Almond Flour Peanut Butter Cookies (Vegan + Keto Option!)

Introduction

These cookies prove that a truly amazing treat can come from just three simple ingredients. You’ll love the soft, melt-in-your-mouth texture and rich peanut butter flavor. They come together in one bowl and are easily adaptable to be vegan or keto-friendly.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 5 minutes

Cook Time: 14 minutes

Total Time: 19 minutes

Servings: 20 cookies

Ingredients

2 cups almond flour
¾ cup creamy peanut butter
¼ cup maple syrup (or honey – non-vegan option)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, combine the almond flour, creamy peanut butter, and maple syrup (or honey).
Stir vigorously with a spatula or mix with your hands until a uniform, slightly sticky dough forms.
Roll the dough into 20 evenly sized balls (about 1 tablespoon each) and place them on the prepared baking sheet.
Use a fork to gently press down on each ball, creating a classic criss-cross pattern and flattening the cookie to about ½-inch thickness.
Bake for 12-14 minutes, or until the edges are just beginning to turn golden.
Allow the cookies to cool on the baking sheet for at least 15 minutes before transferring them, as they will be very soft and need to firm up.

Variations

Chocolate Drizzle Cookies: After cooling, drizzle the cookies with melted sugar-free or vegan chocolate.
Press-In Addition: Before baking, press a few sugar-free chocolate chips or a small sprinkle of coarse sea salt into the top of each cookie.
Cookie Sandwich: Once completely cool, spread a thin layer of peanut butter between two cookies to create a sandwich.
Flavor Infusion: For a hint of warmth, mix ½ teaspoon of cinnamon or vanilla extract into the dough along with the main ingredients.

Tips for Success

Ensure your peanut butter is at room temperature and well-stirred for the easiest mixing and smoothest dough.
The cookies will be very soft when they first come out of the oven. Letting them cool completely on the baking sheet is crucial for them to set properly.
If your dough feels too dry and crumbly, add an extra tablespoon of peanut butter. If it’s too wet and sticky, add an extra tablespoon of almond flour.

Storage & Reheating

Store completely cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. To reheat and refresh the texture, warm them in a 300°F oven for 3-5 minutes.

FAQ

Can I use crunchy peanut butter?

Yes, crunchy peanut butter will work perfectly and add a nice texture.

Why are my cookies crumbly?

This usually means the dough was under-mixed or the almond flour was packed too densely into the measuring cup. Make sure to mix until no dry flour remains.

What’s the keto option?

To make these cookies keto, substitute the maple syrup with a sugar-free maple-flavored syrup or a monk fruit syrup that measures like sugar.

How long do these cookies keep?

They stay fresh in an airtight container for about 5 days at room temperature. They also freeze beautifully.

Is there a difference between using maple syrup and honey?

Maple syrup keeps the recipe vegan and gives a slightly milder flavor. Honey offers a stronger, floral sweetness but is not vegan.

Can I double this recipe?

Absolutely! Simply double all three ingredients. You may need to bake in batches or use two baking sheets.