5 from 12 votes
Almond Flour Peanut Butter Cookies
These Almond Flour Peanut Butter Cookies combine softened butter and peanut butter with almond flour and a mix of baking agents for a tender, rich cookie. The dough is chilled before baking to prevent spreading, resulting in cookies with a balanced texture. The flavor is nutty and sweet, emphasized by real vanilla and sea salt, making these cookies a satisfying treat.
Prep Time
15 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
45 mins
Servings:
36
cookies
Calories:
152 kcal
Course:
Dessert, Baked Goods
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 36 cookies
Amount Per Serving
Calories 152
% 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.