Almond Flour Peanut Butter Cookies
These almond flour peanut butter cookies are soft, and chewy are made with 100% almond flour. The cookie dough mixes up in minutes and makes for the best gluten-free peanut butter cookies!
Servings: 32 cookies
Calories: 118kcal
Ingredients
- 1 ¾ cups (170 g) almond flour (spooned & leveled)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick; 113 g) unsalted butter, softened to room temperature
- ½ cup (100 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar plus additional sugar for rolling in before baking
- 1 large egg at room temperature
- ¾ cup 185 g) creamy peanut butter (see note)
- 2 teaspoons pure vanilla extract
Instructions
- Combine dry ingredients. In a medium bowl, whisk together the almond flour, baking soda, and salt. Set aside. 1 ¾ cups (170 g) almond flour ½ teaspoon baking soda ¼ teaspoon salt
- Combine butter and sugars. In a large mixing bowl, using a hand mixer or a stand mixer fitted with paddle attachment, beat together the butter, brown sugar, and granulated sugar on medium-high speed until completely creamed and smooth, about 2 minutes. ½ cup (1 stick; 113 g) unsalted butter, ½ cup (100 g) packed light brown sugar ¼ cup (50 g) granulated sugar
- Add egg, peanut butter and vanilla. Add the egg and beat until combined, about 1 minute. Add the peanut butter and vanilla extract and beat until combined. Scrape down the sides and bottom of the bowl as needed. 1 large egg ¾ cup 185 g) creamy peanut butter 2 teaspoons pure vanilla extract
- Add dry ingredients. Add the dry ingredients to the wet ingredients and beat on low speed just until combined. The dough will be very creamy and soft. Cover and chill the cookie dough in the refrigerator for at least 1–2 hours (for best results refrigerate overnight).
- Prep oven and pans. When ready to bake, preheat oven to 350°F (177°C) and position a rack in the center of the oven.. Line large baking sheets with parchment paper or silicone baking mats. Remove cookie dough from the fridge and allow to sit out for 10 minutes to allow for scooping.
- Roll & coat the dough. Add sugar to a bowl (about ½ cup). Scoop and roll chilled cookie dough into balls, about 1 scant Tablespoon of dough each. Roll each cookie dough ball in the sugar and arrange on baking sheets about 2 inches apart. Use a fork and press down on the dough to make a criss-cross indent on top of each.
- Bake cookies. Bake for 11–12 minutes or until the edges appear set and are very lightly browned. The centers will still look very soft. Allow cookies to cool on the baking sheet for 5 minutes. After 5 minutes, transfer to a wire rack to cool completely.
Notes
- Make-ahead: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Store baked cookies at room temperature covered for up to a week.
- Freezing: Freeze baked cookies for up to 3 months. You can also freeze unbaked cookie dough balls, without sugar coating, for up to 3 months. When ready to bake, allow frozen cookie dough balls to sit on the counter for 30 minutes, then roll in sugar, indent a crisscross pattern with a fork, then bake for an extra minute. No need to completely thaw.
- Almond flour - I recommend using blanched almond flour which is a fine almond flour without the almond skin present. I like using Bob's Red Mill.
- Peanut butter: I recommend smooth creamy butter (the kind you don’t need to stir). Natural peanut butter may be a bit too oily and create a crumblier cookie. Crunchy peanut can work but may be a bit crumblier too.
- Chocolate chips: You can add in 1 cup chocolate chips. Skip indenting the cookies with a fork.
Nutrition
Calories: 118kcal | Carbohydrates: 8g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 65mg | Potassium: 42mg | Fiber: 1g | Sugar: 6g | Vitamin A: 96IU | Calcium: 20mg | Iron: 0.4mg