Super soft, almond flour peanut butter cookies are full of creamy peanut butter and finely ground almond flour, lightly sweetened with brown sugar and flavored with vanilla. These are naturally gluten free cookies that everyone will enjoy!
When I set out to make this recipe, I knew there were a few important factors to achieve. I wasn't looking for keto cookies or anything with alternative sugars. I also wanted to be sure that these were super soft and chewy peanut butter almond flour cookies.
With those two things in mind, I set to work. And let me say, I am super happy with the result. These soft peanut butter cookies are DELICIOUS. Totally tender and flavorful. The blanched almond flour gives them an extra nutty taste.
These small batch cookies only make a dozen, so double (or triple) the recipe, if you would like!
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Ingredients
- almond flour- use almond flour or fine almond flour, rather than almond meal.
- baking soda-This will help the cookies rise (just a little).
- salt-Brings out all of the other flavors in the cookie dough.
- softened butter- Softened butter is much easier to incorporate by hand.
- creamy peanut butter- See note below about choosing your peanut butter type.
- brown sugar- Only a half cup of brown sugar is needed for lightly sweet cookies (almond flour is not bitter at all and doesn't need much sweetening).
- egg- Used as a binder.
- vanilla extract or vanilla bean paste- If you have never cooked with vanilla bean paste, I suggest you try it. It offers such a rich vanilla-y taste. The amount will be the same regardless.
Step by Step Instructions
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Allow butter to soften at room temperature before starting the process.
In a large mixing bowl, combine dry ingredients, including almond flour, salt, and baking soda. Mix well and set to the side.
In a separate bowl, combine wet ingredients, including peanut butter, softened butter, brown sugar, egg, and vanilla. Stir to fully incorporate.
Fold dry ingredients into the wet ingredients until fully combined. The cookie dough will be quite wet and sticky.
On a baking sheet, spoon a golf ball sized portion and form gently into a ball. Repeat 12 times, or until the dough is used up.
Place in the fridge for 30 minutes.
Preheat oven to 350 degrees F.
Once done refrigerating, place baking sheet into the oven and baking for 10-12 minutes or cookies are until lightly golden brown.
Allow to cool on the baking sheet for a crisper bottom or transfer to a cooling rack. The cookies will be be soft, but firm up as they cool.
Recipe Tips
- Make sure to refrigerate the formed cookie dough before baking. I know it's hard to wait (this is a step in baking that I notoriously skip). But, this peanut butter cookies dough is very soft and wet, and refrigerating the dough helps it to firm up a bit and they bake much more evenly.
- This recipe has only been tested using creamy peanut butter (I got mine at Trader Joe's). Using natural peanut butter that separates may affect the recipe because of the oil content.
Variations and Substitutions
- Turn these into peanut butter chocolate chip cookies for extra sweetness. You can never go wrong with the combination of chocolate and peanut butter! Add between ½-3/4 cup of chocolate chips.
- Add oatmeal for a nice texture and more fiber. I suggest ½ cup of rolled oats. Peanut butter oatmeal cookies?! Yum!
Storage
Store finished cookies in an airtight container at room temperature or in the fridge for up to a week. They will last longer in the refrigerator.
I love enjoying these cookies cold, right out of the fridge!
More cookie recipes
- cream cheese kolacky cookies
- chocolate hazelnut flour cookies
- pumpkin cheesecake cookies
- smores macarons
Almond Flour Peanut Butter Cookies
Ingredients
- 1 cup fine almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup butter softened and unsalted
- ½ cup peanut butter
- ½ cup brown sugar
- 1 large egg
- ½ tablespoon vanilla extract or vanilla bean paste
Instructions
- Allow butter to soften at room temperature before starting the process.
- In a large mixing bowl, combine dry ingredients, including almond flour, salt, and baking soda. Mix well and set to the side.
- In a separate bowl, combine wet ingredients, including peanut butter, softened butter, brown sugar, egg, and vanilla. Stir to fully incorporate.
- Fold dry ingredients into the wet ingredients until fully combined. The cookie dough will be quite wet and sticky.
- On a baking sheet, spoon a golf ball sized portion and form gently into a ball. Repeat 12 times, or until the dough is used up.
- Place in the fridge for 30 minutes.
- Preheat oven to 350 degrees F.
- Once done refrigerating, place baking sheet into the oven and baking for 10-12 minutes or cookies are until lightly golden brown.
- Allow to cool on the baking sheet for a crisper bottom or transfer to a cooling rack. The cookies will be be soft, but firm up as they cool.
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