Almond Peanut Butter Cookies

Name: Almond Peanut Butter Cookies
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: 1/3 cup honey (see notes in post above for a Keto-friendly stevia swap); 1/3 cup thick peanut butter (may sub for almond or other nut butter); 5 tbsp coconut oil, softened; 1 tbsp vanilla; 1/2 tsp baking soda; 1/2 tsp sea salt, plus more to top if desired; 2 cups almond flour

May 15, 2018 By Whip & Wander 91 Comments

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Sometimes a Friday night rolls around and you decide you absolutely must have a batch of sweet + salty home-baked cookies. Nothing else will quite satisfy your craving, but you’re not interested in making anything that takes an enormous amount of effort. The good news is, these Almond Peanut Butter Cookies are comprised of staples you likely already have in your pantry, they mix up in a single bowl in a matter of minutes, and they have a short bake time of about 12 minutes.

Basically, they’re the best possible answer to “gosh, I could really go for some cookies right now” that you or your significant other inevitably exclaim late at night. It happens, friends – like clockwork.

What type of nut butter should I use?

This Almond Peanut Butter Cookies recipe is flexible as far as what type of nut butter you choose to use. Often I will swap the peanut butter out of these cookies in favor of almond butter or other Paleo-friendly nuts. What I’ve found most important is the consistency of the nut butter itself, because it greatly affects the stability of the dough when you portion it out into cookies.

What works best?

Thick nut butter. Freshly ground nut butter from the bulk section works brilliantly because it is often quite thick. Generally, these “grind-your-own” machines offer simple ingredients lists, with many just containing the nut with no other oils or emulsifiers. Thick and spreadable commercial nut butters also performed well in my tests, though much of the time these contain extra emulsifiers or sugary additives in order to stay thick and spreadable.

What should I steer clear of?

Thin and runny nut butter that does not blend well or is on the goopy side. Basically, if you can pour your peanut butter straight out of the jar, you’re probably going to need to make some adjustments to the dough.

If this is all you have on hand, you can still make it work. Some things that will help the consistency of your dough when you’re working with thin nut butter are:

Add additional almond flour
Add one large egg to help bind
Allow to firm up in the refrigerator for 30 minutes before scooping the dough

Want to mix it up?

Though these Almond Peanut Butter Cookies are super tasty on their own, this recipe also makes a great base to add chocolate chips, coconut flakes, or chopped nuts. I also never skip a sprinkle of coarse sea salt or finishing salt on top.

What tools do I need to make this recipe?

a mixing bowl
measuring cups and measuring spoons
a wooden spoon or spatula
a baking sheet
parchment paper or a silicone baking sheet liner
a fork

Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

How long do these cookies keep?

These cookies should keep well in an airtight container at room temperature for up to 3 days, or in the refrigerator for around a week.

A note for special diets

Made as directed, these Almond Peanut Butter Cookies are grain-free, gluten-free, refined sugar-free, egg-free, dairy-free, and friendly for some SIBO diets.

If you would like to make these cookies friendly for Paleo diets, the peanut butter can be swapped out for almond butter or another Paleo-friendly nut butter.

A keto-friendly swap

If you are following a strict Keto diet and would like to adapt these Almond Peanut Butter Cookies to lower the carb count, I have had success swapping the honey for an equal measure of Stevia in the Raw (granulated baker’s bag) plus 1 large egg to help bind. 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.