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
Scale
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.
