These Almond Flour Peanut Butter Cookies are thick, chewy, and rolled in Turbinado sugar for a delicious crunchy finish. Bonus: they’re vegan, gluten-free, and naturally sweetened!
These almond flour peanut butter cookies make my peanut butter loving heart so happy. They’re rich, thick, chewy, and just so insanely good. You know what else? These cookies are gluten free, vegan, AND naturally sweetened with just a touch of pure maple syrup.
If you’re a fan of gluten-free/vegan baking, then you likely already have these ingredients on hand!
- Peanut Butter – use all-natural peanut butter. The ingredient list should just contain “peanuts”. Be sure to stir well before measuring out the peanut butter and proceeding with the recipe; natural oil separation is normal! Using all-natural peanut butter keeps these cookies free from added sugars and oils.
- Maple Syrup – adds moisture and naturally sweetens the cookies.
- Vanilla Extract – gives the cookies depth of flavor and a touch of added sweetness.
- Almond Flour – provides the cookies structure and keeps this recipe gluten-free. Spoon and level your flour so you don’t overmeasure and end up with dry cookies.
- Baking Powder – our leavening agent which gives the cookies a little lift preventing them from being too dense.
- Salt – cuts the sweetness and brings out other flavors.
- Turbinado Sugar – used to coat the cookie dough balls for a sweet and crunchy coating.
- Maldon Sea Salt – for garnish, if desired.
How to make
These almond flour peanut butter cookies take under 20 minutes to make! Healthy and easy!
- Beat together peanut butter, maple syrup, and vanilla until fully combined.
- Add in almond flour, baking powder, and salt then beat again until combined.
- Chill the dough for 30 minutes (optional but recommended) then use a small cookie scoop to portion out the dough.
- Roll each dough ball in Turbinado sugar then place onto a baking sheet lined with a silicone mat. Flatten slightly with a fork.
- Bake for 8 minutes, optional: top with Maldon sea salt, cool for 2, then serve and enjoy!
Can you use almond meal?
I don’t recommend it. Almond flour is finer and lighter. Almond meal is coarser and heavier. They are not always interchangeable.
Although almond meal and almond flour are similar, using almond meal in place of almond flour will alter the texture of the cookies.
Do you need to chill the dough?
Not necessarily, but chilling the dough makes it easier to work with when you scoop it out.
If you have the time I recommend sticking it in the fridge for 30 minutes!
What peanut butter to use
Any brand of all-natural peanut butter will work for these cookies. I recommend finding one that has one ingredient (peanuts). Using all-natural peanut butter keeps these cookies free from added sugars and oils.
You can try using a processed peanut butter, but since it’s thicker than all-natural, you may end up with drier cookies.
Why didn’t my cookies rise?
There may be a couple of reasons your cookies didn’t rise properly.
- Your baking powder is expired. Expired baking powder won’t work as a leavening agent. Make sure it’s fresh.
- You used almond meal. Make sure you’re using almond flour as opposed to almond meal. Almond meal is coarser and heavier while flour is lighter.
How to store
Leftover almond flour peanut butter cookies will last in an airtight container at room temperature for up to 1 week, in the fridge for 2 weeks, or in the freezer for up to 3 months.
To enjoy again, thaw in the fridge if frozen then enjoy cold, at room temp, or microwave to warm.
Almond Flour Peanut Butter Cookies
Equipment for this recipe
- 1 cup all natural peanut butter
- 1/2 cup pure maple syrup
- 1 tablespoon vanilla extract
- 1 1/3 cups almond flour spoon and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Turbinado sugar for rolling (use Organic Raw Cane Turbinado Sugar to keep these vegan)
- Maldon sea salt optional for garnish
- Preheat oven to 350 degrees F and line a baking sheet with a silicone baking mat. Set aside.
- Beat peanut butter, maple syrup, and vanilla until well combined.
- Add in almond flour, baking powder, and salt.
- Beat, again, until combined.
- Optional - chill dough for 30 minutes. This isn’t necessary, but it makes the dough easier to work with.
- Pour turbinado sugar into a medium sized bowl and set aside.
- Using a small cookie scoop, scoop the dough, roll in turbinado sugar, then place onto the prepared baking sheet. Don’t place more than 12 cookies on the sheet.
- Use a fork to gently press the dough in a criss-cross pattern.
- Bake in preheated oven for 8 minutes.
- Sprinkle with maldon sea salt (optional), cool for 2 minutes on the baking sheet, then move to a wire rack to finish cooling.
- Repeat with remaining cookies and enjoy!
*Note: Nutrition information is estimated and varies based on products used.