3-Ingredient Almond Flour Peanut Butter Cookies
My favorite almond flour peanut butter cookies are ‘tried and true’ and so easy to make – they use just three simple ingredients and are deliciously healthy!
I love a good and healthy almond flour cookie, like my Almond Flour Thumbprint Cookies and Almond Flour Pecan Sandies, which are simply crave-worthy!
Here is another great option that is a must-try for all the peanut butter lovers of the world!
These almond flour peanut butter cookies are soft and tender, with a delicious nutty flavor that’s not overly sweet. Made with minimal ingredients they are pure and simple!
Why We Love This Recipe!
- It’s an easy no-fuss cookie. These cookies are pretty much failproof and so simple to make – and they don’t require any chilling time!
- It’s nutritious. Made with just 3 healthy and wholesome pantry staples, it’s oil-free, refined sugar-free, and contains protein, vitamins, and minerals for a filling, health-conscious treat! (See the nutrition card below)
- They can be enjoyed anytime! Seriously, we love them for a quick breakfast, snack, or dessert – and they pair perfectly with a cold glass of non-dairy milk.
Kid-tested and mother-approved, you are going to love these cookies!
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Ingredients You’ll Need
Almond flour: I’ve used blanched almond flour for this recipe, but almond meal will also work. Using balanced almond flour will yield lighter cookies than using almond meal, but almond meal is slightly more nutritious since it contains almond skins.
Peanut butter: Use creamy or chunky. I recommend unsweetened natural-style peanut butter (be sure to stir it well). You can also substitute with sunflower or almond butter.
Pure maple syrup: We love this natural sweetener, but you can change it up with coconut nectar or agave.
How To Make Almond Flour Peanut Butter Cookies
Start by adding the almond flour, peanut butter, and maple syrup to a mixing bowl and stir until combined. Make sure there are no streaks or clumps of flour.
Next, scoop up 2 tablespoons of dough and arrange them on a lined cookie sheet. I used a trigger cookie scoop which helps keep the dough balls uniform.
Roll each scoop in the palm of your hand to create a smooth ball. Gently press a fork in a crisis cross pattern on top of each cookie. Using your fingers, mold and shape along the edges to seal any large cracks that may have formed from pressing.
Optionally, top each cookie with a large flake of sea salt or sprinkle sugar.
Bake in a 350F preheated oven for 10 minutes. Let cool for a few minutes, then transfer to a wire rack to finish.
Baking Tips
- Don’t over-bake. They may look like they need to cook more but don’t worry. Once cooled, they will stiffen into a perfectly chewy and tender cookie.
- Try delicious add-ins: To enhance the flavor, add vanilla extract and/or mini chocolate chips or cacao nibs.
- Easy to scale. The recipe can easily be cut in half or doubled.
Recommended Equipment: I love using a silpat or parchment paper to line my baking sheets. And this medium trigger cookie scoop helps keep the cookies uniform when scooping.
How To Store + Freeze
- Counter: Cookies can be stored in a covered container on the counter for up to 5 days.
- To freeze: Let cool completely, transfer them to a freezer-safe container, and line the layers of cookies with parchment paper so they don’t stick together. You can also keep them in a freezer-safe bag. They can be stored in the freezer for 2 – 3 months.
- To freeze cookie dough: Roll the dough into balls as directed, place the balls on a cookie sheet, and freeze for 3 – 4 hours until solid. Place frozen dough balls in a well-sealed freezer bag or freezer-safe container for up to 2 months. Let thaw overnight in the refrigerator. Press cookies on the baking sheet and bake as directed.
More Almond Flour Recipes!
- Vegan Coconut Macaroons
- Almond Flour Crackers
- Almond Flour Thumbprint Cookies
- Apple Cinnamon Almond Flour Muffins
- Almond Flour Banana Pancakes
- See all almond flour recipes on TSV!
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PrintAlmond Flour Peanut Butter Cookies (3-Ingredient)
3-ingredient Almond Flour Peanut Butter Cookies are soft, tender, and naturally sweetened for a deliciously nutty and healthy treat! These little gems are dairy-free, oil-free, egg-free, and refined sugar-free vegan cookie recipe.
- Prep Time: 10
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: cookies
- Method: mix, bake
- Cuisine: American, Vegan
Ingredients
- 2 cups almond flour, packed
- 1 cup natural peanut butter (creamy or chunky)
- 1/2 cup pure maple syrup
Optional add-ins:
- 2 teaspoons vanilla
- 1/4 cup mini chocolate chips or cacao nibs
- 1/2 teaspoon cinnamon
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
Mix: In a medium mixing bowl, combine the almond flour, peanut butter, and maple syrup until dough is smooth and no flour streaks or clumps are visible.
Scoop: Scoop up 2 tablespoons, rounded, and place on a cookie sheet, leaving at least 1 inch apart. Roll each mound in between the palms of your hands.
Press: Using a fork, gently press a criss-cross pattern into the top of each cookie. Shape and mold the edges as needed if you notice large cracks from pressing. Optionally, sprinkle each cookie with large flake salt (a personal favorite) or raw sugar.
Bake: Place in the oven on the center rack and bake for 10 minutes. Remove from oven and let cool a few minutes before transferring to a wire rack to finish cooling.
Makes 24 cookies
Store: Leftover cookies can be stored covered on the counter for 4 to 5 days. Alternatively, they can be stored in the refrigerator for up to 2 weeks or the freezer for 2 – 3 months.
Notes
Be sure to stir the peanut butter well to incorporate any oils at the top.
If substituting with almond butter or sunflower butter and it’s not very runny, you may want to add 2 tablespoons of plant milk.
You can make your own almond meal in a food processor. One and a half cups of almonds will easily give you two cups of almond meal, and it’s super easy, too. Simply process for four minutes or so, depending on your processor. Store any leftover flour in a mason jar or the sealed container of choice for later use. Store in the refrigerator to maintain maximum freshness.
How To Freeze:
Baked cookies: Let cool completely, transfer them to a freezer-safe container, and line the layers of cookies with parchment paper so they don’t stick together. You can also keep them in a freezer-safe bag. They can be stored in the freezer for 2 – 3 months.
Cookie dough: Roll the dough into balls as directed, place the balls on a cookie sheet, and freeze for 3 – 4 hours until solid. Place frozen dough balls in a well-sealed freezer bag or freezer-safe container for up to 2 months. Let thaw overnight in the refrigerator. Press cookies on the baking sheet and bake as directed.
Recommended Equipment: I love using a silpat or parchment paper to line my baking sheets. And this medium trigger cookie scoop helps keep the cookies uniform when scooping.
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