Almond Flour Peanut Butter Cookies
I believe that certain flavors exist so that they can be put into cookies, case in point: my almond flour peanut butter cookies. The combination of almond flour, creamy peanut butter, and dark chocolate delivers a cookie with a soft chewy center and crispy edges. Best of all, they are gluten-free, and I can have a batch of these ready in just 20 minutes!
Servings: 15 cookies
Calories: 144.6kcal
Ingredients
- 1 cup peanut butter
- 1 large egg
- ⅓ cup almond flour
- ½ tsp vanilla extract
- ⅓ cup 88% dark chocolate (sugar free) melted (about 1/2 of the Endangered Species 88% chocolate bar)
- 3 tbsp crushed almonds or peanuts
- ¼ cup Monk Fruit or Erythritol optional, to taste, for a sweeter cookie
Instructions
- Preheat oven to 350 F. Line a baking sheet with parchment paper or a silicone mat
- In a bowl, mix together the peanut butter, egg, vanilla, almond flour, and sweetener (if using) until combined
- Using your hands, roll 1 tbsp of dough into a ball and place on the baking sheet. Repeat with the rest of the dough. Using a fork, press down on top of each ball in opposite directions to create a crisscross pattern
- Bake for 12-15 min until golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool a little more (about 10 minutes)
- Dip half of the cookie into the melted chocolate and then into the crushed nuts. Place back on the cooling rack until they are completely cooled down.
Notes
- My #1 Secret Tip for this almond flour peanut butter cookie recipe is choosing natural peanut butter. This is how I keep the flavors rich without any added sugars or excessive sodium. If you are unsure of what to choose, I recommend checking out my healthiest nut butter guide.
- Fork pattern: The fork pattern is not just for aesthetics; it is how I ensure my dough spreads properly and my cookies bake properly.
- Do not overbake: I remove my cookies once the edges are golden, even if they seem a bit undercooked; this is how I get the soft chewy center.
- Cool before chocolate: I make sure the cookies are fully cooled before dipping in the chocolate, so the chocolate does not run off instead of coating the cookie.
- Use fine almond flour: A finely ground almond flour creates a smoother batter and a better cookie texture.
Nutrition
Serving: 1cookie | Calories: 144.6kcal | Carbohydrates: 5.5g | Protein: 5.9g | Fat: 12.4g | Saturated Fat: 2.9g | Cholesterol: 12.4mg | Sodium: 83.9mg | Potassium: 146mg | Fiber: 1.8g | Sugar: 2.3g