Almond Flour Peanut Butter Cookies

Almond flour peanut butter cookies bring the familiar flavor you love in a cookie with natural sweeteners, good quality peanut butter and low carb almond flour.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 187kcal

Author Rachel Ballard

Ingredients

2 cups blanched almond flour not almond meal
1 teaspoon baking powder
1/4 teaspoon salt
1 cup creamy peanut butter
5 tablespoons organic cane sugar light honey, coconut sugar, or maple sugar would substitute
1 tablespoon vanilla
1 egg
2 tablespoons avocado oil

Makes: 2.5inch round, 1inch height

Instructions

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.

Nutrition