These almond flour peanut butter cookies are soft and chewy and packed with chocolate chips and peanut butter chips. They are super easy to make and are sure to become a household favorite.
The recipe is a gluten-free adaptation of my house cookie. That peanut butter cookie is a soft and thick double peanut butter cookie with chocolate and peanut butter chips that I probably bring to every picnic and every cookie swap.
Readers have asked me to adapt some of my recipes to be gluten-free. This is the first of those recipes.
Tips and tricks
Substituting almond flour for wheat flour
Almond flour is just 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 the flour in your baked goods, you won’t see much difference. However, cakes and muffins made with all almond flour may not rise as high. And cookies made with all almond flour will spread more.
You can see an example of a partial substitution in these Linzer cookies, where one quarter of the flour in my shortbread cookies is replaced with finely ground almond flour. But it is definitely true that making these peanut butter cookies with almond flour makes them flatten out when baked, though they still remain soft.
Step by step
These almond flour peanut butter 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 overmix!
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. The cookies on the cookie sheet pictured below are going into the freezer for future baking. If you’re baking your peanut butter cookies right away, you’ll want to space the cookie balls at least two inches apart.
Bake the 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 overbake 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.
Yes. Unbaked drop cookies freeze perfectly. Just scoop cookie balls 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.
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.
5/22/2022: Please also note that the FDA has just issued a recall for Jif peanut butter due to Salmonella contamination!
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.
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.
If you make these almond flour peanut butter cookies, please leave a comment and let me know if you liked them!
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