0 from 33 votes
Peanut Butter Almond Flour Cookies
These soft and chewy almond flour peanut butter cookies taste like peanut butter cups! They're gluten-free, keto-friendly, and bake in just 10 minutes. They're the perfect healthier dessert everyone will love!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 18 cookies
Calories: 79 kcal
Course:
Dessert
Cuisine:
American , International
Ingredients
- ½ cup all-natural creamy peanut butter
- ¼ cup unsalted butter room temperature
- ½ cup coconut sugar
- 1 ½ teaspoon vanilla extract
- 1 large egg
- 1 ½ cups superfine almond flour spooned and leveled
- 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!
Cup of Yum
Notes
- Coconut Sugar: Can substitute with ½ cup of light brown sugar.
- Do NOT use almond meal.
- Butter: For a dairy-free option, use sticks of vegan butter.
- Peanut butter: You can swap peanut butter for almond butter or cashew butter for a different nutty flavor.
- Use smooth peanut butter: You want a smooth, runny peanut butter with just peanuts as the ingredient. This helps the dough come together nicely. Avoid grainy or dry peanut butter.
- Storage: Store any leftover cookies in an airtight container for up to 4 days at room temperature or in the refrigerator.
Nutrition Information
Calories
79kcal
(4%)
Carbohydrates
7g
(2%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
16mg
(5%)
Sodium
95mg
(4%)
Potassium
53mg
(2%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
92IU
(2%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 79
% 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.