My gluten free almond flour peanut butter cookies will be ready to eat and impossible to resist in just 20 minutes!
WHY YOU’LL LOVE THIS RECIPE
You can probably guess that I looove spending time in the kitchen: creating and baking are some of my favorite things! But sometimes everyone – including me – needs a quick and easy recipe that we can whip up in a matter of minutes using simple pantry ingredients. And this is it! In under 20 minutes, your kitchen will smell amazing and you’ll have baked a batch of the best gluten free peanut butter cookies that you’ve ever tasted! What could be better?!
I’ll tell you what’s better: almond flour peanut butter cookies that are 100% gluten free! These cookies are suitable to be served to your gluten intolerant guests because almond flour is naturally free from gluten. In fact, almond flour is a great healthy alternative to regular wheat flour because it’s lower in carbohydrates, higher in protein and healthy fats, and contains vitamin E, magnesium, and fiber. As a result, you’ll feel satisfied for longer.
Not so long ago, the range of gluten free baked goods was disappointing at times, and accommodating a gluten intolerant diet meant sacrificing flavor or texture. However, my flourless chocolate chip cookies take gluten free baked goods to a whole new level! They have a rich peanut butter flavor while remaining soft, tender, moist, and melt-in-your-mouth. I challenge you to try stopping at just one!
Be sure to also try out my tasty Italian macarons that my whole family loves!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
INGREDIENT NOTES
- Almond flour – Blanched and finely ground almonds, making this protein-rich flour 100% gluten free and higher in protein than any wheat flour alternative.
- Peanut butter – Smooth or crunchy, store bought or homemade – use whatever you have in the panty. If you have a choice, try to select peanut butter that doesn’t contain any additional fats or oils – just peanuts and salt.
- Superfine white sugar – Known as castor sugar in Britain and Australia, it is more finely granulated than regular sugar, but not as fine as confectioners’ (or icing) sugar. Superfine sugar dissolves easily, making your baked goods softer and lighter.
- Brown sugar – Using a small amount of brown sugar adds a little moisture to the recipe, as well as a slightly caramalized flavor and color.
- Egg – I prefer free range eggs, but feel free to use whatever you already have in your kitchen.
- Butter – I recommend and use unsalted butter in this recipe. However, I’m a big believer in being able to use the ingredients you already have in your pantry, so if you only have semi-salted or salted butter, use that. Please just bear in mind that you will taste the salt in the finished cookies.
- Vanilla extract – Just one teaspoon will provide enough flavor for these gluten free peanut butter cookies.
- Baking powder – Just one teaspoon. Baking powder helps to give the cookies a little ‘lift’ during the baking process. Be careful not to use too much!
- Chocolate chips – We will use some in the recipe, plus extras for decorating. You can decide whether you want to use milk, dark, or white choc chips. Please note that most (but not all) chocolate chips are gluten free, so please check the package if you’re baking for a gluten intolerant guest.
VARIATIONS
These fabulous healthier choc chip cookies are quite versatile when it comes to recipe variations. For example, if you’re looking for a little burst of zing, why not add half a teaspoonful of ground ginger or cinnamon?
Alternatively, try replacing the peanut butter with almond butter.
Other suggestions include substituting the choc chips for one of these options:
- chopped nuts (try peanuts, pecans, cashews, or walnuts)
- raisins
- M&Ms (only the regular ones are gluten free)
- add half a teaspoon of ground ginger, cinnamon, or nutmeg for a burst of zing!
- dried berries
INSTRUCTIONS
Please note that my instructions below correspond with the numbered photos above. For greater detail, see the recipe card.
Preheat the oven and line two baking trays with non-stick baking paper and preheat the oven to 350ºF/ 180ºC.
- Using a whisk, combine the almond flour and baking powder together to break up any lumps.
- Using an electric mixer, beat the butter, peanut butter, and sugars until well combined.
- Add in the egg and vanilla extract and beat until ingredients are well blended.
- Stir in the almond flour and baking powder mixture, and the chocolate chips.
- Use a small cookie (or ice cream!) scoop to portion out the batter. Roll into balls using the palms of your hands, and place evenly spaced onto your baking tray lined with baking paper. Allow some room between each dough ball because they will spread during the baking process.
- Gently press a few extra choc chips into the top of each dough ball before putting the tray in the preheated oven.
Bake for 12 – 14 minutes, remove from the oven and allow to cool on the tray for 5 minutes before transferring to a wire cooling rack.
TIPS FOR SUCCESS and FAQs
Remember to stir the peanut butter in the jar before you use it. The natural oil from the peanuts can separate and rise to the top of the jar, making the peanut butter at the top more oily, and the peanut butter at the bottom drier. If you use either overly oily or overly dry peanut butter, it will affect the consistency of the dough, and therefore the finished cookies.
I like to use a small cookie scoop to help make portioning easier. When each portion is the same size, they bake evenly. Delicious!
Almond flour peanut butter cookies will brown quite quickly so you’ll need to be careful not to overcook them. I set my timer for a couple of minutes early, then spend the last couple of minutes watching them in the oven. If they’re nicely browned a minute or two early, you can take them out. However, always allow your cookies to cool on the baking tray for five minutes before removing them.
Remember to check that the chocolate chips you use are 100% gluten free. Most brands are, but please double-check if you’re planning to serve these scrumptious cookies to gluten intolerant family, friends, neighbors or colleagues.
Please note: You can substitute ground almonds (also known as almond meal) for almond flour. However, if you’re planning to do so, please remember to use a little extra ground almond/ almond meal because it doesn’t absorb as much moisture as almond flour. Additionally, keep in mind that your cookies will be slightly darker because almonds are ground with their skin on, whereas almond flour is made from blanched (skin-free) almonds.
Also note that if you are planning to substitute almond flour for regular wheat flour in other recipes, there are a couple of things to bear in mind:
1. You will need to adjust the measurements a little because almond flour is denser than regular flour. You will need to check each recipe individually, but a general rule of thumb is that you will need to use approximately 25% less almond flour than regular flour.
2. Delicious baked treats using almond flour tend to cook about 25% more quickly, so don’t forget to reduce your cooking time! You will also need to reduce your oven temperature by 10-15%.
Yes! Almond flour is low on the glycemic index, which means that it’s less likely than wheat flour to cause spikes in your blood sugar. And that means that it will keep you feeling fuller for longer. Also, almond flour is rich in protein, magnesium, vitamin E, and monounsaturated fats (the healthy fats that help reduce cholesterol and therefore the risk of heart disease).
Yes! You can freeze the dough or the baked cookies. To freeze the dough, wrap it tightly in plastic film, then in aluminium foil, then place in the freezer for up to 2 months. Defrost in the refrigerator, then shape and bake as usual. To freeze the baked cookies, separate cookies with baking paper, then wrap in plastic film, pop into an airtight container or plastic ziplock bag and freeze for up to 2 months. Defrost on the bench, out of direct sunlight.
Store gluten free peanut butter cookies and in an airtight container out of direct sunlight on the bench or in the pantry. Cookies will stay fresh for several days.
SERVING SUGGESTION
Almond flour peanut butter cookies are an excellent addition to your kids’ lunchboxes, providing extra protein to help them get through their busy school days. They’re also the perfect accompaniment with your morning or afternoon tea, or a scrumptious supper snack.
Alternatively, no flour chocolate chip cookies are fabulous paired with mango ice cream – yum!
Are you keen to try some of my other almond-inspired recipes? What about my delicious Tosca Cake – a moist and buttery Swedish almond cake. Or the ever-popular Raspberry Almond Bars – perfect for holiday entertaining. And for true decadent dessert lovers, what about my Orange, Dark Chocolate, and Almond Ricotta Crumble Cheesecake?
I’d love to get some feedback on my peanut butter cookie recipe. Did you substitute the peanut butter for almond butter? Did you swap out the choc chips and replace them with dried blueberries? Please leave a message below letting me know about your baking experience, as well as anything else you’ve made using almond flour.
If you enjoyed this recipe, I’d really appreciate a star rating and a comment or tag me on instagram @marcellina.in.cucina.
Either way, I love to hear from you!
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Almond Flour Peanut Butter Cookies Recipe
Ingredients
- 2 ¼ cups almond flour
- 1 cup peanut butter smooth or crunchy
- 1 egg
- ¾ cup superfine white (castor) sugar
- ½ cup (4 oz/115 grams) unsalted butter softened
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ cup chocolate chips plus more for decorating
Instructions
- Preheat the oven to 350ºF/ 180ºC and line two baking sheets with non-stick baking paper.
- Whisk almond flour and baking powder to combine and break up any lumps.
- Using an electric mixer, beat the butter, peanut butter and sugars until well combined and creamy.
- Add the egg and vanilla extract then beat until completely combined.
- Stir in the almond flour and baking powder mixture.
- Then stir through the chocolate chips.
- Roll a heaped teaspoonful of dough into small balls and place on a baking sheet with room for spreading. Press a few chocolate chips on top of each.
- Bake for 10-12 minutes watching carefully that they don’t burn.
Notes
- Stir the peanut butter well before measuring.
- Use a small cookie scoop to help make portioning easier.
- These cookies will brown quickly – keep an eye on them.
- Remember to check that the chocolate chips you use are 100% gluten free if you are serving to gluten intolerant guests.
Anita Whittaker
Hi, could I use other flours as a substitute if I don’t have almond flour in my cupboard, for example coconut flour? We are not allergic to gluten.
And would I be able to reduce the sugar, and substitute sweetener, as my husband is diabetic?
Marcellina
Hi Anita, I have never tested this recipe with anything other than almond flour or ground almonds and I wouldn’t know the proportions to use (coconut flour absorbs A LOT of moisture, so you only need a little). Maybe you could try another ground nut like ground hazelnuts. I’m thinking that it may work with all purpose wheat flour. You’d have to just add a little at a time until you’ve reached the desired consistency.
As for the sugar, again I have not tested the recipe using a sweetener, if you have experience in that you’d probably know what to do. You may find a sweetener that works well in this recipe. But again, that’d be trial and error.
I’m sorry I couldn’t have been more of a help. Hopefully you find something that works for you both.
Pauline McNee
These biscuits look do delicious, and I generally only bake with almond meal. These are a great idea using almond flour. Thanks Marcellina. .