Almond Flour Peanut Butter Cookies

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These almond flour peanut butter cookies come together in one bowl for an easy-to-make treat that you can make with your little ones. With only 5 simple ingredients and 20 minutes, these soft and chewy treats will be ready to eat!

Almond flour peanut butter cookies served with fruits.
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These simple peanut butter cookies are made with almond flour at the base for a light-textured, melt-in-your-mouth treat. They are sweetened with a little maple syrup and can be dipped in a little chocolate because who doesn’t love peanut butter and chocolate together?! If you’re a peanut butter lover you will definitely love these cookies!

If you love these cookies, be sure to also try out this flourless peanut butter banana cake and these sweet peanut butter and banana rollups as well!

What You’ll Need

Here is what you’ll need to make these almond flour peanut butter cookies:

Ingredients to make almond flour peanut butter cookies.
  • Peanut Butter: Make sure to use a natural peanut butter with only peanuts (or peanuts and salt) listed as the ingredients.
  • Maple Syrup: The main source of sweetness for these cookies.
  • Almond Flour: I use superfine-textured almond flour for these cookies. I love to use the Kirkland brand blanched almond flour!
  • Cinnamon: Warm spice for added flavor.
  • Baking Powder: Leavening agent for the cookies.
  • Chocolate: Optional ingredient to dip cookies into for an added sweet treat!

See the recipe card below for full information on ingredients and quantities.

Ingredient Substitutions & Additions

  • Peanut Butter: The peanut butter may be replaced with another type of natural butter like almond butter. It may also be replaced with a seed-based butter like sunflower seed butter.
  • Maple Syrup: The maple syrup may be replaced with some mashed banana though the overall texture of the cookie will be softer and more chewy.
Almond flour peanut butter cookies served with fruits.

Step By Step Instructions

Steps to make almond flour thumbprint cookies.

STEP 1: Add the peanut butter and maple syrup to a bowl and mix slightly until the maple syrup is incorporated (Image 1).

STEP 2: Add in the almond flour, baking powder, and cinnamon and mix (Image 2). As you stir, you will notice that the mixture will be crumbly in texture at first but then begin to harden and become more dough-like (Image 3). Keep mixing (using your hands as needed) until a dough forms. You will know you have mixed it enough once there is no more mixture stuck to the sides of the bowl (Image 4).

Steps to make almond flour thumbprint cookies.

STEP 3: Scoop out tablespoon-sized portions, roll them into a ball, and place the balls on a parchment paper-lined pan (Image 5). Use a fork to flatten the cookies and make a criss-cross pattern on top (Image 6).

STEP 4: Bake the cookies at 350 degrees F for 10 minutes. Let the cookies cool completely before serving. They may seem soft at first but will harden once they cool.

STEP 5: If you are dipping the cookies in chocolate, wait until they are completely cool before dipping. Serve once the chocolate fully hardens.

Storage Instructions

Once cooled, store the cookies in an airtight container at room temperature for 3-4 days. They may also be frozen for up to 2 months in an air-tight, freezer-safe container.

Almond flour peanut butter cookies served with fruits.

Tips For Success

  • Make sure to use only natural peanut butter that doesn’t contain any ingredients besides peanuts (or peanuts and salt). My favorite brand of peanut butter to use is the Kirkland brand organic creamy peanut butter.
  • Make sure to flatten and shape the cookies beforehand because they will not change shape while baking. If you notice that the fork is sticking to the dough, dip the fork in water each time so that it does not stick to the cookies.
  • These cookies have a soft, melt-in-your-mouth texture. Make sure to let them cool completely before serving because they can break apart easily.
Almond flour peanut butter cookies dipped in chocolate.

Recipe FAQs

What is the texture of these cookies?

These cookies are soft-textured with a slight crisp on the edges. They will seem soft when they come out of the oven but will firm up as they cool.

Can I use a flour other than almond flour for these cookies?

Unfortunately, only almond flour works for this specific cookie recipe. If you’re looking for a simple-to-make nut-free cookie recipe, try out these maple sugar cookies or banana coconut cookies!

Can I use any type of peanut butter for these cookies?

This recipe will only work with natural peanut butter – peanut butter that contains only peanuts (or peanuts and salt) as the ingredient. If your peanut butter has a layer of oil at the top, give it a good stir before using it in the mixture.

Other Peanut Butter Recipes You’ll Love

If you tried these Almond Flour Peanut Butter Cookies please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!

Almond flour peanut butter cookies dipped in chocolate.
5 from 5 votes

Almond Flour Peanut Butter Cookies

These almond flour peanut butter cookies come together in one bowl with only 5 ingredients for an easy-to-make sweet treat!
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 15 cookies

Ingredients 

  • 1 cup almond flour
  • ½ cup natural peanut butter
  • 2 tbsp maple syrup
  • ¼ tsp ground cinnamon
  • ¼ tsp baking powder
  • cup melted chocolate, optional for dipping cookies into
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Instructions 

  • Preheat the oven to 350 degrees F (180 degrees C).
  • Add the peanut butter and maple syrup to a bowl and mix slightly until the maple syrup is incorporated.
  • Add in the almond flour, baking powder, and cinnamon and mix. As you stir, you will notice that the mixture will be crumbly in texture at first but then begin to harden and become more dough-like. Keep mixing (using your hands as needed) until a dough forms. You will know you have mixed it enough once there is no more mixture stuck to the sides of the bowl.
  • Scoop out tablespoon-sized portions, roll them into a ball and place the balls on a parchment paper-lined pan. Use a fork to flatten the cookies and make a criss-cross pattern on top.
  • Bake the cookies at 350 degrees F for 10 minutes. Let the cookies cool completely before serving. They may seem soft at first but will harden once they cool.
  • If you are dipping the cookies in chocolate, wait until they are completely cool before dipping. Serve once the chocolate fully hardens.

Notes

  • Make sure to use only a natural peanut butter that doesn’t contain any ingredients besides peanuts (or peanuts and salt). My favorite brand of peanut butter to use is the Kirkland brand organic creamy peanut butter.
  • Make sure to flatten and shape the cookies beforehand because they will not change shape while baking. If you notice that the fork is sticking to the dough, dip the fork in water each time so that it does not stick to the cookies.
  • These cookies have a soft, melt-in-your-mouth texture. Make sure to let them cool completely before serving because they can break apart easily.

Nutrition

Calories: 100.93kcal, Carbohydrates: 5.34g, Protein: 3.49g, Fat: 8.12g, Saturated Fat: 1.15g, Polyunsaturated Fat: 1.08g, Monounsaturated Fat: 2.23g, Sodium: 8.77mg, Potassium: 54.14mg, Fiber: 1.24g, Sugar: 2.76g, Vitamin A: 0.1IU, Vitamin C: 0.001mg, Calcium: 27.05mg, Iron: 0.44mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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7 Comments

  1. Sheena Chan says:

    5 stars
    My toddler enjoyed making this cookie with me! Simple ingredients and fun for the two of us. More almond cookie recipes please! Thank you!

    1. Lily Payen says:

      I’m so glad you enjoyed these cookies! And I love that you got your little one involved in making them!😊

  2. Christina says:

    5 stars
    These came out so good! Toddler (and hubby!) approved for sure!

  3. ariana says:

    5 stars
    Turned out so yummy! 3 year old approves and so do I!

    1. Lily Payen says:

      I’m so happy to hear that you both enjoyed these cookies!

  4. Sarah B says:

    5 stars
    These turned out so perfect and amazing!! It’s a huge hit with the kids (and me)! Thanks, Lily!

    1. Lily Payen says:

      I’m so glad you enjoyed these Sarah!😊