These Almond Flour Peanut Butter Cookies are soft and chewy and packed with chocolate chips and peanut butter chips. The recipe is an easy, gluten-free adaptation of double peanut butter cookie with chocolate and peanut butter chips that is the most asked-for cookie I make.
Read on to learn the tips and tricks for this recipe and all about drop cookies. Or just grab your cookie scoop, hit that Jump to Recipe button, and let’s make almond flour peanut butter cookies!
Substituting almond flour for wheat flour
Almond flour is finely ground, blanched almonds. It contains more fat and protein compared to wheat flour and works well as a gluten-free substitute.
Tip from the wise quacker: when substituting almond flour for wheat, the general rule is to use an equal volume of almond flour. If you switch out a small proportion of flour, you won’t see much difference. However, cakes and muffins made with all almond flour may not rise as high, and almond flour cookies spread more.
You can see an example of partial substitution in these shortbread Linzer cookies, where one quarter of the flour in my shortbread cookies is replaced with finely ground almond flour. Making these peanut butter cookies with almond flour makes them flatten out when baked, but they still remain soft.
Peanut butter in baking
While we eat natural peanut butter for our peanut butter and jelly sandwiches, I always recommend Jif for baking with peanut butter because Jif stays smooth and creamy and tastes best. Even Cooks Illustrated recommends Jif for baking.
You can use natural peanut butters when texture doesn’t matter, like in Thai peanut sauce or peanut soups. But if you want to make these peanut butter chocolate chip cookies and natural peanut butter is all you have, make sure the oil is fully incorporated before you start baking.
If you love peanut butter, check out:
- Chocolate peanut butter cake with chocolate peanut butter ganache
- Peanut butter Rice Krispie treats
- Peanut butter waffles
- even a Peanut butter Manhattan made with peanut butter whiskey!
Please see the recipe card below for complete information on ingredients and quantities.
Variations and substitutions
- Add a half cup of chopped, toasted nuts in place of the peanut butter chips.
Recipe tips and tricks
These peanut butter almond flour cookies are mixed in exactly the same way as their wheat flour counterparts. First, sift the dry ingredients into a small to medium bowl (Panel #1, below), and set the bowl aside. Next, cream together the peanut butter, butter, and sugars (Panel #2).
Beat in the egg, milk, and vanilla (Panel #3, above), and then add in the dry ingredients (Panel #4). Add the peanut butter chips and chocolate chips by hand. Don’t over mix!
Use a medium cookie scoop (#30 or #40) to scoop one and half to two tablespoon balls of cookie dough onto your cookie sheet lined with parchment paper or a silicone mat. Space the cookie balls at least two inches apart.
Bake the peanut butter chocolate chip cookies for 10 to 12 minutes, until they are just barely starting to harden and the edges just starting to barely brown. They will continue to cook as they cool, so please don’t over bake them!
Store at room temperature for one to two weeks. Baked cookies can be frozen, but the cookies will taste better if you freeze them as unbaked cookie dough balls.
To freeze these peanut butter almond flour cookies, scoop them onto a baking sheet so they are close but not touching. Put the sheet into the freezer overnight and then transfer the cookie balls to a freezer bag for 3 to 6 months. Bake at the same temperature for a minute or so longer than specified.
Wheat flour has been associated with outbreaks of enteric bacteria like Salmonella and E. coli. So the FDA says not to eat raw flour, even after home treatment. Although almond flour doesn’t have the same risk, this cookie dough does have raw egg, which is of course also associated with risk for food-borne infections. Read more here about other surprising hazards in the kitchen.
Almond flour is made from ground, blanched almonds, so it will taste just like almonds. You won’t notice any difference in these peanut butter cookies, but you might in cookies or other baked goods that have more subtle flavors.
Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.
Almond Flour Peanut Butter Cookies
- 1 ¼ cup (140 grams) almond flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup creamy peanut butter I use Jif for all baking with peanut butter
- 8 tablespoons (1 stick or 4 ounces or 113 grams) unsalted butter, softened
- ½ cup (100 grams) granulated sugar
- ½ cup (110 grams) dark brown sugar, packed
- 1 egg, room temperature
- 1 tablespoon whole milk
- 1 teaspoon vanilla
- ½ cup peanut butter chips
- ½ cup chocolate chips
- Preheat the oven to 350°F
- Sift the almond flour, baking soda, baking powder, and salt into a small to medium sized bowl.1 ¼ cup (140 grams) almond flour, ¾ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt
- Using a mixer, cream the butter, peanut butter, and sugars together on medium speed for at least a couple minutes until light and fluffy.1 cup creamy peanut butter, 8 tablespoons (1 stick or 4 ounces or 113 grams) unsalted butter, softened, ½ cup (110 grams) dark brown sugar, packed, ½ cup (100 grams) granulated sugar
- Add the egg and mix for one minute on low speed, and then add the milk and vanilla and mix again for one minute.1 egg, room temperature, 1 tablespoon whole milk, 1 teaspoon vanilla
- Add the almond flour mixture and mix until just combined.
- Add the peanut butter chips and chocolate chips and mix by hand.½ cup peanut butter chips, ½ cup chocolate chips
- Using a spoon or a medium cookie scoop (#40), scoop 2 tablespoon balls of dough onto a lined cookie sheet, spacing them at least 2 inches apart.
- Bake for 10 to 12 minutes, until the cookies are just barely starting to harden and the edges just starting to barely brown. Do not overbake!
- Cool on a rack. These cookies will keep for at least one to two weeks at room temperature.
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