Healthy Flourless Peanut Butter Cookies 🍪 (Soft & Chewy!)

Name: Healthy Flourless Peanut Butter Cookies 🍪 (Soft & Chewy!)
Cook time: 12 min
Yield: 2
Ingredients: 1 cup Almond Flour; 1/3 cup Peanut Butter (creamy works best); 2 tbsp Coconut Oil (use soft, solid oil, not melted); 2 tbsp Maple Syrup; 1/2 tsp Vanilla Extract; A pinch Salt (essential to balance the sweetness); 1/4 cup Peanut Butter Chips (optional) can use any chocolate chip or skip it

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🔥 Cook: 12m

🎬 Video: 20s

📊 Medium

🍽️ Course: Dessert

Soft & Chewy Peanut Butter Almond Cookies (Flourless & Gluten-Free) If you’re looking for a simple, wholesome cookie recipe that is flourless and gluten-free, these peanut butter almond cookies are the perfect choice. They come together in just one bowl, use minimal ingredients, and deliver a soft, chewy texture with a rich, nutty flavor that hits the spot every time.

This recipe is my absolute go-to for quick baking days. Whether you are craving a treat with your evening tea or need a fast, healthy snack for the kids, this recipe is designed to be fuss-free. The combination of almond flour and peanut butter creates a naturally delicious base that feels indulgent yet balanced.

I personally love adding peanut butter chips for an extra boost of flavor—and yes, I even press a few on top for that slightly fancy, bakery-style look!

Why You’ll Love This Recipe
One-Bowl Wonder: Minimal cleanup means less time scrubbing and more time snacking.
Health-Conscious: Naturally gluten-free and easily made vegan/refined-sugar-free.
Texture Perfection: Perfectly soft on the inside with a satisfying chew.
Pantry-Friendly: Made with simple, accessible ingredients you likely already have.

Instructions

In a large mixing bowl, combine your peanut butter, soft coconut oil, and maple syrup. Stir vigorously until the mixture is smooth and creamy.
Add the almond flour, vanilla extract, and a pinch of salt. Mix until a soft, uniform dough forms.
Gently fold in the peanut butter chips. Pro-tip: Reserve a small handful of chips to press onto the tops of the cookies before baking for that gourmet look.
Do not skip this! Refrigerate the dough for 20–30 minutes. Chilling firms up the coconut oil, which controls the spread and ensures the cookies hold their shape.
Using a small cookie scoop, portion the dough onto a lined baking sheet. Lightly flatten each ball with your palm or a fork.
Bake in a preheated oven at 350°F (175°C) for 10–12 minutes.
Let the cookies rest on the tray for 10 minutes. They are delicate when hot but will firm up into a beautiful, chewy texture as they cool.

Calories	95 kcal
Protein	3g
Carbs	6g
Fat	7g

Instructions

Video Tutorial

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Ingredients

Instructions