Name: Almond Flour Peanut Butter Cookies recipe
Ingredients: Peanut Butter: 1 cup creamy natural peanut butter. “Natural” peanut butter (ingredients typically just peanuts and maybe salt) works best as its oil content contributes to the cookie’s texture. Ensure it’s well-stirred before measuring, as the oil can separate. You can use crunchy peanut butter if you prefer chunks, but creamy yields a more uniform cookie.; Sweetener: ¾ cup packed light brown sugar OR ½ cup maple syrup OR ¾ cup coconut sugar. Brown sugar provides a classic, moist chewiness. Maple syrup adds a distinct flavor and moisture (cookies might spread slightly more). Coconut sugar offers a lower glycemic index alternative with a caramel-like flavor. Choose based on your preference and dietary needs.; Egg: 1 large egg, at room temperature. Acts as a binder, helping the cookies hold together and adding richness. Room temperature eggs incorporate more easily.; Vanilla Extract: 1 teaspoon pure vanilla extract. Enhances the overall flavor profile and complements the peanut butter and almond notes.; Almond Flour: 1 ½ cups finely ground, blanched almond flour. “Blanched” means the skins have been removed, resulting in a lighter color and finer texture. “Finely ground” is crucial for a smooth cookie texture, avoiding grittiness. Do not substitute almond meal, which is coarser. Measure accurately by spooning the flour into the measuring cup and leveling it off.; Baking Soda: ½ teaspoon. Provides leavening, helping the cookies spread slightly and creating a tender texture.; Salt: ¼ teaspoon fine sea salt or kosher salt. Balances the sweetness and enhances the peanut butter flavor. Reduce or omit if your peanut butter is heavily salted.; Optional Add-in: ½ cup chocolate chips (semi-sweet, dark, or milk), chopped peanuts, or other desired mix-ins. Chocolate chips are a classic and highly recommended pairing!

Ingredients

- Peanut Butter: 1 cup creamy natural peanut butter. “Natural” peanut butter (ingredients typically just peanuts and maybe salt) works best as its oil content contributes to the cookie’s texture. Ensure it’s well-stirred before measuring, as the oil can separate. You can use crunchy peanut butter if you prefer chunks, but creamy yields a more uniform cookie.

- Sweetener: ¾ cup packed light brown sugar OR ½ cup maple syrup OR ¾ cup coconut sugar. Brown sugar provides a classic, moist chewiness. Maple syrup adds a distinct flavor and moisture (cookies might spread slightly more). Coconut sugar offers a lower glycemic index alternative with a caramel-like flavor. Choose based on your preference and dietary needs.

- Egg: 1 large egg, at room temperature. Acts as a binder, helping the cookies hold together and adding richness. Room temperature eggs incorporate more easily.

- Vanilla Extract: 1 teaspoon pure vanilla extract. Enhances the overall flavor profile and complements the peanut butter and almond notes.

- Almond Flour: 1 ½ cups finely ground, blanched almond flour. “Blanched” means the skins have been removed, resulting in a lighter color and finer texture. “Finely ground” is crucial for a smooth cookie texture, avoiding grittiness. Do not substitute almond meal, which is coarser. Measure accurately by spooning the flour into the measuring cup and leveling it off.

- Baking Soda: ½ teaspoon. Provides leavening, helping the cookies spread slightly and creating a tender texture.

- Salt: ¼ teaspoon fine sea salt or kosher salt. Balances the sweetness and enhances the peanut butter flavor. Reduce or omit if your peanut butter is heavily salted.

- Optional Add-in: ½ cup chocolate chips (semi-sweet, dark, or milk), chopped peanuts, or other desired mix-ins. Chocolate chips are a classic and highly recommended pairing!

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Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and promotes even baking.

1. Mix Wet Ingredients: In a large bowl, combine the well-stirred natural peanut butter, your chosen sweetener (brown sugar, maple syrup, or coconut sugar), the room temperature egg, and the vanilla extract. Using an electric mixer on medium speed or a sturdy whisk, beat these ingredients together until smooth and well combined. Scrape down the sides of the bowl as needed. If using natural peanut butter that was oily, the mixture might look slightly separated initially, but it should come together.

1. Combine Dry Ingredients: In a separate medium bowl, whisk together the finely ground almond flour, baking soda, and salt. Whisking helps distribute the baking soda and salt evenly throughout the flour, ensuring consistent results in every cookie.

1. Combine Wet and Dry: Add the dry almond flour mixture to the wet peanut butter mixture in the large bowl. Mix on low speed or stir with a wooden spoon or rubber spatula until just combined. Be careful not to overmix at this stage. Overmixing can develop the non-existent gluten (just kidding, but it can make almond flour baked goods tough or oily if over-agitated). Stop mixing as soon as no dry streaks of almond flour remain. The dough will be thick and slightly sticky.

1. Stir in Add-ins (Optional): If using chocolate chips or other mix-ins, gently fold them into the dough now using a spatula.

1. Portion the Dough: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, about 2 inches apart. A small cookie scoop (about 1.5 tablespoons) works perfectly for uniform size and shape. This recipe typically makes about 18-24 cookies, depending on size.

1. Shape the Cookies: Almond flour dough doesn’t spread as much as traditional flour dough. For the classic peanut butter cookie look and to ensure even baking, gently flatten each ball of dough using the back of a fork dipped lightly in granulated sugar or almond flour (to prevent sticking). Press down once, then rotate the fork 90 degrees and press again to create the signature criss-cross pattern. Flatten them to about ½ inch thick.

1. Bake: Bake in the preheated oven for 10-13 minutes. The exact time will depend on your oven and the size of your cookies. Look for the edges to be set and lightly golden brown. The centers should still look slightly soft and underdone – they will continue to cook and set as they cool on the baking sheet. Do not overbake, as almond flour cookies can become dry quickly.

1. Cool Completely: This step is crucial! Let the cookies cool on the baking sheets for at least 5-10 minutes before attempting to move them. Almond flour cookies are delicate when hot and will firm up significantly as they cool. After 5-10 minutes, carefully transfer the cookies to a wire rack to cool completely. They will become chewier and hold their shape better once fully cooled.

Nutrition

Serving Size: one normal portion
Calories: 130-180