This Almond Flour Peanut Butter Cookie Recipe is a peanut butter lovers dream. Made with almond flour and coconut sugar, it is gluten-free, low sugar, dairy-free, grain-free, and with one ingredient swap, keto friendly as well.
¼cupunsalted peanut butter(2.2 oz.) at room temperature
1cupcoconut sugar (~7.41 oz.)
2large eggs at room temperature
¼cupof bittersweet chocolate chips or chunks - optional
Preheat the oven and prepare your baking sheets: Preheat the oven to 350 F degrees. Adjust the oven racks to middle and lower-middle positions. Line two baking sheets with parchment paper.
Place all ingredients in the bowl of your food processor: Starting from the dry ingredients place all of the ingredients in the bowl of your food processor.
Pulse and process: Pulse everything 8-10 times in 1-second increments just until all ingredients are fully mixed (as shown in the picture above.) You do not want to let it run for a long time. Since the dough is very sticky if you run it nonstop it could clog your food processor. It is also a good idea to stop and scrape the sides of the bowl a few times as you pulse.
Add in the chocolate chips, if using: If you are adding the chocolate chips, transfer the dough into a bowl and mix in the chocolate chips. If you are not adding them in, you can start scooping right off the bowl of your food processor.
Scoop and transfer cookies onto the prepared baking sheets: Using a cookie scoop or two spoons, measure 2-tablespoon balls and place them 2-inches apart from one another on the prepared baking sheets. As I mentioned earlier, this is a very sticky batter. If you don’t mind the stickiness you can roll them in between your palms but it would also be fine if you didn’t. Continue with the rest of the cookie dough and evenly distribute them amongst two baking sheets.
Sea salt on top: As a final touch, sprinkle each cookie with a pinch of (about 1/16 of a teaspoon) sea salt.
Bake: Bake in the preheated oven for 13 minutes or until they spread slightly and turn golden brown making sure to rotate and swap the sheet pans mid-way through.
Let them cool and enjoy: Let cool for 3 minutes in the sheet pan and then transfer onto a wire rack to cool completely. Serve.
Variations: Use almond meal instead of almond flour. I am a big fan of Open Nature’s almond flour and enjoy baking with it. However, you can also use almond meal to make this peanut butter cookie recipe. Or make Keto friendly peanut butter cookies. If you are following a low or no-carb diet, you can make peanut butter keto cookies by simply swapping coconut sugar with monk fruit sweetener.Do I Need To Refrigerate and Let Cookie Dough Rest? During my recipe testings, I tried it both ways. Honestly, there was not much of a difference in taste, so it is okay to bake them right away. However, it is totally okay to make them a few hours ahead, cover them with stretch film, and keep them in the fridge until you are ready to bake.How To Store? As it is with most cookies, these almond flour peanut butter cookies are best on the day they are baked. However, my family enjoys them for several days after I bake a batch as well. Be sure to cool them fully on a wire rack before placing them into an airtight cookie jar. They should be fresh for up to 3 days on the kitchen counter.Follow these steps to freeze:
Scoop the dough onto a parchment-lined baking sheet.
Cover the sheet pan tightly with stretch film.
Place in the freezer and let it sit for at least 4 hours, preferably overnight.
Next day, transfer them into a plastic freezer bag, get the air out of the bag as much as you can and seal tightly.
When ready to bake, take them out of the freezer and let them sit on the counter for 5-10 minutes before baking.