These nutty, wholesome, and Gluten Free Almond Flour Peanut Butter Cookies are like a little taste of heaven on earth. These cookies aren't just delicious; they're also warm, toasty, and feel like a warm hug on a cold winter day.
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, we're more excited for these Almond Flour Peanut Butter Cookies to dissolve in your mouth. Keep reading to find out how to prepare your very first batch.
What are Almond Flour Butter Cookies?
Almond Flour Butter Cookies are cookies whipped with unique ingredients like almond flour and peanut butter. Nut flours made from grounding pistachios or almonds were originally from the Middle East. The Middle East introduced these flours to Europe through a Middle Eastern cookie recipe called 'maccherone' by the Sicilians.
Quickly these cookies spread to France and evolved into what are now called 'macaroons'. Interesting right? The cookie recipe that we'll share in this blog is just as extravagant. With the popularity of low-carb and gluten free diets, almond flour became an asset starting from the early 2000s, and well, it still is!
Why this recipe?
You need to try this recipe because it's different from your traditional all-purpose flour cookies. It offers you an earthy mouthful of flavour, which you've probably never experienced before.
Almond flour is a little hard to bake with because it's missing the major stuff that helps the cookies stick; gluten. But don't worry, that's why we'll be adding in brown sugar, a natural softener to help the cookie dough stick and bake. It's going to be a bit new, but you're going to love it!
What's in the Gluten Free Almond Flour Peanut Butter Cookies?
Almond flour: Go for the more refined kind, and don't pick up any 'Almond meals' as they're a little hard to bake with
Baking powder: Just the one you have at home will work fine.
Baking soda: You need to use this even though you'll be using baking powder
Peanut butter: Grab your favourite one
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: Essential for these cookies
Vanilla extract: A little goes a long way
How to make the Almond Flour Peanut Butter Cookies?
Before we begin:
Line 2 large baking sheets with baking parchment and preheat your oven to 175°c.
Preparation
Mix the almond flour, baking soda, baking powder, and salt in a mixing bowl. Now, take another bowl to beat the peanut butter and softened butter until it's smooth and creamy.
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.
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).
Baking
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.
Bake for 10-12 minutes. Remove from the oven, let the cookies cool for 10 minutes, and then serve.
Ta-da! The Almond Flour Peanut Butter Cookies are delightfully yours.
Top Tips!
- Wet the fork before making the criss-cross pattern which will avoid it from sticking 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 as it's really easy to burn the Almond Flour. So don't trust your oven too much and keep checking on them every once in a while. And they continue to cook even when they're cooling down, so don't overbake!
- Store the remainder of almond flour in the refrigerator or freezer so it doesn't go bad. Just bring it back to room temperature and break up the clumps when you use it for baking again.
- 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.
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 (maybe you're allergic, no worries!), feel free to substitute in other kinds of butter like almond butter or tahini (which is made from sesame)
- Add a little bit of cinnamon or nutmeg just for some extra flavour.
Serving Suggestions
These Almond Flour Peanut Butter Cookies are a wholesome snack on their own, especially when you've got those midnight sugar cravings. However, you'd love these with some afternoon tea or coffee after you've packed some of these cookies in your kid's lunchboxes, of course! The little ones love these.
Recipe FAQ's
You can use any that you prefer. However, we personally like the creamy ones better because they make for better cookie dough to work with. Basically, whatever you go for, make sure it's thick and creamy. All kinds of peanut butter are oily, but we don't like the ones already falling apart.
If you store these cookies at room temperature, they'll last you up to one week. 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.
Well, that depends totally upon you. If you like the taste of all-purpose flour cookies better than this, then that's good for you. Whatever makes the heart happy make you happy, right? Although after trying this recipe, maybe you'll like almond flour better. That's also great!
Nonetheless, if you're thinking about your health, cookies made from almond flour are better for the human body. They are low on the glycemic index, which means they are far less likely to cause spikes in your blood sugar levels than wheat flour. Almond flour is also high in healthy fats that help control cholesterol. They are also low in carbs.
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 Recipes
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 175°c.
- 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
- Wet the fork before making the criss-cross pattern which will avoid it from sticking 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 as it's really easy to burn the Almond Flour. So don't trust your oven too much and keep checking on them every once in a while. And they continue to cook even when they're cooling down, so don't overbake!
- Store the remainder of almond flour in the refrigerator or freezer so it doesn't go bad. Just bring it back to room temperature and break up the clumps when you use it for baking again.
- 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.
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 (maybe you're allergic, no worries!), feel free to substitute in other kinds of butter like almond butter or tahini (which is made from sesame)
- Add a little bit of cinnamon or nutmeg just for some extra flavour.
Nutrition
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Valerie
I'm so glad I doubled this recipe. Delicious!!