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
Instructions
- Beat softened butter and peanut butter until smooth and creamy.
- Gradually beat in the sugar until fully combined.
- Mix in the egg and vanilla until the mixture is smooth.
- Add almond flour, baking powder, and salt. Mix just to combine.
- Cover and chill the dough for 30 minutes.
- Heat oven to 350°F (175°C). Line a baking sheet with parchment.
- Scoop 12 balls of dough and space them on the sheet.
- Bake 10 to 11 minutes until edges are set and lightly golden.
- 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