Almond Flour Peanut Butter Cookies
Let’s face it - almond flour can be really tricky to bake with. I have failed many times trying to recreate recipes with almond flour instead of traditional all purpose flour. This recipe is a truly perfected almond flour peanut butter cookie recipe that celebrates the great flavor that both the almonds and peanuts have to offer. Not to mention this is also a gluten free peanut butter cookie recipe. Peanut butter cookies are one of my all time favorite desserts, and by substituting almond flour for all purpose flour you achieve not only added health benefits, but even more nutty flavor.
Are almond flour cookies gluten free? Yes, this recipe for almond flour peanut butter cookies is completely gluten free.
How does almond flour affect cookies? Almond flour has the potential to give your cookies a crumbly, dry texture if not used properly in a recipe. The moisture you get from the peanut butter along with the use of the egg to combine all of the ingredients is what sets this recipe apart from the rest.
Can peanut butter cookies be frozen? Absolutely, peanut butter cookies can be frozen. I recommend freezing the dough after it’s rolled into balls for each cookie. That way, you can remove exactly how many cookies you want to bake (even if it’s just one or two) and bake them immediately. When baking cookie dough from frozen, add an additional few minutes of cook time to account for the dough thawing in the oven.
Can you use alternative nut butters in this recipe? You can definitely use alternative nut butters to make almond flour peanut butter cookies. When testing this recipe, I used a mix of pecan and walnut butter for one of my tests and found the flavor and texture to be wonderful.
Can you use chunky peanut butter to make peanut butter cookies? Yes, chunky peanut butter works well when baking peanut butter cookies, just be prepared for a bit of a chunky batter. Otherwise, everything else in the recipe remains the same.
How long do peanut butter cookies last? I recommend eating these almond flour peanut butter cookies within 5 days after baking. For best results, store them in a tightly fitting container or plastic wrap on the counter to keep them from going stale.
Helping troubleshoot any cookie dough problems:
Why are my peanut butter cookies flat? This may be a problem with your baking powder. Baking powder is the ingredient in this recipe that helps give peanut butter cookies their rise when baking. Check to make sure that your baking powder isn’t expired, and if it’s old check its effectiveness by adding a couple of teaspoons of baking powder to very hot water. If the baking powder is still fresh and usable it will fizz and bubble up immediately when added to the water. If it just dissolves without any fizz the baking powder is old and should be discarded.
Why are my peanut butter cookies crumbly? This signifies a lack of moisture within the cookie dough. I recommend adding additional peanut butter or coconut oil to my dough to remedy this. Also, be sure to add the egg in the recipe and not skip this ingredient. When recipe testing, I found the egg essential in keeping the dough combined and hydrated.
Why are my peanut butter cookies dry? More often than not this is due to not using enough fat in your cookie dough. Increase the amount of coconut oil when making this recipe and examine the dough before baking to make sure the dough looks cohesive and hydrated.
Why do my almond flour cookies fall apart? Similar to when you have crumbly cookies, this is often a moisture issue. My first recommendation would be to make sure you’re using the egg in the recipe as it’s imperative to achieving an intact cookie. If that is not the problem, I recommend adding additional wet ingredients to hydrate the dough, such as peanut butter or coconut oil.
How to make almond flour nut butter cookies:
Almond Flour Peanut Butter Cookies
Ingredients
- 1 cup almond flour
- ½ tsp baking powder
- 1 tsp vanilla extract
- ⅓ cup brown sugar
- ⅓ cup coconut oil
- ⅓ cup peanut butter or nut butter of your choice
- 1 egg
Instructions
- Measure out 1/3 of a cup of coconut oil into a large bowl and melt in the microwave until it becomes liquid, but is not extremely hot. This typically takes 1 minute of microwaving at full power, but when in doubt, microwave the coconut oil in short intervals until it is completely melted.
- Add the rest of the ingredients to the coconut oil and mix until thoroughly combined.
- Put the bowl into the freezer for 15 minutes for the batter to set and the coconut oil to begin to solidify again. Be sure not to skip this step as it ensures your cookies are moist and the oil melts evenly in the oven.
- Meanwhile, preheat the oven to 350 degrees.
- After the cookies have chilled, roll them out in 1 1/2 tablespoon balls and place on a cookie sheet. You could have 10 cookies in total from this recipe.
- Bake for 15-20 minutes or until the cookies are lightly browned on top and the bottom. Enjoy!
