Craving creamy peanut butter and satisfying chewable cookies? Look no further! These decadent Almond Flour Peanut Butter Cookies are gluten-free and packed with protein, offering a delightful contrast between soft centers and crispy edges. Bake these cookies in just 20 minutes.
Can't resist the creamy magic of peanut butter in baking? Me neither! If you enjoyed my Peanut Butter Cookies and Depression-era bread, then you're in for a treat. This latest cookies recipe is packed with peanut butter flavor as well. Get ready to indulge!
Table of Contents
Why You'll Love This Recipe
- Quick and convenient gluten-free heaven! These cookies are a breeze to make, satisfying your cravings in 20-minutes.
- Indulge your peanut butter cravings guilt-free. These cookies are made with almond flour for a nutritious boost and are sure to satisfy just like this Italian Almond Cake.
- No grocery run needed. These cookies are made with simple ingredients you likely already have in your pantry.
What is Almond Flour?
As the name suggests, almond flour is finely ground from blanched almonds, offering a nutrient-rich alternative to traditional flours. Packed with benefits like:
- Vitamins & Minerals: Boasting high amounts of Vitamin E, magnesium, and other essential nutrients, almond flour nourishes your body with every bite.
- Blood Sugar Friendly: With a significantly lower glycemic index compared to conventional flours, it helps manage blood sugar levels, making it a great choice for diabetics or health-conscious individuals.
- Heart Health Hero: Studies suggest almond flour can contribute to heart health by lowering LDL ("bad") cholesterol and potentially improving insulin resistance.
Different Types of Peanut Butter
Choose your favorite variety, whether it's creamy classic, chunky delight, or even almond or cashew butter - the choice is yours!
- Smooth sailing or delightful crunch? The choice is yours! Creamy peanut butter offers a velvety texture, while crunchy adds a fun textural contrast. Pick your favorite for a personalized peanut butter explosion.
- Love that salty kick? If you choose salted peanut butter, remember to skip the added salt in the recipe to avoid an overly salty outcome. I used unsalted peanut butter here for balanced flavor.
- Skip the no-stir. While convenient, no-stir peanut butter contains added oil and preservatives that can make these peanut butter cookies with almond flour hard and alter the texture. Stick to traditional peanut butters for the best results.
Ingredients for Almond Flour Peanut Butter Cookies
- Almond Flour - use high-quality blanched almond flour. Do not use almond meal.
- Peanut Butter - I prefer creamy peanut butter for this recipe.
- Butter – Softened (room temperature). Use unsalted or omit salt.
See the recipe card below for a full list of ingredients and quantities.
Substitutions & Variations
- Swap peanut butter with almond butter and find your perfect flavor match.
- Remember, if you use salted peanut butter, go light on the salt or omit it entirely for a balanced taste.
- Soften up that butter. Room-temperature butter is key for even creaming of cookies dough. Using unsalted butter? Remember to hold off on the extra salt.
- For an extra burst of decadence of chocolate, stir in ⅓ cup of your favorite chocolate chips. Remember, you can never have too much chocolate (in moderation, of course) just like this Pinwheel Cookies and this Turtle Cookies.
- Nutty goodness! Add ⅓ cup of chopped walnuts, pecans, or peanuts for extra flavor and texture like this Butter Pecan Cookies.
This recipe hasn't been tested with alternative substitutions or variations. If you choose to replace or include different ingredients, we'd love to hear about your experience. Please share your feedback in the comments section below!
Baking Pro Tips
1. Unless a recipe says otherwise, always use room-temperature ingredients. This helps them mix together smoothly and evenly, for perfect results every time.
2. Ditch the measuring cups and grab your digital scale. Weighing dry ingredients in grams ensures perfect accuracy and consistent results.
How to Make Almond Flour Peanut Butter Cookies
Detailed Instructions Below! See the key steps here, then head to the recipe card below for full instructions.
1. Take a bowl and combine almond flour, baking powder and salt. Whisk and set aside.
2. Take a large bowl and using an electric mixer beat butter, peanut butter, castor sugar, brown sugar, egg and vanilla for about 2 -3 minutes.
3. Add the dry ingredients to the wet ingredients.
4. Mix until just combined.
5. Use an ice-cream scoop (3 tablespoon) to shape the cookies.
6. Scoop out cookies and place them on the baking tray.
7. Place the baking tray in the middle rack of the oven and bake for 9 - 12 minutes until the edges are light golden in color.
8. Once out of the oven, allow the cookies to cool in the baking tray for 5 - 10 minutes before transferring to the cooking rack to cool completely.
Expert Tips
- Go flat, not round - Unlike classic cookies, these beauties hold their shape. Form flattened discs instead of balls before baking. This will ensure they stay delicious and chewy.
- Criss-cross charm - Gently press a fork over the cookie dough to create a criss-cross pattern. The dough might stick a bit, so be gentle. Tip: Dipping the fork in water can help prevent sticking, but I found it wasn't necessary.
- Color watch - These cookies are quick, baking in 9-12 minutes. Your guide is the edge color - light brown means they're ready! Remember, slightly under-baked is better than over-baked for the ultimate chewy treat.
- Patience is a virtue (and chewy cookies) - Don't be fooled by the soft appearance straight out of the oven. Give your cookies time to cool on the tray - they'll magically firm up and become perfectly chewy as they settle.
Common Questions
Absolutely! Whip up the dough ahead and chill it for 2-3 days. Just remember to let it soften before baking as it'll be firm from the fridge. Freezing is also an option! Scoop dough balls onto a tray, freeze until solid, then transfer to a bag for up to 3 months of cookie-baking bliss!
Think chewy, not crumbly! Don't expect the classic melt-in-your-mouth texture. Almond flour cookies are all about the delightful chew, almost like a cross between a cookie and a brownie.
How to Store
Room Temperature
For maximum freshness, store these cookies in an airtight container. They'll stay happy and delicious for 3-4 days.
Refrigerator
For extended freshness, chill these cookies in an airtight container for up to a week.
Freezing Instructions
Wrap each cookie in plastic, then add foil for extra protection. Pop them in a bag or airtight container and freeze for up to 3 months for future cookie cravings.
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Related Peanut Butter Recipes
Recipe
Almond Flour Peanut Butter Cookies
Equipment
- 2 Baking Trays
- 2 Silicone Mats
- 1 Electric Mixer
- 1 Digital Scale
Ingredients
- 2 cup almond flour (224 g)
- ¾ cup peanut butter (190 g)
- 1 teaspoon baking powder (4 g)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract (5 ml)
- ½ cup butter (115 g) room temperature
- 1 egg (large)
- ½ cup castor sugar (100 g)
- ½ cup brown sugar (100 g)
Instructions
- Preheat the oven at 350 F. Line two baking sheets with silicone sheets or parchment paper.
- Take a bowl and combine almond flour, baking powder and salt. Whisk and set aside.
- Take a large bowl and using an electric mixer beat butter, peanut butter, castor sugar, brown sugar, egg and vanilla for about 2 -3 minutes.
- Add the dry ingredients to the wet ingredients. Mix until just combined.
- Using an ice-cream scoop (3 tablespoon), scoop out cookies and place them on the baking tray.
- Take a fork and press them using a crisscross pattern on the cookies.
- Place the baking tray in the middle rack of the oven and bake to 9 – 12 minutes until the edges are light golden in color.
- Once out of the oven, allow them to cool in the baking tray for 5 – 10 minutes before transferring them to the wire rack to cool completely.
Notes
-
- Go flat, not round - Unlike classic cookies, these beauties hold their shape. Form flattened discs instead of balls before baking. This will ensure they stay delicious and chewy.
- Criss-cross charm - Gently press a fork over the cookie dough to create a criss-cross pattern. The dough might stick a bit, so be gentle. Tip: Dipping the fork in water can help prevent sticking, but I found it wasn't necessary.
- Look for edges - These cookies are quick, baking in 9-12 minutes. Your guide is the edge color - light brown means they're ready! Remember, slightly under-baked is better than over-baked for the ultimate chewy treat.
- Patience is a virtue (and chewy cookies) - Don't be fooled by the soft appearance straight out of the oven. Give your cookies time to cool on the tray - they'll magically firm up and become perfectly chewy as they settle.
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