These almond flour peanut butter chocolate chip cookies are so quick and easy to make. The recipe takes less than 30 minutes from start to finish!
I’m always looking for new chocolate chip cookies to make as I get tired of eating the same thing. That’s why I changed things up by adding peanut butter to these tasty treats. It goes so well with the chocolate!
These cookies are delicious and crisp. While some people love soft, gooey cookies like my gluten-free dairy-free chocolate chip cookies, I prefer cookies with a crunch. In fact, when I used to work at Subway, I would purposely overcook the cookies to my liking.
If you like your cookies more crisp too, you are going to love this recipe. Cooking them a bit longer also crisps them up more.
How to Make Almond Flour Peanut Butter Chocolate Chip Cookies
As I mentioned, these cookies are very easy to make! Even if baking isn’t your strong suit, you’ll be able to whip up these keto-friendly cookies.
You don’t need much to make these cookies. If you do a lot of gluten-free baking, you probably have most of these already in the kitchen!
Since these are almond flour cookies, you will need some finely ground blanched almonds. But if you want to make them nut-free, you can use a seed flour instead. Sesame or sunflower seed flour would work well.
The addition of peanut butter gives the cookies a lighter texture and also helps prevent them from crumbling. You can also use almond butter if you don’t want a more neutral flavor. Seed butter can be used as well.
Semi-sweet or dark chocolate baking chips are best. However, you can just cut up your favorite chocolate if that’s all you have.
I love buttery cookies so using real butter is the best. But since I usually avoid dairy, I typically use a substitute for it when baking them for myself. Vegan stick butter or butter flavored coconut oil are great alternatives.
You can use any granular sweetener in the cookies. Brown sugar can be used too. Keto-friendly sweeteners are great when you want to cut the carbs and calories.
- Use a cookie scoop. To speed things up and ensure the cookies are the same size, I always use a cookie scoop. The cookies also bake more evenly if they are a uniform size.
- Line the pan. To prevent the cookies from sticking, I like to use a silicone baking mat that fits my pan. You can also cut a piece of parchment paper to fit as a liner. Lining the pan makes cleanup easier too!
- Egg should be at room temperature. The dough will come together best when your eggs aren’t chilled.
- Try an egg substitute. Make these cookies vegan by replacing the eggs. Just blend together 1½ tablespoons psyllium husk with 3 tablespoons of water. To make things even easier, you can use a commercially prepared egg replacer like Bob’s Red Mill GF Egg Replacer.
How To Make Almond Flour Peanut Butter Chocolate Chip Cookies
All of the ingredients and recipe steps are available in the printable recipe card at the bottom of the post. But you’ll find some step-by-step photos and tips here to help you make the perfect cookies.
Prep The Ingredients
The egg and egg yolk should be brought to room temperature by allowing it to sit for an hour. If you’re impatient like me, you can place each egg in warm water for 10-15 minutes to speed things up.
Making The Dough
When all of the ingredients are prepped, you can begin to make the dough. First, you’ll mix the almond flour and sweetener in a medium bowl.
Then beat the egg with peanut butter, butter, salt, and vanilla extract. The almond flour and sweetener mixture are then gradually stirred in.
Once the peanut butter cookie batter is prepared, the chocolate chips are stirred in.
Scoop And Bake
Drop rounded tablespoon size pieces onto lined cookie sheet. Place the balls of dough 2 inches apart on cookie sheet. Bake 12 to 16 minutes or until lightly browned.
Frequently Asked Questions
What brand of peanut butter is keto?
Any peanut butter that’s made with just peanuts or peanuts and salt is fine to use. Just make sure there is no added sugar. If it doesn’t contain salt, you’ll want to add in a pinch of salt to the batter. The salt enhances the flavor!
What sugar substitute should I use?
For keto baking, I recommend using a one-for-one sugar substitute like Lakanto or Swerve. But other granular sweeteners can be used as well. Some companies like King Arthur even make baking sugar alternative blends.
How do I store the cookies?
The cookies are fine to store in an airtight container at room temperature for up to a week. You can also flash freeze the batter in scoops and bake them frozen for only a few fresh cookies at a time. The baked cookies can also be frozen for up to 3 months or stored in the refrigerator for several weeks.
What are the best low-carb chocolate chips?
You can use any chocolate chips you like but semi-sweet or dark are best when baking. I prefer Enjoy Life as I typically avoid dairy. My mom likes to use ChocZero baking chips as they are keto-friendly. Sometimes I like to change things up with peanut butter chips, white chocolate chips, or the milk chocolate chips.
Other Gluten-Free Sweet Recipes
Looking for other recipes to satisfy a sweet tooth on a gluten-free and keto lifestyle? Be sure to check out these other tasty treats.
- Peach Ice Cream Without Eggs
- Keto No Bake Cookies With Coconut
- 3-Ingredient Peanut Butter Cookies
- Vegan Peanut Butter Cups
- Coconut Flour Bagels
Almond Flour Peanut Butter Chocolate Chip Cookies
- 1 ¾ cups almond flour
- ½ cup granular sweetener coconut sugar or keto-friendly sweetener
- 1 egg
- ¼ cup peanut butter
- ½ cup butter
- ½ teaspoon salt
- 1 tsp sugar-free vanilla extract
- ½ cup low-carb chocolate chips
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In small bowl, whisk together the almond flour and sweetener.
- In large bowl, beat egg, peanut butter, butter, salt, and vanilla extract. Gradually add in the dry ingredients. Stir in the chocolate chips.
- Use a cookie scoop to place dough balls about 2 inches apart on cookie sheet. You shouldn't need to flatten them because of the butter, but you may need to if using alternate ingredients.
- Bake for 12 to 16 minutes. Cool on rack.