These Almond Flour Peanut Butter Cookies are a healthier spin on the classic but made with just three simple ingredients, naturally gluten-free, and full of flavor. They come together quickly (no mixer needed!), and the dough doesn’t even need to be chilled overnight. Honestly, they’re the kind of cookie you can whip up last-minute when a craving hits or when friends stop by.
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Why You’ll Love Almond Flour Peanut Butter Cookies
✔ Gluten-Free – Made with almond flour instead of regular flour.
✔ Easy & quick – Mix, scoop, chill, bake… done!
✔ Perfectly soft & chewy – Just the way peanut butter cookies should be.
Tips for the Best Almond Flour Peanut Butter Cookies
✔ Choose the right peanut butter – Natural creamy peanut butter without any added sugars. Give it a good stir before using
✔ Don’t overbake – They’ll look soft when you take them out—let them cool on the baking sheet to set
✔ Add-ins are welcome – Try chopped nuts, coconut flakes, or even dried fruit if you’re feeling adventurous
FAQs
It’s best to go with natural peanut butter- the kind that has just peanuts (and maybe a pinch of salt) on the ingredient list. If it is thick or separated, give it a good stir before using.
Keep them in an airtight container at room temperature for up to 5 days.
Definitely. Freeze them in a single layer first, then transfer to a container or freezer bag. They’ll keep for up to 2 months. Let them thaw at room temperature or warm them slightly before enjoying.
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Almond Flour Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter natural, unsweetened
- 1 cup almond flour
- 1/2 cup pure maple syrup
Instructions
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a bowl, mix together all the ingredients until smooth.
- Cover and place in the freezer for 40 minutes to chill.
- With wet hands, scoop about 1 tablespoon of dough, roll into a ball, and place on the baking sheet. Flatten gently with your fingers.
- Bake for 10–12 minutes, until edges are golden but centers are still soft.
- Let cool on the baking sheet for 5 minutes before transferring to a rack.
pls post more GF recipes:-)
I’ll try