Guys, these gluten-free almond flour peanut butter cookies are ABSOLUTELY AMAZING—nutty, crumbly, and incredibly delicious.
They freeze beautifully and are super easy to make; only a handful of ingredients and just 15 minutes is all you need to make these tasty peanut butter cookies!
Almond Flour Peanut Butter Cookies
I really enjoyed these cookies! They are super light and perfect as snacks or breakfast.
If this is your first time to bake with almond flour you may need to know that almond flour lacks gluten, making it behave differently in baking
But don't worry; I will walk you through every step of making these cookies, and I guarantee you'll love the result!
You’ll Need
This is an overview of all the ingredients I used to make this recipe. The quantities are in the recipe card.
Almond flour: I like to go for the fine texture kind, and I don't pick up any 'Almond meals' as they have a coarse texture. I recommend Bob's Red Mill; it is a good brand.
Peanut butter: I recommend using good quality peanut butter, the kind that has one ingredient only, which is 100% peanuts, unsalted and unsweetened. I also prefer the creamy peanut butter because it makes a smooth cookie, but if you prefer a little crunch, use the crunchy peanut butter.
Baking powder and baking soda: For better a cookie texture.
Butter: Unsalted, please.
Sugar: I use both brown and white sugar.
Egg: I use just one large egg.
Vanilla extract: To flavor.
How to Make Them
Before we begin: Line 2 large baking sheets with baking parchment and preheat your oven to 175c / 340f.
One: Mix the almond flour, baking soda, baking powder, and salt in a mixing bowl.
Two: Now, take another bowl to beat the peanut butter and softened butter until it's smooth and creamy.
Important: Don't forget to stir the peanut butter before measuring it.
Three: In the second bowl, add the brown and granulated sugar until well combined. Keep going, and mix in the egg and vanilla extract as well.
Four: Now, add the almond flour mixture in the first bowl to the second bowl and whisk well until the dough comes together (the dough should be thick).
Five: Spoon a tablespoon of the batter and roll it into a ball. Keep making balls, and then arrange them on the baking sheet. Use a fork to press on each ball, making a criss-cross pattern.
Pro Tip: Wet the fork before making the criss-cross pattern which will avoid it from sticking to your dough.
Six: Bake for 10-12 minutes. DON'T OVERBAKE. Remove from the oven, let the cookies cool for 10 minutes, and then serve.
Important: As these cookies don't spread much when baking, you don't need to leave excessive space between them on the baking sheet. See how I arranged them on the baking sheet in the above photo.
Ta-da! your cookies are ready!
Note: The cookies will come out of the oven super soft, but they will harden as they cool.
Top Tips!
- Also, make sure that you're cookies are as flat on the baking sheet as you'd like them to be because they won't spread much after baking.
- Store the remainder of almond flour in the refrigerator or freezer so it doesn't go bad. Just bring it back to room temperature before serving.
- When the cookies are done, you'll know when they don't look all wet and glossy.
- I recommend using peanut butter that is thick and creamy and avoiding the ones that are more on the natural side and liquid-y.
- If you don't want to make these cookies with peanut butter, feel free to substitute in other kinds of butter like almond butter or Pumpkin Seed Butter.
More Cookie Recipes:
- Butter Crunch Cookies
- Danish Wedding Cookies
- Sweet Potato Cookies Recipe
- Peanut Butter Microwave Cookies (No Egg)
- Keto Almond Flour Chocolate Chip Cookies
- Soft Eggnog Cookies Recipe (Easy)
- Easy Golden Syrup Cookies
- Kahk El Eid Recipe (Egyptian Eid Cookies)
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Almond Flour Peanut Butter Cookies (Gluten Free)
Ingredients
- 1 ¾ cups almond flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup butter , softened to room temperature
- 1 ¼ cups creamy peanut butter
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Line 2 large baking sheets with baking parchment and preheat your oven to 175c / 340f.
- In a mixing bowl, mix the almond flour, baking soda, baking powder and salt.
- In another bowl, beat the peanut butter and softened butter until smooth and creamy.
- Mix in brown and granulated sugar until well combined.
- Mix in the egg and vanilla extract.
- Now, add the almond flour mixture and mix until the dough comes together (the dough should be thick).
- Spoon a tablespoon of the batter and roll it into a ball. Keep making balls, then arrange them on the baking sheet.
- Use a fork to press on each ball, making a criss-cross pattern.
- Bake for 10-12 minutes. Remove from the oven and let the cookies cool for 10 minutes, then serve.
Valerie says
I'm so glad I doubled this recipe. Delicious!!