Peanut Butter Almond Flour Cookies

almond flour peanut butter cookies on a baking tray.

5 from 2 votes

Peanut Butter Almond Flour Cookies

These delicious almond flour peanut butter cookies aren't just gluten-free and packed with flavor; they are also incredibly straightforward to make! These cookies are made with almond flour, creamy peanut butter, two types of sugar, and a hint of vanilla to create delicious, gooey cookies that the whole family will love.

Prep Time18

Cook Time12

Resting time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 311kcal

Author: Katalin Nagy

Equipment

Ingredients

76 g Unsalted butter Room temperature
40 g Brown sugar
40 g Granulated sugar
125 g Peanut butter Creamy, unsalted, unsweetened
1 Egg Room temperature
1 teaspoon Vanilla extract
125 g Almond flour
½ Teaspoon Salt
½ Teaspoon Baking powder

Metric - US Customary

Instructions

With an electric hand mixer whip butter with the two different kinds of sugar for a few minutes.
Mix in the egg, then the vanilla and peanut butter, just until combined.
Mix almond flour and baking soda together then add this mixture to the wet ingredients. Fold the two with the help of a rubber spatula just until combined. Do not overmix
Prepare 2 baking pans with parchment papers.
Divide the dough into 12 equal balls per tray (using a digital scale is handy) and place them onto the parchment papers leaving enough space between them to spread. I recommend baking 6 cookies per tray.
Using a fork, lightly press each cookie dough 2x per cookie in criss-cross pattern.
Pre-heat oven to 175 C / 347°F (no fan) while refrigerating the dough for 1 hour. Then, bake them for 12 minutes. Do not overbake.
Let the cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a cooling rack.
The cookies will further set as they cool. Store at room temp for a few days in air tight jar or container.

Notes

INGREDIENT NOTES:

Measure your ingredients with a Digital scale for accuracy
Use room temp. ingredients eg. egg, butter

TECHNIQUE NOTES:

Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details and science behind baking.
Try not to overbake your cookies if you prefer them fudgy. The cookies will be very fragile when they are got but they will set as they cool.
Once the cookies out of the oven, use grab a cookie cutter and apply circular movement around the cookies. It will make them perfectly round

Nutrition