Peanut Butter Almond Flour Cookies
Soft and warm peanut butter almond flour cookies are a must! They are made with simple ingredients, taste like a peanut butter cup, and take 10 minutes to bake. Plus they are gluten free and keto.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Serving 18 cookies
½ cup all-natural creamy peanut butter ¼ cup unsalted butter , room temperature ½ cup coconut sugar 1 ½ tsp vanilla extract 1 large egg 1 ½ cups superfine almond flour , spooned and leveled ½ tsp baking powder ¼ tsp salt , only if using unsalted peanut butter
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Using a stand mixer or handheld electric mixer, beat the peanut butter, softened butter, and coconut sugar on medium-high. Should take about 1 minute.
Scrape the sides with a spatula and add in the egg and vanilla extract. Beat on medium-low until just combined, for about 20 seconds.
Add in almond flour, baking powder, and salt. Mix on medium-low until just combined.
Using a cookie scooper or your hand, roll dough into 16 - 18 equal-sized balls (2 Tablespoons of dough for each). Make sure to evenly space them out.
Gently press the cookies into a patty shape by using a fork to create a crisscross pattern on the tops of each cookie. Don’t flatten them too much.
Bake 9 - 12 minutes until light golden brown. They will finish cooking on the baking sheet as they cool, so don’t worry if they look a little pale.
Let cool for 5 minutes on the baking sheet, transfer to a wire rack, and enjoy!
Coconut Sugar: Can substitute with 1/2 cup of light brown sugar.
Do NOT use almond meal.
Calories: 79 kcal | Carbohydrates: 7 g | Protein: 2 g | Fat: 5 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 16 mg | Sodium: 95 mg | Potassium: 53 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 92 IU | Calcium: 11 mg | Iron: 1 mg
Course Dessert
Cuisine American, Healthy