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!
Equipment
- Stand mixer with the paddle attachment or an electric hand mixer
Ingredients
- ½ cup unsalted butter, room temperature
- ½ cup sugar
- ½ cup brown sugar
- ¾ cup creamy peanut butter
- 1 large egg
- 1 ½ cup almond flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 ¼ cup semisweet chocolate chips (optional) Note 1
Instructions
- 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. The cookie dough will be soft.
- 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. The middles should still look underbaked.
- Let the cookies cool for at least 5 minutes before transferring to a cooling rack. Cookies set up as they cool! Repeat until all of the cookie dough is gone.
Notes
Note 1: You can omit the chocolate chips, reduce the amount, or swap them with peanut butter chips, white chocolate chips, or M&M's.
Nutrition
Calories: 182kcalCarbohydrates: 14gProtein: 4gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 15mgSodium: 8346284mgPotassium: 807mgFiber: 2gSugar: 11gVitamin A: 114IUCalcium: 2169mgIron: 30mg
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