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Overhead shot of almond flour peanut butter cookies.

Almond Flour Peanut Butter Cookies

Rich and delish
These almond flour peanut butter cookies are chewy and soft, crispy on the edges, made with creamy peanut butter, and filled with chocolate chips!
5 from 3 votes
Prep Time 10 mins
Cook Time 12 mins
chill time 1 hr
Total Time 1 hr 22 mins
Course Dessert
Cuisine American
Servings 16 cookies
Calories 276 kcal


  • 80 g Butter soft
  • cup Peanut butter craemy, not the natural kind
  • ¼ cup Granulated sugar
  • 1 cup Brown sugar
  • 1 Egg
  • 1 Egg yolk
  • ½ teaspoon Kohser salt
  • 1 teaspoon Vanilla extract
  • 2 ½ cups Almond flour
  • 1 teaspoon Baking soda
  • 1 cup Chocolate chips


  • Into a big mixing bowl, add the room temperature butter, and the peanut butter, and cream it with an electric hand mixer for 2-3 minutes or until it’s creamy and light in color.
  • Add the brown sugar, sugar, salt, and vanilla extract, and mix until well combined for about 1-2 minutes.
  • Add the egg, and egg yolk, and mix until combined and creamy. Add the almond flour, and baking soda, and mix with the hand mixer until combined.
  • Add the chocolate chips, and fold with a spatula until the mixture is just combined. Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour.
  • Use a cookies scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time.
  • Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 11-12 minutes.
  • Top the cookies with chocolate chips. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.


  • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
  • Measure your almond flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
  • Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
  • Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up. We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
  • Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
  • Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.


Calories: 276kcalCarbohydrates: 26gProtein: 6gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 35mgSodium: 135mgPotassium: 55mgFiber: 2gSugar: 22gVitamin A: 156IUCalcium: 55mgIron: 1mg
Keyword almond flour peanut butter cookies
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