Can you make peanut butter cookies using almond flour?

Absolutely! Almond flour is one of the best gluten-free flours for peanut butter cookies. It adds healthy fats, moisture, and a nutty depth that pairs perfectly with peanut butter.

What is the secret to baking with almond flour?

The biggest key is using finely ground almond flour and balancing moisture. Chilling the dough and not overbaking are also crucial for structure and softness.

Why are my almond flour cookies falling apart?

They may need more binding agents. Try an extra egg yolk or a teaspoon of coconut flour. Also, avoid using peanut butter that's too oily or runny.

Why are my 3-ingredient peanut butter cookies falling apart?

Most 3-ingredient versions skip flour entirely, which makes them delicate. Adding just a little almond flour gives them body without losing the simplicity.

What are some common problems with peanut butter cookies?

Spreading too much, crumbly texture, and lack of sweetness if not using the right sugar-free sweetener. Stick with powdered monk fruit or allulose for best results.

What makes peanut butter cookies stick together?

Eggs, the right ratio of almond flour, and using a thick, no-stir peanut butter will give you soft, structured cookies every time.

Almond Flour Peanut Butter Cookies – 7 Secrets for Soft, Sugar-Free Bakes

Name: Almond Flour Peanut Butter Cookies That Are Soft, Chewy & Sugar-Free
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup almond flour (superfine); ¾ cup creamy peanut butter (no sugar added, no-stir); ¼ cup powdered monk fruit or allulose; 1 large egg; ½ tsp baking soda; 1 tsp vanilla extract; Pinch of salt (if peanut butter is unsalted)

Description

These almond flour peanut butter cookies are soft, chewy, sugar-free, and keto-friendly—made with simple ingredients and baked to golden perfection.

Ingredients

Scale

1 cup almond flour (superfine)

¾ cup creamy peanut butter (no sugar added, no-stir)

¼ cup powdered monk fruit or allulose

1 large egg

½ tsp baking soda

1 tsp vanilla extract

Pinch of salt (if peanut butter is unsalted)

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Instructions

1. Preheat oven to 350°F (175°C). Line baking sheet with parchment.

2. Stir peanut butter, egg, sweetener, and vanilla until smooth.

3. Add almond flour, baking soda, and salt. Mix to form dough.

4. Chill dough for 20 minutes.

5. Scoop and roll into balls. Flatten with fork in crisscross pattern.

6. Bake 9–11 minutes until lightly golden at edges.

7. Cool completely on tray to firm up.

Notes

Use thick, no-stir peanut butter for best texture.

Chill dough before baking to reduce spreading.

Cookies firm up as they cool—don’t overbake.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 0g
Sodium: 90mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 4g
Cholesterol: 15mg