Almond Flour Peanut Butter Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
20 mins
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Total Time
45 mins
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Servings
36 cookies
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Calories
152 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Almond Flour Peanut Butter Cookies
Description
Almond Flour Peanut Butter Cookies are made by creaming together butter, unsweetened peanut butter, and granulated sugar until smooth. Eggs and vanilla provide moisture and flavor, while almond flour, baking powder, baking soda, and sea salt create a structure that yields tender cookies with a pleasant crumb. The dough benefits from chilling to help maintain shape during baking.
The cookies bake at 350°F, bringing out the natural aromas of peanut butter and toasted almond flour without over-spreading. Their texture combines a slight chew with a soft interior that melts easily. Sea salt enhances the sweetness without dominating, while vanilla adds warmth.
These cookies work well as a homemade snack or dessert and suit those preferring almond flour for texture and flavor. The recipe advises adjusting salt quantity if using table salt instead of sea salt and ensuring ingredients are at room temperature to improve mixing and texture.
Ingredients
- 1 tick (1/2 cup, 115g) butter softened, unsalted
- ¾ cup (190g) peanut butter unsweetened
- 1 ⅓ cups (265g) granulated sugar
- 2 large egg at room temperature
- 2 tsp vanilla extract pure
- 2 ½ cups (250g) almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp sea salt
Instructions
- Add the butter, peanut butter, and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium high speed until combined. Note: if you don't own a stand mixer, you can use a large mixing bowl with a handheld electric mixer.
- Add in the eggs and vanilla extract and beat until all of the wet ingredients are combined. Scrape the sides of the bowl with a rubber spatula.
- In a separate bowl, stir together the almond flour, baking powder, baking soda, and sea salt. Transfer the dry ingredients to the mixer and beat on medium speed until combined.
- Refrigerate the dough for 20-30 minutes to allow it to set up. This prevents the cookies from spreading too much during the baking process.
- Preheat the oven to 350 degrees Fahrenheit and line two large rimmed baking sheets with parchment paper.
- Use a small cookie scoop to scoop the peanut butter cookie dough onto the prepared baking sheet. Be sure to position the mounds of cookie dough at least 2 inches apart on each cookie sheet to allow them room to spread.
- Bake for 9-11 minutes in the preheated oven, or until the edges are just barely golden brown. I bake mine for 10 minutes, which results in the perfect chewy and soft texture. Remove cookies from the oven and place them on a wire rack to cool.
Notes
- Use ½ teaspoon of table salt if sea salt is unavailable for a balanced saltiness.
- Ensure butter and peanut butter are softened to room temperature before mixing for smooth dough.
- If peanut butter is refrigerated, warm it briefly to ease stirring.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Serving | 1cookie (of 36) | |
| Calories | 152kcal | 8% |
| Carbohydrates | 9g | 3% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 133mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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