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almond flour peanut butter cookies stacked
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4.84 from 6 votes

Almond Flour Peanut Butter Cookies

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!
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Cookies, Dessert
Cuisine: American
Keyword: gluten free, peanut butter, vegan
Servings: 22 cookies
Calories: 129kcal
Author: Jennifer Debth


  • 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!
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Serving: 1cookie | Calories: 129kcal | Carbohydrates: 9g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 108mg | Potassium: 111mg | Fiber: 1g | Sugar: 6g | Calcium: 35mg | Iron: 1mg