Almond Flour Peanut Butter Cookies

These almond flour peanut butter cookies are soft, chewy, and have crisp edges. They are made in one bowl with zero chill time. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 157kcal

Author Arman Liew

Ingredients

1 cup almond flour blanched almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter softened and unsalted
1/2 cup peanut butter
2/3 cup sugar
1 large egg room temperature
1 teaspoon vanilla extract
1/3 cup chocolate chips optional

Instructions

Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl, combine the almond flour, baking soda, and salt and mix well. In a separate bowl, beat together the softened butter, peanut butter, sugar, and vanilla extract until smooth. Mix in the dry ingredients until combined. If using chocolate chips, fold them through at the end.
Using a large spoon, scoop out heaped tablespoons of the cookie dough. Using your hands, roll them into balls and place them on the lined sheet. Lightly press down on each cookie.
Bake the cookies for 10-12 minutes, or until the edges just begin to go golden. Remove from the oven and let cool on the baking sheet completely.

Video

Notes

Leftovers: These cookies can be stored at room temperature, in a sealed container, for up to 1 week. If you'd like them to keep longer, store them in the refrigerator for up to 2 weeks.
Freeze the dough: You can freeze the dough for up to 2 months.

Nutrition