Almond Flour Peanut Butter Cookies {Gluten-Free}

26 servings
21 min

Here's a cookie recipe for those peanut butter lovers that need a gluten-free cookie with the same amazing peanut butter flavor they grew up with! This recipe is made with the same basic ingredients as a traditional peanut butter cookie with the substitution of almond flour. Almond flour is a great substitution for regular flour in baked goods for anyone wanting to follow a gluten-free diet!

(Blue’s Best Life is a participant in the Amazon Associates Program. I earn a small commission if you purchase through those links. This helps me keep the blog going! -Bobbie)


Why these are the best almond flour cookies


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.


Key Ingredients


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.



natural peanut butter- Natural unsweetened peanut butter is the best choice for these cookies. I prefer creamy peanut butter over chunky but either will work.



Butter- Normally when baking I opt for unsalted butter, however I only had salted on hand so I did not add any salt to the recipe. If you use unsalted butter add ¼ teaspoon of salt with the dry ingredients.

Step-by-step instructions


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.



Bake cookies until golden brown, about 11-12 minutes. Cookies will be soft but will firm on cookie sheet once cooled. Allow to cool for a minute and then transfer to a wire rack.

Expert tips


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.



room temperature butter- it’s important to use butter that isn’t straight from the refrigerator. It is much easier to mix into the sugar and other ingredients.



cream butter and sugar- use a hand mixer to blend the ingredients together. This will help the sugar to dissolve into the butter. This also increases the volume by adding air into the butter which produces a lighter cookie.

how to Store


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.


Freezing Cookies or cookie dough


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.


Looking for other almond flour recipes? Try this!


Almond Flour Banana Muffins {Gluten-Free}




If you try this recipe for Almond Flour Peanut Butter Cookie, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it on Instagram! Seeing your creations makes my day.


Related Posts:

Almond Flour Banana Muffins

Almond Flour Peanut Butter Cookies {Gluten-Free}
Recipe details
  • 26  servings
  • Prep time: 10 Minutes Cook time: 11 Minutes Total time: 21 min
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Ingredients

  • 1 1/2 cups almond flour
  • 3/4 cup old fashioned oats
  • 1 teaspoon baking powder
  • 1/2 cup butter, room temperature
  • 1 egg
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup natural peanut butter
Instructions

Use a whisk to mix together almond flour, oats and baking powder.
in a large bowl cream butter, sugars, egg peanut butter and vanilla extract.
Slowly add flour mixture to butter mixture. Do not over mix.
Chill dough for 30 minutes. Use a cookie scoop to make dough balls.
Preheat oven to 350.
Line dough balls on a cookie sheet lined with parchment paper.
Bake in oven for 10-12 minutes.
Bobbie
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