Almond Flour Peanut Butter Cookies

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:

1. Preheat the oven and line a sheet pan (or two!).
2. Cream the butter, peanut butter, and both sugars for 3 minutes until lighter and fluffier.
3. Add the egg and mix until incorporated. Scrape the sides of the bowl with a spatula to make sure everything is mixed together well.
4. Add the almond flour, baking soda, and kosher salt then mix well on medium speed until a cookie dough forms.
5. Add the chocolate chips and beat one more time just until they're all mixed in.
6. Scoop the cookies onto a parchment or baking mat lined sheet pan and bake 12 minutes for small cookies and 14 for big.
7. Let the cookies cool a few minutes before transferring to a cooling rack.

Cookie Tips

• 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.

FAQs

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]