The Ultimate 3-Ingredient Almond Flour Peanut Butter Cookies: Vegan, Gluten-Free & Keto Friendly
Get ready to be amazed by these incredibly simple and delicious 3-ingredient almond flour peanut butter cookies! Whether you’re craving a healthy treat, managing dietary restrictions, or just looking for a quick and easy dessert, these cookies are a game-changer. Made with just maple syrup, almond flour, and peanut butter, they are naturally vegan, gluten-free, and can easily be adapted to be keto-friendly. You won’t believe how much flavor and satisfaction come from such a minimal ingredient list!
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Looking for more delightful vegan treats? Be sure to explore my Vegan Pineapple Upside Down Cake, my Vegan Olive Oil Cake with Lemon and Pistachio, or my comforting Pumpkin Banana Muffins!
Why These 3-Ingredient Almond Flour Peanut Butter Cookies Are a Must-Try
When I first tried these cookies, I was genuinely astonished. It’s one thing to create a delicious vegan, gluten-free cookie without refined sugars, but to achieve such incredible taste and texture with only three ingredients? That’s pure magic! These cookies offer a delightful shortbread-like quality, similar to my Brown Sugar Shortbread Cookies, yet they possess an added softness that makes them truly irresistible. The best part? They are incredibly easy to make – simply stir the ingredients together, and they’re ready for the oven!
Their simplicity means less time in the kitchen and more time enjoying a wholesome, satisfying dessert. They’re perfect for a quick snack, a light breakfast, or a delightful after-dinner treat. Plus, knowing that they cater to various dietary needs without compromising on flavor makes them a universal crowd-pleaser.
Can You Substitute Almond Flour in Peanut Butter Cookies? Absolutely!
Yes, you absolutely can, especially with this fantastic 3-ingredient almond flour peanut butter cookie recipe! Almond flour brings a unique, slightly grainy texture and a rich, nutty flavor that you wouldn’t typically find with traditional wheat flour. This not only enhances the overall eating experience but also makes these cookies completely gluten-free, opening up a world of delicious possibilities for those with gluten sensitivities or preferences. Unlike other flours, almond flour provides a denser, more satisfying bite, which pairs wonderfully with the creaminess of peanut butter.
Are Almond Flour Cookies Healthier? A Nutritional Perspective
When it comes to healthier baking, cookies made with almond flour often come out on top, depending on your individual nutritional goals. Almond flour is celebrated for being a rich source of Vitamin E and magnesium, essential nutrients that support various bodily functions. It’s also naturally gluten-free and significantly lower in carbohydrates than wheat flour, making it an excellent choice for keto and low-carb diets.
Furthermore, by using natural sweeteners like maple syrup (or honey, if not strictly vegan), these cookies avoid the refined sugars found in many conventional recipes. This combination of almond flour and natural sweeteners results in a more wholesome treat that provides sustained energy without the sugar crash. For another delightful vegan and gluten-free option, make sure to try my Almond Lemon Cookies!
Almond Flour Peanut Butter Cookies – Keto Version: A Simple Swap for Low-Carb Lovers
Achieving a keto-friendly version of these almond flour peanut butter cookies couldn’t be simpler! The only adjustment needed is to swap out the maple syrup for a keto-friendly maple syrup alternative. This minor change allows you to enjoy the same delicious, satisfying cookies while adhering to your low-carb lifestyle. The taste is still wonderfully rich and nutty, proving that healthy eating doesn’t mean sacrificing flavor.
The Unique Texture of Almond Flour in Cookies
Using almond flour significantly influences the texture of these cookies, but in the best possible way! Instead of a light and fluffy cookie, almond flour creates a dough that yields a denser, more substantial cookie. This results in a chewy, rich treat that shares characteristics with a classic shortbread, but with the added depth and delightful, slightly grainy texture of almonds. The natural oils in almond flour also contribute to a wonderfully moist interior, making these cookies incredibly satisfying with every bite. If you love a hearty, satisfying cookie, you’ll absolutely adore the texture almond flour brings.
The Three Magical Ingredients for Your Cookies
The beauty of this recipe lies in its minimalist approach, relying on just three core ingredients to deliver maximum flavor and satisfaction. Here’s a closer look at what you’ll need and why each one is key:
- Almond Flour: This forms the wholesome base of your 3-ingredient cookies. For the best, most consistent texture, I highly recommend using a superfine almond flour. It’s important to note that almond flour is different from almond meal; almond flour is typically made from blanched, finely ground almonds, offering a smoother finish.
- Peanut Butter: The star flavor and a crucial binder! Regular creamy peanut butter works exceptionally well, providing the perfect consistency. If you prefer, a no-stir natural creamy peanut butter can also be used, but ensure it’s well-stirred if there’s oil separation to maintain the dough’s balance. Avoid overly thick or crunchy peanut butter, as it can alter the texture.
- Maple Syrup: This serves as the natural sweetener and helps bind the dough together. You can use either pure maple syrup (which keeps the recipe vegan-friendly) or honey if you don’t require a strictly vegan option. Both sweeteners add a lovely depth of flavor. For a keto alternative, simply opt for a keto maple syrup to keep the carb count low.
Essential Equipment for Baking Success
You won’t need any fancy gadgets for these straightforward cookies! A few standard kitchen tools are all it takes to whip up a batch:
- A cookie scoop: Ensures uniform cookie size for even baking.
- Parchment paper or a silicone baking mat: Prevents sticking and makes cleanup a breeze.
- A sheet pan: For baking your cookies.
- A large mixing bowl.
- A wooden spoon: Perfect for mixing the dense dough; no electric mixer needed!
Tips and Frequently Asked Questions (F.A.Q.)
Almond flour can achieve some rise when combined with leavening agents like baking powder, baking soda, or eggs. However, in this specific 3-ingredient peanut butter cookie recipe, the dough does not contain any leaveners. These cookies are intentionally designed to be incredibly simple to make and to have a denser, chewier, shortbread-like texture, rather than a light and airy one. They hold their shape beautifully during baking.
Traditional peanut butter cookies often contain high amounts of refined sugars, unhealthy fats, and processed flours, contributing to a higher calorie and less nutrient-dense profile. While delicious in moderation, these factors can make them less ideal for regular consumption, especially if you’re mindful of sugar intake or seeking whole-food ingredients. Our 3-ingredient almond flour peanut butter cookies, on the other hand, offer a wholesome alternative by utilizing natural ingredients, making them vegan, gluten-free, and a much healthier choice for guilt-free indulgence.
Yes, it absolutely does, and in this case, for the better! Almond flour imparts a distinct, slightly grainy (but still smooth when superfine) texture that adds a wonderful chewiness to these cookies. This unique quality, combined with the natural fats from the almonds, results in a rich, satisfying cookie that’s far from bland. It’s what makes them such a perfect gluten-free cookie!
If your almond flour cookies are crumbling, it’s often due to an imbalance in the wet-to-dry ingredient ratio, typically too much almond flour. Almond flour can be very absorbent. To remedy this, try adding a small amount of extra peanut butter (about a teaspoon at a time) to the dough and mix until it comes together smoothly and holds its shape. Ensure your peanut butter isn’t too dry or separated before mixing.
You’re in luck! I have many more options for delicious dietary-friendly treats. Check out my Vegan Peanut Butter Oatmeal Cookies with Banana and Cacao for another wholesome option. For an extensive collection, dive into my list of the 30+ best gluten-free and dairy-free cookie recipes!
If you enjoyed these, you’ll love my Lemon Lavender Cookies and my delightful Raspberry White Chocolate Cookies! For a burst of fresh fruit, don’t miss my Lemon Blueberry Cookies, an easy cake mix recipe. Coffee and tea lovers will savor my Ginger Crinkle Cookies and these Brown Sugar Shortbread Cookies. And if butterscotch is your craving, my Butterscotch Chocolate Chip Cookies are a must-try! For even more inspiration, explore my roundups of the Best Cookies for a Cookie Exchange and, of course, the Best Gluten Free Dairy Free Cookies Recipes!
If you try this recipe, I would love for you to leave a star review rating and comment below! Your feedback is incredibly valuable and wonderful to hear! Don’t forget to share your delicious creations with me by tagging @chenee_today on Instagram!
📖 Recipe
Almond Flour Peanut Butter Cookies (Vegan + Keto Option!)
Chewy, soft vegan gluten-free peanut butter cookies made with just 3 ingredients! Super quick and easy with almond flour and they’re paleo friendly! No eggs and no dairy!
5 minutes
14 minutes
19 minutes
Breakfast, Dessert, Snack
American
20 cookies
131 kcal
Chenée Lewis
Equipment you may need
- ¾ sheet baking pan
- parchment paper
- silicone baking mat
- small cookie scoop
- measuring cups and spoons
- mixing bowls
- wooden spoon
Ingredients
- 2 cups almond flour
- ¾ cup creamy peanut butter
- ¼ cup maple syrup – or honey – non-vegan option
Instructions
- Preheat oven to 325°F (160°C). Line a large cookie sheet with parchment paper or a silicone liner.
- Add all ingredients (almond flour, creamy peanut butter, maple syrup) to a large mixing bowl and stir with a wooden spoon until well combined and a dough forms.
- Use a small cookie scoop to portion out the dough. Roll each portion with your hands into smooth dough balls. Place them on the lined cookie sheet, ensuring they are about 2 inches apart.
- Using a fork, gently press down on each dough ball to flatten it slightly and create a classic crisscross pattern. To prevent the fork from sticking, dip it in water after pressing each cookie.
- Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden brown. The cookies might still be soft when hot, but will firm up as they cool. Let them cool on the baking sheet for 10 minutes before carefully transferring them to a wire rack to cool completely.
Video
Notes
- Sweetener: While I often use honey for its flavor, pure maple syrup is an excellent vegan-friendly alternative that works beautifully in this recipe. Both yield delicious results!
- Keto Option: To make these cookies suitable for a ketogenic diet, simply substitute the maple syrup with a keto maple syrup alternative. This simple swap maintains the sweetness without adding excess carbs.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 5-7 days, or in the refrigerator for up to 2 weeks.
- Freezing: Baked cookies can be frozen for up to 3 months. Thaw at room temperature before serving.
- Variations: Feel free to add a pinch of salt to enhance the flavors, a dash of vanilla extract for aroma, or even a few chocolate chips for an extra treat!
Nutrition
Serving: 1 cookie |
Calories: 131 kcal |
Carbohydrates: 7 g |
Protein: 5 g |
Fat: 10 g |
Saturated Fat: 1 g |
Polyunsaturated Fat: 1 g |
Monounsaturated Fat: 2 g |
Sodium: 45 mg |
Potassium: 72 mg |
Fiber: 2 g |
Sugar: 4 g |
Calcium: 32 mg |
Iron: 1 mg
Nutrition Disclaimer
PIN these 3 ingredient peanut butter cookies for later!
