Go Back
+ servings
Print Recipe
5 from 1 vote

Peanut Butter Almond Flour Cookies

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!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 18 cookies
Author: Brianna May

Ingredients

  • 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*

Instructions

  • 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.

Notes

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.
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 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
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.