Why You’ll Love This Recipe
I love this recipe because it couldn’t be easier. There’s no chilling, no mixers, and no flour or butter—just peanut butter, almond flour, and a touch of sweetness. They’re perfect for snacking, packing in lunchboxes, or serving with coffee or tea. And since they’re grain-free and naturally dairy-free, they fit a variety of dietary needs.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Natural peanut butter (unsweetened, creamy or crunchy)
-
Almond flour (finely ground)
-
Maple syrup or honey
directions
-
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
In a medium bowl, I stir together the peanut butter, almond flour, and maple syrup until a thick dough forms.
-
I scoop out tablespoon-sized portions and roll them into balls. I place them on the prepared baking sheet and flatten each one gently with a fork in a crisscross pattern.
-
I bake for 10–12 minutes, just until the edges are set and the tops start to crack slightly.
-
I let them cool on the pan for 5 minutes before transferring them to a wire rack to cool completely—they firm up as they cool.
Servings and timing
This recipe makes about 12 cookies. It takes 5 minutes to prepare and 10–12 minutes to bake, so they’re ready in under 20 minutes.
Variations
-
I sometimes stir in a handful of dark chocolate chips or chopped peanuts for extra texture.
-
A pinch of sea salt on top before baking adds a great flavor contrast.
-
For a lower-sugar version, I reduce the maple syrup slightly and add a drop of vanilla extract.
-
I’ve also tried this with almond butter and it works just as well.
storage/reheating
I store these cookies in an airtight container at room temperature for up to 4 days or in the fridge for up to a week. They also freeze beautifully—just stack with parchment between them in a container or freezer bag and keep for up to 2 months. I thaw at room temperature or microwave for a few seconds if I want a warm cookie.
FAQs
Can I use regular peanut butter?
Yes, but I prefer natural peanut butter with no added sugar or oil for the best texture and flavor. If using conventional peanut butter, the cookies might be slightly sweeter and softer.
Do I need to chill the dough?
No chilling is needed for this recipe. The dough holds together well and bakes perfectly straight away.
Can I make these keto-friendly?
Yes, I use a sugar-free syrup or liquid monk fruit sweetener instead of maple syrup for a keto version.
Why do my cookies fall apart?
If they’re too crumbly, I check that the dough is mixed well and press the cookies gently but firmly when shaping. Letting them cool completely also helps them set.
Can I double the recipe?
Definitely. I often double it because these cookies disappear fast. The dough scales up easily.
Conclusion
These Almond Flour Peanut Butter Cookies are a quick, satisfying treat that proves simple can still be delicious. I love how they check all the boxes—easy, healthy-ish, and totally crave-worthy. Whether I’m baking for myself or sharing with friends, these cookies are always a hit.
Print
Almond Flour Peanut Butter Cookies (3 Ingredients)
- Total Time: 15 minutes
- Yield: 12 cookies
- Diet: Gluten Free
Description
Soft, chewy cookies made with just almond flour, peanut butter, and a touch of sweetness—naturally gluten-free and delicious.
Ingredients
1 cup natural peanut butter (smooth or crunchy)
¾ cup almond flour (superfine works best)
⅓ cup maple syrup (or honey for variation)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix all ingredients in a medium bowl until a soft dough forms.
Scoop dough into 1-inch balls (about 1 tbsp each). Roll and flatten slightly with a fork, making a criss-cross pattern.
Bake for 8–10 minutes, until edges are just golden. Do not overbake.
Let cool on the baking sheet for 10 minutes before transferring to a rack.
Notes
Use drippy, natural peanut butter for best results (just peanuts + salt).
For sugar-free, substitute maple syrup with a keto-friendly syrup like monk fruit or allulose.
Add a pinch of sea salt or chocolate chips if desired!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert / Snack
- Method: Baking
- Cuisine: American
