Almond Flour Peanut Butter Cookies
These almond flour peanut butter cookies are super soft, luxurious and packed full of peanut butter goodness! They are gluten free and can also be made with my suggested easy vegan modifications.
Servings 24 cookies
- ½ cup unsalted butter, softened (bring to room temperature of microwave 30 seconds)
- ¾ cup creamy peanut butter (unsalted, no sugar)
- 1 cup unrefined cane sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups almond flour
- 1 tsp baking powder
- ¼ tsp salt
Preheat oven to 350°F.
In a large bowl beat together butter, peanut butter, sugar, egg and vanilla until thoroughly combined.
Add salt and baking powder and mix until combined.
Add almond flour and mix until combined.
Place oven safe parchment paper on sheet pan.
Using cookie scoop, portion and evenly space 12 cookies per baking sheet on 2 baking sheets (24 cookies total).
Using a fork lightly press each cookie 2x per cookie in criss-cross pattern.
Bake for 9-11 minutes.
Allow to cool for at 5-10 minutes until transfer to cooling rack.
Gluten Free Cookie, Vegan and Other Substitutions
Unsalted Butter: If you only have salted butter on hand, you can omit salt from recipe. For a vegan modification, you can substitute vegan butter.
Peanut Butter: I recommend using creamy, unsalted, unsweetened.
Sugar: I recommend unprocessed cane sugar. However, you can also use granulated white sugar, brown sugar or coconut sugar.
Egg: Any type of egg can be used for this recipe. For vegan modification, you can use a flax egg (mix 1 tbsp flaxseed meal and 2.5 tbsp water, allow to rest for 5 minutes to thicken)
Calories: 170kcal | Carbohydrates: 12g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 129mg | Potassium: 57mg | Fiber: 1g | Sugar: 9g | Vitamin A: 179IU | Calcium: 37mg | Iron: 1mg