Gluten-Free Peanut Butter Cookies with Almond Flour
This classic Gluten-Free Peanut Butter Cookies recipe is made with peanut butter, almond flour, maple syrup, and coconut sugar. With a crispy outside and soft inside, these cookies come together quickly with simple ingredients and feature the classic crisscross pattern, making them a nostalgic treat you’ll love.
Why You’ll Love This Classic Peanut Butter Cookies Recipe
- Quick and Easy: Simple ingredients and fast preparation make these cookies a go-to treat.
- Perfect Texture: Crispy on the outside, soft on the inside, just like classic peanut butter cookies.
- Naturally Sweetened: Made with maple syrup and coconut sugar for a balanced sweetness.
- Classic Crisscross Design: Enjoy the nostalgic touch of the signature peanut butter cookie pattern.
Ingredients & Substitutions
Here is everything you need to make the best-tasting easy classic gluten-free peanut butter cookies recipe:
Natural Unsweetened Creamy Peanut Butter: Substitute natural peanut butter with almond butter, cashew butter, or sunflower seed butter if you have a peanut allergy. Ensure the replacement is also unsweetened and creamy. You can also use crunchy peanut butter if you would like your cookies to have more texture.*
Maple Syrup: Replace with honey, agave nectar, or brown rice syrup if you prefer. Use a 1:1 ratio when substituting.
Egg: For an egg-free option, try using a flax egg or chia egg. Mix 1 tablespoon ground flaxseed or chia seeds with 3 tablespoons of water and let it sit for a few minutes to thicken. You can also use applesauce or mashed banana as a vegan egg replacement, but note that it may slightly alter the flavor and texture of the cookies.*
Butter: To make these cookies dairy-free, substitute butter with vegan butter or coconut oil in equal proportions. Ensure the vegan butter is a suitable replacement for baking.
Coconut Sugar: Swap with brown sugar, granulated sugar, or a sugar substitute of your choice in a 1:1 ratio.
Almond Flour: If you have nut allergies, you can use oat flour or a gluten-free flour blend as a replacement. Keep in mind that different flours may require slight adjustments in the recipe, so consider the texture and moisture level of the dough.
Baking Soda: You can use baking powder instead of baking soda, but use a larger quantity (about 1.5 to 2 times more) since baking powder is less potent. Also, omit the salt if your baking powder is already sodium-containing.*
Salt: If you’re on a low-sodium diet or prefer to reduce sodium, you can omit the salt entirely or use a salt substitute. You can also use sea salt.
*I have not tested this substitution.
How to Make My Gluten-Free Almond Flour Peanut Butter Cookies Recipe
Step 1: Preheat the Oven
Preheat your oven to 350°F and line a cookie sheet with parchment paper.
Step 2: Mix the Cookie Dough
In a medium-sized mixing bowl add the peanut butter, maple syrup, butter vanilla extract, and egg. Mix until well combined.
Add the dry ingredients, including almond flour, coconut sugar, baking soda, and salt. Mix just until combined.
Step 3: Shape the Cookies:
Scoop spoonfuls of dough using a medium cookie scoop and roll them into 1-inch balls. Place them on the cookie sheet, leaving some space between each cookie.
Use a fork to flatten each cookie slightly, creating a crisshatch pattern on top. If the fork sticks to the dough, you can wipe the fork across cold butter to prevent sticking.
Step 4: Bake and Enjoy!
Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the cookies are lightly golden brown around the edges. Allow to cool in the pan for several minutes. Then transfer to a wire rack to cool completely.
Peanut Butter Cookies Recipe Notes
Peanut Butter Consistency: Ensure the peanut butter (or any nut or seed butter you use) is well-stirred and creamy. If it’s too thick or dry, it can result in crumbly cookies. Conversely, if it’s too runny, the dough may become too sticky. Adjust the amount of nut butter if needed.
Mixing and Handling the Dough: When combining wet and dry ingredients, mix just until the dough comes together. Overmixing can lead to denser cookies. If the dough is too sticky to handle, you can lightly grease your hands or wet them to make shaping the cookies easier.
Fork Pattern: Using a fork to flatten the cookies not only creates an attractive pattern but also ensures even baking. Dip the fork in almond flour if it sticks to the dough.
Baking Time: Keep a close eye on the cookies while baking, especially during the last few minutes, as they can go from golden to over-baked quickly. They should be lightly golden around the edges when done.
Cooling Time: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and firm up.
Experiment with Mix-Ins: Feel free to add semi-sweet or dark chocolate chips, chocolate chunks, chopped nuts, or other mix-ins to the dough for extra flavor and texture.
Delicious Serving Suggestions
- With a glass of milk: These cookies pair perfectly with a cold glass of milk or dairy-free alternative.
- As a dessert topping: Crumble these cookies over vanilla ice cream for a fun, crunchy topping.
- Peanut butter cookie sandwich: Spread a layer of peanut butter or chocolate between two cookies for a double treat.
- Pack for lunch: Add a couple of cookies to lunchboxes for a tasty, gluten-free snack on the go.
Do you love peanut butter? Check out more of my easy and delicious sweet peanut butter recipes:
Gluten-Free Peanut Butter Cookies with Almond Flour
Ingredients
- 1 cup natural unsweetened creamy peanut butter
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 egg
- 2 tablespoons butter
- 2 tablespoons coconut sugar
- 1-3/4 cup almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F and line a cookie sheet with parchment paper.In a medium-sized mixing bowl add the peanut butter, maple syrup, butter vanilla extract, and egg. Mix until well combined. Add the dry ingredients, including almond flour, coconut sugar, baking soda, and salt. Mix just until combined.Scoop spoonfuls of dough using a medium cookie scoop and roll them into 1-inch balls. Place them on the cookie sheet, leaving some space between each cookie.Use a fork to flatten each cookie slightly, creating a crisshatch pattern on top. If the fork sticks to the dough, you can wipe the fork across cold butter to prevent sticking.Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the cookies are lightly golden brown around the edges. Allow to cool in the pan for several minutes. Then transfer to a wire rack to cool completely.
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