These Almond Flour and Peanut Butter Cookies make absolutely delicious treats that are surprisingly Vegan, Gluten Free, Refined Sugar Free and made with No Eggs. These melt-in-your-mouth flourless peanut butter cookies make the best healthy snack the whole family will love!
Why we love this recipe
The delicious Peanut Butter Cookies made with Almond Flour are completely addictive treats - and you would never guess that they are healthy!
Just like my Chocolate Peanut Butter Balls and my Banana Oatmeal Peanut Butter Cookies, these cookies are made with no gluten, no dairy, no refined sugar and no eggs, they make great snacks for kids or anyone with a dietary restriction. These cookies might be healthy, still taste absolutely delicious and are completely addictive.
These Almond Flour Cookies with Peanut Butter are like the dream combination of my No Bake Peanut Butter Cookies, Almond Shortbread Cookies, my 3 Ingredient Almond Cookies and these Vegan Peanut Butter Freezer Fudge. They are deliciously crumbly, and melt in your mouth the second you bite into them.
These gluten free cookies are made with 6 Ingredients only and are extremely quick and easy to make.
- Peanut Butter: go for a smooth, all natural peanut butter for the best taste and texture. That is a peanut butter that has no added salt or sugar!
- Maple Syrup: a great natural sweetener that brings a delicious mild floral flavour to these cookies.
- Coconut Oil: my favourite dairy-free butter replacement. Make sure it is fully melted when using it in this recipe.
- Vanilla Extract: always a simple way to boost the flavours, but can be omitted if preferred.
- Almond Flour: a finer version of Almond Meal that will give a smoother texture to your cookies. If using Almond Meal, I recommend blending it slowly in the food processor to thin it out and remove any larger bits.
- Baking Soda: to give a little bit of a rise to the cookies and more aerated crumb.
- optional: sea salt
Optionally, for an even more moorish recipe, you could also add Mini Chocolate Chips to the cookie dough or dip them in melted chocolate once they are cool!
- Coconut Oil: can be substituted with a Dairy-Free Butter or Margarine. If you do not need to make them Dairy-Free, you can also replace it with butter
- Peanut Butter: I have only ever made these cookies with peanut butter, but you could actually make them with any nut butter of your choice.
- Maple Syrup: can be substituted with Agave Syrup or Honey if you do not need them to be vegan
How to make Peanut Butter Cookies with Almond Flour
These cookies are extremely simple and easy to make. They do not require any fancy equipment other than a mixing bowl, a small ice cream scoop and a flat baking tray.
They are made in 3 steps: melting the wet ingredients, adding the dry ingredients and shaping the cookies. Super easy!
- First, place all of your Wet Ingredients in a large heat-proof mixing bowl: the Smooth Peanut Butter, Maple Syrup, Coconut Oil and Vanilla Extract. - photo 1
- Melt them together in the microwave until completely smooth, stopping every 30 seconds to stir. Depending on the temperature you store your ingredients at, it could take 30 seconds to a couple of minutes to melt.- photo 2
- Add the Dry Ingredients: Almond Flour, Baking Soda and Sea Salt (optional) - photo 3
- Using a stiff spatula (silicone or wooden), mix all of the ingredients together until it forms a smooth, even dough.- photo 4
Once the cookie dough is ready, it is time to shape them.
For these types of biscuits, I find that using a small Ice Cream Scoop is the easiest way to make them. Plus, it gives you cookies who have all the same size. Alternatively, you could also simply pick up some dough and roll it in your hands to form small balls.
To shape the cookies:
- Line a large flat baking tray with baking paper
- With a small ice cream scoop (I used a 4 cm / 1,5 inch scoop), scoop out some dough over the baking paper, leaving some space between each cookies.
- With the back of a fork, gently press down on each cookies to flatten them, them turn the fork 90 degrees and press again to create the criss-cross pattern. If you see cracks on the side of the cookies, simply patch them up with your fingers.
- Optional: sprinkle a little bit of Sea Salt over each cookies before baking them.
- Bake in a preheated oven (160'C/325'F) for 10 to 12 minutes, or until golden brown. They will be very soft when they come out of the oven and need to cool on the baking tray for at least 10 minutes before being moved.
The cookies will not spread much in the oven so the thickness of the cookies will be close to the one created with the fork. You can make then thicker if you want, but I recommend not going too thin as they are rather crumbly and might fall apart if too thin.
Tips to make this recipe
- Make sure the Wet Ingredients are completely melted and smooth before adding the dry ingredients. This is to insure you do not get lumps in the cookies
- Start scooping them on the baking sheet as soon as the dough is ready - they will be easier to shape when still slightly warm
- If they seem to slightly crack after you pressed on them with the fork, you can simply patch them up with your fingers.
- Keep an eye on them in the oven; depending on your oven they could take more or less time to bake. They are ready when they start to turn golden brown
- Once they are baked, DO NOT try to move them from the baking tray straight away - they will fall apart. These cookies need to cool down on the tray they baked on before moving them. They should harden within 10 to 15 minutes, then you can transfer them to a cooling rack to finish the cooling.
Technically yes, although the texture of these cookies will be different and the cookies might be more crumbly.
If you only have almond meal, I highly recommend mixing it in a food processor to thin it out then sift it to remove any large lumps. This will get you a texture that is closer to almond flour.
Just like my Peanut Butter Energy Balls, theses cookies do not need to be refrigerated and can be kept at room temperature. Once completely cool, they should be stored in an air-tight container or an air-tight bag in a cool shaded place. I usually keep mine in the pantry.
They are best eaten within 3 days, although they will be safe to eat for longer than that. I do not recommend freezing these cookies as their texture will not keep well once thawed.
More Cookies Recipes
- Lemon and Poppy Seed Shortbread Cookies
- Chocolate Vanilla Marble Cookies
- Vegan Chocolate Shortbread Cookie Sandwich
- Nut Free Florentine Cookies
- Sablés Bretons Cookies
- Vegan Almond Tahini Cookies
Made this recipe? Let us know if you liked it by leaving a comment and rating below! And don't forget to share your creation on Instagram with the hashtag #abakingjourney and tag @a.baking.journey
Almond Flour Peanut Butter Cookies
- 1/2 cup (125 gr) Smooth Peanut Butter
- 3 tbsp (45 ml) Maple Syrup
- 3 tbsp (45 ml) Coconut Oil
- 1/2 tsp Vanilla Extract
- 1 1/3 cup (130 gr) Almond Flour
- 1/2 tsp Baking Soda
- Sea Salt, to taste - optional
- Preheat your oven on 160'C / 325'F and line a large flat baking tray with baking paper.
- Place the Peanut Butter, Maple Syrup, Coconut Oil and Vanilla Extract in a large heat-proof (and microwave-safe) bowl. Melt together until completelly smooth (1).
- Add the Almond Flour, Baking Soda and Sea Salt (optional) and stir in with a stiff spatula to create a dough (2).
- Using a small Ice Cream Scoop (3), scoop out the dough over the lined baking tray, leaving a little bit of room between each cookies.
- With the back of a fork, gently press on each cookies to flatten them. Rotate the fork 90 degrees and press again on each cookies to create the criss-cross pattern (4).
- Optional: sprinkle some sea salt over each cookies before baking them
- Bake for 10 to 12 minutes or until golden brown. Remove from the oven and leave to cool down on the baking tray for at least 10 minutes before transferring over a cooling rack (5).
- Depending on the temperature your ingredients are kept at, it could take 30 seconds or a couple of minutes to melt the ingredients together. Make sure to step every 30 seconds to stir until fully melted.
- Make sure all the ingredients are well mixed together and all the almond flour is covered with the wet ingredients.
- I used a 4 cm / 1,5 inch Ice Cream Scoop. That size made 15 cookies.
- The cookies will not spread much in the oven. Try not to flatten the cookies too thin or they might break apart easily once cooled.
- It is very important to let them cool down before moving them as they will be very soft and crumbly when still warm. They will harden when they cool down so allow at least 10 minutes on the baking tray before transferring over a cooling rack to finish the cooling.