These almond flour peanut butter cookies are a great treat for those looking for something quick and easy to make that doesn’t use regular flour.
We are always looking for quick snacks that are relatively healthy. These have become a go to – right up there with the cake mix banana muffins!
These almond flour peanut butter cookies are a great snack for any occasion. They require just three simple ingredients: almond flour, peanut butter and an egg. Plus, they take only about 10 minutes to make!
Not too mention they are low carb – only 2 net carbs when cooked!
Ingredients you will need
- Almond flour: We use Bob’s Red Mill but any will do.
- Peanut butter: You want normal peanut butter not the kind you need to stir. It is usually too runny for this recipe.
- Egg: Just one egg
How to make the cookies
Start by preheating your oven to 350 degrees Fahrenheit. In a medium bowl, mix together 1/2 cup of creamy peanut butter with 1 cup of almond flour until combined and crumbly. Add in one large egg and stir until fully incorporated.
Using a tablespoon, scoop out small balls of dough onto a baking sheet lined with parchment paper or a silicone mat. Using the back of the fork, press down each ball gently in a crisscross pattern to form cookie shapes. Bake in the preheated oven for 8-10 minutes, or until golden.
Allow to cool before serving.
Tips to making great peanut butter cookies
- The dough likes to get stuck between the tines of the fork. Use non stick spray on the fork to keep it from sticking to the cookies.
- Don’t overbake them, 10 minutes is plenty. They will continue to cook as they rest.
- Feel free to add chocolate chips or nuts to the cooking.
- You MUST press them down. They will not flatten when cooking.
- Let them sit for 10 minutes or they will crumble.
- For best results use a non stick baking tray
- Use a cookie scoop to make same size balls
- Don’t guess on the peanut butter, use a measuring cup to ensure you get the right amount. If you don’t, they will be dry!
What can you add to the cookies?
Try adding a few ingredients to give your almond flour peanut butter cookies an extra special touch!
For starters, you could melt some white chocolate chips in the microwave and drizzle them over the cookies for a decadent topping. You can also sprinkle some chopped almonds or shredded coconut onto the tops of the cookies for an added crunchy texture. If you’re looking for something sweet, add some dried cranberries or mini chocolate chips to the dough before baking.
And don’t forget about spices! Adding a dash of cinnamon gives these cookies a warm flavor that goes perfectly with the nutty taste. Vanilla extract is also another great option to bring out more flavor in your treats. Or try sprinkling some pumpkin spice mix on top of your cookies before baking for a unique twist on this classic snack.
Remember – these almond flour peanut butter cookies are easy to customize! The possibilities are endless so get creative and have fun mixing and matching different flavors, ingredients and toppings to create your own unique treats!
You can keep these cookies in a air tight container at room temperature for a few day once they cool completely.
Want some for later? You can also make double batch and freeze them. Just pull them out and let them thaw!
These almond flour peanut butter cookies are also delicious when dunked into a warm glass of milk or cup of coffee – it’s like having an upgraded version of your childhood favorite cookie! Plus, they make great gifts too – wrap up a few in cellophane and tie with festive ribbons for friends and family as special surprises.
Other cookie recipes to try:
3 Ingredient Almond Flour Peanut Butter Cookies
- 1 cup almond flour
- 1/2 cup peanut butter
- 1 egg
- Start by preheating your oven to 350 degrees Fahrenheit. In a medium bowl, mix together 1/2 cup of creamy peanut butter with 1 cup of almond flour until combined and crumbly. Add in one large egg and stir until fully incorporated.
- Using a tablespoon, scoop out small balls of dough onto a baking sheet lined with parchment paper or a silicone mat. Using the back of a fork, press down each ball gently to form cookie shapes (optional). Bake in the preheated oven for 8-10 minutes, or until golden.