Peanut Butter Almond Flour Cookies
Who is ready for a healthy and super quick cookie recipe? These peanut butter cookies are vegan, gluten-free, delicious, and only made with 6 ingredients!
These are the perfect afternoon snack, plus the dough is freezable, so feel free to make another batch so you can have a healthy, warm cookie at any given moment.
Did you know that peanut butter is a great source of protein? And almonds are a good source of vitamin E, potassium, and magnesium, so you’re basically eating a vitamin and a cookie at the same time. A total win-win!
There are a few kinds of almond flours out there nowadays. Normally I would go for a fine ground and blanched almond flour.
However, my local grocery store was currently out and they only had regular almond flour that has the skin on the almonds still. Because of this, the cookies are bit browner in color. Though I have to say, it worked just fine!
So don’t worry too much about the type or brand; they all work well.
For this recipe, you will need a food processor or mixing bowl with a spoon, a fork for scoring the cookies, and a baking sheet with parchment paper.
What Peanut Butter Is Best For These Cookies?
No matter what brand of peanut butter you use, make sure to go with a creamy peanut butter unless you want some texture to your cookie, though I find there is enough texture from the almond flour.
If you go with a more natural brand, be sure to mix the oils on top before scooping it out to add to the dough.
What If I Don’t Have Almond Flour?
If you do not have almond flour or simply do not like cooking with almond flour, coconut flour would be a decent replacement for this recipe.
Coconut flour does tend to soak up more liquid, so you may need to add more maple syrup or a little coconut oil to help with the dryness of the dough.
How Long Will They Keep For?
If stored in an airtight container, the cookies can last between 3-5 days. They will go a little soft towards the end though.
Can I Add Anything Else To The Dough?
Of course! Feel free to add some chocolate chips, coconut flakes, or even dip them in chocolate after they’re done baking. Adding a little flakey sea salt on top would definitely take these cookies to the next level.
What If I Can’t Have Peanut Butter?
If you cannot have peanut butter, you can use almond butter or any nut butter of your choosing.
How To Make Peanut Butter Almond Flour Cookies
Step 1
Assemble your ingredients.
Mix all the ingredients together. I find a food processor works best, but a mixing bowl and a spoon will work if you do not have one.
Warming up the peanut butter a bit can also help the dough come together. If the dough seems too dry, you can add more maple syrup or a teaspoon of water at a time.
Step 2
Once the dough is formed, use a rounded tablespoon size of dough and roll it into a ball. It should make about 12 cookies.
Step 3
Then, using your palm, flatten the dough into round disks. Use a fork to make the criss-cross pattern on top of the cookie.
Step 4
Bake for 8 minutes. They won’t brown on the outside, so be careful not to overbake them.
Before moving the cookies to a cooling rack, let them cool for a few minutes, or else they will break.
Enjoy with a glass of milk or some tea!
Peanut Butter Almond Flour Cookies
For today's recipe, we make some absolutely delicious and tooth-achingly sweet peanut butter almond flour cookies!
Ingredients
- 1 cup almond flour
- ½ cup creamy peanut butter
- ¼ cup maple syrup
- ½ tsp baking soda
- ½ tsp vanilla extract
- ½ tsp salt
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Mix all the ingredients together. I find a food processor works best, but a mixing bowl and a spoon will work if you do not have one. Warming up the peanut butter a bit can also help the dough come together. If the dough seems too dry, you can add more maple syrup or a teaspoon of water at a time.
- Once the dough is formed, use a rounded tablespoon size of dough and roll it into a ball. It should make about 12 cookies. Then, using your palm, flatten the dough into round disks. Use a fork to make the criss-cross pattern on top of the cookie.
- Bake for 8 minutes. They won’t brown on the outside, so be careful not to overbake them.
- Before moving the cookies to a cooling rack, let them cool for a few minutes, or else they will break.
- Enjoy with a glass of milk or some tea!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 135Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 201mgCarbohydrates: 9gFiber: 2gSugar: 5gProtein: 4g
Up Next: Bourbon Street Chicken And Shrimp Recipe (Applebee’s Copycat)
