Guys, trust me when I tell you these gluten-free almond flour peanut butter cookies are like a little taste of heaven on earth—nutty, crumbly, and incredibly divine. They freeze beautifully and are incredibly easy to make; only a handful of ingredients and just 15 minutes is all you need to make these tasty cookies!
Almond Flour Peanut Butter Cookies
I like this recipe because it's different from the traditional all-purpose flour cookies. It offers an earthy mouthful of flavour, which I like so much!
From the almond flour to the peanut butter and brown sugar, each ingredient helps make these cookies reach a beautiful golden-brown that you just won't be able to resist.
While you'll enjoy biting into this crumbly goodness, I am more excited to show you how I made these Almond Flour Peanut Butter Cookies. Keep reading to find out how to prepare your very first batch.
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!
What You’ll Need
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.
Baking powder: For better a cookie texture.
Baking soda: You need to use this even though you'll be using baking powder.
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.
Butter: Unsalted, please.
Brown sugar: The more organic, the better. (beware of the one with added colours!)
Granulated sugar: Yes, that'll be white.
Egg: I use just one large egg.
Vanilla extract: To flavor.
How to Make Almond Flour Peanut Butter Cookies?
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! The Almond Flour Peanut Butter Cookies are delightfully yours.
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.
Some Variations
- If you'd like a hint of chocolate, you can drop in some chocolate chips in this recipe or your choice of nuts, seeds or raisins.
- 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.
- Add a little bit of cinnamon or nutmeg just for some extra flavour.
Serving Suggestions
I love to serve these cookies with the afternoon Thyme Tea or Caramel Latte and I also pack some of these cookies in my kid's lunchboxes; they love them.
Storage
I actually keep them for up to 3 days at room temperature. Make sure to keep them in a sealed container or bag.
If you refrigerate them, however, they can last you two weeks. And if you freeze them, they'll last you up to 6 good months.
How Almond Flour Is Different From Almond Meal
Almond meal is much coarser and grainy than almond flour. On the other hand, the almond flour is much finer and suitable for baking and retains more moisture. The almonds used to make almond flour are first peeled and then grounded.
Almond flour also has far less of the nutty flavour that the almond meal has which is made from unpeeled almonds. You can try making this recipe with almond meal, but you might have a tough time working the dough. But hey! Maybe they turn out great, in which case do let us know.
Happy Baking!
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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Recipe Card
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.
Notes
- I recommend wetting the fork before making the criss-cross pattern so it doesn't stick to your dough.
- 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.
- Avoid over-baking the cookies.
- When the cookies are done, you'll know when they don't look all wet and glossy.
- Use peanut butter that is thick and creamy, and avoid the ones that are more on the natural side and liquid-y.
Valerie
I'm so glad I doubled this recipe. Delicious!!