Jam packed with peanut butter and chocolate chips these almond flour peanut butter cookies are for peanut butter lovers everywhere!
I love peanut butter. It finds itself onto my waffles and pancakes every morning. I scoop it into my cereal and eat it with my apples. So it's only natural that I squeeze it into baked goods any chance I get. These almond flour cookies are delish but I also have a peanut butter oatmeal cookie that is divine if you're more of an oatmeal fan than almond flour.
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Ingredients for peanut butter cookies
- Unsalted butter - I always use unsalted butter in my recipes and add my own salt. If you have salted butter on hand simply omit the salt in this recipe.
- Sugar - I like to use a combination of sugar and brown sugar for the perfect amount of chew and spread.
- Brown sugar - Brown sugar is white sugar with molasses added to it. This gives it a slight caramel-y flavor but also adds more chew to a cookie.
- Peanut butter - I used Peter Pan creamy peanut butter. I have not tried this cookie with a natural peanut butter that has to be stirred so I can't attest to whether it would come out right.
- Egg - To bind the cookie together
- Almond flour - Almond flour tastes great in cookies. It does have a slightly different taste and texture but I find it to be really pleasing.
- Baking soda - For just a slight amount of rise since we want these cookies to have beautiful crackled tops and chewy centers.
- Kosher salt - Kosher salt has a pure salty taste and larger granules. Don't add table salt in it's place or it will be too salty. If you only have table salt only use half as much.
- Semisweet chocolate chips - I love chocolate so I add a hefty 1 ¼ cups to this recipe. You can scale it back if you like.
How to make them
I love to make cookies because the process is always so simple. Add that on to the fact that they only take 10 minutes to cool enough to eat (unlike a layer cake) and you've got two good reasons to make them right now. Here's how:
- Preheat the oven and line a sheet pan (or two!).
- Cream the butter, peanut butter, and both sugars for 3 minutes until lighter and fluffier.
- Add the egg and mix until incorporated. Scrape the sides of the bowl with a spatula to make sure everything is mixed together well.
- Add the almond flour, baking soda, and kosher salt then mix well on medium speed until a cookie dough forms.
- Add the chocolate chips and beat one more time just until they're all mixed in.
- Scoop the cookies onto a parchment or baking mat lined sheet pan and bake 12 minutes for small cookies and 14 for big.
- Let the cookies cool a few minutes before transferring to a cooling rack.
- Use a portion scoop to scoop the cookies onto the sheet pan. Not only will they all be the same size and cook evenly but they will look beautiful too!
- If you bake a lot consider purchasing a silicone baking mat to line the sheet pan so the cookies don't stick. I use mine religiously and LOVE it.
- You don't need to refrigerate this cookie dough. I always try to make cookie dough that doesn't need to sit in the fridge overnight. Mainly because who wants to wait a whole day to eat delicious cookies??
- The chocolate chips are optional. You can leave them out or use milk chocolate chips, white chocolate chips, or M&M's instead.
Yes! Cookies freeze exceptionally well. Wait until the cookies are completely cool and then place them in a freezer zip top bag. Label the bag with the date and enjoy them for up to 3 months for the best flavor. Microwave for a few seconds at a time until the cookies are room temperature or slightly warmed.
Cookie dough also freezes well! I like to scoop the cookies onto a lined sheet pan and freeze it. Once the cookies are frozen simply place them into a freezer zip top bag and label it. This way the cookies are already scooped and ready to go. Simply pull the cookies out and bake as directed. You may need to add a minute to the bake time.
Other Almond Flour Recipes You Might Love
- Almond Flour Chocolate Chip Cookies
- Almond Flour Pancakes [The Best]
- Chocolate Almond Flour Cookies
- Almond Flour Cornbread [With Cornmeal]
Almond Flour Peanut Butter Cookies
- Stand mixer
- ½ cup unsalted butter, room temperature
- ½ cup sugar
- ½ cup brown sugar
- ¾ cup creamy peanut butter
- 1 large egg
- 1 ¾ cup almond flour
- ½ t. baking soda
- ¼ t. kosher salt
- 1 ¼ cup semisweet chocolate chips (optional)
- Preheat oven to 350 degrees Fahrenheit. Line a sheet pan (or two) with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer cream butter, both sugars, and peanut butter on medium speed for 3 minutes until light and fluffy.
- Add egg and mix until incorporated. Scrape the sides of the bowl with a spatula.
- Add the almond flour, baking soda, and kosher salt to the bowl and mix well until a cookie dough forms.
- Add the semisweet chocolate chips and mix just until they're dispersed throughout the dough.
- Use a small portion scoop to scoop 6 to 8 cookies onto a sheet pan and bake for 12 minutes until the edges are golden brown. Let the cookies cool for a few minutes before transferring to a cooling rack. Repeat until all of the cookie dough is gone.
Delicious! Made them for my gluten intolerant friend!!!