Peanut Butter Almond Flour Cookies
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
18 cookies
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Calories
79 kcal
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Course
Dessert
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Cuisine
American, International
Peanut Butter Almond Flour Cookies
Description
This recipe uses almond flour as a gluten-free base combined with creamy peanut butter and butter to create tender cookies. Coconut sugar adds natural sweetness while vanilla extract and an egg help bind the dough. Baking powder and salt ensure proper rise and flavor balance. The dough is mixed until combined but not overworked to maintain softness.
Cookie dough is rolled into balls, gently pressed flat with a fork to create a signature crisscross pattern, then baked until they turn a light golden brown. The cookies firm up upon cooling but remain soft and chewy inside, with subtle peanut butter flavor complemented by vanilla.
The cookies are suited for those seeking nutty, mildly sweet treats without wheat flour. They cool well and can be stored at room temperature, making them convenient snacks or dessert options.
Ingredients
- ½ cup peanut butter all-natural creamy
- ¼ cup butter room temperature, unsalted
- ½ cup coconut sugar
- 1 ½ teaspoon vanilla extract
- 1 large egg
- 1 ½ cups almond flour spooned and leveled, superfine
- ½ teaspoon baking powder
- ¼ teaspoon salt (only if using unsalted peanut butter)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a stand mixer or using a handheld electric mixer, beat together the peanut butter, softened butter, and coconut sugar on medium-high speed for about 1 minute.
- Scrape down the sides of the bowl and add in the egg and vanilla extract. Beat on medium-low speed for about 20 seconds, until combined.
- Add almond flour, baking powder, and salt (if using). Mix on medium-low speed until combined.
- Roll the dough into 16-18 equal-sized balls (about 2 tablespoons each) and place them on the baking sheet, spacing them evenly apart.
- Gently press each cookie into a patty shape using a fork to create a crisscross pattern on top. Don't press too hard!
- Bake for 9-12 minutes, until the cookies are light golden brown. They will continue to cook on the baking sheet as they cool, so don’t worry if they’re a little pale.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy!
Notes
- Use creamy, all-natural peanut butter with only peanuts to help dough cohesion; avoid dry or grainy peanut butter.
- Coconut sugar can be substituted with light brown sugar for similar sweetness.
- Butter can be swapped with vegan butter for a dairy-free version.
- Almond butter or cashew butter can replace peanut butter for variation in flavor.
- Store cookies in an airtight container at room temperature for up to 4 days or refrigerate to prolong freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Calories | 79kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 95mg | 4% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 92IU | 2% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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