Almond Flour Peanut Butter Cookies
User Reviews
5
Almond Flour Peanut Butter Cookies
Description
This cookie recipe mixes creamy peanut butter, room temperature butter, and egg until smooth. Almond flour, baking soda, granulated sugar, and vanilla extract are then combined in to create a dough that is slightly sticky and best portioned with a cookie scoop for even sizing.
Baked on parchment paper at 350°F for 8 to 10 minutes, the cookies are done when they are set but still soft in the middle. After resting on the pan, they are transferred to a rack to cool completely, allowing them to achieve the intended texture—soft rather than crisp.
The use of natural creamy peanut butter (made with peanuts and salt only) is advised for best results. Variations include substituting almond or cashew butter for peanut butter for different nut flavors or dietary needs, and using coconut sugar for a Paleo version. The cookies store well covered at room temperature for a few days or longer refrigerated and freeze well for later enjoyment.
Ingredients
- ½ cup peanut butter see note, creamy
- ¼ cup butter room temperature
- 1 egg
- 1 ¼ cups almond flour
- 1 tsp baking soda
- ⅔ cup granulated sugar see note
- 1 tsp vanilla extract
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large mixing bowl or stand mixer, add peanut butter, butter and egg. Mix on high for 1 minute or until smooth.
- Then, add in remaining ingredients. Mix to combine.
- Use a cookie scoop to scoop dough onto parchment lined sheet.
- Bake for 8 to 10 minutes or until cookies are set in the middle.
- Remove from oven. Allow cookies to cool on pan for 5 minutes.
- Finally, remove cookies to a wire rack to cool.
Notes
- Use natural creamy peanut butter made only from peanuts and salt to ensure the correct texture and flavor.
- Almond or cashew butter can substitute peanut butter for a Paleo or peanut-free option.
- Coconut sugar may replace white sugar for a Paleo-friendly version.
- The dough will be slightly sticky; using a cookie scoop helps portion cookies evenly.
- Bake until cookies are just set and soft in the center to maintain tenderness.
- Store cookies covered at room temperature for up to 3 days, refrigerate for up to a week, and they freeze well for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 151mg | 6% |
| Potassium | 82mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 28IU | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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