Crisp on the outside, soft on the inside, delicious homemade almond flour peanut butter cookies that also happen to be vegan AND gluten-free…no egg, no dairy, and no gluten!
They’re quick and easy to make, plus, they’re refined sugar-free and perfect to enjoy with a cold glass of plant-based milk.
If your sweet tooth tends to favour treats with peanut butter, then this recipe is one you need to save for your recipe collection. You'll want to make it over and over again so your cookie jar is always full! It's a recipe the whole family will love.
Not only are these soft, moist (but crisp on the outside!) vegan almond flour peanut butter cookies easy to make, but they're also quick. They're filled with peanut butter flavour and the best part is that you can have them ready in under 30-minutes.
Although this recipe is technically not flourless (since it contains almond flour), it doesn't contain any regular baking flour like wheat flour or a gluten-free blend. Just almond flour, peanut butter, and a few other ingredients you probably already have on hand.
If you are looking for a truly flourless cookie recipe, check these out:
And be sure to browse my other quick and easy vegan gluten-free cookie recipes.
Ingredients You'll Need
All you need is six simple ingredients (seven if you count the water used to make the flax egg!) and I've included some info below so you know what can and can't be substituted.
Ingredient and Substitution Notes
Smooth Natural Peanut Butter - For this recipe, you need the type of peanut butter that only has ONE ingredient: roasted peanuts. The type that's runny and pour-able when it's at room temperature, that you have to stir before using and keep refrigerated. You also need to make sure it doesn't contain any added oil, salt, sugar, or preservatives (or anything else!). Make sure it has been stirred well and that it's fresh. I have not tested this recipe with crunchy natural peanut butter, but I do think it would work.
Super Fine Almond Flour - You will need almond flour (NOT almond meal) for this recipe. I have not tried making these cookies with almond meal, so I'm not sure how they would turn out. For the best and intended results, stick with super fine almond flour (see the Recipe FAQ section below for more info on the difference between almond flour and almond meal).
Coconut Sugar - The recipe made as written is free from refined sugar because of the coconut sugar, but if you don't have any, you can substitute it with light brown sugar. I have not tried making this recipe with liquid sugar (such as maple syrup or agave) or any alternative sweeteners.
Flax Egg – Since this is an eggless recipe, the flax egg acts as the binder. If you can’t have flax, use ground chia seeds as a replacement for the ground flax seeds.
Baking Soda - Don't leave this ingredient out, it helps the cookies rise a little, brown nicely, and it also helps to give them the perfect texture.
Are you new to vegan gluten-free baking? If so, be sure to read all of my vegan gluten-free baking tips!
How to Make Them
(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions at the end of this post.)
1. The first step is to add the wet ingredients to a large bowl.
2. Mix them until everything has fully blended.
3. Next, add the dry ingredients to the bowl.
4. Mix again until the dry ingredients have been evenly incorporated into the wet ingredients. The cookie dough will be very thick and stiff, be sure that it has been mixed well.
5. Using a medium-sized cookie scoop (like I am using in the picture below) or a tablespoon, scoop the cookie dough onto the cookie sheet(s). If you are using a tablespoon, roll the cookie dough into balls before placing them on the cookie sheet.
6. Using a long-pronged fork, press the fork into the top of each cookie so they flatten slightly and leave indents (don't press too hard).
7. Turn the fork and press it into each cookie again, just slightly to create the crisscross pattern. If the fork is sticking to the cookies, dip it in water before pressing it into the top of the cookie.
8. Repeat until all cookies have been flattened and indented.
9. Bake and when the cookies have finished and are golden brown, remove them from the oven and let them sit on the cookie sheet for at least 10 minutes before transferring them to a wire rack. Since these are peanut butter cookies using almond flour and not another flour that contains gluten or an ingredient to mimic gluten, the cookies are very delicate, so don't skip letting them rest before handling them.
Although they are delicious as-is, you may want to use some add-ins or change things up a little.
- Make almond flour peanut butter chocolate chip cookies by adding a ½ cup of chocolate chips to the cookie dough. (Read this article to learn which chocolate chip brands are vegan)
- Add a ½ cup of raisins to the cookie dough to make them peanut butter raisin cookies.
- Add a little crunch by mixing in some finely chopped peanuts to the cookie dough.
- Make them salted peanut butter cookies by sprinkling sea salt flakes (such as Maldon brand, don't use regular salt!) on top of each cookie immediately after you remove them from the oven.
- For a little sparkle and crunch, roll each cookie dough ball in granulated cane sugar before making the criss-cross pattern.
- Use smooth natural almond butter instead of peanut butter to make almond flour almond butter cookies instead.
To Freeze Unbaked Cookie Dough for Baking Later
If you'd like to pre-make the cookie dough and freeze it for baking later, scoop the dough out, place the balls of dough on a parchment-lined cookie sheet, create the criss-cross indents, and place the cookie sheet in the freezer.
Once completely frozen, place the cookies in an airtight, freezer-safe bag or container, with parchment paper separating every single layer, and freeze for up to 2 months.
When you’re ready to bake them, remove them from the freezer, place them on a prepared baking sheet and bake. More details are in the recipe notes below.
Want more vegan gluten-free cookie recipes? Then look through this list of vegan gluten-free cookie recipes!
Storing and Freezing
Store fully cooled leftovers in an airtight container at room temperature for up to seven days.
Freezing Baked Cookies
Freeze your cookies in single layers in a freezer bag or airtight container, with parchment paper separating each layer, for up to 2 months.
When you're ready for them, thaw in the refrigerator or at room temperature.
Tips for Success
- Measure your almond flour correctly. Too much almond flour in this recipe will make your dough too dry and very crumbly. Please read my article about how to measure flour correctly. This tip also applies to all other ingredients, make sure to measure them accurately to get the best results. I highly recommend using a scale (this is one I have (Amazon Link) and my weight measurements.
- Measure and have all your ingredients ready to go before starting. This will make the process run smooth, quick, and easy. Make sure all of your ingredients are at room temperature.
- Be sure to use natural, runny peanut butter. It should have just one ingredient: roasted peanuts! Nothing else.
- Make sure your peanut butter has been stirred well so there is no more oil floating at the top of the jar. Also make sure that you're not using any of the grainy, dry, hard parts that are usually found at the bottom of the jar.
- Use almond flour, not almond meal. (See the Recipe FAQ section below for more info on the difference between the two).
- Use a cookie scoop to scoop the cookie dough. This will result in uniform-sized cookies so they all bake evenly. Using a scoop also makes this step quicker and easier.
- Don't overbake. These cookies can overbake very quickly, so remove them from the oven as soon as they're done.
- Don't skip the resting time after you've removed them from the oven. You must wait for at least 10 minutes before transferring them to a cooling rack. These cookies are very soft and fragile right after baking, so resist the urge to grab and devour one right away or it will fall apart. They will firm up as they cool.
- Read this post from top to bottom before you start. I’ve included a lot of tips and tricks so you get things right. Also read through the actual recipe before getting started.
- Follow the recipe exactly as it’s written for the very best results.
Almond flour is made from whole, raw, blanched, skinless almonds that have been finely ground and then sifted to create a very fine flour. Almond meal is simply ground almonds, usually with the almond skins intact (but not always) and it has a more coarse texture. Since almond meal is more coarse, it's heavier than almond flour and will add more texture and almond flavour to recipes. Almond flour and almond meal are sometimes interchangeable in recipes, but in some cases, they are not. This is why it's best to use the type the recipe is calling for or the texture of what you are making may not turn out as intended.
Two main reasons why this happens are: 1) Measuring your almond flour incorrectly. Too much in your recipe will produce a crumbly cookie. 2) Not allowing the cookies to set after they have baked. Almond flour cookies usually need to rest on the baking sheet before they're transferred to a cooling rack. Removing them from the baking sheet too quickly will result in your cookies crumbling and not holding together properly.
Peanut butter cookies are denser than most cookies, so flattening them with a fork (and creating the criss cross pattern found on classic peanut butter cookies!) helps them to bake evenly so they end up with a great texture, inside and out.
It depends on the recipe; some require refrigeration and some don't. Follow the recipe you are making exactly as it's written for the best results.
If You Make This Recipe...
Tell me all about it! Please leave me a rating and comment below or post a picture of your almond flour pb cookies on Instagram and tag me (@delightfuladventures) so I can see them!
And If You Like This Recipe...
You may like these other vegan peanut butter recipes and vegan almond recipes:
- Vegan Peanut Butter Frosting
- Vegan Peanut Butter Chocolate Chip Cookies
- Peanut Butter Granola Clusters
- Vegan Almond Flour Cookies with Chocolate Chips
- Maple Glazed Almonds
- Vegan Chocolate Tart with Almond Oat Crust
Almond Flour Peanut Butter Cookies (Vegan)
- Preheat oven to 350°F (177°C).
- Prepare your baking sheet(s) by lining it with parchment paper, if needed.
- Prepare your flax egg by whisking together ground flax seeds and water. Set aside to thicken for 10 minutes.
- In a medium bowl, add peanut butter, coconut sugar, vanilla extract, and flax egg. Mix until all ingredients have combined.
- Add almond flour and baking soda to the wet mixture. Mix very well until everything has fully combined. The cookie dough will be very thick and stiff.
- Using a medium-sized cookie scoop or a tablespoon, scoop the cookie dough onto the baking sheet(s). If you are using a tablespoon, roll the cookie dough into balls before placing them on the cookie sheet.
- Using a long-pronged fork, press the fork into the top of each cookie so it flattens them slightly (don't press too hard) and leaves indents, then turn the fork and press again, just slightly, to create the criss-cross pattern. (See images above)
- Bake for 10 minutes, don't overbake!
- Remove from the oven and leave the cookies on the cookie sheet to cool for at least 10 minutes, then remove them and place them on a cooling rack.
- Please read all of the helpful tips and info above before making this recipe to make sure your cookies turn out perfectly.
- This recipe will make 16 cookies if you use a medium-sized cookie scoop, (medium scoops are usually 1.5 tablespoons), if you use a tablespoon to scoop the dough, you will end up with roughly 24 smaller cookies.
- I have only made this recipe with natural peanut butter, the type that only has ONE ingredient: roasted peanuts. This is the peanut butter you have to stir to combine the oil with the peanut butter and it contains no extras on the ingredient list such as added oil, salt, sugar, or preservatives (or anything else!). If you use a different type of peanut butter, your results may be different than mine.
- Make sure your peanut butter is stirred well before measuring it.
- This recipe will NOT work with coconut flour.
- Brown sugar can be used if you don't have coconut sugar.
- When making the criss-cross pattern, if the fork is sticking to the cookies, dip it in water occasionally.
- The cookies will be very soft when they come out of the oven but they will firm up as they cool. Be sure to leave them to cool on the cookie sheet for at least 10 minutes before transferring them to your cooling rack. If you remove them too quickly, they will fall apart. They will firm up as they cool.
- Store fully cooled leftovers in an airtight container at room temperature for up to 7 days.
- Freezing baked cookies: Freeze your cookies in single layers in a freezer bag or airtight container, with parchment paper separating each layer, for up to 2 months. When you're ready for them, thaw in the refrigerator or at room temperature.
- Freezing unbaked cookies: Follow steps 3-7 in the recipe, then place the cookie sheet in the freezer. Once completely frozen, place the cookies in an airtight, freezer-safe bag or container, with parchment paper separating each layer, and freeze for up to 2 months. When you’re ready to bake them, remove them from the freezer, place them on a prepared baking sheet, and bake for 12 minutes (no need to thaw them but if you do thaw, just bake for 10 minutes).
- The nutrition info listed below is based on one of 16 cookies and the recipe was made as written. Nutrition info is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.