Irresistibly Soft & Chewy Almond Flour Peanut Butter Cookies (Gluten-Free & Dairy-Free)

Prepare to fall in love with these incredible Almond Flour Peanut Butter Cookies! Perfectly soft and delightfully chewy, these cookies are a dream come true for anyone craving a wholesome, yet utterly delicious, treat. Crafted with natural peanut butter, fine almond flour, and generous mini chocolate chips, they’re not only naturally gluten-free and dairy-free but also incredibly convenient – requiring absolutely no chilling time! This means you’re just about 30 minutes away from warm, freshly baked cookies that melt in your mouth.

There’s something uniquely comforting about a classic peanut butter cookie, and we’ve been on a mission to perfect various versions that cater to different dietary needs and preferences. After the resounding success of our oat flour chocolate chip cookies – known for their extra thickness, chewy texture, crispy edges, and abundant peanut butter and chocolate goodness – we knew an almond flour rendition was a must. This particular recipe delivers an ultra-soft and tender result, making it the ultimate choice if you adore soft-batch chocolate chip cookies. Each bite offers a melt-in-your-mouth experience that is simply irresistible, proving that gluten-free and dairy-free can be just as, if not more, indulgent.

Almond flour is a fantastic ingredient, celebrated for its versatility and ability to impart moisture, a delicate texture, and a subtly sweet, nutty flavor to baked goods. If you frequently bake with almond flour, you’ll know it’s not just for cookies! It’s equally perfect for creating moist and flavorful cakes and cupcakes that are naturally gluten-free. We highly recommend exploring other almond flour delights like our zesty lemon almond flour cake, the decadent almond flour chocolate cake, or these charming vanilla almond flour cupcakes. Each recipe highlights the unique benefits and delicious outcomes of baking with almond flour.

And for those who simply can’t get enough chocolate chip cookie recipes in their repertoire, we have more delightful options for you to discover. Whether you’re looking for quick solutions or different flavor profiles, we’ve got you covered. Be sure to check out our convenient recipe for air fryer chocolate chip cookies, perfect for whipping up a small batch in minutes, or indulge in the rich, nutty flavors of these chocolate chip pecan cookies. There’s a chocolate chip cookie for every craving, every occasion, and every type of baker!

Why You’ll Adore These Almond Flour Peanut Butter Cookies

These almond flour peanut butter cookies are more than just a sweet treat; they’re a testament to how wholesome ingredients can create truly exceptional desserts that cater to various dietary preferences without compromising on flavor or texture. Here’s why this recipe will quickly become a cherished favorite in your kitchen:

• Naturally Gluten-Free Goodness: Say goodbye to gluten worries! This recipe ingeniously uses a blend of finely ground almond flour and a touch of coconut flour, making these cookies entirely gluten-free. Almond flour not only provides a fantastic, nutrient-rich alternative to traditional wheat flours but also significantly contributes to the cookies’ incredibly soft, tender, and moist texture, ensuring a delightful bite every single time. It’s an excellent choice for those with celiac disease or gluten sensitivity, or simply anyone looking to reduce their gluten intake.
• Completely Dairy-Free Delight: For those avoiding dairy, these cookies are a perfect match. With no butter in sight and the recommendation for readily available plant-based chocolate chips, you can confidently enjoy these rich and flavorful cookies without any dairy concerns. This recipe proves that dairy-free baking can be just as, if not more, indulgent and satisfying, offering a buttery taste and texture without any actual butter.
• No Chilling Time Required: We all love instant gratification, especially when a cookie craving hits! This recipe is a busy baker’s dream, as it eliminates the need for any time-consuming dough chilling. From mixing bowl to oven, you can have these delicious almond flour peanut butter cookies ready to enjoy in approximately 30 minutes, making them ideal for spontaneous cravings, last-minute gatherings, or when you just need a quick baking project without the wait.
• Flexible Batch Sizing: Whether you’re baking for a large family, a party, or simply for yourself, this recipe is incredibly adaptable to your needs. While the recipe as written yields a generous 24 cookies (which typically bakes in two separate batches for optimal results), you can effortlessly halve the recipe to create a single batch of a dozen cookies. This flexibility ensures you always have the perfect amount, preventing waste and making portion control a breeze for any occasion.
• Soft, Moist, and Never Crumbly: One common pitfall with some gluten-free or peanut butter cookie recipes is a tendency to turn out dry, crumbly, or hard. Not with these! Thanks to the perfect balance of ingredients, particularly the high moisture content and healthy fats from the almond flour and natural peanut butter, these cookies bake up wonderfully soft, incredibly moist, and perfectly tender. You’ll experience a delightful chewiness that holds together beautifully, resisting crumbling and making every bite satisfying and enjoyable.

Almond Flour vs. Almond Meal: What’s the Difference?

While both almond flour and almond meal are derived from ground raw almonds, they have distinct characteristics that are important to understand for optimal baking results. Almond flour is typically made from blanched almonds, meaning the skins have been meticulously removed before the almonds are finely ground. This process results in a very fine, light-colored powder with a delicate, almost flour-like texture, which is ideal for creating tender, light, and uniformly textured baked goods. Almond meal, on the other hand, is made from whole, unblanched almonds with their skins left intact. It has a coarser grind and a darker, flecked appearance due to the almond skins. This difference in texture and color can significantly affect the crumb, appearance, and overall mouthfeel of your finished product. For these soft and chewy peanut butter cookies, blanched, super-fine almond flour is highly recommended to achieve the desired delicate crumb and moist texture.

Essential Ingredients and Smart Substitutions

Crafting the perfect batch of almond flour peanut butter cookies starts with understanding each ingredient’s role and how it contributes to the final texture and flavor. Below is a detailed overview of what you’ll need, alongside valuable notes on potential substitutions to ensure your baking success. For the precise quantities, please refer to the comprehensive recipe card located further down.

• Almond Flour (2 cups): This is the star of our gluten-free cookie show! Almond flour is absolutely essential not only for keeping these cookies naturally gluten-free but also for contributing to their unique moistness, tender crumb, and delightful chewiness. For the absolute best texture – light, delicate, and uniform – we strongly recommend using blanched, super-fine almond flour. Its finely ground nature ensures a smooth dough and a superior final product. Please note that this recipe has not been tested with almond meal, which has a coarser texture and would likely yield a different, less tender result.
• Coconut Flour (1/4 cup): A small but mighty ingredient! Just a quarter cup of coconut flour plays a crucial role in balancing the overall moisture content in the cookie dough, especially when working with the higher fat content of almond flour and natural peanut butter. It is incredibly absorbent and helps to thicken the dough, preventing the cookies from becoming too greasy, spreading excessively, or being overly soft. Its inclusion ensures a perfect, stable texture.
• Natural Peanut Butter (1/2 cup): The heart of the rich peanut butter flavor! We specifically use natural creamy peanut butter for this recipe, preferably smooth and drippy. This type of peanut butter, typically containing only peanuts and salt, mixes effortlessly with the other ingredients, creating a consistently smooth and workable dough. If your natural peanut butter separates, be sure to stir it very well before measuring. We used salted peanut butter in testing; if you opt for unsalted, consider adding an extra pinch of salt to the dough (about 1/8 teaspoon) to enhance the flavors and balance the sweetness. Shelf-stable peanut butter (like Jif or Skippy) contains added sugars, hydrogenated oils, and stabilizers that will significantly alter the cookie’s texture and spread, and therefore is not recommended.
• Coconut Sugar (1/2 cup): This unrefined sugar is chosen for its ability to lend a rich, deep caramel-like flavor to the cookies, which beautifully complements the roasted notes of the peanut butter. While we haven’t extensively tested this recipe with brown sugar (which is often a common substitute for coconut sugar in other recipes), it’s worth noting that brown sugar contains more moisture due to its molasses content. This difference in moisture could potentially alter the final texture of your cookies, making them softer or chewier in a slightly different way.
• Cane Sugar (1/4 cup): Beyond simply adding extra sweetness, cane sugar plays an important role in the structure of these cookies. It contributes to the slight spread of the cookies during baking, helping them achieve that classic, flattened cookie shape and a delicate crispness on the edges. If cane sugar isn’t readily available, granulated sugar can be used as a direct 1:1 substitute without significantly impacting the outcome.
• Coconut Oil (2 tablespoons): Acting as a fantastic dairy-free butter replacement, just two tablespoons of virgin, cold-pressed coconut oil work synergistically with the peanut butter to create the ideal fat content and a tender, moist crumb. It’s crucial that your coconut oil is soft but not completely melted. If it’s too solid, it won’t cream properly with the sugars; if it’s liquid, it can throw off the dough consistency, making it too loose. Aim for a softened, spreadable consistency, much like room-temperature butter.
• Mini Chocolate Chips (1/2 cup + extra for topping): What’s a peanut butter cookie without a generous sprinkle of chocolate? We love mini chocolate chips for their even distribution throughout the dough and the delightful little melty pockets they create in every bite, but regular-sized chocolate chips work perfectly fine too. To maintain the dairy-free nature of this recipe, be sure to opt for plant-based or dairy-free chocolate chip brands. Don’t forget to reserve a few extra chocolate chips for pressing onto the warm cookies fresh out of the oven for an even more appealing and professional look!
• Large Eggs (2, room temperature): Eggs serve multiple vital functions in this recipe, acting as both a binder and a leavening agent. They provide essential moisture, help emulsify the fats, and contribute to the cookies’ structure, giving them a slight lift and chewiness. Ensuring your eggs are at room temperature is absolutely key; cold eggs can cause the softened coconut oil to seize and harden, resulting in a lumpy, inconsistent dough that will be difficult to mix smoothly.
• Baking Soda (1 teaspoon): This common leavening agent is critical for the cookies’ texture. It reacts during baking to create carbon dioxide gas, which helps the cookies puff up slightly, giving them a tender interior and contributing to their characteristic crackled tops. It also helps with the spreading, ensuring they don’t stay as dense dough balls.
• Vanilla Extract (1 teaspoon): A staple in most cookie recipes, vanilla extract is much more than just a flavoring agent. It deepens and enhances the overall flavor profile of the cookies, adding a warm, aromatic note that beautifully complements and elevates the rich flavors of peanut butter and chocolate, preventing them from tasting flat.
• Salt (1/2 teaspoon): Far from just adding saltiness, salt is a crucial flavor enhancer in baking. It performs the vital role of balancing the sweetness of the sugars, making the peanut butter and chocolate flavors pop, and preventing the cookies from tasting one-dimensional or overly sweet. If you are using unsalted peanut butter, you might consider increasing this amount slightly to taste.

How to Make Peanut Butter Cookies with Almond Flour: A Simple Guide

Follow these easy, no-fuss steps to create a batch of incredibly soft and chewy almond flour peanut butter cookies. Remember, no chilling required, so you’ll be enjoying these delights in no time – perfect for satisfying those sudden cookie cravings!

1. Prepare Your Workspace and Oven: Begin by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper. This simple step is crucial for preventing the cookies from sticking, ensuring easy removal, and making for a much quicker cleanup.
2. Combine Dry Ingredients: In a medium-sized bowl, take a whisk and thoroughly combine the measured almond flour, coconut flour, baking soda, and salt. Whisking ensures that the leavening agents and seasoning are evenly distributed throughout the dry mixture, which is essential for uniform baking. Set this bowl aside for later use.
3. Cream Wet Ingredients: In a large mixing bowl, using an electric mixer (either a handheld mixer or a stand mixer fitted with the paddle attachment), cream together the room temperature natural peanut butter, softened coconut oil, coconut sugar, and cane sugar. Beat on medium speed for about 2-3 minutes until the mixture appears light, fluffy, and perfectly well-combined. The texture should be smooth and consistent.
4. Add Eggs and Vanilla: With the mixer on low speed, beat in the large eggs, adding them one at a time. Ensure each egg is fully incorporated into the mixture before adding the next; this helps create a smooth and stable emulsion. Once the eggs are combined, mix in the vanilla extract until just incorporated, being careful not to overmix.



5. Incorporate Dry into Wet: Gradually add the whisked dry ingredients into the wet mixture. Mix on low speed, just until the dry ingredients are combined and no streaks of flour remain. It’s important not to overmix the dough at this stage. The resulting cookie dough will be noticeably thick and might have a slightly sticky consistency, which is perfectly normal for almond flour-based cookies.
6. Fold in Chocolate Chips: Using a sturdy spatula or a wooden spoon, gently stir in the mini chocolate chips. Continue folding until they are evenly distributed throughout the thick cookie dough. This ensures every cookie has a delightful chocolatey bite.



7. Portion and Shape the Dough: Use a 1.5-tablespoon cookie scoop to portion out the cookie dough precisely. Once scooped, gently roll each portion into a smooth ball with your hands. You should yield approximately 24 uniform cookie dough balls from the full recipe.
8. Arrange and Flatten: Place the dough balls on the prepared baking sheets, ensuring they are spaced about 2 inches apart to allow for minimal, yet adequate, spreading during baking. Using the bottom of a flat-bottomed glass or a fork, gently flatten each cookie dough ball to about 1/2-inch thick. If you opt for a fork, press in a criss-cross pattern for that traditional, appealing peanut butter cookie look.





9. Optional Chocolate Topping: For an extra touch of deliciousness and visual appeal, press a few additional mini chocolate chips onto the top of each flattened cookie dough before baking. This makes the final baked cookies look even more tempting.
10. Bake to Perfection: Transfer the baking sheets to the preheated oven and bake for 10-11 minutes. The cookies are ready when the edges are lightly golden, the cookies are slightly puffed up in the center, and the tops appear set with characteristic small cracks. It’s crucial not to overbake them, as they will continue to firm up and set as they cool.
11. Cooling Process: Once baked, carefully remove the baking sheets from the oven and let the cookies cool on the pan for a full 10 minutes. This crucial cooling period allows them to set properly and become firm enough to handle without breaking. After 10 minutes, gently transfer them to a wire rack to cool completely, ensuring even cooling and preventing soggy bottoms.

Mastering Storage for Lasting Freshness

Frequently Asked Questions (FAQs) About the Recipe

Here are answers to some common questions that often arise when baking these delicious almond flour peanut butter cookies, providing clarity and confidence for your baking journey:

Top Tips for Baking Perfect Almond Flour Peanut Butter Cookies

Achieving bakery-quality almond flour peanut butter cookies is easy with these essential tips and tricks. Paying attention to these small but significant details will ensure your cookies turn out perfectly soft, delightfully chewy, and utterly delicious every single time you bake them:

• Accurate Flour Measurement is Key: Precision with flour is paramount, especially when working with gluten-free flours like almond and coconut flour, which can be quite dense or absorbent. Always use the “spoon and level” method: gently spoon the flour into your measuring cup until it overflows, then use the back of a knife or a straight edge to level off the excess. Never scoop the measuring cup directly into the flour bag, as this compacts the flour significantly and can result in using too much, leading to dry, dense, or crumbly cookies.
• Ensure Softened, Not Melted, Coconut Oil: The consistency of your coconut oil makes a significant difference to the dough’s texture and how well it creams with other ingredients. It should be soft enough to easily cream with the sugars and peanut butter, similar to the consistency of softened room-temperature butter. If it’s too solid, it won’t incorporate smoothly and will create lumps; if it’s completely melted, it will alter the dough’s texture, making it too wet and causing excessive spreading. If your coconut oil is too firm, you can gently warm it in the microwave for just a few seconds until it reaches a soft, pliable state.
• Room Temperature Ingredients are Non-Negotiable: This is a golden rule in almost all baking recipes! Make sure all cold ingredients, particularly the eggs, natural peanut butter (if it was refrigerated), and even almond flour (if stored in the fridge), are brought to true room temperature before you begin mixing. Cold ingredients can cause the softened coconut oil to harden and clump up, resulting in a lumpy, difficult-to-mix dough that won’t emulsify properly or bake evenly. Plan ahead by taking them out of the fridge at least 30-60 minutes before you start baking.
• Consistent Cookie Scoop Size for Uniformity: For uniform baking and consistent cookie sizes, which ensures every cookie bakes through at the same rate, we highly recommend using a 1.5-tablespoon cookie scoop to portion out the dough. This creates perfectly sized cookie balls. If you opt for a smaller or larger scoop, remember that you’ll need to adjust the baking time accordingly. Smaller cookies will bake faster and larger ones will require a few extra minutes in the oven to cook through properly.
• Dealing with Sticky Dough: Almond flour doughs can sometimes be a bit stickier than traditional wheat flour doughs, especially with the addition of natural peanut butter. As you roll the dough into balls with your hands, you might find your hands becoming quite sticky. Don’t hesitate to rinse your hands with cool water a few times during the shaping process to prevent excessive stickiness and make the task of rolling and shaping the dough easier and less messy.
• Always Flatten the Dough Balls: These particular almond flour peanut butter cookies tend to spread only slightly during baking. To ensure they bake evenly, cook through properly, and achieve that desirable cookie-like shape (rather than remaining dense dough balls), it’s essential to gently flatten each dough ball to about 1/2-inch thick before placing them in the oven. This step ensures a tender, fully baked interior.
• Wet Your Fork for the Criss-Cross Pattern: For that classic, appealing peanut butter cookie aesthetic, use a fork to create a decorative criss-cross pattern on the top of the flattened dough balls. Since the dough is wonderfully thick and sticky, wetting the fork tines with a little water or lightly spraying the bottom of a glass (if you’re using it to flatten) with non-stick cooking spray will prevent the dough from sticking to your utensil and ensure clean, defined patterns on your cookies.
• Choose Lighter-Colored Baking Pans: The type of baking sheet you use can significantly impact how your cookies bake, particularly the bottoms. Lighter-colored, heavy-gauge aluminum baking sheets are generally preferred for baking cookies. Darker pans tend to absorb and retain more heat, which can cause the bottoms of your cookies to brown (or even burn) too quickly, before the tops and centers are fully cooked through, leading to uneven results.
• Avoid Overbaking for Perfect Softness: This is perhaps the most crucial tip for achieving wonderfully soft and chewy cookies. The cookies will still appear quite soft, slightly puffed, and perhaps even a little underdone when you first remove them from the oven, and that’s exactly how they should be! They will continue to set and firm up as they cool on the baking sheet. Overbaking is the quickest way to turn soft, tender cookies into hard, dry pucks, so trust the recommended baking time and remove them when the edges are just lightly golden.

Explore More Almond Flour Creations

If you’ve discovered the joys of baking with almond flour through these fantastic peanut butter cookies, you’re in for a treat! This versatile gluten-free flour can create an array of incredibly delicious and wholesome desserts, offering a delicate texture and rich flavor. If you’re looking to expand your almond flour baking repertoire, here are some more of our favorite recipes that you’ll surely love:

• Almond Flour Blondies
• Almond Flour Cookie Butter Cookies
• Almond Flour Banana Cake
• Almond Flour Strawberry Cake
• Almond Flour Orange Cake
• Almond Flour Snickerdoodles
• Almond Flour Sugar Cookies
• Almond Flour Monster Cookies

We’re confident that these additional almond flour recipes will inspire you to continue baking with this wonderful ingredient, expanding your dessert repertoire and delighting your taste buds with wholesome, flavorful treats. Each one is designed to highlight the unique benefits and delicious outcomes of baking with almond flour, from light cakes to chewy cookies.

If you make this recipe for Almond Flour Peanut Butter Cookies, we would absolutely love to hear what you think and see your creations! Please share your feedback, any personal adjustments you made, and your experiences in the comments section below. Your reviews and comments are incredibly helpful and genuinely appreciated by us and other bakers!

HUNGRY FOR MORE?  Follow Crumb Top Baking on Instagram, Pinterest and Facebook for more delicious recipes, baking inspiration, and delightful treats!

Print