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Almond Flour Peanut Butter Cookies

Almond Flour Peanut Butter Cookies

These almond flour peanut butter cookies are the perfect addition to your holiday cookie platter! They are incredibly soft, chewy, low-carb, and so easy to make! The dough comes together fast with a few simple ingredients and doesn't need to be chilled before rolling and baking.
5 from 3 votes
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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 22 cookies

Ingredients
 
 

  • 1 and ¾ cups almond flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter , softened to room temperature
  • 1 and ¼ cups creamy peanut butter
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

Instructions

  • Arrange your oven rack to the middle position. Line 2 large rimmed baking sheets with parchment paper. Preheat your oven to 350°F.
  • In a medium bowl, whisk the almond flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, use an electric mixer to beat the softened butter and peanut butter until smooth and creamy. Add the granulated sugar and brown sugar and mix until well combined. Wipe the mixer and sides of the bowl with a rubber spatula. Add the egg and extra egg yolk and mix until well combined. Mix in the vanilla extract.
  • Add the dry ingredients and mix until the dough comes together. The dough will be thick.
  • Form the dough into 2 tablespoon-size balls and arrange them on your parchment-lined baking sheet, about 2 inches apart. Use a fork to indent each cookie dough ball with a criss-cross pattern.
  • Bake the cookies, one baking sheet at a time, for 10-12 minutes. Remove from the oven and allow the cookies to cool on the pan for at least 5 minutes before transferring to a plate or a cooling rack.

Notes

Store the cookies in an airtight container and keep at room temperature for 1 week. You can also freeze the cookies or the cookie dough and keep frozen for 3 months. 
To freeze the cookie dough: Roll the dough into 2-tablespoon size balls, indent with a fork in a criss-cross pattern, and arrange in a single layer on a parchment-lined baking sheet. Set the baking sheet flat in your freezer until the dough is mostly solid, then transfer to a ziplock bag or an airtight container. When ready to bake, arrange the frozen cookie dough on a parchment-lined baking sheet, about an inch or two apart. Bake straight from frozen in a 350°F oven for 12-14 minutes. 

Nutrition

Serving: 1cookie | Calories: 221kcal | Carbohydrates: 15g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 118mg | Potassium: 97mg | Fiber: 2g | Sugar: 11g | Vitamin A: 154IU | Calcium: 39mg | Iron: 1mg