Almond Flour Peanut Butter Cookies
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!
Servings 28 cookies
Equipment
Ingredients
- 168 grams (1½ cups) almond flour finely ground
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 113 grams (½ cup) unsalted butter room temperature
- 256 grams (1 cup) peanut butter creamy; conventional brand, not natural
- 100 grams (½ cups) granulated sugar
- 100 grams (½ cup) brown sugar
- 1 large egg room temperature
- 1½ teaspoons vanilla 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, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt
- 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, 2-3 minutes.113 grams (½ cup) unsalted butter, 256 grams (1 cup) peanut butter, 100 grams (½ cups) granulated sugar, 100 grams (½ cup) brown sugar
- Add egg and vanilla. Mix until fully incorporated, scraping down sides of bowl as needed. Add dry ingredients and mix on medium speed until fully blended.1 large egg, 1½ teaspoons vanilla extract
- Using a medium cookie scoop (1½ 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 towel-lined countertop two or three times to flatten the cookies a bit.
- Cool cookies for 10 minutes on the pan before transferring to a rack to cool completely.
Notes
- If you like the textured surface on these cookies, use a cookie scoop.
- Rolling the dough between your hands will result in a smooth cookie without the wavy texture.
- For uniformly round cookies: immediately after baking, use a round cookie cutter or the rim of an upside down drinking glass to swirl each cookie back into a circular shape.
- These cookies are best the first few days after they are baked.
- Store them in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies in an airtight container for up to 3 months.
- To freeze unbaked cookie dough, place scooped dough on a parchment lined baking sheet and freeze for an hour or two.
- Once frozen, transfer dough balls to a zippered freezer bag.
- Store frozen cookie dough for up to 3 months.
- I recommend defrosting the dough scoops at room temperature before baking.