Almond Flour Peanut Butter Cookies {Gluten-Free}

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Almond flour peanut butter cookies are the perfect gluten-free alternative for your favorite peanut butter cookie. They have the perfect soft chewy texture and melt in your mouth.

• easy cookie recipe using the same simple steps as traditional peanut butter cookies.
• same great peanut butter taste as the traditional recipes.

These peanut butter almond flour cookies are made with the same simple ingredients as a traditional cookie recipes except for the substitution of almond flour for all purpose flour.

almond flour- is ground almonds. Blanched almond flour is the best for baking. This has a finer texture than almond meal. You can find almond flour in the baking section of your local grocery store.

old fashioned oats- have a little more texture than quick oats. While oats are naturally gluten-free they are harvested beside other crops so always check for certified gluten-free products.

Add almond flour, oats and baking powder to a medium bowl and whisk everything together.

In another large bowl use an electric mixer or stand mixer to cream together the butter, peanut butter, eggs, brown sugar and white sugar and vanilla extract. The easiest way to do this is to have your butter at room temperature.

Line a baking sheet with parchment paper and use a cookie scoop to make your cookie dough balls. I space mine apart so I have 3 rows of three.

Then use the back of a fork to press the cookie balls down making a crisscross pattern across the top.

chill dough- chilling the dough in the refrigerator will solidify the butter. If you bake cookie dough that’s at room temperature the dough will spread more. Let the cookie dough chill for at least 30 minutes to 24 hours.

After the cookies come out of the oven let them cool on the baking sheet for a minute before transferring to a wire cooling rack to cool completely. Once the cookies are cooled they can be stored in an airtight container. Cookies will stay fresh for 2-3 days.

I love baking cookies around the holidays and the best way to make many different types is to make the dough ahead and freeze. I prefer cookies when they are fresh baked straight from the oven so my method is to freeze the cookie balls. To do this follow all of the steps through making the dough and then scoop the cookie balls and line them in a single layer on a cookie sheet not touching. Place the cookie sheet in the freezer until the dough balls freeze which takes about 2 hours. Then you can place the individual dough balls in a plastic freezer bag and take out only what you need when you are ready to bake. This allows you to make 2 cookies or a dozen depending on what you want.

Almond Flour Banana Muffins {Gluten-Free}

Almond Flour Banana Muffins