Make a batch of these almond flour peanut butter cookies today. Learn how to make peanut butter cookies with almond flour.

Almond Flour Peanut Butter Cookies

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Make a batch of these almond flour peanut butter cookies today. Learn how to make peanut butter cookies with almond flour.

almond flour peanut butter cookies on a white plate

Almond Flour Peanut Butter Cookies

Baking with almond flour allows you to make gluten free and keto baked goods. This is one of my favorite almond flour cookie recipes.

These almond flour peanut butter cookies are simple to make and so delicious! If you enjoy baking with almond flour, check out my other recipes.

These keto peanut butter cookies are sandwich style cookies with yummy peanut butter and jelly filling. You can make half the batch with grape and half with strawberry if you want.

Can I use almond meal?

No, you will need to use almond flour for this recipe. It has a finer texture. Get your almond flour here.

Best peanut butter for cookies

I love to use all natural peanut butter in my cookies. My favorite peanut butter brand is Justin’s.

You can also use homemade peanut butter in these cookies. If you do, make sure it is creamy peanut butter. Chunky peanut butter will not work as well in these cookies.

You can use almond butter or cashew butter for these delicious cookies for a slightly different taste.

a scoop of creamy peanut butter

Why do I need to use creamy peanut butter?

Creamy peanut butter is easier to work with when making these cookies. It will give you a more consistent cookie.

Chunky peanut butter can make the cookies spread too much. It can also make the cookies more challenging to shape.

If you must use chunky peanut butter, I recommend freezing the dough for 30 minutes before shaping it into cookies.

Can I substitute almond butter for peanut butter in peanut butter cookies?

You can substitute almond butter for peanut butter in these cookies.

Why do my almond flour cookies fall apart?

There are a few reasons why your almond flour cookies might fall apart.

One reason is that the dough is too wet. If your dough is too wet, it will be difficult to shape into cookies. The peanut butter cookies will also spread too much while baking.

a scoop of sweetener in a plastic cup

Best sweetener for cookies

This almond flour peanut butter cookie recipe is Keto, so it uses Swerve sweetener. If you are not watching your blood sugar, you could experiment with coconut sugar, brown sugar, or maple syrup.

Tools / equipment to make this recipe

  • Baking sheet or cookie sheet
  • Parchment paper
  • Large mixing bowl
  • Cooling rack
  • Airtight container for storage
  • Measuring cup
  • Large spoon

ingredients in cups and bowls

Ingredients to make almond flour peanut butter cookies

For the cookies:

1 C. Almond flour (Get your almond flour here.)

½ C. Natural peanut butter (or other type of nut butter)

2 Tbsp. Almond milk 

¼ C. Swerve confectioners sugar substitute (Get Swerve here.)

½ tsp. Baking powder

peanut butter filling on a cookie

For the filling:

3 Tbsp. Butter softened

4 Tbsp. Natural peanut butter

½ C. Swerve confectioners sugar substitute

2 tsp. Heavy whipping cream

¼ C. Sugar free jelly

jelly on a peanut butter cookie

How to make almond flour peanut butter cookies

  • Preheat the oven to 325 degrees. 
  • In a mixing bowl, combine all of the ingredients for the almond flour cookies. Blend until smooth. 
  • Form the cookie dough into 16 individual balls, and flatten slightly with your hands. 
  • Place the cookie dough balls onto a parchment lined baking sheet. 

cookies on parchment paper

  • Use the tines of a fork to make a cross design on the top of each cookie. 
  • Bake for 10 minutes. 
  • Remove, and allow to cool to room temperature. 
  • Mix together the butter, peanut butter and sugar substitute until smooth. 
  • Add in the heavy whipping cream for the filling, and blend again until creamy. 
  • Spread the peanut butter filling onto the bottom of 8 of the cookies. 
  • Spread the jelly onto the bottom of the other 8 cookies. 
  • Place one peanut butter filled cookie and one jelly filled cookie together to form a sandwich.
  • Repeat until all 8 sandwich cookies are together. 

a scoop of chocolate chips over a mixing bowl

Additions and modifications

If you want more sweetness in these almond flour peanut butter cookies, you could dip the edges into melted sugar free chocolate.

Add dark chocolate chips to the dough before you roll it into a ball. If you follow the keto diet, the Enjoy Life brand works well.

You can add vanilla extract if you like. But, be aware that some brands contain gluten. If you need these to be gluten free, please check the label.

Sprinkle the tops with granulated sugar for a slightly crunchy texture. Keep in mind that this will increase the cookies calories and they won’t be keto.

Make a batch of these almond flour peanut butter cookies today. Learn how to make peanut butter cookies with almond flour.

How to store almond flour peanut butter cookies

These almond flour peanut butter cookies will stay fresh for up to a week when stored in an airtight container. 

You can also freeze them for up to 3 months.

I hope you enjoy this recipe! If you try it, please leave me a comment below and let me know how you liked it. 

Make a batch of these almond flour peanut butter cookies today. Learn how to make peanut butter cookies with almond flour.

Happy baking!

Yield: 24

Almond Flour Peanut Butter Cookies

Make a batch of these almond flour peanut butter cookies today. Learn how to make peanut butter cookies with almond flour.

Make a batch of these almond flour peanut butter cookies today. Learn how to make peanut butter cookies with almond flour.

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

Ingredients

For the cookies:

  • 1 C. Almond flour
  • ½ C. Natural peanut butter
  • 2 Tbsp. Almond milk
  • ¼ C. Swerve confectioners sugar substitute
  • ½ tsp. Baking powder

For the filling:

  • 3 Tbsp. Butter softened
  • 4 Tbsp. Natural peanut butter
  • ½ C. Swerve confectioners sugar substitute
  • 2 tsp. Heavy whipping cream
  • ¼ C. Sugar free jelly

Instructions

  1. Preheat the oven to 325 degrees. 
  2. In a mixing bowl, combine all of the ingredients for the cookies. Blend until smooth. 
  3. Form the batter into 16 individual balls, and flatten slightly with your hands. 
  4. Place the cookies onto a parchment lined baking sheet. 
  5. Use the tines of a fork to make a cross design on the top of each cookie. 
  6. Bake for 10 minutes. 
  7. Remove, and allow to cool to room temperature. 
  8. Mix together the butter, peanut butter and sugar substitute until smooth. 
  9. Add in the heavy whipping cream for the filling, and blend again until creamy. 
  10. Spread the peanut butter filling onto the bottom of 8 of the cookies. 
  11. Spread the jelly onto the bottom of the other 8 cookies. 
  12. Place one peanut butter filled cookie and one jelly filled cookie together to form a sandwich. Repeat until all 8 sandwich cookies are together.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 329Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 13mgSodium: 155mgCarbohydrates: 22gFiber: 4gSugar: 13gProtein: 9g

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