Is almond flour better than regular flour for cookies?

Almond flour makes cookies softer and more moist, while regular flour gives a firmer, chewier texture. Almond flour is best for a gluten-free, low-carb option.

Can I make almond flour peanut butter cookies without eggs?

Yes, replace the egg with a flax egg: mix 1 tbsp ground flaxseed with 3 tbsp water, let sit for 5 minutes, then add to the dough.

What is the best way to store these cookies for freshness?

Store in an airtight container at room temp for 5 days, in the fridge for 2 weeks, or freeze for up to 3 months for longer freshness.

Are almond flour peanut butter cookies keto-friendly?

Yes, use a low-carb sweetener like monk fruit or erythritol instead of sugar. Almond flour is naturally low in carbs, making the cookies keto-friendly.

Almond Flour Peanut Butter Cookies - 20-Minute Rich Magic

Name: Almond Flour Peanut Butter Cookies - 20-Minute Rich & Buttery Magic
Prep time: 15 min
Cook time: 11 min
Total time: 56 min
Cuisine: American
Ingredients: 4 tbsp (2 oz) unsalted butter, softened; 1/3 cup (80 g) creamy peanut butter, stirred; 3/4 cup + 2 tbsp (175 g) granulated sugar; 1 large egg; 1 tsp (5 mL) vanilla extract; 1 1/4 cups (156 g) blanched almond flour; 3/4 tsp baking powder; 1/2 tsp fine salt

Description

Soft, chewy almond flour peanut butter cookies. Simple ingredients. No gluten. Big peanut butter flavor.

Ingredients

Scale

4 tbsp (2 oz) unsalted butter, softened

1/3 cup (80 g) creamy peanut butter, stirred

3/4 cup + 2 tbsp (175 g) granulated sugar

1 large egg

1 tsp (5 mL) vanilla extract

1 1/4 cups (156 g) blanched almond flour

3/4 tsp baking powder

1/2 tsp fine salt

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Instructions

1. Beat softened butter and peanut butter until smooth and creamy.

2. Gradually beat in the sugar until fully combined.

3. Mix in the egg and vanilla until the mixture is smooth.

4. Add almond flour, baking powder, and salt. Mix just to combine.

5. Cover and chill the dough for 30 minutes.

6. Heat oven to 350°F (175°C). Line a baking sheet with parchment.

7. Scoop 12 balls of dough and space them on the sheet.

8. Bake 10 to 11 minutes until edges are set and lightly golden.

9. Cool 5 minutes on the sheet, then transfer to a rack.

Notes

Use blanched almond flour for the best texture.

Chilling the dough limits spread and makes shaping easier.

For low carb, swap sugar with erythritol or monk fruit. Add 1 tbsp almond milk if dough feels dry.

Optional add-ins: dark chocolate chips, chopped nuts, or a pinch of cinnamon.

Prep Time: 15 minutes
Cook Time: 11 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 15g
Sodium: 120mg
Fat: 14.5g
Saturated Fat: 3.6g
Unsaturated Fat: 10.9g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1.8g
Protein: 5g
Cholesterol: 26mg