Almond Flour Peanut Butter Cookies are a top-notch cookie recipe that will tempt your taste buds. This incredible cookies can be made in less than 30 minutes and are wonderful for any occasion. This is my delicious spin on traditional peanut butter cookies, just like grandma used to make. My version is a low carb, gluten-free, and grain-free option that’s irresistible.
We go through phases when we have a sweet tooth and crave cookies. We were in the mood for something sweet the other night, and we all agreed it was a peanut butter kind of night. I’ve made these peanut butter cookies several times and figured it was time to finally share them with you. I’m certain you are going to be so glad you made them, and they will quickly become your favorite too. I've been alternating between making these, my Keto Snickerdoodles, Chewy Chocolate Chip Cookie Bars, and these Salted Caramel Shortbread Squares.
The thing I love about cookies, in general, is that they are genuinely fantastic for anything. You can take them to a friend that just had a baby, a neighbor that’s not feeling well, or add them to a holiday cookie exchange. I can guarantee that if you give these easy almond flour cookies to someone, they will devour every crumb and be so happy.
Ingredients Needed To Make Low Carb Peanut Butter Cookies
You only need eight ingredients to make these super simple cookies. They can be made in just a few minutes, and clean-up is a cinch too.
- Almond flour - if you prefer you can sub in finely chopped peanuts (not peanut powder - it is too dry).
- Coconut oil - butter works too.
- Peanut butter - make sure you choose a variety without added sugar.
- Sweetener - I use my blend of xylitol, erythritol, and stevia.
- Eggs - large or extra-large are fine.
- Vanilla - I use a Mexican vanilla extract most of the time. It is a lot cheaper than regular vanilla.
- Salt - table salt, sea salt, and pink salt are all fine.
- Baking powder - look for aluminum-free baking powder.
How To Make Almond Flour Peanut Butter Cookies
Whipping up a batch of cookies is simple enough that even beginning bakers can easily make them. So, it’s time to head into the kitchen and make some; you won’t regret it. 🙂
First Step: Combine the peanut butter, coconut oil, and sweetener together using an electric mixer.
Second Step: Sprinkle in the almond flour, eggs, vanilla, salt, and baking powder and mix well.
Third Step: Make ten large cookies and bake them at 350 degrees for 15 minutes.
Expert Tip: The cookies above ended up touching a little bit. If you want perfect cookies divide them between 2 cookie sheets.
Why Do The Ingredients Need To Be Room Temperature?
When you are baking cookies, cakes, cupcakes, or many other things, you will almost always have better luck with room temperature ingredients. Items like butter, eggs, and cream cheese will blend with the other ingredients better when they are room temperature. You can use cold ingredients but may need to mix them in a stand mixer for up to ten minutes to really get them light and fluffy.
It’s important when you are preparing the batter for these almond flour peanut butter cookies that you use room temp eggs and peanut butter. The coconut oil should also be melted to provide you with the best cookies.
Is It Okay To Eat Peanut Butter On Keto?
Yes, if you are a low carb diet, you don’t need to worry about eating peanut butter...too much. The warning I have is that you can just walk into any grocery store and pick the first peanut butter container you come across. You will need to read over the list of ingredients and make sure you are using peanut butter that is natural and made with peanuts and salt. A lot of peanut butter is packed and processed with added sugars and other high carb ingredients. So be mindful of what you are using. Otherwise, you can easily include peanut butter in your keto lifestyle without worry if it fits within your daily macros.
Can I Use Another Nut Butter?
Even though peanut butter is the main and most important ingredient in these cookies, you can make a swap if needed. This is a wonderful option if you have someone who has a peanut allergy. Almond butter would be a delicious substitute, and it would pair well with the almond flour. Cashew butter is another fabulous option too.
Can You Make Almond Flour Peanut Butter Cookies Ahead of Time?
Yes, you can easily make these cookies ahead of time. Prepare the dough and bake them as directed. Then allow the cookies time to cool off completely. Once they are entirely cooled, then place them in a container that’s airtight. They will last up to 4 days. You can store them in the fridge or leave them in your pantry.
A couple of my other favorite almond flour recipes are: Keto Almond Flour Chocolate Chip Cookies and Almond Flour Cornbread.
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Ingredients
- ⅔ cup almond flour
- ½ cup coconut oil melted
- ½ cup peanut butter room temperature
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 large eggs room temperature
- 1 teaspoon vanilla
- ½ - 1 teaspoon salt
- 1 teaspoon baking powder
Instructions
- Preheat oven to 350. Line a large cookie sheet with parchment paper.
- Mix together the peanut butter, coconut oil, and sweetener until smooth with an electric mixer. Add all the other ingredients and mix well.
- Scoop 10 big cookies onto the prepared baking sheet. They do spread out a lot so if you don't have a very large cookie sheet divide them between two pans.
- Bake for 15 minutes until the edges are golden brown. The cookies will be very soft. They firm as they cool.
Notes
Nutrition
Craving some cookies? Check out these fabulous almond flour cookie recipes for you to try.
Denise Williams says
Can I sub melted butter for the coconut oil, can't use it because of stomach issues...thanks
Taryn says
Yes, butter should be fine.
Nirmal says
Can’t wait to try these! Maybe I missed it but what would these fall under for THM? E, S, FP?
Taryn says
They would be an S
Betsy says
Can I use mct oil in place of coconut oil (the stuff you have to melt?) and if so what would be the correct amount?
Sierra says
Super easy to make & paired well with my substitutions! I sprinkled oats and sugar in the raw on top, pressing chocolate chips right after they come out of the oven isn't a bad idea either, thank you for the base recipe. I did half sweet rice/almond flour.
Melanie says
Made today. They were too salty for me. Substituted 1.5 times monk fruit. Otherwise stayed true to the recipe.
Taryn says
Did the peanut butter you used have added salt? I will add a note to the recipe and editing for that if necessary but we did not find them salty at all.
Lynda G says
I made these today. YUM ... switched it up a bit. Added an extra 1/4 cup of Almond meal and since I was using Allulose as the sweetener, I used a bit over 1 cup. I also made 27 small cookies. They are Excellent! Good recipe. I will try with Almond Butter next time.
Justine says
I've never baked with almond flour - admittedly, I was a little nervous about these, but they came out perfectly and tasted great!
Britni says
These are so good, I never would've known they were made with almond flour instead of regular!