Is there any better flavor combination than chocolate and peanut butter?! You’ll love this classic pairing in these chocolate peanut butter crinkle cookies. These are a must-try for any cookie lover, but – even better – fit a lot of dietary needs. They’re dairy free, wheat/gluten free, and egg free (but don’t worry, they’re still packed with yummy flavor)! And you only need a handful of ingredients to whip ‘em up.

Ingredient Notes
Here’s a photo of all the ingredients you’ll need – only eight simple items!
Here are some helpful selected ingredient notes:
- Almond flour – I generally prefer superfine blanched almond flour because I feel like it gives the best texture in baked goods. However, any type of almond flour will work in this recipe.
- Peanut butter – Both natural peanut butter and conventional peanut butter work in this recipe. I find the texture of the cookies is a bit better with natural peanut butter but either will work.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips. This recipe is very simple!
Start by mixing together the peanut butter, maple syrup, and vanilla.
In another bowl, mix together the almond flour, cocoa powder, baking soda, and salt.
Pour the dry ingredients into the wet ingredients, and stir until well combined.
Portion the dough into tablespoon-sized balls, using the palms of your hands to roll the dough. Roll the balls of dough in a small bowl of powdered sugar.
Place the dough balls onto the baking sheet, then press down with your hand to form a disc.
Bake those cookies at 350 degrees F for about 9-11 minutes, until the cookies are cooked through and crinkling on top. Don’t overbake these, or the cookies can dry out.
Let ‘em cool on the pan for a few minutes, then transfer to a wire rack to finish cooling. Enjoy!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Store at room temperature in an airtight container or ziptop bag for up to 4 days. For longer storage, freeze.
Yes. Freeze in an airtight container or ziptop bag. Use within 3 months for best quality. Thaw at room temperature when ready to enjoy.
No, as the liquid from the maple syrup is necessary in this recipe.
Sure. The powdered sugar helps creates the signature crinkle look, but if you’d prefer not to use it, you can bake the cookies without it. They’ll still taste delicious.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free, wheat/gluten free, egg free, and soy free. Such a winner for folks with these allergies or intolerances!
This recipe does contain peanuts (in the peanut butter) and tree nuts (in the almond flour). If you need another option instead of peanut butter, you can use almond butter or seed butter. Unfortunately, I do not recommend substitutions for the almond flour in this recipe. If you have issues with almonds, I recommend finding a crinkle cookie option that does not contain them.
More Dairy Free Gluten Free Cookies
If you’re looking for more cookies that are both dairy free and gluten free, be sure to give one of these a try:
- Almond flour Christmas cookies
- Chai cashew butter cookies
- Chocolate chip pecan cookies
- Tahini oatmeal cookies
- Ginger cookies
- Almond flour peanut butter cookies
I hope you enjoy this recipe! If you get a chance to try it, please leave a recipe rating or comment below.
Chocolate Peanut Butter Crinkle Cookies
Ingredients
- 1 cup peanut butter (recommend natural)
- ½ cup maple syrup
- 2 tsp vanilla extract
- ⅔ cup almond flour
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup powdered sugar (optional, for rolling)
Instructions
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Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
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In a large mixing bowl, stir together the peanut butter, maple syrup, and vanilla until well combined.
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In another bowl, combine the almond flour, cocoa powder, baking soda, and salt. Stir well.
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Add the dry ingredients to the wet ingredients. Stir until combined.
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Roll the mixture into tablespoon-sized balls using your hand. Roll in the powdered sugar, then place on the baking sheet. Repeat with all the cookie dough.
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Press each cookie down with your hand lightly so that it forms a disc. Bake the cookies at 350 degrees F for 9-11 minutes, or until cooked through and crinkled on top.
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Let cool on the pan for 5 minutes, then transfer to a cooling rack to finish cooling. Enjoy!
Recipe Notes
Nutrition analysis (approximate per cookie): 106 calories, 7 grams fat, 1 gram saturated fat, 115 mg sodium, 9 g carbohydrate, 1.5 g fiber, 6 g sugar, 3.5 g protein, Vitamin D: 0%, Calcium: 2%, Iron: 2%, Potassium: 3%
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