Almond Flour Peanut Butter Cookies are easy to make and tasty to eat. And because they use almond flour as their base, making them low carb is a snap.
Today I'm going to share a recipe for easy Almond Flour Peanut Butter Cookies, but first, I want to talk a little bit about individuality. About making your mark in the world. That's because I learned something about my mom recently that I never knew before.
She showed me her pie signature.
She explained that when women used to bring pies to events and contests, they each used a distinctive mark on the top crust, so everyone knew which one was theirs. My mom had one that she uses to this day. And we're going to do the same thing with these cookies.
You'll be coming up with your own signature markings.
🍴 Making your mark
So first, raid your utensil drawer. Try and find something that will make a pretty mark. I am partial to slotted spoons and potato mashers, but a fork will do in a pinch. But everybody uses forks.
Where is the fun in a fork?
Next, make your cookie dough.
- Softened Unsalted Butter- Either leave the butter on the counter for 1-2 hours or cheat and nuke it in the microwave at 50% power for 20-30 seconds.
- Smooth Peanut Butter- You can use crunchy peanut butter if you like, but you won't be able to see the distinctive markings as well.
- Brown Sugar, or Swerve Brown if Keto- Because the base of this recipe is almond flour instead of white flour, you can convert it to Keto quite easily by swapping out the sweetener. Use Swerve Brown or Lakanto brand brown sugar substitute for best results.
- Egg- Always use large-size eggs in recipes because they were designed for that standard size.
- Vanilla Extract- Use alcohol-free vanilla for best results.
- Finely Ground Almond Flour- Time was, almond flour was a specialty ingredient, but now you can find it at major stores like Costco and Aldi. The only ingredient in almond flour is ground almonds, so any brand will do.
- Baking Powder- If you want to avoid corn starch in the ingredients, you can make your own baking powder using 1 part baking soda to 2 parts cream of tarter. This cuts the carb count in half.
- Salt- Just plain old Morton's salt works fine in this recipe. You could go fancier, but you wouldn't be able to tell the difference.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, add softened butter and brown sugar and beat with an electric mixer until fluffy, 3 to 4 minutes.
- Add the peanut butter, egg, and vanilla extract and continue beating until well combined.
- Add the salt and baking powder and mix.
- Stir in the almond flour with a rubber spatula.
- Using a cookie scoop, scoop out a heaping portion, roll it into 16 balls and place them onto the baking sheet. Press the balls firmly using kitchen utensils like a fork, slotted spoon, or potato masher to create your desired pattern into the cookies.
- Bake for 9 to 10 minutes until golden brown.
- Once cooked, transfer to a cooling rack for 5 minutes before eating.
These Almond Flour Peanut Butter Cookies are best in the first 3-4 days, but will last for 2-3 weeks in an airtight container on the countertop. You can freeze the uncooked dough or the baked cookies for up to 3 months. Just be sure to place the cookies or dough balls between sheets of parchment paper so that they don't get stuck together. The cookie balls can go straight from the freezer to the oven to bake. Check-in on the cookies at minute 9 and add a few extra minutes if necessary until browned to your liking.
And that's all she wrote! 👩🍳
These nutty and delicious Almond Flour Peanut Cookies will have pride of place in any holiday cookie tray. Or you can make them just because. Just make sure to make them pretty.
And make them special with your own personal mark.Print
Almond Flour Peanut Butter Cookies
Almond Flour Peanut Butter Cookies are easy to make and tasty to eat.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 16 cookies 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Low Calorie
1. Preheat the oven to 350°F/180ºC. Line two baking sheets with parchment paper.
2. In a large mixing bowl, add butter and brown sugar and beat with an electric mixer until fluffy, 3 to 4 minutes.
3. Add the peanut butter, egg, and vanilla extract and continue beating until well combined.
4. Add the salt and baking powder and mix.
5. Stir in the almond flour with a rubber spatula.
6. Using a cookie scoop, scoop out a heaping portion, roll it into 16 balls and place it into the baking sheet. Press the balls firmly using kitchen utensils like a fork, slotted spoon, or potato masher to create your desired pattern into the cookies.
7. Bake for 9 to 10 minutes until golden brown.
8. Once cooked, transfer to a cooling rack for 5 minutes before eating.
If you use Swerve Brown, the nutritional info for 1 cookie is:
Calories 204, Fat 19g, Protein 6g, Carbohydrates 6g, Fiber 2g, Net Carbs 4g
- Serving Size: 1 cookie
- Calories: 256
- Fat: 19
- Carbohydrates: 20
- Fiber: 2
- Protein: 6
Keywords: Almond Flour Cookie, Peanut Butter Cookie, Almond Flour Peanut Butter Cookie