If you need a foolproof peanut butter cookie recipe - look no further! With only 10 staple ingredients and a few minutes, you can have the perfect peanut butter cookie, with only 3 net carbs per cookie! They're totally gluten free as well.
Read through to find out more about how these yummy cookies come together in a few simple steps. Or, you can skip to the recipe card to get right into it. We do recommend reading this post fully if you have any questions, since we take time to answer them in the body of the text.
You can find the full quantities and nutritional information in the recipe card.
- Blanched almond flour - The base of this cookie! No coconut flour is used in this recipe.
- Granular erythritol - Or your favorite sweetener. Since we eat a refined sugar free diet, we use erythritol because it measures 1:1 for sugar. Granulated sweeteners will give us a nice crispy edge to the cookie. You can also use a brown sugar replacement if you like.
- Unsalted butter & eggs - Room temperature.
- Creamy peanut butter - We'd recommend using something like JIF this is generally the same across every jar. Natural peanut butter can probably work too, but since they vary a lot from brand to brand, something more standard is our top choice to ensure a consistent texture. JIF now makes a sugar free peanut butter (Amazon affiliate link) if you're really counting carbs!
- Baking powder & baking soda - To give these cookies the perfect amount of rise.
- Xanthan gum - To bind the cookies together. Since these cookies are gluten free, we highly recommend using xanthan gum to hold them together.
- Vanilla extract & kosher salt - Essentials that enhance the flavor of these cookies.
- Garnish with: Flakey sea salt, optional but totally delicious! You'll notice we often incorporate it to our baked goods.
You can also view this peanut butter cookie recipe as a Google Web Story.
- Bring your eggs and butter out of the fridge and let them sit on the counter for about an hour so they can reach room temperature. If you live in a hot or humid climate, this may not take quite as long.
- Preheat the oven to 325°F.
- Prepare parchment paper lined baking sheets.
Sift dry ingredients
Sift almond flour, baking powder, baking soda, xanthan gum and kosher salt into a large bowl. Set aside.
Cream butter & sweetener
In a large bowl or stand mixer, cream together butter and sweetener on medium speed for about 5 minutes.
Add remaining wet ingredients
Add in peanut butter and vanilla, and cream together on medium speed until soft and fluffy.
Next, add in eggs one by one, and mix on medium speed until completely incorporated.
Add in dry ingredients
On medium speed, add the dry ingredients to the wet ingredients and mix until completely combined. Scrape the bowl once or twice to make sure everything is combined.
Bake the cookies
Using a medium sized cookie scooper, roll the cookie dough in roughly 16 balls. Place on a parchment lined baking sheet, leaving a bit of room for the cookies to spread out.
Bake for a total of 12-15 minutes, until cookies are lightly browned and just set. If desired, take the tray of cookies out halfway though baking, and bang them on the counter top 5 times to get those nice crinkles on top.
After baking, sprinkle with flakey sea salt if desired, and allow the cookies to cool for about 15 minutes on the baking sheet, then transfer to a cooling rack to allow to cool completely.
✨Tips & tricks
- Allow butter and eggs to sit out and become room temperature for best results, so that the dough can come together very smoothly.
- Kosher salt is optional but adds a lovely texture and flavor to these yummy and sweet cookies.
Frequently asked questions
Making these cookies dairy free is super simple! All you have to do is substitute butter for vegan butter.
At this time, we can't say whether or not they can be made vegan. The eggs are essential for binding the cookies together. If we test without them in the future, we will be sure to update this post.
Yes, of course you can add chocolate chips! We can't see any downside to doing that! 🙂
Sure, if you want to! We suppose you would call them 'Almond Butter Cookies' instead.
🍪More almond flour recipes to try
- Keto Peanut Butter Chocolate Chip Cookies
- Gluten Free Peanut Butter Blossoms
- Keto Caramel Slice
- Blondie Brownies
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Store in an airtight container on the counter for up to 2 days, then transfer to the fridge where they will keep for an additional 3-4 days.
To freeze the cookie dough, roll into balls, freeze on a parchment-lined baking sheet until solidified, add to a freezer bag, and freeze for up to 6 months.
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Almond Flour Peanut Butter Cookies
- 8 tablepsoons unsalted butter, softened (1 stick)
- 192 grams granular erythritol (1 cup)
- 264 grams creamy peanut butter (1 cup)
- 1 tablespoon vanilla extract
- 2 large eggs, room temperature
- 224 grams almond flour (2 cups)
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon xanthan gum
- Preheat oven to 325°F. Line baking sheets with parchment paper. Sift dry ingredients into a medium bowl. Set aside. In a stand mixer, cream together sweetener and butter on medium speed for about 5 minutes, until nice and fluffy.
- Add in peanut butter and vanilla extract and continue creaming together until totally combined. Next, add in eggs one by one, and mix on medium speed until completely incorporated.On medium speed, add the dry ingredients to the wet ingredients and mix until completely combined. Scrape the bowl once or twice to make sure everything is combined.
- Using a medium sized cookie scooper, roll the cookie dough in roughly 16 balls. Place on a parchment lined baking sheet, leaving a bit of room for the cookies to spread out.
- Bake for a total of 12-15 minutes, until cookies are lightly browned and just set. If desired, take the tray of cookies out halfway though baking, and bang them on the counter top 5 times to get those nice crinkles on top.After baking, sprinkle with flakey sea salt if desired, and allow the cookies to cool for about 15 minutes on the baking sheet, then transfer to a cooling rack to allow to cool completely.
- Store in an airtight container for up to 5 days in the fridge.
- Creamy peanut butter is the best choice for a consistent texture.
- You can use any sweetener you prefer, but a granulated sweetener will give the cookies a nice crispy edge.
- Flakey sea salt is optional, but recommended!
- Room temperature butter and eggs will yield the best results.
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
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