Almond Flour Peanut Butter Cookies
by: claire cary
These almond flour peanut butter cookies are soft, thick and so chewy. With lots of chocolate chips, these healthier cookies are naturally gluten free and can easily be made vegan!
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12
Ingredients
Wet
- ½ cup butter softened
- ½ cup white sugar
- ½ cup brown sugar
- 1 egg
- ¾ cup creamy unsalted peanut butter
- 1 teaspoon vanilla
Dry
- 1 ½ cups blanched almond flour
- 2 teaspoons cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt omit if PB was salted
- 1 cup chocolate chips
Instructions
- Add the softened butter and both sugars to a mixing bowl or bowl of a stand mixer and cream together for 1 minute.
- Add in the egg, peanut butter and vanilla and beat for 1 additional minute.
- Add in the dry ingredients, aside from the chocolate chips, and beat until combined.
- Fold in the chocolate chips.
- Add the batter to the fridge to chill for 30 minutes.
- During the final 10 minutes, preheat the oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper.
- Once the dough has chilled, scoop using a 2 tablespoon scoop and place on the baking sheet, keeping enough space between each cookie.
- Bake one sheet at a time for 13-16 minutes or until the edges are golden brown. They will continue to firm up as they cool, so don't over bake!
- Remove from the oven and use a round cookie cutter to swivel around the edges to create a perfect circle.
- Once cool, serve and enjoy!
Notes
I used a natural peanut butter where the only ingredient is peanuts. You can use a traditional peanut butter, but I have not tested this and cannot guarantee the result.
To measure the PB, it helps to grease your measuring cup first, then measure and scoop it all out.
Serving: 1cookie / Calories: 293kcal / Carbohydrates: 35g / Protein: 8g / Fat: 22g / Fiber: 3g / Sugar: 22g
