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These Peanut Butter Almond Flour Cookies are loaded with crunchy peanut butter and peanut butter baking chips for maximum peanut butter flavor. The almond flour adds extra moisture and a rich and buttery flavor. These cookies are absolutely addicting so I recommend doubling the recipe and adding some chocolate chips if you're feeling crazy!
A couple months ago I made a dessert for a friend who eats gluten free. So I ended up buying a whole package of almond flour for the recipe.
I do not normally bake or cook with these types of diet specific ingredients, as I do not follow any specific diet myself. But I wanted to experiment with the almond flour because I had it on hand.
I was not sure exactly how the almond flour would affect various baked goods, but I thought cookies would be a good starting point.
Peanut butter cookies are one of my absolute favorites and I thought the almond flour would compliment the peanut flavor.
So after some research and testing, I was pleasantly surprised by how good these peanut butter almond flour cookies turned out.
The almond flour adds richness and moisture because it has a higher fat content. The peanut butter baking chips are an absolute must in my opinion because they add even more peanut buttery goodness. Hope you enjoy!! xx
- Almond flour instead of all purpose flour
- Moist and buttery
- Crunchy peanut butter & peanut butter baking chips for even more texture
- Simple ingredients
- No chilling required
- Quick & easy dessert
- Peanut Butter: I use Jif Crunchy Peanut Butter for this recipe because that is what I have in my pantry. You can use creamy or crunchy. I recommend using the processed peanut butter (not natural). If you use natural peanut butter, the cookies will not be quite as sweet.
- Peanut Butter Baking Chips: I recommend the Reese’s Peanut Butter Baking Chips. You can omit these but the cookies will not be as sweet or peanut buttery.
Helpful Equipment & Tools
- KitchenAid 4.5 Quart Stand Mixer: A must have for any baker.
- Silpat Premium Non-Stick Silicone Baking Mat: Basically reusable parchment paper (dishwasher safe).
- Stainless Steel Medium Cookie Scoop: The perfect standard size cookie scoop.
- Whisk the dry ingredients together.
- Cream the butter and sugar.
- Beat in the rest of the wet ingredients.
- Fold the dry ingredients & peanut butter baking chips into the wet.
- Scoop, & press with a fork.
- Bake & enjoy!
Step by Step
Step 1: Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or a silicone mat. In a medium bowl, whisk together the almond flour, baking soda, baking powder, and salt.
Step 2: In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar on medium speed for 2 minutes.
Step 3: Add the egg and vanilla. Beat on medium high until well combined.
Step 4: Add the peanut butter. Beat on medium high until well combined. Use a spatula to scrape down the side and bottom of the bowl to ensure all wet ingredients are incorporated.
Step 5: Mix the dry ingredients into the wet on low until most of the flour is incorporated.
Step 6: Mix in the peanut butter chips on low.
Step 7: Scoop the dough into heaping 1 ½ Tablespoon balls. Arrange 12 per baking sheet spacing them 2-3 inches apart. Using a fork gently press each ball down. Press some extra peanut butter chips on top if desired.
Step 8: Bake for 12-14 minutes or until the edges just begin to brown. Allow the cookies to cool for a 10 minutes or until set on the baking sheet.
Make Ahead & Storage
- Make ahead: The dough can be made 1-2 days in advance and stored in the fridge. Remove the dough from the refrigerator about 15-20 minutes before baking so it is soft enough to scoop.
- Counter: Store at room temperature in an airtight container for 3-4 days.
- Refrigerator: Store in the fridge in an airtight container for up to a week.
- Freezer: You can freeze baked peanut butter almond flour cookies or raw cookie dough for up to 3 months. To freeze cookie dough, line a baking sheet with parchment paper. Scoop the dough and press each mound gently with a fork. Arrange so that none of the mounds are touching. Freeze the sheet for 4 hours, then transfer the dough to an airtight bag.
- Use room temperature eggs and butter. Place the egg in a small bowl of warm water for about 10 minutes. Make sure the water is not too hot. Let the butter sit out on the counter for about 1 hour before starting. If you are in a hurry, use the microwave. Place the butter (wrapper on) on a microwave safe plate. Microwave on 50% power for 8 seconds. Flip and repeat. Be careful to not melt the butter.
- Weigh the ingredients. If the ingredient ratio is incorrect, this will affect the texture and spread of the cookies. Weighing the ingredients is the best way to ensure perfect cookies. If you do not have a scale, be sure to spoon & level the flour.
- Be sure to use a large egg. During one of my recipe tests for these peanut butter almond flour cookies, I accidentally used an extra large egg. I did not even realize I had purchased these by mistake. The dough was way too wet.
- Use crunchy peanut butter and baking chips. These ingredients add so much texture and flavor to the cookies.
- Bake on parchment or a silicone mat. These help the cookies not stick and bake perfectly.
- Let the cookies set. These cookies will fall apart if transferred off the baking sheet too soon. They need to set completely on the baking sheet before removing.
- This recipe can be doubled. Just be sure to have some extra baking sheets ready to go.
- The dough may seem wet. The dough is a little wetter than other cookie doughs, but the cookies do not spread too much.
- The cookies are soft. This is why allowing the cookies to cool and set on the baking sheet is so important.
- Natural peanut butter. This can be substituted for a less sweet cookie. I still recommend crunchy peanut butter for more texture.
- Almond butter. Swap the crunchy peanut butter for almond butter. Replace the ½ cup of peanut butter chips with ½ cup of chopped almonds. Be sure to use unsalted almonds.
- Add chocolate chips. Swap the peanut butter chips for ½ cup of semi sweet chocolate chips or use ¼ cup of both.
Peanut Butter Almond Flour Cookies
- 1 cup (112 g) super fine almond flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup (4 Tablespoons) unsalted butter, softened to room temperature
- ½ cup (100 g) brown sugar
- 1 large egg, room temperature
- ½ cup (125 g) peanut butter*
- 1 teaspoon vanilla extract
- ½ cup (85 g) peanut butter baking chips*
- Review all recipe notes and instructions before beginning.
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or a silicone mat. In a medium bowl, whisk together the almond flour, baking soda, baking powder, and salt.
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar on medium speed for 2 minutes.
- Add the egg and vanilla. Beat on medium high until well combined.
- Add the peanut butter. Beat on medium high until well combined. Use a spatula to scrape down the side and bottom of the bowl to ensure all wet ingredients are incorporated.
- Mix the dry ingredients into the wet on low until most of the flour is incorporated.
- Mix in the peanut butter chips on low.
- Scoop the dough into heaping 1 ½ Tablespoon balls. Arrange 12 per baking sheet spacing them 2-3 inches apart. Using a fork gently press each ball down. Press some extra peanut butter chips on top if desired.
- Bake for 12-14 minutes or until the edges just begin to brown. Allow the cookies to cool for a 10 minutes or until set on the baking sheet.