Almond flour peanut butter cookies bring the familiar flavor you love in a cookie with less of what you don’t need. Use natural sweeteners, good quality peanut butter and low carb almond flour for a treat you can feel good about.Jump to Recipe
Get out your fork and get ready to make those classic cross hatches on these gluten free and refined sugar free almond flour peanut butter cookies. Even though the flavor is great, know this: These are a bit crumbly.
There’s just no way around it without our friend gluten and the use of only one type of flour, but they’re worth it! Give them a try!
What is almond flour
Almond flour is a fabulous gluten free, 1:1, low carb substitute for conventional flour.
Not to be confused with almond meal, almond flour consists of finely ground almond meats that have had their skins removed, whereas almond meal is made up of skin on ground almond meats and is typically more coarse.
There are a lot of products on the market, but my favorite is [Rachel to insert link]. Give it a try!
Is almond flour healthy
Almond flour is full of antioxidants and packed with nutrients including fiber, protein, healthy fats, and Vitamin E. Here’s what you need to know:
- Antioxidants are useful in cleansing the systems in our body, protecting cells against free radicals that may increase risks of cancer, heart disease, and other illnesses.
- Fiber can be helpful in staving off hunger and promoting healthy digestion.
- Protein enables the body to make new cells and repair existing ones.
- Healthy fats promote digestion of essential nutrients and promote a feeling of fullness after a meal, which can be beneficial for weight management.
- Vitamin E is a power vitamin that benefits skin, brain, and blood health and also plays an important role in keeping vision and reproductive health in tip top shape.
On top of everything else, almond flour is low in carbs, which can be helpful in maintaining healthy blood sugar levels as well as weight.
Choosing the right peanut butter
Not all peanut butter is created equal. Common peanut butters are packed with preservatives, inflammatory oils, tons of sugar, and excess salt.
If you have time to make your own, absolutely do it. Peanuts are also notorious for carrying hidden mold so if you are sensitive to that, pay attention. Maranatha brand checks their products for mold.
If you find yourself shopping for peanut butter, look for a product whose ingredient list is as short as possible. Peanut butters with just nuts and salt or even just nuts are ideal. Most grocery stores sell these now.
This recipe can easily be adapted for those with various food allergies.
- Feel free to substitute flax egg for the egg.
- Go ahead and use non-dairy butter or coconut oil instead of butter if you struggle with lactose.
- Peanut allergy? There are so many nut and seed butters on the market. Pick your favorite! I have not tested this recipe with other flours. Leave a comment below if you find a good substitution for almond flour!
Tips for baking with almond flour
Because almonds have a high oil content, almond flour burns easily.
In order to avoid burned cookies, bake these goodies at a lower temperature than you would if you were using wheat flour. Place your pan close to the oven door (temperatures tend to be lower here) and keep an eye on it.
Also avoid using a dark metal pan. It will conduct too much heat and potentially burn the bottoms of your cookies.
How to mix almond flour peanut butter cookies
Start by mixing the wet ingredients and dry ingredients in separate bowls. Add peanut butter, sugar, vanilla, oil and eggs into a medium mixing bowl. Whisk until combined and set aside.
In a separate bowl, add the almond flour, baking powder and salt. Stir together and add to the wet ingredients.
The mixture may look a bit like wet sand, but should hold together when you make a ball. If they don’t, add a tablespoon of extra oil.
Roll balls about 1 1/2 inches across and place on a parchment paper lined baking tray. Use a fork to press the cross hatch design into each cookie. Be gentle, don’t press down deeply, and be sure to put any loose pieces of cookie dough back in to place.
How to prevent a crumbly peanut butter cookie
Baked goods featuring almond flour tend to bind together less well than those featuring conventional flour due to their lack of gluten. There are some tips and tricks you can use that will help keep your cookies together.
If your diet includes eggs, use them in this recipe. They are excellent binders. Using finely ground almond flour will also be helpful as it sticks to itself better than a coarser product.
Sometimes I have had to run my almond flour through my food processor a few times to get it more fine.
Lastly, when forming the cookies, press them into shape firmly and don’t be afraid to reshape any that want to fall apart before baking.
Can almond flour cookies be frozen?
Almond flour peanut butter cookies can be frozen. When they are done baking, allow them to cool to room temperature before sealing them in an airtight container such as a ziplock bag or Tupperware.
Place them in the freezer and store for up to 3 months.
Craving a cookie? Remove one or more from the freezer and allow them to thaw at room temperature before enjoying.
Can they be made ahead?
You can make these cookies ahead of time. I recommend storing them on the countertop at room temperature in an airtight container.
They will soften over time though. This is normal for almond flour, so don’t fret.
If you need them to last longer than a few days, go ahead and pop them in the freezer (see above note).
It is not advisable to store cookies in the refrigerator as they are likely to lose moisture and become dry and crumbly.
Other almond flour peanut butter cookie variations
Looking to experiment with textures and flavors? This almond flour peanut butter cookie recipe makes a great canvas for your next culinary masterpiece. Try adding one or a combination of the following ingredients to change things up:
- Chocolate chunks
- Pretzel pieces. I love this idea.
- Crushed potato chips
- Fruit preserves (for a thumbprint cookie)
Alternative sweetener ideas
Granulated sugar has been a go to in the realm of baking for centuries. It does wonders in the oven, but it is damaging to the body.
Luckily, we live in a world with a myriad of sweetener options, some of which serve as awesome substitutes for granulated sugar in this recipe. Maple syrup and honey both do a great job here.
If you are looking for something low carb and no-cal, Monkfruit and Erythritol are popular options. Of the two, I would suggest monkfruit sweetener as a user-friendly 1:1 substitute for granulated sugar.
Erythritol will do the trick but will leave you with a grainy cookie.
Almond Flour Peanut Butter Cookies
- Preheat the oven to 350.
- In a small bowl add the almond flour, baking powder and salt and set aside.
- In a medium bowl, mix the peanut butter, sugar, vanilla, egg and avocado oil and whisk to combine.
- Add the flour mixture and stir to combine. The mixture will be a bit sandy but should form balls when shaped. If it doesn't, add another tablespoon of oil.
- Roll balls about 2 inches in diameter and place them on a parchment paper lined baking tray about 2 inches apart.
- Use a fork to press lines into the top of each cookie turning the fork 90 degrees on the second press. Don't press down to deeply and use your hand to push any crumbling bits back into place.
- Bake on the center rack with the cookies closer to the oven door for about 12 minutes. The cookies will puff slightly but not spread and will be just gently golden around the edges but not dramatically so.
- Remove from the oven and let the cookies cool on the pan for 2 to 3 minutes then gently move them to a cooling rack with a spatula. They will be very delicate while hot and will firm as they cool.