Crispy on the outside, chewy and soft in the middle. These almond flour peanut butter cookies are packed with peanut butter flavor and so easy to make!
256grams (1 cup)peanut butter, creamy (conventional brand, not natural)
100grams (½ cups)granulated sugar
100grams (½ cup)brown sugar
1large egg, room temperature
1½teaspoonsvanilla extract
Instructions
Preheat oven to 350° Fahrenheit (177° Celsius, Gas Mark 4). Line two cookie sheets with parchment paper and set aside.
In a medium bowl, combine almond flour, baking soda, baking powder and salt. Whisk to break up any lumps in the almond flour and mix dry ingredients together. Set aside.
168 grams (1½ cups) almond flour, finely ground, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt (I use Diamond Crystal)
In the bowl of a stand mixer fitted with the paddle attachment, add the unsalted butter and peanut butter. Beat at medium speed until fully combined, around 60 seconds. Scrape down the bowl. Add the sugars. Cream mixture on medium high speed until light and fluffy, around 60 seconds.
Add the egg and vanilla. Mix until fully incorporated, scraping down the bowl as needed. Add dry ingredients and mix on medium speed until fully blended.
1 large egg, room temperature, 1½ teaspoons vanilla extract
Using a medium cookie scoop (1.5 Tablespoons, size 40), scoop 8 balls of dough onto each cookie sheet (three rows of 3:2:3) Space them at least 2 inches apart. If desired, sprinkle the top of each cookie with a pinch of granulated sugar.
Bake on the middle rack for 8-10 minutes, until just golden brown and beginning to firm up on the edges. Remove the pan from the oven and bang it on a countertop or the top of the oven two or three times to flatten the cookies a bit. Working quickly, use a round cookie cutter or the rim of an upside down drinking glass that's slightly larger than the cookie to push each cookie back into a circular shape.
Cool cookies for 10 minutes on the pan before transferring to a rack to cool completely.