Almond Flour Peanut Butter Cookies

These Almond Flour Peanut Butter Cookies are soft and chewy cookies made with almond flour instead of wheat flour, so even those who are gluten free can enjoy them! They are simple, delicious, and will most certainly have you reaching for more.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 8

Resting Time 30

Total Time 43

Servings dozen

Calories 79kcal

Author Ellie Haley

Ingredients

1 stick (113 grams) unsalted butter softened
½ cup (135 grams) creamy peanut butter
½ cup (99 grams) granulated sugar
½ cup (106 grams) brown sugar packed
½ teaspoon vanilla extract
1 large egg
1 cup (96 grams) almond flour
½ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt

Instructions

For Cookies:

In a large bowl cream the butter, peanut butter, and both sugars until creamy and smooth.
Add the vanilla and the egg and combine.
In a separate bowl, combine the almond flour, baking powder, baking soda, and salt. Whisk to combine.
Add dry ingredients to the butter mixture and mix until just combined.
Chill dough for at least 30 minutes.
Preheat oven to 375 degrees (F). Line a baking sheet with parchment paper or a silicone mat. Set aside.
Scoop about 1 tablespoon of cookie dough and space about 2 inches apart on the prepared baking sheet.
Bake the cookies for 8-10 minutes. Rotating the pan halfway through.
Remove the cookies from the oven and allow to cool completely.

Notes

Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier.
The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.

Nutrition