Almond Flour Cookies
Almond flour might not be the first choice of flour when you are making cookies, but if you're trying to omit grain flour, especially wheat flour, almond flour is the best alternative.
It's made from simple ingredients - so just blanched almonds that have been ground and sifted into flour after removing the skin.
Make sure not to confuse it with almond meal though because almond meal is a product made from grounding the almonds with almond skins.
Benefits of Almond Flour
Almonds are a great source of healthy fats so naturally almond flour is as well. It also contains excellent amounts of vitamin E and magnesium which are essential nutrients for the body to function properly and remain healthy.
Peanut Butter Cookie Recipe Ingredients
To make these almost keto peanut butter cookies recipe, you will need the following ingredients:
- creamy peanut butter: I always like to use natural peanut butter that I make at home by myself. If using storebought options, make sure that they don't have any added salt or palm oil
- coconut sugar: coconut sugar is my usual choice for a solid sweetener in desserts and sweet snacks
- egg: preferably one that has been at room temperature for about an hour or so
- baking powder: a leavening agent to help the cookies rise
- almond flour: preferably organic one
- pinch of salt
How To Make - Step-by-step Guide
1. Preheat the oven to 180C/350F.
2. Line a baking tray with parchment paper.
3. Combine all the dry ingredients (almond flour, coconut sugar, baking powder, and salt) in a large mixing bowl and mix.
4. Add the wet ingredients (egg and peanut butter) to the dry ingredients and combine until you have a smooth batter. You can also do this with an electric mixer.
5. Take scoops the size of one tablespoon and form balls with your hands. If you have a cookie scoop, you can use that as well.
6. Transfer the cookie dough balls to the lined baking sheet and gently press the top of each cookie.
7. Bake the cookies for about 10-12 minutes (depending on the strength of your oven) until the edges turn golden brown.
8. Transfer to a plate or cooling rack and allow to cool down for about 5-10 minutes before serving.
In case you don't have some of the ingredients that the original recipe calls for, or you are not a fan of those ingredients, here are a few tips on substitutions to the recipe:
- nut butters: instead of smooth peanut butter, you can also use crunchy peanut butter or another nut butter such as almond butter or hazelnut butter
- sweetener: instead of coconut sugar, you can use pretty much any other sweetener. Even a liquid one. I do prefer using natural options such as maple syrup or birch sugar but if you choose brown sugar or even white sugar, it will make the same soft peanut butter cookies
- baking powder: you can use baking soda instead
- egg: I don't recommend substituting the egg but if you really do want vegan cookies, you can try with a flax or chia egg
Variations To Classic Peanut Butter Cookies
If you decide to make this quite often (and trust me you will), you'd probably want to change this a bit so that it looks like a completely different meal. Check out some of the examples that have proven to work great:
- peanut butter chocolate chip cookies: add some chocolate chips to the cookie scoops before baking
- peanut butter fruit cookies: add some berries such as blueberries or raspberries to the dough before baking
- shredded coconut almond cookies: sprinkle some shredded coconut on the cookies just before you put them into the oven
How To Store Almond Flour Cookies
There probably won't be any leftovers from these cookies but on the odd chance that there are, you can store them safely in a cookie jar at room temperature for a couple of days.
In case you want to prolong their shelf life, transfer them to an air-tight container and store them in the fridge for up to 7 days.
For long-term storage (make a double batch for this), put them in a silicone bag (takes up less space) and store them in the freezer for up to 6 months.
If frozen, just take out your cookies from the freezer and leave them at room temperature for a few hours. If you need them to thaw a bit quicker, you can put them in the microwave or in your oven on a defrost option.
If your peanut butter is too solid and won't mix well enough with the rest of the ingredients just put it over some slightly boiling water for a few minutes and it will soften up a bit. Let it cool just a bit and then gently add to the mixed egg to avoid the egg from being boiled by the warm peanut butter.
Given that almond flour has more moisture and fat than grain flour, these cookies can last slightly longer than regular cookies. To be on the safe side you can keep them in a cookie jar at room temperature for about a week but for anything more than that I propose to put them in the fridge or the freezer to be on the safe side.
More healthy cookies recipes
If you've tried this or any other recipe on the blog, please rate it and leave a comment below.
Gluten Free Almond Flour Peanut Butter Cookies
- 1 cup almond flour
- ½ cup coconut sugar
- 1 teaspoon baking powder
- pinch salt
- ½ cup peanut butter
- 1 egg
- Preheat the oven to 180C/350F.
- Line a baking tray with parchment paper.
- In a large mixing bowl, combine all the dry ingredients (almond flour, coconut sugar, baking powder and salt) and mix.
- Add the wet ingredients (egg and peanut butter) to the dry ingredients and combine until you have a smooth batter. You can also do this with an electric mixer.
- Take scoops the size of one tablespoon and form balls with your hands.
- Put each cookie dough ball on a lined baking sheet and gently press.
- Bake the cookies for about 10-12 minutes (depending on the strength of your oven) until the edges turn golden brown.
- Transfer to a plate or cooling rack and allow to cool down for about 5-10 minutes before serving.