Almond Flour Peanut Butter Criss-Cross Cookies


Awhile ago, I shared a recipe for Peanut Butter Criss-Cross Cookies.  I developed the recipe after never finding a recipe that was quite peanut buttery enough for me. To me, they are the perfect peanut butter cookie, and I wish I could eat them everyday.  If only I didn't care about my health.

Enter this new Almond Flour Peanut Butter Criss-Cross cookie recipe!  While I wouldn't necessarily call this cookie healthy, I think it is an indulgence that you can feel a little bit better about.  It is also gluten free and delicious if that is what you are wanting or needing.

The peanut butter flavor in these cookies is intense!  I love it, but if you are looking for a cookie with just a hint of peanut butter, then these are probably not for you.  If, however, you are a peanut butter lover like I am, I think you will enjoy them.

I will share a few tips and notes about these cookies after the recipe, so feel free to continue scrolling after the recipe to read them.

Yield: 24

Author: Domestic Daybook - Tonia
Almond Flour Peanut Butter Criss-Cross Cookies

Almond Flour Peanut Butter Criss-Cross Cookies

These yummy gluten free peanut butter cookies are made with almond flour and coconut sugar.
Prep time: 15 MinCook time: 10 MinTotal time: 25 Min


  • 1 cup natural peanut butter (the kind with only peanuts and possibly salt)
  • 1/2 cup butter (I use salted)
  • 1/3 cup granulated sugar
  • 1/2 cup coconut sugar
  • 1 egg
  • 1/2 tsp. sea salt
  • 1 tsp. vanilla
  • 1 tsp. baking powder
  • 1 cup almond flour


  1.  Preheat oven to 350.  Cream together butter and sugars until fluffy (at least 2-3 minutes).  Add the egg, sea salt and vanilla and cream again.  Add the baking powder and mix. Finally add the almond flour and mix until incorporated.
  2. Using a medium cookie scoop, drop the dough onto a parchment lined baking sheet, leaving room for some spread.  Use a fork to make a criss-cross pattern on each cookie.
  3. Bake for 10-12 minutes - do not overbake.
  4. After removing from the oven, leave them on the baking sheet for a few minutes to set up.  Transfer to cooling rack to cool completely.  Store in refrigerator.
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Notes and Tips:

Sugars -

For the granulated sugar I use Zulka Morena pure cane sugar.  I like it because it is less processed and non-GMO, however any granulated sugar should be just fine.  I usually buy it at Sam's Club, but I have also seen it at Walmart. 

I also use coconut sugar in this recipe because it has slightly more food value, and a lower glycemic index than regular sugar, however, if you don't have any, I think substituting brown sugar would work- but be warned, I have never tried it, so I don't know for sure.

Making your Criss-Crosses -

When making your criss-crosses on your cookies, make sure you don't press too hard.  The cookies will spread and flatten out while baking.  Also, the dough will stick to the fork a little more than with my classic peanut butter cookies, so you may have to gently press down on the cookie with your fingers while pulling up the fork.

Parchment Paper - 

I always use a parchment lined baking sheet when making these cookies.  These are my favorite pre-cut, unbleached parchment paper sheets.  I love them and would recommend them to any baker.

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Storage - 

These cookies should be stored in the refrigerator and will keep even longer in the freezer.  In fact, I like them best right out of the freezer, so that is where I keep them all the time.

I hope you enjoy!

Almond Flour Peanut Butter Criss-Cross cookies