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Almond Flour Peanut Butter Cookies

These Almond Flour Peanut Butter Cookies are my tasty, gluten-free, eggless, spin on traditional peanut butter cookies. These melt-in-your-mouth cookies are made with 6 main ingredients and are ready to enjoy in 30 minutes. Serve them dipped in chocolate for a truly indulgent cookie.

Chocolate Dipped Almond Flour Peanut Butter Cookies

My daughter and I did some serious damage to the last batch of these Chocolate Dipped Almond Flour Peanut Butter Cookies. We simply love these cookies. They are:
• Soft, dense, and so thick!
• Gluten-free
• Eggless!
• Made with 6 ingredients (7 ingredients if you chose to dip them in chocolate)

Ingredients to make Almond Flour Peanut-Butter Cookies

What are the ingredients to make these Almond Flour Peanut Butter Cookies?

To make these cookies, I used:

  1. Creamy Peanut Butter
    (I used Jif Natural Creamy Peanut Butter – this isn’t a sponsored link. I just enjoy the texture and taste of Jif Natural PB. If you use a more liquid peanut butter, you might need to add more almond flour to get the consistency you see here.
  2. Brown Sugar
    I like the subtle taste of Dixie Crystals Brown Sugar in these cookies. I notice when I use cane sugar, these cookies spread out a bit more, whereas brown sugar helps these rise beautifully. I do make a refined sugar free version of these cookies as well and use a blend of Birch sweetener and Stevia in these.
  3. Almond Flour
    I used superfine blanched almond flour. The terms almond flour and almond meal are often used interchangeably, but almond flour is usually made from finely ground, blanched (peeled) almonds, whereas almond meal, is usually made with coarsely ground, unblanched (unpeeled) almonds. Almond flour usually has a finer texture and is lighter in color than almond meal.
  4. Vanilla Extract
    This is for flavor and smell.
  5. Almond Extract
    Again, this makes my nostrils as happy as my tastebuds and I urge you not to leave this or the vanilla extracts out.
  6. Baking Soda
    Helps give a bit more of a rise to these cookies and helps them be soft.
Making Almond Flour Peanut Butter Cookies by gathering up the crumb like doug and shaping it into a cookie form of your choice.

When you mix up the ingredients together, they almost look like bread crumbs. They will not look creamy and cookie dough batter-like. You would just gather up a tablespoon or two of this crumb-like dough in your hands and shape it into an oval cookie. I am delighted that these cookies retain their shape during baking.

A batch of Tasty Eggless Almond Flour Peanut Butter Cookies with a glass of milk in the background.

I chose to dip, drizzle, and dunk these cookies in milk and white chocolate and some of them got a little ruby chocolate heart!

February is the month of hearts. It has Valentine’s Day in the middle of it and it also happens to be heart-health month. So, I figured these little ruby-chocolate heart adorned cookies could play double duty.

a plate of Almond Flour Peanut Butter Cookies dipped in chocolate with ruby chocolate hearts on some.

These cookies are made without any eggs or butter. I so love that these cookies have a beautiful rise to them with hardly any spreading.

These Almond Flour Peanut Butter Cookies are my contribution to the 2021 Good Cookie Food Bloggers Valentine’s Event. A few years ago I made this raspberry chipotle curry for this event and this year I am excited to be able to join several other bloggers in supporting a cause that is dear to my heart. This is the fifth year for our Good Cookie Food Bloggers Valentine’s Event and we want to continue to make a difference in the fight against pediatric cancer.

2021 Good Cookie Food Bloggers Valentine's Event

Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to get involved and donate to such an incredible cause.

During this ongoing pandemic, children are still being diagnosed with cancer. It’s imperative that we raise awareness and continue to raise funds to fund the ongoing pediatric cancer research!

Please help us make a difference by donating to Cookies for Kids’ Cancer!

Our goal is to raise at least $3000. Because these three companies: OXO, Mediavine amd Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4!

Thank you to so many of you who have already donated. Donations are being accepted until March 1st, so I humbly ask you to please donate. With matching contributions, join us in reaching our goal and help us make an even huge difference in the battle against childhood cancer!

Donate here today.

hand putting back an Eggless Almond Flour Peanut Butter Cookie dipped in chocolate after taking a bite out of it.

Don’t forget to check out the other bloggers participating in the Valentine’s Day event and their recipes!

Heart Shaped Chocolate Cake from Julie of The Little Kitchen
Easy Chocolate Mousse from Allison of Celebrating Sweets
Chocolate Marshmallow Cookies from Sheila of Life, Love, and Good Food
Lemon Biscotti from Jenn of Ever AFTER IN THE WOODS
Easy Cream Cheese Candies from Kelly of Live Laugh Rowe
Cornflake Cookies from All The Good Cookies from Wendy of A Day in the Life on the Farm

Strawberry Mochi Cookies from Heather of Delicious Not Gorgeous
Red Velvet Valentine Brownies Recipe from Jennifer of The Rebel Chick
Red Velvet Cupcakes Recipe from Faith of An Edible Mosaic
Chinese Five-Spice Snickerdoodle Cookies from Bridget of Bake at 350
Chocolate Molten Lava Cake from Ashley of Spoonful of Flavor
Double Chocolate M&M Cookies from Melissa of Persnickety Plates
Raspberry Lemon Macaroons from Sue of It’s Okay to Eat the Cupcake
Raspberry Curd from Holly of A Baker’s House
Red Velvet Brownies from Kelly of Kelly Lynn’s Sweets and Treats
Toffee Chocolate Chip Ice Cream Cookie Sandwiches from Audrey of That Recipe

Creamy Raspberry Sherbet Pandemic Punch from Laura of Untwisted Vintage
Chocolate Dipped Strawberry Cake Balls from Lindsey of Lindsey Loo’s BakeryChocolate Covered Oreo Pops for Valentine’s Day from Heather of Totally Tailgates
Amaretto Cherry Swirl Cake from Samantha of Haute Pepper Bites
Gluten Free Double Chocolate Bundt Cake from Elaine of Small Farm Big Life
Easy Strawberry Mousse from Caroline of Caroline’s Cooking
Cornflake Cookies from All The Good Cookies #HelpingCookies from Wendy of A Day in the Life on the Farm
Vanilla Bean Cherry Chocolate Kiss Cookies from Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Neapolitan Cookies Recipe from Lisa of Blogghetti

Small Batch Almond Thumbprint Cookies from Lauren of Healthy Delicious
Kahlua Truffles from Camilla of Culinary Adventures with Camilla
Red Velvet Brownie Cups from Nikki of Soulfully Made
Triple Chocolate Trifles from Coleen of The Redhead Baker
Cast Iron Skillet Cookie For Two from Aimee of Aimee Broussard
Festive Puppy Chow from Erin of The Speckled Palate
Chewy White Chocolate Raspberry Cookies from Jessica of A Kitchen Addiction
Hot Chocolate Bombs for Valentine’s Day from Anna-Marie of Beauty and the Beets
Chocolate Sandwich Cookies from Lisa of Taste Cook Sip
Peanut Butter Snickerdoodles from Betsy of The JavaCupcake Blog
Cherry Blossom Cookies from Carolann of Apron Warrior
Chocolate Mint Frappuccino Cookies from Peabody of Sweet ReciPEAs
Mini Chocolate Covered Strawberry Cheesecakes from Kate of Kate’s Recipe Box

Almond Flour Peanut Butter Cookies from Shashi of Savory Spin
Funfetti Cookie Bars from Becca of The Salted CookieGrapefruit Poppyseed Cake from Michelle of Cold Weather Comfort
White Rabbit Candy Cookies from Linda of Ketchup with Linda
Baby Yoda Valentine’s Day Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
Salted Peanut Butter Pretzel Cowboy Cookies from Bree of Baked Bree
Red Velvet Hot Chocolate Bombs from Erin of The Spiffy Cookie
Homemade Hot Chocolate Mix from Gwynn of Swirls of flavor
Cherry Chocolate Chip No Bake Cheesecake from Stefanie of Stef’s Eats and Sweets
Valentine’s Day Homemade Ding Dongs from TammyJo of The Chocolate Cult
Guava Macarons with Coconut Buttercream from Lindsay of Anchored Baking
Valentines Pink Dessert Charcuterie Board for Kids from Nicole of For the Love of Food
Hot Chocolate Cookies from Amanda of A Cookie Named Desire
Cóctel de Camarones from Rebekah of Kitchen Gidget
Cuccidati (Italian Fig Cookies) from Amy of The Nifty Foodie

Lemon Poppyseed Heart Shaped Sandwich Cookies from Lisa of Garlic & Zest
Valentine’s Day Almond Flour Brownies from Kaitlin of I Can Cook That
Peanut Butter Chocolate Cake from Trang of Wild Wild Whisk
Chocolate Dipped Almond Flour Peanut Butter Cookies

Almond Flour Peanut Butter Cookies

Yield: 15
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

These Almond Flour Peanut Butter Cookies are my tasty, gluten-free, eggless, spin on traditional peanut butter cookies. These melt-in-your-mouth cookies are made with 6 main ingredients and are ready to enjoy in 30 minutes. Serve them dipped in chocolate for a truly indulgent cookie.

Ingredients

  • 1/2 cup creamy peanut butter (I used Jif Natural creamy peanut butter)
  • 1/3 cup light brown sugar
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 1/4 cups superfine almond flour
  • 1/2 tsp baking soda
  • OPTIONAL - 1/2 cup milk chocolate, white chocolate, ruby chocolate.

Instructions

  1. Preheat oven to 350 degrees Fahrenheit ( Approx 176 degrees C).
  2. Add the almond flour, brown sugar, and baking soda to a bowl and mix well.
  3. Then add in the peanut butter, vanilla extract, and almond extract and mix well.
  4. When you begin to mix, you might feel like the liquid to dry ingredient ratio is off, but keep mixing and your mixture should begin to resemble rather moist breadcrumbs.
  5. Gather a tablespoon or so (depending on how big or small you would like your cookies)and form into an oval shape (or whatever cookie shape you prefer).
  6. Place the formed cookies on a Silpat lined baking tray and bake at 350 degrees for 10 minutes.
  7. Remove from the oven and let cool a few minutes before enjoying as the cookies sweeten more as they cool down.
  8. If dipping, drizzling, and dunking in chocolate, melt the milk, white, and ruby chocolate when the cookies are at room temperature. I melted the 3 types of chocolate by placing them in separate microwave-safe bowls and microwaving them for 30 seconds, taking them out and giving them a stir, and then microwaving them for another 30 seconds. I free-formed the melted ruby chocolate into hearts - you can also use a mold to do so. And, when the cookies were at room temperature, I dipped, drizzled, and dunked them in the melted milk and white chocolate and placed the ruby chocolate hearts on some of them.
Nutrition Information
Yield 15 Serving Size 1
Amount Per Serving Calories 185Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 3mgSodium 94mgCarbohydrates 15gFiber 2gSugar 11gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram &/or Pinterest tagging @SavorySpin #SavorySpin

Some of our favorite cookies on Savory Spin are:
• These Chocolate Hemp Cookies (Gluten Free),
• These Chocolate Strawberry Cookies (Gluten Free),
• These Triple Chocolate Beet Cookies,
• These Chocolate Beet Cookies,
• These Hemp Chocolate Cookies,
• These Mocha Cookies (Gluten Free),
•These Cinnamon Vanilla Apple Cookies,
• These Chocolate Drizzled Hazelnut Bites, and
• These Gluten Free Almond Chocolate Cookies.

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