Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
If you ask me, sugar free cookies that actually taste good are a game-changer.
These almond flour peanut butter cookies check all the boxes for anyone watching their sugar intake but still craving something sweet. The natural nuttiness from both the almond flour and peanut butter creates a rich, satisfying treat.
They’re made with just a handful of simple ingredients you probably already have in your pantry, and they come together in one bowl. No fancy equipment needed – just mix, scoop, and bake.
It’s a guilt-free cookie that doesn’t taste like you’re giving anything up, perfect for afternoon snacks or after-dinner treats.
Why You’ll Love These Almond Flour Peanut Butter Cookies
- Quick and simple – With just 4 ingredients and 20-30 minutes, you can have fresh-baked cookies ready to enjoy – perfect for last-minute cravings or unexpected guests.
- Diet-friendly – These cookies are naturally gluten-free and can be made sugar-free by using sugar-free maple syrup, making them perfect for various dietary needs.
- Pantry-friendly ingredients – You probably already have most of these ingredients in your kitchen, especially if you’re into healthy baking.
- Protein-packed snack – Thanks to the almond flour and peanut butter, these cookies offer more protein and healthy fats than traditional cookies, making them a more satisfying treat.
What Kind of Peanut Butter Should I Use?
Natural peanut butter is the way to go for these cookies, but make sure to give it a good stir before measuring since the oils tend to separate. Look for brands that list only peanuts (and maybe salt) in the ingredients – skip the ones with added oils, sugar, or stabilizers since they can affect how your cookies turn out. If your peanut butter is stored in the fridge, let it come to room temperature before mixing, which will make it much easier to work with. The runnier consistency of natural peanut butter actually works in your favor here, helping to bind the cookies together without needing extra ingredients.
Options for Substitutions
These simple cookies are pretty adaptable! Here are some swaps you can try:
- Almond flour: You can swap almond flour with other nut flours like cashew or hazelnut flour in equal amounts. However, don’t use coconut flour as it absorbs too much moisture and would make the cookies too dry.
- Peanut butter: Not a peanut butter fan or have an allergy? Any other nut butter works great here – try almond butter, cashew butter, or even sunflower seed butter for a nut-free option. Just make sure to use the natural, runny kind without added sugars or oils.
- Maple syrup: Honey works perfectly as a 1:1 replacement for maple syrup. You could also try monk fruit syrup or allulose syrup if you want to keep the carbs extra low. Note that using honey might make the cookies slightly chewier.
- Sea salt: Regular kosher salt works fine if you don’t have flaky sea salt. You can also skip it altogether, though that sweet-salty combo is pretty tasty!
Watch Out for These Mistakes While Baking
The biggest challenge when making almond flour peanut butter cookies is using the wrong type of peanut butter – stick to natural, drippy peanut butter without added oils or sugar, as regular processed versions can make your cookies spread too much and become greasy. Another common mistake is not measuring the almond flour correctly – instead of scooping directly with the measuring cup, spoon the flour into the cup and level it off with a knife for the right consistency. The cookies might seem too soft when you first take them out of the oven, but don’t overbake them – they’ll firm up nicely as they cool on the baking sheet for about 10 minutes. For the best texture, make sure your peanut butter is well-stirred and at room temperature before mixing it with other ingredients, as cold peanut butter won’t blend properly and can lead to uneven cookies.
What to Serve With Peanut Butter Cookies?
These sugar-free peanut butter cookies are perfect for pairing with your favorite hot or cold drinks! A cold glass of almond milk or oat milk makes these cookies even more satisfying, while a hot cup of coffee or tea creates that cozy afternoon snack vibe. Since these cookies are made with almond flour and natural sweeteners, they’re great with a protein smoothie for a post-workout treat. You can also serve them alongside some fresh berries or sliced banana to add a fruity element that goes really well with the peanut butter flavor.
Storage Instructions
Counter Storage: These peanut butter cookies stay fresh at room temperature for about 3 days when kept in an airtight container. I like to place a piece of parchment paper between layers to prevent them from sticking together. Just make sure they’re completely cool before storing!
Refrigerate: For longer storage, pop these cookies in the fridge in a sealed container – they’ll stay good for up to a week. The cold actually makes them a bit firmer, which some people really enjoy. Plus, the natural peanut butter stays fresher longer in the cool temperature.
Freeze: These cookies are perfect for freezing! Place them in a freezer-safe container with parchment paper between layers, and they’ll keep for up to 3 months. When you’re ready to enjoy them, just let them thaw at room temperature for about 30 minutes.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 30-40 g
- Fat: 90-100 g
- Carbohydrates: 60-70 g
Ingredients
- 1 1/4 cups finely ground almond flour
- 2/3 cup creamy natural peanut butter
- 1/4 cup authentic maple syrup (or honey)
- Flaky sea salt, if desired
Step 1: Prepare Baking Sheet and Oven
Preheat your oven to 350 degrees Fahrenheit.
Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Set the prepared baking sheet aside.
Step 2: Make the Cookie Dough
In a large bowl, combine the almond flour, peanut butter, and maple syrup.
Use a spoon to mix these ingredients together until a thick, sticky dough forms.
This step might take a minute to ensure that the almond flour is thoroughly mixed with the wet ingredients.
Step 3: Shape the Cookies
Use a small cookie scoop to portion out evenly-sized balls of cookie dough.
Place each ball on the lined baking sheet, ensuring there is 1-2 inches of space between them to allow for spreading.
Then, use a fork to gently press down on each ball, creating a crisscross pattern on top of the cookies.
This not only gives them a classic look but helps them bake evenly.
Step 4: Bake the Cookies
Place the baking sheet in the preheated oven and bake the cookies for 10-15 minutes, or until the edges are set and slightly golden.
Keep an eye on them to prevent over-baking, as ovens can vary.
Step 5: Cool and Serve
Once baked, allow the cookies to cool on the baking sheet for 5-10 minutes.
This helps them finish setting up and prevents them from falling apart when transferring.
Optionally, sprinkle flaky sea salt on the cookies for an added touch of flavor.
Transfer the cookies to a cooling rack to finish cooling down.
Serve and enjoy your delicious homemade cookies!