I make these cookies for a several reasons. One, I love baking with almond flour because it brings a chewiness to a cookie that just can’t be done with regular flour. This is why my gluten free chocolate chocolate chip cookies are so incredibly chewy and crave-worthy. Two, I like sneaking in higher protein flours for my kids after school snack plates. My kids love these almond flour peanut butter cookies in their snack bags! Three, my husband dabbles in gluten-free baking, and almond flour is such an easy swap. This almond flour peanut butter cookies recipe makes just 1 dozen cookies, but it can easily be doubled or tripled because the instructions include weight measurements. Don’t miss my 2 ingredient peanut butter cookies, too! If you have to have chocolate, my Peanut Butter Blossom Cookies are here for you.
How to Make Almond Flour Peanut Butter Cookies
This recipe is made the same way a regular peanut butter cookie is made, but we’re using almond flour in place of regular all-purpose flour. I love that this recipe contains a whole egg, as most of my recipes for cookies use just an egg yolk or egg white. This recipe uses an entire egg because almond flour absorbs more moisture than regular flour. We learned this in our almond flour chocolate chip cookies recipe, didn’t we? That said, you can’t really just substitute almond flour for regular all-purpose wheat flour in any recipe. Whenever you’re baking with alternative flours, be sure that the recipe is specifically developed for that type of flour. You will have the best results in your kitchen if you do this. We’re using blanched almond flour, which means it should not contain brown flecks, which are almond skins. The flour should be cream in color and fluffy. Here is a way to make homemade almond flour.
Ingredients
Butter. This recipe for almond flour peanut butter cookies only needs ½ a stick of butter (or 4 tablespoons/ 2 ounces) because the rest of the fat for the dough comes from the peanut butter.Peanut Butter. When it comes to baking with peanut butter, I always recommend a no-stir peanut butter that does contain some sugar. Natural style peanut butters that require lots of stirring and lack sugar tend to be thicker than standard peanut butter. We want light and fluffy cookies, so I reach for Jif or even Skippy.Sugar. We need plain white granulated sugar.Egg. One whole large egg. This recipe can be doubled by weight to use two eggs.Vanilla Extract. One teaspoon of vanilla extract seems like a lot for just 12 small cookies, but it brings so much sweet flavor here.Almond Flour. We need 1 ¼ cup or 156 grams of blanched almond flour. The flour should be cream in color and not contain any flecks of brown, which are the almond skins.Baking Powder. This helps the cookies rise and spread in the oven as they bake.
Instructions
Peanut Butter: I always recommend a no-stir peanut butter that does contain some sugar. Natural style peanut butters that require lots of stirring and lack sugar tend to be thicker than standard peanut butter. We want light and fluffy cookies, so I reach for Jif or even Skippy.Egg: One whole large egg. This recipe can be doubled by weight to use two eggs.Almond Flour: We need 1 ¼ cup or 156 grams of blanched almond flour. The flour should be cream in color and not contain any flecks of brown, which are the almond skins.
