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.
To the bowl add almond flour, baking soda, baking powder, and salt. Mix until well combined. The batter will be stiff.
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. You can also skip chilling and use 2 spoons to scrape dough onto the baking sheet. They will not be perfectly round, but still bake fine!
Before baking use a drinking glass bottom dipped in sugar to press the cookies down slightly or roll balls in a bowl of sugar. 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.
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Should Almond Flour Peanut Butter Cookie Dough Be Refrigerated?
I tested the recipe both ways. It did not have an affect on how much the cookies spread or texture, so it does not have to be refrigerated.However, the dough could be a little easier to handle when refrigerated. I used a cookie scoop to portion out the dough so it was easy regardless. If you don't have a cookie scoop, I recommend refrigerating the dough for 1 hour or freezing it for 30 minutes to chill the dough before rolling into balls.If perfectly round cookies is of no importance to you, use two teaspoons to scoop and scrape dough onto the baking sheet. No need to chill!
Additions for Almond Flour Peanut Butter Cookies Recipe
Versatile peanut butter cookie dough morphs into so many different cookie possibilities! Use this basic recipe and try out these different versions.
Almond Flour Peanut Butter Chocolate Chip Cookies - Mix in 1 cup chocolate chips or chocolate chunks to the dough at the end.
Peanut Butter M&M cookies - Add 1 cup M&Ms to the cookie dough to the dough at the end.
Almond Flour Peanut Butter Oatmeal Cookies - Reduce almond flour to 3/4 cup and add 3/4 cup quick cooking oats when mixing in dry ingredients.
Peanut Butter Raisin Cookies - Mix in 1/2 teaspoon cinnamon and 1/4 cup nutmeg with dry ingredients. Add 1 cup raisins to the dough at the end.
Hershey Kiss Peanut Butter Cookies - As soon as the cookies come out of the oven, gently press in a hershey kiss in the center.
Chocolate Dipped Peanut Butter Cookies
Melt 1 cup chocolate chips and 1/2 teaspoon vegetable oil in a microwave safe bowl for 45 seconds to 1 minute, stirring occasionally. The oil thins the chocolate so it's more spreadable. Adjust the amount as needed.Once the chocolate is melted and smooth, dip one half of the cooled cookie in chocolate or spread on with a small knife. Place dipped cookies on wax paper to set before stacking or transferring.
How to Store and Freeze Almond Flour Cookies
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.