Perfectly soft & chewy, these almond flour peanut butter cookies are a so good you’ll want to make them again and again!
It’s pretty common knowledge that I’m obsessed with all things peanut butter. I’m pretty sure my blood has peanut butter running through it since I eat it so much (okay.. kidding..) I recently shared my small batch peanut butter cookie recipe that you guys LOVED and rightfully so. Those things are AMAZE.
I get a lot of questions on how to substitute different types of flours in my recipes and honestly the answer is usually “it depends”. Usually I find subbing specialty flours like, almond flour, usually doesn’t turn out right. So, that’s why I made you this recipe!
Why These Almond Flour Peanut Butter Cookies Work
When you compare this recipe for peanut butter almond flour cookies to my small batch peanut butter cookies recipe that is made with regular flour you’ll notice a couple things:
- This recipe has an extra egg yolk
- The amount of flour itself is increased
The extra yolk helps these cookies bind together, something that is needed when using almond flour. Plus, it gives them a super rich flavor! I find that when using almond flour you typically need to use a larger amounts since it’s more dense. Here are a few other tips for baking with almond flour!
What You’ll Need For These Small Batch Peanut Butter Cookies
It takes just a few ingredients to make these peanut butter almond flour cookies and I bet you have them all on hand! Here if what you need:
- peanut butter
- brown sugar
- almond flour
- baking soda
How To Make These Almond Flour Peanut Butter Cookies
I’m all about simplicity with recipes and these cookies are no exception! All you have to is:
- Cream together the peanut butter, brown sugar and sugar
- Add in egg + egg yolk until just combined.
- Next, add the almond flour and baking soda until dough combined and smooth.
- Bake cookies for 9-11 minutes at 375 until golden brown.
- Allow cookies to cool fully on a cooling rack and enjoy!
Peanut Butter Almond Flour Cookies FAQ’s
What flours can I use for these cookies?
I suggest using almond flour. If you’re using more typical flours I’d suggest following my small batch peanut butter cookies recipe. I have not tested this recipe with flours like coconut flour.
Do you consider these low carb peanut butter cookies almond flour based or keto peanut butter cookies almond flour based?
A lot of people use almond flour to comply with specific diets but if you know me at all you know I’m all about NOT dieting! I like to experiment with different ingredients, like almond flour, because it does add a different taste and texture. Plus, I love a good challenge in the kitchen! Almond flour does also have more fat in it, which can help to keep you feeling satisfied and full.
How do you store these almond flour peanut butter cookies?
I keep these cookies on the counter in an air tight container for 5-7 days. This is a small batch recipe so usually they are gone in that time frame for me, haha! You can also throw these in the freezer and keep them for 2-3 months! You can find a fab guide at how to freeze cookies here.
Give this recipe a try and if you love it leave a star rating! Also leave a comment with your thoughts, I love hearing from you!
- 1/2 cup peanut butter (smooth or crunchy will work)
- 1/4 cup brown sugar, packed
- 1/4 cup sugar
- 1 egg + 1 egg yolk
- 1 cup almond flour
- 1/2 tsp baking soda
- Preheat oven to 375 degrees and either spray a cookie sheet with non-stick spray or line it with a spill mat.
- In a stand mixer, or in a large bowl using electric beaters, cream together peanut butter and sugars.
- Add in egg and egg yolk until just combined.
- Next, add the almond flour and baking soda and mix until combined and dough is uniform.
- Take rounded tablespoons and roll the dough into a ball. Repeat this process with remaining cookie dough, placing them about 2 inches apart on the prepared cookie sheet.
- Next, take a fork, dip it in sugar, and press the fork on top of the cookies to flatten them and create an "x" shape with fork marks. Sprinkle on additional sugar if desired. Repeat this process to all cookies.
- Bake the cookies for 9-11 minutes until golden brown.
- Allow cookies to cool fully, ideally on a cooling rack.
Feel free to add in some chocolate chips, shredded coconut, M & M's etc!
Store these cookies on the counter for up to 5-7 days or in the freezer for 2-3 months.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 158Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 31mgSodium: 111mgCarbohydrates: 13gFiber: 2gSugar: 9gProtein: 5g