If there’s one cookie that can bring comfort and joy with every bite, it’s the classic peanut butter cookie. But we’re giving this beloved treat a twist by using almond flour, making it not only gluten-free but also incredibly nutty and delicious. These Almond Flour Peanut Butter Cookies are incredibly easy to whip up, and they come together in just a few simple steps. Whether you’re looking for a quick snack or a sweet treat to impress your friends, these cookies have got you covered. Let’s dive into this delightful recipe that’s bound to become a staple in your baking repertoire!
Why This Recipe Is Reliable
This recipe combines the rich, creamy flavor of natural peanut butter with the subtle nuttiness of almond flour, resulting in cookies that are both satisfying and delicious. Using just a few simple ingredients ensures that anyone can make these cookies without fuss. Plus, the combination of coconut sugar and nut butter gives them a chewy texture that keeps you coming back for more. What’s more, you don’t need any fancy equipment or hard-to-find ingredients—just pure baking goodness!
What You’ll Need
- 1 cup no-stir natural peanut butter
- 1 ¼ cup packed coconut sugar (or brown sugar)
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- ¾ cup almond flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
Hardware & Gadgets
- Mixing Bowl: A medium-sized bowl is perfect for combining the ingredients.
- Whisk or Spoon: Use a whisk or a sturdy spoon to mix your dough until smooth.
- Baking Sheet: A standard baking sheet will work great for baking your cookies.
- Parchment Paper: Lining your baking sheet with parchment paper helps in easy removal of the cookies.
- Oven: Preheat your oven to ensure even baking.
Mastering Almond Flour Peanut Butter Cookies: How-To
Step 1: Prepare Your Oven and Baking Sheet
Preheat your oven to 350°F (175°C). While the oven is heating, line a baking sheet with parchment paper to prevent the cookies from sticking.
Step 2: Mix the Dry Ingredients
In a mixing bowl, combine the almond flour, baking soda, and salt. Whisk these together until evenly mixed. This will help to ensure that your cookies rise properly without any clumps.
Step 3: Combine the Wet Ingredients
In another bowl, add the natural peanut butter, packed coconut sugar, egg, egg yolk, and vanilla extract. Mix until the mixture is smooth and creamy. The natural peanut butter should be well-blended with the sugar and eggs to create a luscious dough.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Stir until just combined, being careful not to overmix. Your dough should be thick and slightly sticky.
Step 5: Shape the Cookies
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading. Gently flatten each cookie with the back of a fork, creating a crisscross pattern on top.
Step 6: Bake
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The cookies will still look soft in the center, but they will firm up as they cool.
Step 7: Cool and Enjoy
Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Almond Flour Peanut Butter Cookies with a glass of milk or your favorite dairy-free alternative!
Fresh Takes Through the Year
- Add chocolate chips for a decadent twist.
- Incorporate chopped nuts for added crunch.
- Drizzle with melted dark chocolate for a sweet finish.
- Try adding a pinch of cinnamon for a warm, cozy flavor.
Behind-the-Scenes Notes
When making Almond Flour Peanut Butter Cookies, the quality of your peanut butter plays a significant role in the flavor. Aim for a high-quality no-stir natural peanut butter that doesn’t have added sugars or oils. This will give you the best flavor and texture. If you prefer a less sweet cookie, you can reduce the amount of coconut sugar slightly without sacrificing the texture. Experimenting with different nut butters, such as almond or cashew butter, can also yield delightful variations!
Refrigerate, Freeze, Reheat
These cookies can be stored in an airtight container at room temperature for up to a week. Alternatively, you can refrigerate them for a longer shelf life. If you want to enjoy them later, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag or container. They can be frozen for up to three months. To reheat, simply pop them in the oven at 350°F (175°C) for a few minutes until warm. Enjoy them fresh out of the oven for maximum deliciousness!
Ask & Learn
Can I substitute almond flour with regular flour?
While you can substitute with regular flour, the texture and flavor will change significantly. Almond flour creates a moist, chewy cookie that regular flour cannot replicate. For the best results, stick with almond flour!
What if I don’t have coconut sugar?
You can use brown sugar as a substitute. It will provide a similar sweetness and texture, but be aware that the flavor may be slightly different.
How do I know when my cookies are done baking?
Look for golden edges and a soft center. They may seem underbaked, but they will continue to firm up as they cool, resulting in a perfectly chewy texture.
Can I make these cookies vegan?
Yes! You can replace the egg with flaxseed meal or a chia seed egg (1 tablespoon of flaxseed or chia seeds mixed with 2.5 tablespoons of water, let it sit for 5 minutes until it thickens). Just ensure your peanut butter is also vegan!
See You at the Table
Nothing beats the happiness of sharing freshly baked cookies with loved ones. These Almond Flour Peanut Butter Cookies are not just a treat; they’re a way to create memories in the kitchen. Whether you’re enjoying them straight from the oven or sharing them with friends, their rich flavor and delightful texture will make them a hit. So preheat that oven, gather your ingredients, and get ready to bake some happiness!
Almond Flour Peanut Butter Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour, baking soda, and salt. Whisk until evenly mixed.
- In another bowl, add the peanut butter, coconut sugar, egg, egg yolk, and vanilla extract. Mix until smooth and creamy.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- Drop rounded balls of dough onto the baking sheet. Flatten each cookie with the back of a fork.
- Bake for 10-12 minutes or until edges are lightly golden. Let cool on the sheet for 5 minutes.
- Transfer to a wire rack to cool completely. Enjoy!
Notes
- Use high-quality no-stir peanut butter for the best flavor.
- Cookies can be stored in an airtight container at room temperature for up to a week.
- To freeze, place cookies in a single layer on a baking sheet, then transfer to a freezer bag.
