Almond Flour Peanut Butter Cookies
Chewy, nutty almond flour peanut butter cookies that’ll really satisfy your sweet tooth. This basic recipe is naturally gluten and dairy free, but we're sharing keto and no egg options!
Servings: 24 cookies
Equipment
- Stand mixer or large bowl with electric mixer
- Large cookie sheet and parchment paper
Ingredients
- 1 cup natural creamy no-stir peanut butter
- 6 tablespoons refined coconut oil melted and slightly cooled
- 3/4 cup coconut sugar or brown sugar see notes for keto
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 1/2 cups blanched almond flour packed
- 1/2 teaspoon kosher salt
- 1/2 cup chocolate chips melted for drizzling optional
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl with your hand mixer or in the bowl of a stand mixer, beat the almond butter , coconut oil and coconut sugar together on high speed until smooth creamy, 2-3 minutes. It may look lumpy at first but keep beating because it will come together.
- Add the egg, vanilla, and mix until combined, 1-2 minutes then add the almond flour, baking soda and salt and mix until full incorporated, 1-2 minutes.
- Use a large cookie scoop or heaping tablespoon to drop the cookie dough onto the prepared baking sheet 2 inches apart. Bake cookies for 8-10 minutes, being careful not to over bake.
- Remove the cookies from the oven and allow them to cool on the baking sheet for ten minutes to set. Transfer to a wire cooling rack to cool completely.
Video
Notes
Keto peanut butter cookies: use 1/4 cup powdered erythritol or a powdered monk fruit erythritol and use a sugar free chocolate like Lily's. The keto version has 5 net carbs.
Vegan: swap the egg for a flax egg or 3 tablespoons of Just Egg.
Freezer instructions: store the baked cookies in an air tight container for up to 3 months. You can also freezer the cookie dough balls for 3 months prior to baking. Bake them straight from frozen, just add a few extra minutes to the bake time.
Nutrition
Serving: 1cookie | Calories: 186kcal | Carbohydrates: 12.7g | Protein: 4g | Fat: 11.7g | Cholesterol: 7.8mg | Sodium: 154mg | Fiber: 1.1g | Sugar: 10.1g