With these peanut butter cookies you are in for a treat for a bursting peanut butter flavor, soft, delicious, amazingly tasteful and chewy cookies. These cookies have crunchy golden edges with nuttier flavor and the best part is they are super easy to put together.
Why This Recipe Works?
I love using peanut butter in my bakes. I posted Peanut Butter Cookies and 1930’s depression era Peanut Butter Bread recipe a while ago, which were both loved by the readers.
Today, I am sharing another Peanut Butter Cookies recipe which is made with almond flour instead of regular all-purpose flour or wheat flour. Almond flour has a slightly sweeter and nuttier taste than the regular flour and it makes chewier cookies.
This is a personal favorite fool-proof recipe that requires simple ingredients and a few minutes of your time.
These cookies are easy to store although I am pretty sure the batch will be gone within minutes. They complement the breakfast and evening coffee or tea sessions, equally.
These cookies are nutritious, gluten-free, high in protein and loaded with peanut butter.
What Is Almond Flour?
Almond flour, as the name suggests, is made by blanching almonds in boiling water to remove the skin. The almonds are then ground and sifted into fine flour.
Alternate to Wheat Flour: Traditionally, almond flour is used an alternative to the wheat flour. Usually a 1:1 ratio is used to replace the wheat flour with almond flour.
Packed with Nutrients: Almond flour is packed with nutrients such as Vitamin E, low glycemic index and abundance of magnesium. Also, it contains lower carbs as compared to wheat flour. It also helps with reducing LDL (bad) cholesterol and insulin resistance. In short, almond flour is highly nutritious and is a better choice than conventional flours for blood sugar with its low glycemic index.
Gluten Free: Almond flour is gluten-free and wheat-free. Anyone who has a gluten intolerance because of celiac disease and/or wheat intolerance can use almond flour as a substitute for many recipes.
Texture: The bakes with almond flour are flatter and denser as compared to wheat-flour. This happens because almond flour lacks gluten which is a key ingredient for wheat flour. Gluten helps with stretching and trapping more air into the dough, which consequently reacts with heat in the oven and makes the bakes voluminous.
Calories: The almond flour packs more calories than wheat flour (interesting – huh?). One ounce of almond flour has 163 calories and the wheat flour has 102 calories.
What Type Of Peanut Butter To Use?
I prefer regular creamy peanut butter but you can use crunchy peanut butter, it’s all about the preference.
Keep an eye if you are using salted peanut butter, in that case omit the salt. I used unsalted for this recipe.
Just be sure to not use the NO-STIR PEANUT BUTTER which has added oil and other preservatives and will impact the texture of the cookies and make them harder.
Almond Flour – Blanched almond flour (I purchase mine from Costco). Do not use almond meal.
Peanut Butter – Creamy or chunky peanut butter (I use creamy).
Baking Powder – Make sure it is fresh.
Salt – Enhances the sweetness of the cookies.
Egg – Helps to bind the dough together. Use at room temperature.
Butter – Softened (room temperature). Use unsalted or omit salt.
Castor Sugar – For crunchy sweetness in the cookies.
Brown Sugar – Helps with the moist, tender and chewy texture of cookies.
Step 1: Pre-heat the oven at 350 F. Line two baking sheets with silicone sheets or parchment paper.
Step 2: Take a bowl and combine almond flour, baking powder and salt. Whisk and set aside.
Step 3: Take a large bowl and using an electric mixer beat butter, peanut butter, castor sugar, brown sugar, egg and vanilla for about 2 -3 minutes.
Step 4: Add the dry ingredients to the wet ingredients. Mix until just combined.
Step 5: Using an ice-cream scoop (3 tablespoon), scoop out cookies and place them on the baking tray.
Step 6: Take a fork and press the cookies using a crisscross pattern.
Step 7: Place the baking tray in the middle rack of the oven and bake for 9 - 12 minutes until the edges are light golden in color.
Step 8: Once out of the oven, allow the cookies to cool in the baking tray for 5 - 10 minutes before transferring to the cooking rack to cool completely.
There are a few variations depending on your choice that you can add in the recipe.
Chocolate Chips: Add ⅓ cup of chocolate chips to the batter to enjoy the chocolaty flavor.
Walnuts/Pecans/Peanuts: Add ⅓ cup of chopped walnut, pecans or peanuts to the batter.
Almond Butter: You may also substitute the peanut butter with almond butter in the recipe.
Shape the Cookies: These cookies do not spread a lot in the oven. Shape them properly before placing the baking tray in the oven. Do not place them in the shape of balls like other cookies.
Criss-Cross Pattern: While making the criss-cross pattern you will have to press the cookies gently as the fork can stick to the batter. You can also dip the fork in water before making the pattern to avoid sticking.
Do not Over-Bake the Cookies: Keep an eye on the cookies while they are baking in the oven. The baking time may vary from 9 – 12 minutes but you want to make sure you take the cookies out when the edges are light brown in color.
Let the Cookies Rest on the Baking Tray: Once out of the oven, the cookies will look softer and you may think to put them back for a couple of more minutes. Hold that urge as the cookies will firm up and become harder once they cool up completely.
Frequently Asked Questions
Yes – you can do it. The difference between almond flour and almond meal is that almonds are blanched, peeled and then ground while almond meal is almonds ground with almond peels.
Yes, you may use any type of peanut butter for this recipe, crunchy or creamy – both will work fine and give you the desired results.
Yes, you can make the dough and keep it in the fridge for 2 – 3 days. Bring the dough to room temperature before baking as the fats will solidify in the fridge. You can also freeze the dough balls. Scoop out the cookies on the baking tray, place in the freezer and once the balls are harder, put them in a plastic bag and freeze for up to 3 months.
How To Store
On the Counter: These cookies will keep fresh in an air-tight container for up to 3 – 4 days.
In the Fridge: Refrigerate the cookies for up to a week in a sealed container.
In the Freezer: Wrap each cookie in plastic wrap and add a layer of foil and stash them together in a plastic bag or an air-tight container. Place the container in the freezer for up to 3 months.
More Peanut Butter Recipes
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Almond Flour Peanut Butter Cookies
- 2 Baking Tray
- 2 Silicone Mat
- 1 Electric Mixer
- 2 cup almond flour (224 grams)
- ¾ cup peanut butter (190 grams)
- 1 teaspoon baking powder (4 grams)
- ¼ teaspoon salt (1.5 grams)
- 1 teaspoon vanilla extract (5 grams)
- ½ cup butter (115 grams) room temperature
- 1 egg
- ½ cup castor sugar (100 grams)
- ½ cup brown sugar (100 grams)
- Preheat the oven at 350 F. Line two baking sheets with silicone sheets or parchment paper.
- Take a bowl and combine almond flour, baking powder and salt. Whisk and set aside.
- Take a large bowl and using an electric mixer beat butter, peanut butter, castor sugar, brown sugar, egg and vanilla for about 2 -3 minutes.
- Add the dry ingredients to the wet ingredients. Mix until just combined.
- Using an ice-cream scoop (3 tablespoon), scoop out cookies and place them on the baking tray.
- Take a fork and press them using a crisscross pattern on the cookies.
- Place the baking tray in the middle rack of the oven and bake to 9 – 12 minutes until the edges are light golden in color.
- Once out of the oven, allow them to cool in the baking tray for 5 – 10 minutes before transferring them to the wire rack to cool completely.