Almond Flour Peanut Butter Cookies : Ugly Duckling Bakery

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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!

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Ingredients
Variations and substitutions
Recipe tips and tricks
Storage
Recipe FAQs
Related cookie recipes
Recipe
💬 Comments

Ingredients

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).

four panels showing the steps making these almond flour peanut butter cookies.

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!

plate with three peanut butter and chocolate chip cookies, a cooling rack with cookies, and glass of milk. — lour

Storage

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.

scoops of peanut butter and chocolate chip cookie dough on a cookie sheet for freezing.

Recipe FAQs

What brand of almond flour do you use?

I always use Bob’s Red Mill Super Fine Almond Flour. You can use this flour to make macarons, to rim the glass of my Cherry Bakewell Cocktail, or in those Linzer cookies that I mentioned above.

Can I eat raw cookie dough made with almond flour?

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.

Do peanut butter cookies made with almond flour taste different than cookies made with wheat flour?

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.

Check out other recipes for Ugly Duckling Bakery cookies, brownies, and brownie cookies including:

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Recipe

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Almond Flour Peanut Butter Cookies