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a glass of milk surrounded by Almond Peanut Butter Cookies in a brown parchment paper lined tray

Almond Peanut Butter Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 47 reviews
  • Author: Whip & Wander
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 30 small cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free


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.


  • 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


Preheat oven to 350 F (176 C)

  1. 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.
  2. Add almond flour and mix until a thick dough forms.
  3. Portion dough into 1 tbsp spoonfuls and roll into balls. Place 2 inches apart on a cookie sheet lined with parchment paper or a silicone baking liner.
  4. Press down on each ball of dough with a fork crosswise, to form the traditional peanut butter cookie indentations.
  5. Sprinkle each cookie with a small pinch of fine sea salt if desired.
  6. Bake for 10-12 minutes. Cookies should be golden brown around the edges.
  7. 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 tbsp 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