Almond Flour Peanut Butter Cookies are vegan, refined sugar-free, and gluten-free, requiring only three ingredients. The recipe is incredibly easy and one-bowl, allowing you to have delicious cookies in under 30 minutes.
These vegan, three-ingredient cookies are tender, buttery, and nutty, with a melt-in-your-mouth texture. Almond Flour Peanut Butter Cookies are delicate and rich in flavor because they’re high in peanut butter.
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Vegan and 3-Ingredient Almond Flour Peanut Butter Cookies
One time, I had guests with a 2-year-old toddler, and she was not allowed to eat anything with refined sugar and flour. So, I tried making these refined sugar-free cookies with almond flour for her while baking other treats for the adults.
While the young girl enjoyed the cookie, these Almond Flour Peanut Butter Cookies were an instant hit among adults and were gone in minutes.
These tender and buttery cookies are incredibly easy to make. They require only three ingredients: peanut butter, almond flour (natural, containing only roasted peanuts), and maple syrup.
I added a pinch of salt because I used unsalted peanut butter, but you can skip it if you use salted peanut butter. You can also use processed peanut butter if you prefer.
These Almond Flour Peanut Butter Cookies are high in peanut butter flavor, rich in texture due to the use of almond flour, and have a melt-in-the-mouth consistency.
Why You Will Love This Recipe
- These Almond Flour Peanut Butter Cookies are egg-free and dairy-free.
- They are gluten-free and made with only three ingredients.
- Making these cookies is easy and can be prepared in less than 30 minutes.
- The cookies are refined sugar-free, and maple syrup is used as a sweetener.
- They are buttery and tender with a melt-in-the-mouth texture.
Ingredients and Notes
The recipe for Almond Flour Peanut Butter Cookies requires only three ingredients. I have not tried the recipe with alternative ingredients, so I highly recommend following the recipe as written.
- Peanut Butter: I used unsalted natural peanut butter. Natural peanut butter contains only roasted peanuts and nothing else. If you use unsalted butter, add a pinch of salt to elevate the flavors.
- Almond Flour: Almond flour has a high fat content, making the cookies tender and delicate. However, do not confuse almond meal with almond flour; use almond flour only to make these cookies.
- Maple Syrup: Maple syrup works as a binding agent and a sweetener. Do not use any other sweetener instead of maple syrup.
How To Make Almond Flour Peanut Butter Cookies
- Preheat the oven to 350°F (180°C).
- Line the baking sheet with a silicone mat or parchment paper.
- Add peanut butter, almond flour, and maple syrup to a medium mixing bowl.
- If using salt and vanilla, add them also.
- Using a spatula or wooden spoon, mix the ingredients until well combined.
- Allow the mixture to sit for five minutes to thicken.
- The cookie dough should be soft and slightly tacky, but not sticky, and should easily roll into balls.
- Using a small cookie scoop, scoop the dough into balls and place them on the prepared baking sheet.
- Use a fork to flatten each ball and make a criss-cross pattern on each cookie.
- You can keep them as thin or thick as you prefer.
- Bake the cookies in the preheated oven for 12-15 minutes or until they are lightly firm around the edges but still soft in the center.
- Baking for 10-12 minutes will give cookies with slightly crispy edges and a soft center.
- For crispier cookies, bake them for 14-15 minutes.
- Remove the cookies from the oven and allow them to cool on the baking sheet for at least 5 minutes.
- Initially, the cookies will be soft, but they will firm up as they cool.
- Then, transfer them to a cooling rack and allow them to cool completely.
Storing Suggestions
Due to the almond flour, these cookies will remain soft for longer and won’t dry out as quickly. They can be stored in an airtight container at room temperature for one week.
Almond Flour Peanut Butter Cookies also freeze well. They can be stored in a freezer-safe container or bag for up to two months.
Baking Tips For Almond Flour Peanut Butter Cookies
Measurements: For perfect cookies, use a kitchen scale to measure the ingredients accurately. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
Peanut Butter: I used smooth natural peanut butter to make these Almond Flour Peanut Butter Cookies. However, you can also use processed smooth peanut butter if you prefer.
Salt: If you prefer a slight salty contrast to your peanut butter cookies, add ¼ teaspoon sea or kosher salt.
Baking the Cookies: For slightly crispy edges and a soft center, bake the cookies for 10-12 minutes. However, for crispier cookies, bake them for 14-16 minutes.
More Vegan Treats
Almond Flour Peanut Butter Cookies
Ingredients
- 1 cup (240g) natural smooth peanut butter
- 1¼ cups (125g) almond flour
- ⅓ cup (115g) maple syrup
Optional Ingredients
- ¼ teaspoon salt (if using unsalted peanut butter)
- ½ teaspoon vanilla
Instructions
- Preheat the oven to 350°F (180°C). Line the baking sheet with a silicone mat or parchment paper.
- Add peanut butter, almond flour, and maple syrup to a medium mixing bowl. Add salt and vanilla extract if using.
- Using a spatula or wooden spoon, mix the ingredients until well combined. Allow the mixture to sit for 5-10 minutes to thicken.
- The cookie dough should be soft and slightly tacky, but not sticky, and should easily roll into balls. Using a small cookie scoop, scoop the dough into balls and place them on the prepared baking sheet.
- Use a fork to flatten each ball and make a criss-cross pattern on each cookie. You can keep them as thin or thick as you prefer.
- Bake the cookies in the preheated oven for 12-15 minutes or until they are lightly firm around the edges but still soft in the center.
- Baking for 10-12 minutes will give cookies with slightly crispy edges and a soft center. For crispier cookies, bake them for 14-15 minutes.
- Remove the cookies from the oven and allow them to cool on the baking sheet for at least 5 minutes. Initially, the cookies will be soft, but they will firm up as they cool. Then, transfer them to a cooling rack and allow them to cool completely.
Storing Suggestions
- Due to the almond flour, these cookies will remain soft for longer and won't dry out as quickly. They can be stored in an airtight container at room temperature for one week.
- Almond Flour Peanut Butter Cookies also freeze well. They can be stored in a freezer-safe container or bag for up to two months.
Notes
- Measurements: For perfect cookies, use a kitchen scale to measure the ingredients accurately. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
- Peanut Butter: I used natural smooth peanut butter to make these Almond Flour Peanut Butter Cookies. However, you can also use processed smooth peanut butter if you prefer that.
- Salt: If you prefer a slight salty contrast to your peanut butter cookies, add ¼ teaspoon sea or kosher salt.
- Baking the Cookies: For slightly crispy edges and a soft center, bake the cookies for 10-12 minutes. However, for crispier cookies, bake them for 14-16 minutes.
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