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–+ servings
almond flour peanut butter cookies fresh from the oven, showing that classic fork-press crosshatch and a scatter of flaky salt
Emily Hart

Almond Flour Peanut Butter Cookies

These almond flour peanut butter cookies are made with just three simple ingredients and come together in under 25 minutes. Soft, slightly chewy, naturally gluten-free, and packed with rich peanut butter flavor, they're the perfect easy cookie for busy weeknights.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 177
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 250 g blanched almond flour, finely ground
  • 240 g smooth peanut butter
  • 1 large free-range egg
  • flaky sea salt, optional for topping

Equipment

  • Mixing bowl
  • fork
  • baking tray
  • baking paper
  • Cooling rack

Method
 

  1. Preheat the oven to 180°C (350°F). Line a large baking tray with baking paper.
    Two-step process for almond flour peanut butter cookies showing mixed dough in a bowl and pressed rounds on a baking tray.
  2. Add the almond flour, peanut butter, and egg to a medium bowl. Mix with a fork until a thick, uniform dough forms, about 60 to 90 seconds.
  3. Roll tablespoon-sized portions of dough into balls, about 30g each. Arrange them 5cm apart on the prepared baking tray.
  4. Press each dough ball twice with a fork to create a crosshatch pattern, flattening each cookie to about 1cm thick.
  5. Sprinkle with flaky sea salt if using. Bake for 10 to 12 minutes until the edges are lightly golden while the centers remain slightly soft.
  6. Leave the cookies on the tray for 10 minutes to cool and firm up before transferring them to a wire rack.

Nutrition

Calories: 177kcalCarbohydrates: 6gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 13mgSodium: 92mgPotassium: 180mgFiber: 2gSugar: 2gVitamin A: 18IUCalcium: 48mgIron: 1mg

Notes

Use finely ground blanched almond flour, not almond meal, for the best texture. Smooth peanut butter produces the most consistent dough. Allow cookies to cool completely on the baking tray before moving. Optional: sprinkle flaky sea salt over the tops before baking.

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