If you’ve been searching for a cookie that wraps up all the comfort of peanut butter with the wholesome goodness of almond flour, look no further. This Almond Flour Peanut Butter Cookies Recipe is a delightful treat that balances rich, nutty flavors with a soft yet slightly chewy texture. The blend of almond flour and peanut butter makes these cookies naturally gluten-free and incredibly satisfying, while spices like allspice add a hint of warmth. Whether you’re baking for a cozy afternoon snack or a special occasion, this recipe promises a batch of irresistible cookies that everyone will adore.
Ingredients You’ll Need
The magic of this Almond Flour Peanut Butter Cookies Recipe starts with a handful of simple, pantry-friendly ingredients. Each one plays a crucial role, from the creaminess of peanut butter to the subtle sweetness and fluffiness introduced by almond flour and spices.
- 1/2 cup, plus 3 tablespoons white sugar: Adds a crisp edge and delightful sweetness that balances the nutty flavors.
- 1/2 cup brown sugar: Brings moisture and a rich, caramel-like depth that keeps the cookies tender.
- 1 cup peanut butter: The star ingredient, lending creaminess, flavor, and that classic peanut butter punch.
- 1 teaspoon vanilla: Enhances every ingredient, rounding out the flavor profile with warm, inviting notes.
- 1/2 cup almond or oat milk: Moisturizes the dough to just the right consistency while keeping it dairy-free if you choose oat milk.
- 1 1/2 teaspoons baking powder: Helps the cookies rise perfectly, giving them a delightful lift and lightness.
- 1 teaspoon salt: Intensifies flavors and balances the sweetness for that perfect bite.
- 1/2 teaspoon allspice: Adds a subtle spice that elevates the humble cookie to a gourmet treat.
- 2 1/2 cups almond flour: Provides a naturally gluten-free, nutty base that keeps the texture rich and satisfying.
How to Make Almond Flour Peanut Butter Cookies Recipe
Step 1: Cream Sugars and Peanut Butter
Begin by creaming together the 1/2 cup of white sugar, brown sugar, and peanut butter. Use a hand mixer or stand mixer and blend for about 3 minutes until the mixture is smooth, fluffy, and well combined. This step builds the foundational texture for the cookies, ensuring they’re nice and tender.
Step 2: Add Vanilla and Almond Milk
Next, beat in the vanilla extract, which gives the dough its sweet aroma and complexity. Follow this by slowly mixing in the almond or oat milk, which keeps the mixture creamy and adds just the right moisture.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the baking powder, salt, allspice, and almond flour. This ensures even distribution of the leavening and the aromatic spices, which will help the cookies rise evenly and have balanced, delicious flavor.
Step 4: Mix Dry Ingredients into Wet Mixture
Add the flour mixture slowly to the peanut butter mixture, mixing gently but thoroughly for about 2 minutes. This careful incorporation brings the dough together without overworking it, preserving a tender crumb in every cookie.
Step 5: Chill the Dough
Refrigerate the dough for at least 30 minutes. This rest period firms up the dough, making it easier to handle and helping the cookies keep their shape when baked.
Step 6: Preheat Oven
While chilling finishes, preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). A properly heated oven ensures your cookies bake evenly and get that perfect golden-brown edge.
Step 7: Shape and Coat the Cookies
Roll the chilled dough into one-inch balls, then roll each ball in the reserved 2 tablespoons of sugar to add a sparkling, crisp exterior. Flatten the balls with a fork to create a classic criss-cross pattern, giving them that iconic peanut butter cookie look and helping them bake evenly.
Step 8: Bake to Golden Perfection
Place the cookies on a baking tray and bake for about 10 minutes, or until golden brown. The aroma will fill your kitchen with nutty, sweet warmth that’s absolutely irresistible.
How to Serve Almond Flour Peanut Butter Cookies Recipe
Garnishes
These cookies shine on their own but adding a few finishing touches can elevate the experience. Sprinkle a light dusting of cinnamon or dust with powdered sugar for a hint of extra sweetness and visual appeal. A few crushed peanuts on top before baking provide a lovely crunchy texture contrast.
Side Dishes
Pair these cookies with a cold glass of almond milk or your favorite dairy-free alternative to complement the nutty flavors. They also work wonderfully alongside a scoop of vanilla ice cream or creamy yogurt for an indulgent dessert delight.
Creative Ways to Present
For a party or gift, stack the cookies neatly and tie them with a rustic twine ribbon. Serving them alongside a small bowl of homemade peanut butter dip or melted chocolate invites everyone to customize their bites. You can even sandwich a layer of jelly or chocolate spread between two cookies for a peanut butter and jelly twist.
Make Ahead and Storage
Storing Leftovers
Keep your Almond Flour Peanut Butter Cookies fresh by storing them in an airtight container at room temperature. They stay chewy and flavorful for up to a week, so you can enjoy them whenever a sweet craving strikes.
Freezing
If you want to bake ahead, the dough freezes beautifully. Scoop the dough balls onto a tray, freeze until solid, then transfer them to a freezer-safe bag or container. When you’re ready to bake, just pop them in a hot oven straight from the freezer, adding a couple of extra minutes to the bake time.
Reheating
To revive the fresh-baked experience, warm cookies in the microwave for about 10 seconds or briefly in a preheated oven. This softens the cookies and brings out all the wonderful peanut butter aroma, almost as good as just out of the oven.
FAQs
Can I use regular flour instead of almond flour?
Yes, but keep in mind that it will change the texture and flavor. Almond flour gives these cookies their signature nutty taste and tender crumb, while regular flour would result in a more traditional cookie texture and might require adjustments in moisture.
Is this recipe gluten-free?
Absolutely! Using almond flour keeps these cookies naturally gluten-free, making them a great option for those with gluten sensitivities or anyone wanting to avoid gluten.
Can I substitute peanut butter with another nut butter?
Yes, you can swap peanut butter for almond butter or cashew butter. Just note the flavor profile will shift, but you’ll still get a deliciously nutty cookie with a slightly different character.
What is the purpose of chilling the dough?
Chilling firms up the dough, making it easier to handle and helping the cookies keep their shape while baking. It also allows the flavors to meld together beautifully.
How long do these cookies stay fresh?
Stored in an airtight container, these cookies stay fresh for about a week at room temperature. For longer storage, freezing is a great option.
Final Thoughts
I can’t recommend this Almond Flour Peanut Butter Cookies Recipe enough for anyone who loves a wholesome, tasty cookie that’s a little different from the usual fare. It’s easy to make, packed with flavor, and perfect for sharing with friends and family. Once you bake a batch, you’ll find yourself reaching for these cookies again and again, so why not give it a try today?
Print
Almond Flour Peanut Butter Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Almond Flour Peanut Butter Cookies are a deliciously soft and chewy treat made with almond flour and natural peanut butter. Sweetened with white and brown sugar, and flavored with vanilla and allspice, these cookies offer a gluten-free twist on a classic favorite. Perfect for satisfying your sweet tooth while keeping the recipe grain-free and rich in nutty flavors.
Ingredients
Main Ingredients
- 1/2 cup plus 3 tablespoons white sugar, divided
- 1/2 cup brown sugar
- 1 cup peanut butter
- 1 teaspoon vanilla extract
- 1/2 cup almond or oat milk
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon allspice
- 2 1/2 cups almond flour
Instructions
- Cream Sugars and Peanut Butter: In a large bowl, use a hand mixer or stand mixer to cream together 1/2 cup white sugar, brown sugar, and peanut butter for three minutes until smooth and well combined.
- Add Vanilla and Milk: Beat in the vanilla extract followed by the almond or oat milk to the peanut butter mixture, mixing until incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the baking powder, salt, allspice, and almond flour.
- Combine Wet and Dry Mixtures: Gradually add the dry flour mixture into the wet peanut butter mixture, beating slowly to combine and then mixing for an additional two minutes until a cohesive dough forms.
- Refrigerate Dough: Cover and refrigerate the dough for at least 30 minutes to firm up and make it easier to handle.
- Preheat Oven: Heat the oven to 375°F (190°C) to prepare for baking the cookies.
- Form Cookies: Roll the chilled dough into one-inch balls, then roll each ball in the reserved 3 tablespoons of white sugar to coat. Place the balls on a baking sheet and flatten each with a fork, creating a criss-cross pattern on the top.
- Bake Cookies: Bake the cookies in the preheated oven for 10 minutes or until they turn golden brown around the edges. Remove and let cool before serving.
Notes
- Use natural peanut butter with no added sugar for a healthier option.
- Almond milk can be substituted with oat milk or any other non-dairy milk of your choice.
- To keep these cookies gluten-free, ensure your baking powder is gluten-free certified.
- Refrigerating the dough is essential to prevent spreading during baking.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
