3-Ingredient Almond Peanut Butter Cookies (No Eggs, No Refined Sugar)

These 3-Ingredient Almond Peanut Butter Cookies are super-simple egg-free, refined-sugar-free, and dairy-free cookies that bring over 6 grams of protein per cookie.

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3-Ingredient Peanut Butter Almond Cookies

These 3-Ingredient Almond Peanut Butter Cookies are super-simple egg-free, refined-sugar-free, and dairy-free cookies that bring over 6 grams of protein per cookie.

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Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Course: Snack

Cuisine: American

Servings: 10 Cookies

Calories: 185.9 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 ¼ cup Almond Flour - (note 1)
• ▢ ½ cup Peanut Butter (Unsalted) - (note 2)
• ▢ ¼ cup Maple Syrup - (note 3)

Optional

• ▢ 1 teaspoon Vanilla Extract - for flavor (note 4)
• ▢ 12 Raw Almonds - (note 5)

Instructions

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Lightly oil with cooking oil spray. Set aside.
• In a mixing bowl, combine peanut butter, maple syrup, vanilla extract if used, and almond flour until smooth, well combined, and it forms cookie dough batter.
• Form 10 cookie dough balls and place them on the baking sheet, leaving half a thumb of space between each ball.
• Flatten them with the back of a lightly oiled fork, to form a cross on top of the cookies.
• To decorate, press a whole almond in the center of each cookeis. It also add a delicious crunch when you bite into them later.
• Bake the cookies at 350°F (180°C) for 12-14 minutes until golden brown on sides. Cool them down for 10 minutes on the baking sheet at room temperature to firm up. Then, gently slide a spatula under each cookie to transfer to a cooling rack for 1 hour, to enjoy their full crunchy texture and flavors.

Notes

Note 1: Or almond meal, but the cookies will be a bit grainy and darker in color. For oat flour, use my 4-ingredient oat flour peanut butter cookie recipe.

Note 2: Or almond butter, cashew butter. Nut-free options are tahini or sunflower seed butter.

Note 3: Or agave syrup, or any liquid sweetener you love.

Note 4: Add a delicious flavor to the cookies. You can also swap for 1/4 teaspoon of almond extract.

Note 5: For decoration only, you can skip or use sliced almonds.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Almond flour cookies soften with time. After 3 days, they get less crunchy. Store at room temperature in an airtight glass jar for best texture.

Equipment

Baking Sheet

Parchment Paper

Mixing Bowl

Measuring Cups and Spoons

Cooling Rack

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Nutrition

Serving: 1cookie | Calories: 185.9kcal | Carbohydrates: 11.6g | Protein: 6.1g | Fat: 14.1g | Saturated Fat: 1.8g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 3.7g | Sodium: 56.1mg | Potassium: 100.3mg | Fiber: 2.3g | Sugar: 6.8g | Vitamin A: 0.01IU | Calcium: 47.8mg | Iron: 0.8mg | Magnesium: 26.8mg | Phosphorus: 49.5mg | Zinc: 0.4mg

Ingredients and Substitutions

You only need three simple ingredients and a couple of optional ones to make this recipe. Here’s how to pick and swap them.

• Almond Flour – This ingredient provides the structure for the cookies. It’s a key component that makes them soft on the inside while holding their shape. You can use almond meal, but it will give you a darker, more rustic-looking cookie.
• Peanut Butter – This is the primary flavor and fat source for the cookies, helping to bind the dough together and make them moist. Other great options are almond butter or cashew butter. For a nut-free version, tahini or sunflower seed butter are fine.
• Maple Syrup – This is the liquid sweetener for the recipe, adding a natural sweetness and helping with the texture. You can also use agave syrup or another liquid sweetener you love.
• Vanilla Extract – This is an optional ingredient that adds a warm and classic flavor to the cookies. A great alternative is almond extract.
• Raw Almonds – These are for decoration and add a nice crunch to the cookies. You can also use sliced almonds for the same effect.

How to Make Them in Pictures

Carine’s Baking Tips

Let me share a few more tips for a perfect cookies.

• Measure Accurately – I always recommend weighing your ingredients for the most consistent results. If you are using cups, make sure you don’t pack down the almond flour. Instead, scoop and level it for the right amount.
• Don’t Overbake – These cookies can go from perfectly baked to too firm in a flash. Check them at the 12-minute mark and pull them out as soon as the edges turn golden brown.
• Cool Completely – It’s tempting to eat these cookies right away, but they need time to firm up. Letting them cool on the baking sheet and then on a wire rack for a full hour is key to achieving that perfect chewy-but-crunchy texture.
• Add Chocolate Chips – For a different flavor, try mixing in ⅓ cup of mini chocolate chips. They melt a little in the oven and make the cookies extra decadent.
• Decorate with a Twist – Instead of a whole almond, you can press sliced almonds onto the tops of the cookies before baking for a crunchy topping that covers the whole surface.
• Add Another Flavor – If you want to change the flavor, a great addition is a quarter teaspoon of almond extract.

More Peanut Butter Cookie Recipes

Oat Flour Peanut Butter Cookies

Soft Peanut Butter Cookies

3-Ingredient Peanut Butter Cookies

Healthy Peanut Butter Cookies