Peanut Butter Almond Flour Cookies

Name: Peanut Butter Almond Flour Cookies
Prep time: 30 min
Cook time: 13 min
Total time: 43 min
Cuisine: American
Ingredients: 76 g Unsalted butter (Room temperature); 40 g Brown sugar; 40 g Granulated sugar; 125 g Peanut butter (Creamy, unsalted, unsweetened); 1 Egg (Room temperature); 1 teaspoon Vanilla extract; 125 g Almond flour; ½ Teaspoon Salt; ½ Teaspoon Baking powder

9 steps

Prep:30minCook:13min

These delicious almond flour peanut butter cookies aren't just gluten-free and packed with flavor; they are also incredibly straightforward to make! These cookies are made with almond flour, creamy peanut butter, two types of sugar, and a hint of vanilla to create delicious, gooey cookies that the whole family will love.

Updated at: Thu, 17 Aug 2023 09:05:10 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories204.7 kcal (10%)

Total Fat16.7 g (24%)

Carbs10.1 g (4%)

Sugars7.7 g (9%)

Protein5.5 g (11%)

Sodium161.2 mg (8%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

76gUnsalted butter

Room temperature

40gbrown sugar

40ggranulated sugar

125gPeanut butter

Creamy, unsalted, unsweetened

1egg

room temperature

1 teaspoonvanilla extract

125gAlmond flour

½ teaspoonsalt

½ teaspoonbaking powder

Instructions

Step 1

With an electric hand mixer whip butter with the two different kinds of sugar for a few minutes.

Step 2

Mix in the egg, then the vanilla and peanut butter, just until combined.

Step 3

Mix almond flour and baking soda together then add this mixture to the wet ingredients. Fold the two with the help of a rubber spatula just until combined. Do not overmix

Step 4

Prepare 2 baking pans with parchment papers.

Step 5

Divide the dough into 12 equal balls per tray (using a digital scale is handy) and place them onto the parchment papers leaving enough space between them to spread. I recommend baking 6 cookies per tray.

Step 6

Using a fork, lightly press each cookie dough 2x per cookie in criss-cross pattern.

Step 7

Pre-heat oven to 175 C / 347°F (no fan) while refrigerating the dough for 1 hour. Then, bake them for 12 minutes. Do not overbake.

Step 8

Let the cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a cooling rack.

Step 9

The cookies will further set as they cool. Store at room temp for a few days in air tight jar or container.

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