baking soda. You might want to add a pinch of salt if you are using homemade natural peanut butter that does not have any added salt.
• Use a whisk to mix all the dry ingredients so that the baking soda is evenly distributed throughout the flour.
• Now add the dry ingredients into the cookie dough and mix well using a spatula.

Step 5 Shaping and Baking

• Preheat the oven to 350^oF.
• For shaping these almond flour peanut butter cookies, take a small scoop of cookie dough and roll it into a ball shape using your palms. Then place it on the crushed peanuts and almonds. Remove onto your hands and give a gentle press to push the crushed nuts into the cookie dough.
• Lay on the parchment paper-lined baking sheet or tray. Repeat with the rest of the cookie dough.
• Place all the cookies evenly, giving enough room for expansion.
• Bake the almond flour peanut butter cookies at 350^oF (175^oC) for 10-12 minutes. I made 9 cookies with this recipe and baked them for 10 minutes.
• Let the cookies cool for 10 minutes on the baking tray itself before even attempting to grab them, or else they will simply crumble in your hands. Almond flour cookies are super tender and take a little longer than the flour cookies to firm up.
• When cooled serve, share, and enjoy.

Notes

• Do not use almond meal instead of almond flour. They have a very different textures and yield very different results. 
• If you are using homemade peanut butter, make sure to stir it nicely before measuring. More oil in the peanut butter will make the cookies super crumbly that can break easily. It is best to use supermarket peanut butter for this recipe 
• Use salt only if you are using homemade peanut butter that has no added salt. Most supermarket brands have added salt. 
• Make sure that the butter is soft and at room temperature. 
• Use margarine and coconut sugar for making vegan almond flour peanut butter cookies. 
• Though adding chopped nuts to the cookies is optional, it kind of completes them. Dry roast some almonds and peanuts and then crush them coarsely. 
• Ensure that you incorporate baking soda evenly throughout the almond four. 
• If you choose to make larger or smaller cookies, adjust the baking time accordingly. 
• Do not try to pick the cookies until they have cooled for 10 minutes on the baking tray.

📋 Nutrition Facts