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Almond Flour Peanut Butter Cookies

These Almond Flour Peanut Butter Cookies are so moist and tender - clean ingredients never tasted so good!
Prep Time10 mins
Cook Time15 mins
Refrigerate/Freeze15 mins
Total Time40 mins
Course: Dessert/Snack
Cuisine: Cookies
Keyword: almond flour, gluten-free, peanut butter, refined sugar-free
Servings: 20 cookies
Calories: 100kcal
Author: Kaylee Pauley


  • 1/2 cup creamy peanut butter
  • 3 tbsp refined coconut oil
  • 1/2 cup coconut sugar
  • 1 egg white
  • 1/2 tbsp vanilla extract
  • 3/4 cup blanched almond flour
  • 1/2 tsp baking soda
  • pinch sea salt
  • 1-2 tbsp coconut sugar for dusting optional


  • Preheat oven to 350 degrees. Line large baking sheet with parchment paper.
  • Add refined coconut oil to large bowl and microwave for 10 seconds to slightly soften. Then add creamy peanut butter and coconut sugar. Stir well until combined.
  • Add egg white and vanilla extract, whisk to combine. Then add blanched almond flour, baking soda and salt and continue to whisk until fully mixed.
  • Use small cookie scoop (approx 1”) to scoop out cookies and place on parchment lined baking sheet. Dust with coconut sugar if desired then put in freezer for 10-15 minutes. This step is really important, if you skip it the cookies will spread really flat when baking.
  • After cookies have firmed up in freezer, bake for 7 minutes then allow to cool 10 minutes before removing to cookie sheet. The cookies will seem underbaked, but trust me, they’ll harden up a bit and will be delicious and moist! Makes approximately 20 small cookies


Warning, you may need to double the recipe, they'll be gone quick!


Serving: 1cookie | Calories: 100kcal | Carbohydrates: 6.5g | Protein: 2.5g | Fat: 7.4g | Saturated Fat: 2.6g | Monounsaturated Fat: 0.2g | Sodium: 94.8mg | Potassium: 3.3mg | Fiber: 1g | Sugar: 5.7g | Calcium: 9mg | Iron: 0.2mg