Honestly, if you’re going to ask me to choose a guilty vice it’s almost always going to be something salty or savory and very likely covered in cheese. But sometimes you just need a fresh batch of warm, home-baked cookies and nothing else will quite satisfy that craving.
A late night batch of Almond Peanut Butter Cookies
These Almond Peanut Butter Cookies are my go-to for a simple guilt-free treat. They’re also super simple to whip up, with an ingredient list full of staples you probably already have in your pantry and a short bake time of 12 minutes. Basically, they’re the best possible answer the “gosh, I could really go for some cookies right now” that you or your significant other inevitably exclaim after 9 pm on Friday night. It happens, friends – like clockwork.
Want to mix it up?
Though these Almond Peanut Butter Cookies are super tasty sans additions, this recipe also makes a great base to add sugar-free chocolate chips, coconut flakes, or chopped nuts.
A note for special diets
These Almond Peanut Butter Cookies are grain-free, gluten-free, refined sugar-free, egg-free and friendly for some SIBO diets. If made in the 1 tbsp size, like I recommend below, they make roughly a two bite cookie. The nutrition facts attached to the recipe are for the original recipe utilizing honey, but I have updated the nutrition info to better reflect my preferred brands of almond flour, honey, and coconut oil linked in the recipe card.
A keto swap
If you are following a Keto diet and would like to adapt the recipe to lower the net carb count, I have had success swapping the honey for Stevia in the Raw (granulated baker’s bag). I used the same 1/3 cup measurement and added 1 large egg to help bind the dough. If you do not add an egg, the dough will not be moldable and the mixture will be too granular. I find that this adaptation is less sweet than their honey counterparts, but certainly sweet enough to satisfy my cookie craving.
The nutrition facts for this Keto swap per 1 cookie (1/30 of the batch): Cal: 86, Fat: 7g, Chol: 6mg, Sod: 50mg, Carb 3g, Fiber: 1g, Sug: 1g, Prot: 3g
Remember: Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
2-Bite Almond Peanut Butter Cookies
Yield 30 small cookies
Preheat oven to 350 F (176 C)
- Cream raw honey, peanut butter, and coconut oil together in a mixing bowl. Then add vanilla, baking soda, and salt and mix.
- Add almond flour and mix until a thick dough forms.
- Portion dough into 1 tbsp spoonfuls and roll into balls. Place 2 inches apart on a cookie sheet lined with a silicone baking liner.
- Press down on each ball of dough with a fork crosswise, to form the traditional peanut butter cookie indentations.
- Sprinkle each cookie with a small pinch of fine sea salt if desired.
- Bake for 12 minutes. Cookies should be golden brown around the edges.
- The cookies will be fragile when warm, so I like to let them cool slightly for approx 10 minutes before transferring them to a cookie jar.
Though I normally just make these Almond Peanut Butter Cookies sans additions, this recipe also makes a great base to add sugar-free chocolate chips, coconut flakes, or chopped nuts.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Serving Size 1 cookie
Amount Per Serving
% Daily Value
Total Fat 6 g
Saturated Fat 2 g
Sodium 46 mg
Total Carbohydrates 6 g
Dietary Fiber 1 g
Sugars 4 g
Protein 3 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.