These chewy Almond Flour Peanut Butter Cookies offer all the nostalgia minus the carbs!
Peanut butter cookies are super nostalgic for me. There was an old lady we all affectionately called Granny who lived a few houses down. She’d often make a batch for us neighborhood kids. We’d rally around her rickety porch like trick-or-treaters waiting for candy. But instead of some junky Hershey’s bar, we sunk our teeth into the chewiest, most delicious peanut butter cookie known to anyone on Washington Boulevard. These days, whenever I drive through my old Milwaukee neighborhood, I imagine her waving from the porch with a plate of steaming fresh cookies. Now, I’m not going to say that these almond flour peanut butter cookies taste the same as Granny’s, but they give me the same warm feeling.
Peanut butter cookies traditionally use flour and sugar, so the challenge was to make a healthier cookie that was also delicious. Enter almond flour peanut butter cookies! They trade out traditional flour for almond flour, creating a rich, slightly nutty base that complements the peanut butter. I enjoy all-purpose flour as much as the next amateur baker, but I can assure you—gluten-free or not—you will dig these almond flour peanut butter cookies.
The natural peanut butter gives the cookies their smooth texture and bold, robust flavor. There’s really a difference between using all-natural peanut butter and the regular kind loaded with hydrogenated oils and extra sugar. Even so, keep in mind that no-stir peanut butter can sometimes have added sugar—it’s not a deal-breaker, but it’s worth noting.
But where you’ll find most of this cookie’s sweetness is from the coconut sugar, and let me tell you, you’ll love its caramel-like taste. In fact, I think it complements the peanut butter better than traditional sugar. Best of all, its sweetness doesn’t overpower the cookie. Instead, you get a peanut butter-centric cookie that’s practically begging to be dipped into a glass of milk.
Are Almond Flour Peanut Butter Cookies Healthy?
These are definitely a healthier alternative to traditional peanut butter cookies. Almond flour is low-carb and higher in protein than regular all-purpose flour. Plus, they’re gluten-free! Additionally, using no-stir natural peanut butter means less added sugar and no hydrogenated oils. If you want to lower the sugar content even more, try using monk fruit sweetener or Swerve.
Why Almond Flour?
Healthy benefits aside, almond flour is simply an excellent alternative due to its chewy texture and slightly nutty taste. What’s more, the flour’s moisture-retaining properties help keep the cookies tender—that’s crucial when baking with peanut butter!
If you’re new to baking with almond flour, let me tell you something I learned the hard way. Almond flour is not a one-to-one substitute for regular flour. Its coarser texture and higher fat content mean it behaves differently. However, in the case of this recipe, the flour’s higher fat content keeps the cookies soft and tender. That said, I’d still measure carefully and mix thoroughly! Cooking may be an art, but baking is a science.
How to Make Ahead and Store
These cookies should stay fresh in an airtight container at room temperature for about 5 days. They freeze well, too! Place the baked and cooled cookies in a single layer on a baking sheet. Once they’re frozen, transfer the cookies to a resealable freezer-safe bag and store for up to 3 months.
Serving Suggestions
What else do you need with a peanut butter cookie besides a tall glass of milk? Honestly, these cookies are delicious on their own. However, I sometimes like to crumble them over vanilla or Chocolate Pudding. But for get-togethers, I’ll serve these with other wheat-free favorites like Gluten-Free Chocolate Chip Cookies and Paleo Pecan Pie Bars.
Ingredients
- 1 cup no-stir natural peanut butter
- 1 1/4 cup coconut sugar packed (or brown sugar)
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup almond flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F and line a cookie sheet with parchment paper.
- In a large bowl, beat the peanut butter with the coconut sugar using an electric hand mixer. Add in the egg, egg yolk, and vanilla, and beat until well mixed.
- Stir in the remaining ingredients until well mixed.
- Scoop into 1-tablespoon sized balls and place on the pan, pressing out about 1/2 inch thick. You may need to use lightly damp hands to press them out.
- Bake 13-15 minutes, until the cookies feel set but soft. Let cool completely on the pan.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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