These almond flour peanut butter cookies are the perfect addition to your holiday cookie platter! They are incredibly soft, chewy, low-carb, and so easy to make! The dough comes together fast with a few simple ingredients and doesn't need to be chilled before rolling and baking.
These almond flour peanut butter cookies are hands-down delicious, and peanut butter lovers will absolutely adore these cookies! Using almond flour in place of regular flour has become my newest obsession. It works so well and I love the slight nutty flavor and coarse texture it adds, plus it's good for you!
You will love how easy these peanut butter cookies are to make, the dough comes together in less than 15 minutes and doesn't need to be chilled before rolling and baking. They are also great for making ahead of time, the dough is easy to freeze and bakes perfect straight from frozen. So make a big batch and you'll have fresh-baked cookies ready to go at any time!
What is Almond Flour?
Almond flour is made purely from blanched almonds that have been ground into a very fine powder. It's a healthy, gluten and carb-free alternative that adds a delicious taste and texture to a lot of recipes. It's also one of the main ingredients used to make macarons!
Almond Meal vs. Almond Flour
Both almond meal and almond flour are made from ground almonds. However, almond flour is made from peeled (skins removed) almonds, whereas almond meal is made from ground whole almonds. Almond flour is finer and has a consistency that is pretty similar to regular flour. Almond meal is grainier and more oily than almond flour. For this recipe, almond flour works best.
Ingredients for Almond Flour Peanut Butter Cookies
- Almond flour: You can find almond flour online or at grocery stores in the baking aisle. Blue Diamond almond flour is my go-to brand. It's a lot finer, less oily, and less prone to clumping than any other brand I've used. You can buy a 3-pound bag on Amazon for $15 or a 1-pound bag for around $10 at grocery stores.
- Baking powder & baking soda: Leaveners that make the cookies soft and fluffy. Without these, the cookies would be thin and crispy.
- Salt: Just a pinch since there's also salt in the peanut butter.
- Butter: ½ cup, or one stick, unsalted and softened to room temperature. Make sure you're using unsalted butter, if all you have is salted butter then leave out the added salt in the recipe.
- Peanut butter: Creamy peanut butter works best. If you want the cookies to have a chunkier texture you can always mix some chopped peanuts into the dough at the end.
- Granulated sugar & brown sugar: Using both sugars gives these cookies the best texture and makes them extra chewy from the molasses in the brown sugar.
- Egg + extra egg yolk: One large egg binds the dough, adds flavor, and texture. The extra yolk makes the cookies softer and more moist!
- Vanilla extract: Adds flavor and just enough moisture for the cookie dough to come together.
How to Make Almond Flour Peanut Butter Cookies
- Set your oven rack to the middle position and preheat your oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk the almond flour, baking powder, baking soda, and salt. Set aside.
- In a larger bowl, use an electric mixer to beat the softened butter and peanut butter until creamy and smooth. Add the granulated sugar and brown sugar and beat until well combined. Mix in the large egg, extra yolk, and vanilla extract until combined. Wipe the mixer and the sides of the bowl with a rubber spatula.
Add the dry ingredients and mix until the dough comes together.
Scoop about 2 tablespoons of the cookie dough and roll it into a ball with the palms of your hand. Arrange the cookie dough balls on the lined baking sheet, about 2 inches apart.
Use a fork to indent each ball of dough with a criss-cross pattern.
Bake the cookies, one baking sheet at a time, for 10-12 minutes each. Remove from the oven and allow the cookies to cool on the baking sheet for at least 5 minutes before carefully transferring them to a plate or a cooling rack.
Store the cookies in an airtight container and keep at room temperature for 1 week. You can also freeze the cookies for up to 3 months.
How to Freeze Cookie Dough
Roll the dough into 2 tablespoon-sized balls, indent with a fork in a criss-cross pattern, and arrange the dough in a single layer on a parchment-lined baking sheet. Set the baking sheet flat in the freezer until the cookie dough is pretty solid, then transfer to a ziplock bag or an airtight container. Keep layers separated with sheets of parchment paper.
When ready to bake, preheat your oven to 350°F. Arrange the frozen cookie dough on a parchment-lined baking sheet, about an inch apart, and bake for 12-14 minutes. Do not thaw before baking.
Enjoy! If you want more almond flour recipes, try my almond flour brownies or almond flour oatmeal cookies next!
📖 RECIPE
Almond Flour Peanut Butter Cookies
Ingredients
- 1 and ¾ cups almond flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter , softened to room temperature
- 1 and ¼ cups creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Instructions
- Arrange your oven rack to the middle position. Line 2 large rimmed baking sheets with parchment paper. Preheat your oven to 350°F.
- In a medium bowl, whisk the almond flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, use an electric mixer to beat the softened butter and peanut butter until smooth and creamy. Add the granulated sugar and brown sugar and mix until well combined. Wipe the mixer and sides of the bowl with a rubber spatula. Add the egg and extra egg yolk and mix until well combined. Mix in the vanilla extract.
- Add the dry ingredients and mix until the dough comes together. The dough will be thick.
- Form the dough into 2 tablespoon-size balls and arrange them on your parchment-lined baking sheet, about 2 inches apart. Use a fork to indent each cookie dough ball with a criss-cross pattern.
- Bake the cookies, one baking sheet at a time, for 10-12 minutes. Remove from the oven and allow the cookies to cool on the pan for at least 5 minutes before transferring to a plate or a cooling rack.
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