Almond Flour Peanut Butter Cookies
Soft and chewy cookies with an amazing nutty flavor!
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Servings: 18 cookies
Equipment
- 2 cookie sheets
- silicone baking mats or parchment paper
- hand or stand mixer
- spatula
- 1½ tbsp cookie scoop
Ingredients
- 6 tbsp butter softened
- ¾ cup brown sugar
- ⅔ cup creamy peanut butter
- 1 egg
- 1 tsp vanilla extract
- 2 cups almond flour superfine, blanched
- ¾ tsp baking powder
- ¼ tsp salt
- flaky sea salt optional for topping
Instructions
- Preheat the oven to 350°F.Line the cookie sheets with a silicone baking mat or parchment paper.
- Beat butter, peanut butter, brown sugar, egg, and vanilla extract together until completely combined.Add in almond flour, baking powder, and salt. Stir to combine.
- Scoop dough onto the prepared cookie sheets using a cookie scoop.Using a fork, lightly press each cookie making a criss-cross pattern.Sprinkle with flaky sea salt if using.
- Bake for 10-13 minutes.Let cool on the cookie sheet for 10 minutes before transferring to a cooling rack.Serve.
- Store leftovers in an airtight container at room temperature for up to 4 days.
Notes
For Keto: use your favorite brown sugar alternative. I recommend Lakanto brown monk fruit sweetener or Swerve brown.
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