Extra Soft Almond Flour Peanut Butter Cookies

One bite of these old fashioned-style chewy, soft almond flour peanut butter cookies and you will end all recipe searches. They taste just like the one's Gramma made, so it's really unbelievable (but true!) they are a naturally gluten-free, grain-free recipe. Grab some blanched almond flour with simple ingredients right in your pantry for ultimate cookie success.

Prep Time 5

Cook Time 10

Total Time 15

Servings cookies

Author Melissa Erdelac

Ingredients

½ cup (113 g) unsalted butter softened
¾ cup creamy peanut butter
½ cup (100 g) granulated sugar
½ cup (117 g) packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 ¾ cup (162 g) almond flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt

Instructions

Preheat oven to 350°F. In a large bowl beat together butter, peanut butter, sugar, and brown sugar for 2 minutes, or until very well combined. Add egg and vanilla. Mix well.
½ cup unsalted butter, ¾ cup creamy peanut butter, ½ cup granulated sugar, ½ cup packed brown sugar, 1 large egg, 1 teaspoon vanilla extract
To the bowl add almond flour, baking soda, baking powder, and salt. Mix until well combined. The batter will be stiff.
1 ¾ cup almond flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt
Use a small cookie scoop to portion out dough onto ungreased baking sheets, about 2 inches apart. Alternatively, refrigerate dough for 1 hour (or freeze 30 minutes) and roll dough into 1 inch balls.
Before baking use a drinking glass bottom dipped in sugar to press the cookies down slightly. Alternatively, dip a fork in sugar and cross hatch on top. The cookies will spread as they bake, so they do not have to be flattened very much!
Bake for 10-11 minutes, or until just set. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Notes

Storing / Freezing

After the cookies have cooled completely, stack and store in an airtight container up to 3 days. If storing longer than that, wrapping a couple cookies together in plastic wrap before placing in an airtight container will extend longevity up to a week.

Almond flour cookies can also be frozen a couple different ways.

Freezing unbaked cookies: Portion out cookie dough into balls and place on a wax paper lined baking sheet. Freeze baking sheet. Once dough becomes solid, transfer balls to an airtight freezer container. Freeze up to 3 months.

Place frozen cookie balls on ungreased baking sheets, 2 inches apart. Bake as directed for 12 minutes.

Freezing baked cookies: Bake and cool cookies completely. Stack in groups of 2 or 3 and wrap in plastic wrap. Transfer stacks to an airtight freezer container. Freeze up to 3 months and thaw on counter when ready to eat.

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