Peanut Butter Almond Flour Cookies
These soft and gooey almond flour peanut butter cookies come together in one bowl and are ready in under 20 minutes. They taste like mini peanut-butter cups and are naturally gluten-free, keto-friendly, and sweetened without refined sugar — the perfect sweet-but-healthier treat!
Ingredients
- ½ cup all-natural creamy peanut butter
- ¼ cup unsalted butter, room temperature
- ½ cup coconut sugar
- 1 ½ teaspoon vanilla extract
- 1 large egg
- 1 ½ cups superfine almond flour, spooned and leveled
- ½ teaspoon baking powder
- ¼ teaspoon salt, (only if using unsalted peanut butter)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a stand mixer or using a handheld electric mixer, beat together the peanut butter, softened butter, and coconut sugar on medium-high speed for about 1 minute.
- Scrape down the sides of the bowl and add in the egg and vanilla extract. Beat on medium-low speed for about 20 seconds, until combined.
- Add almond flour, baking powder, and salt (if using). Mix on medium-low speed until combined.
- Roll the dough into 16-18 equal-sized balls (about 2 tablespoons each) and place them on the baking sheet, spacing them evenly apart.
- Gently press each cookie into a patty shape using a fork to create a crisscross pattern on top. Don't press too hard!
- Bake for 9-12 minutes, until the cookies are light golden brown. They will continue to cook on the baking sheet as they cool, so don’t worry if they’re a little pale.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. If you want to make peanut butter blossom cookies - press a chocolate kiss into the center of each while they’re still warm and soft. Enjoy!
Notes
Make peanut butter blossom cookies: As soon as the cookies come out of the oven, press a chocolate kiss into the center of each while they’re still warm and soft.
Coconut Sugar: Can substitute with ½ cup of light brown sugar.
Do NOT use almond meal.
Butter: For a dairy-free option, use sticks of vegan butter.
Peanut butter: You can swap peanut butter for almond butter or cashew butter for a different nutty flavor.
Use smooth peanut butter: You want a smooth, runny peanut butter with just peanuts as the ingredient. This helps the dough come together nicely. Avoid grainy or dry peanut butter.
Storage: Store any leftover cookies in an airtight container for up to 4 days at room temperature or in the refrigerator.
Nutrition
Calories: 79kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 95mg | Potassium: 53mg | Fiber: 1g | Sugar: 4g | Vitamin A: 92IU | Calcium: 11mg | Iron: 1mg
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