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3 Ingredient Almond Flour Peanut Butter Cookies
Today is National Peanut Butter Lover’s Day! If you need an excuse to celebrate, these cookies are it! Years ago I realized that out of hundreds of recipes on EDS, I didn’t have a staple vegan peanut butter cookie recipe! I love to get creative with recipes so I typically gravitate away from the traditional concepts/flavor. The being said, I’m taking a moment to redeliver the most seamless staples you can think of..
and the vegan 3 ingredient flourless Chocolate Dipped Peanut Butter Almond Flour Cookies were born!! (longest title ever lol)
When it comes to peanut butter, I enjoy it most with chocolate. Alone, it’s just not my cup of tea. Thus creating a chocolate dipped cookie seemed like a no brainer!
What’s fab about these cookies, is everything! It’s quick, easy, affordable, has literally 3 INGREDIENTS for the base, no white flour, no white sugar, no eggs or even vegan eggs, packs flavor, a soft texture, aesthetic appeal, perf for any season, you just can’t beat it!!
If you love all things peanut butter or are searching for the most effortless cookie, you have to try this recipe for vegan Chocolate Dipped Peanut Butter Almond Flour Cookies!!
Why this recipe is great
No White Flour
No White Sugar
Only 3 Ingredients for the cookie base!
3 Ingredient Almond Flour Peanut Butter Cookies
- Total Time: 52 minute
- Yield: 6 - 8 Cookies 1x
- 1/2 cup traditional peanut butter (not natural)
- 2 cups almond flour, packed
- 3 tbsps honey or maple syrup (honey works best)
- Optional: melted sugar free chocolate and chopped peanuts
- Preheat oven to 275 degrees.
- Line a cookie sheet with a piece of parchment paper. Set aside.
- In a large mixing bowl combine the peanut butter, almond flour, and honey or maple syrup.
- Combine with a spatula until it forms a consistent cookie dough. If it’s not forming a dough simply add a little more honey or maple syrup 1-2 tsp at a time.
- Press the dough into cookies and with a fork make the grid on top. These cookies won’t spread, so form them to be flat.
- Bake 15-20 minutes or until sides are golden. Allow to cool in the pan. Slice and enjoy!
- Prep Time: 5 mins
- Cook Time: 15-20 mins
would it be ok to substitute evoo for the coconut oil. My son doesn’t like it and can tell if there is any in anything I fix. 🙂
Hi Lorrie, You can absolute use olive oil if that’s your preference. Let me know how they turn out! Happy Baking!
275 degrees? really ?
Lol, yes! You can cook at the standard 350, they may just dry out!
Hi, modified your recipe and used nutella and honey. Baked it slightly longer by 3 minutes. Dipped in choclate Texas glaze and coated with almonds and hazelnuts.
I could hardly keep the cookie together. did I possibly do something wrong, it’s way too crumbly.
Hi Issy, I’m sorry to hear that. I’m not sure what the issue may have been as even a close friend of mine tested these and they came out right. Did you use almond butter?
Hi, is it possible to substitute the PB with PB2 powder?
Hi Joy! You can absolutely combine the PB2 powder with water and substitute it within this recipe. Let me know how they turn out!
Mine is crumbly too
Has anyone ever tried this with almond butter instead of peanut?
These are fantastic! I’ve also made variations using hazelnut meal, cashew butter and hazelnut butter and they have all turned out beautifully! I like to add a tiny bit more maple syrup when using hazelnut meal and a pinch of salt. Thanks for a great recipe!
Easy recipe with tasty results, thanks for posting this delightful cookie. ?
I also had trouble, the batter was very dry. I used the flour I had made from almond pulp, was that the reason it was dry?
I believe people having dry cookies are using almond meal instead of fine almond flour. Almond meal still has the outside of the almond in it, where flour uses blanched almonds.
I live in New Mexico, it is very dry here. When making almond flour cookies in a dry atmosphere, I always have to add a little water, so they are not crumbly.
Hope this help if yours are turning out crumbly.
I live in New Mexico, it is very dry here. When making almond flour cookies, I always have to add a little water, so they are not crumbly.
What kind of peanut butter? Something like Jif, or organic no sugar, just peanuts type?
You can use any kind! I believe this was just regular PB!
While many readers didn’t have any issues with this recipe, I’m going to test these again to ensure that the end result is consistent.
Batter never came together. I used regular Jif too. Kept adding maple syrup then switched to melted coconut oil because didnt want cookies too sweet. Seemed to help slightly but not enough.
Hi Linda, I’m sorry to hear. I remade this recipe a few weeks ago and it still worked. You can also use honey if you’re not looking for a full vegan version.
Can I freeze them?
Hi Dominika! I’ve yet to explore freezing them, but you can always try. Let me know how they are!
Mine came out crumbly as well. I wonder if it’s the type of almond flour I used? I used Almond meal/flour finely ground.
Hi Suzanne, That’s happened to others. I’m going to remake these again, but they have worked at least 3x. Are you using maple syrup or honey?
Ice made these a few times now and they’re so great. I’ve added a little more maple syrup so the batter comes together a bit more. Super tasty. Thanks!!!
This looks so good! I love that the ingredient list is so good!
Made these and they came out pretty good. Used Almond flour from Costco.
I cannot get to the recipe, Please help!
Hi Lyn! I’m not sure why the recipe was removed, but it has been added back. Please let me know if you ever see this on our site. I’ve reached out to the company that owns the recipe plugin.
YUM! These look tasty.
I made them using honey. Added chocolate chips and Baked for about 30 minutes total, testing them every 5 minutes after the first 15 minutes until they were slightly hardened and dark golden color. They turned out great. Not too crumbly.