Almond Flour Peanut Butter Cookies

Name: Almond Flour Peanut Butter Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Yield: 36 cookies
Ingredients: 1 tick (1/2 cup, 115g) unsalted butter; ¾ cup (190g) unsweetened peanut butter; 1 ⅓ cups (265g) granulated sugar; 2 large eggs; 2 tsp pure vanilla extract; 2 ½ cups (250g) almond flour; 1 tsp baking powder; ½ tsp baking soda; 1 tsp sea salt*

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
20 mins
Total Time
45 mins
Servings
36 cookies
Calories
152 kcal
Course
Dessert, Baked Goods
Cuisine
American

Almond Flour Peanut Butter Cookies

Winston Blankenship

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These easy almond flour peanut butter cookies taste just like traditional peanut butter cookies with chewy texture and rich peanut butter flavor! Make them for everyday enjoyment or special occasions like holidays, birthdays, and celebrations!

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Ingredients

Servings

1 tick (1/2 cup, 115g) unsalted butter softened
¾ cup (190g) unsweetened peanut butter
1 ⅓ cups (265g) granulated sugar
2 large eggs at room temperature
2 tsp pure vanilla extract
2 ½ cups (250g) almond flour
1 tsp baking powder
½ tsp baking soda
1 tsp sea salt*

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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

*If using regular table salt, use ½ tsp instead of 1 tsp
*If using regular table salt, use ½ tsp instead of 1 tsp
Before you begin the recipe, be sure the butter is softened to room temperature and that the peanut butter is room temperature too. If your peanut butter has been sitting in the refrigerator, microwave it for 30 seconds, or until it is easy to stir.

Nutrition Information

Show Details

Serving 1cookie (of 36) Calories 152kcal (8%) Carbohydrates 9g (3%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 23mg (8%) Sodium 133mg (6%) Fiber 2g (8%) Sugar 6g (12%)

Nutrition 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%