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.Print
These sweet + salty Almond Peanut Butter Cookies are a gluten-free, refined sugar-free, egg-free, and dairy-free treat that can be made in less than 20 minutes.
Preheat oven to 350 F (176 C)
- Cream raw honey, peanut butter, and coconut oil together in a mixing bowl with a wooden spoon or spatula. Then add vanilla, baking soda, and salt and mix.
- Add almond flour and mix until a thick dough forms.
- Portion dough into 1 tablespoon spoonfuls and roll into balls. Place 2 inches apart on a cookie sheet lined with parchment paper or 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 10-12 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 an airtight container.
If made in the 1 tablespoon size, as recommended, this recipe produces small roughly a two-bite cookies.
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
- Calories: 94
- Sugar: 4 g
- Sodium: 46 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 3 g
Keywords: Almond Peanut Butter Cookies