Peanut Butter Almond Flour Cookies

5 from 1 vote

Peanut Butter Almond Flour Cookies

These delicious peanut butter almond flour cookies are soft and chewy and loaded with peanut butter flavor. They are also naturally gluten-free and so easy to make!

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 240kcal

Author: Alison

Ingredients

½ cup Butter (114g) Softened
1 cup White Granulated Sugar (200g)
1 cup Peanut Butter (250g) Smooth, Creamy, Salted
1 Large Egg
1 Tablespoon Vanilla Extract
2 ½ cups Almond Flour (225g)
1 teaspoon Baking Soda
1 teaspoon Baking Powder
½ teaspoon Salt

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
Add butter and white granulated sugar to the bowl of your stand mixer. Cream them together until smooth.
Add the peanut butter and mix in.
Add egg and vanilla extract and mix in.
In a separate bowl add almond flour, baking soda, baking powder and salt. Mix together.
Add the dry ingredients in with the wet and mix with a spoon into a cookie dough. The dough will be quite wet.
Break off roughly two tablespoon sized portions of cookie dough, roll it into balls and spread the balls over two parchment lined baking sheets.
Aim to get 10 cookies per baking sheet (20 cookies in total) and spread them out so that there is plenty of space for the cookies to spread.
Flatten the cookies gently with a fork.
Bake for 12 minutes until golden on top.
Let the cookies cool and firm up directly on the tray.

Notes

Butter - can be lightly salted or unsalted. It won't make any big difference so just use what you have on hand.
Peanut butter - should ideally be smooth, salted and creamy. Though any peanut butter will work. If you're using a natural peanut butter then make sure it's mixed up well (no separation of oil and nut butter) before you use it. You could also make these cookies with almond butter.
Almond flour - is different from almond meal. Make sure it says 'almond flour' on the package.
Add chocolate chips. If you'd like to add chocolate chips to these cookies then go right ahead! Add a cup (175g) of chocolate chips to the cookie dough right before scooping them.
Bake on two trays. These cookies spread quite a lot and need the space to do it. Spread them over two trays and make sure there is plenty of space for them to spread out.
Storing and freezing: Keep your cookies stored at room temperature in a sealed container for up to a week. They can also be stored in the fridge. They are freezer friendly for up to 3 months. Thaw them in the fridge and enjoy!

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