Dessert

Almond Flour Peanut Butter Cookies with Chocolate Chips Recipe

Byluca Carter December 19, 2025December 19, 2025

Introduction

These Almond Flour Peanut Butter Cookies with Chocolate Chips are a deliciously chewy treat that combines nutty flavors with rich chocolate. Perfect for those who enjoy a gluten-free twist on a classic cookie, they are quick to prepare and sure to satisfy your sweet tooth.

A close-up of a pile of round chocolate chip cookies scattered on a white marbled surface, each cookie showing a golden-brown color with a slightly cracked texture and dark chocolate chips sprinkled throughout; some cookies have a light dusting of coarse sea salt on top, adding a slight sparkle to the rough cookie surfaces, with cookies overlapping each other creating depth in the image photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup + 2 tablespoons almond flour
1/2 teaspoon baking soda

1/4 teaspoon salt
1 large egg

1/2 cup peanut butter
1/4 cup unsalted butter (at room temperature)

1/4 cup light brown sugar (packed)
1/4 cup white granulated sugar
1 teaspoon vanilla extract

1/4 cup + 2 tablespoons semi-sweet chocolate chips (plus more for topping)

Instructions

Step 1: Preheat the oven to 350°F (177°C). Line a large baking pan with parchment paper and set aside.
Step 2: In a small bowl, whisk together the almond flour, baking soda, and salt. Set aside.

Step 3: In a larger bowl, combine the egg, peanut butter, butter, brown sugar, white sugar, and vanilla extract. Beat with a handheld electric mixer for about 2 minutes until the mixture is creamy and fluffy.
Step 4: Add the dry ingredients and chocolate chips to the wet mixture. Beat again until everything is well combined.
Step 5: Using about 3 tablespoons of dough per cookie (an ice cream scoop works well), place mounds on the prepared baking sheet, spacing them about 2 inches apart. If you like, press extra chocolate chips on top of each dough mound.

Step 6: Bake for 14 to 18 minutes, rotating the pan halfway through baking. Cookies should turn a deep golden color. Remove from oven and transfer the pan to a wire rack to cool.

Tips & Variations

For a nut-free version, substitute the peanut butter with sunflower seed butter.
If you prefer a crunchier cookie, bake for a couple of minutes longer, watching closely to prevent burning.

Mix in chopped nuts or dried fruit for added texture and flavor.
Chill the dough for 30 minutes before baking to help maintain cookie shape.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed container for up to three months. To enjoy, thaw at room temperature and reheat briefly in the oven if desired for a freshly baked texture.

How to Serve

A pile of round chocolate chip cookies with a golden brown color and slightly cracked surface showing a soft texture. The cookies have dark brown chocolate chips scattered on the top and some sprinkled coarse salt crystals adding a bit of shine. The cookies are stacked and overlapping each other on a white marbled surface, creating a cozy and inviting look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

You can use regular all-purpose flour, but the texture and flavor will differ. Almond flour adds moisture and a nutty taste that regular flour cannot replicate exactly.