These almond flour peanut butter cookies are sweet, chewy, and gluten-free! They are a delicious, vegan-friendly treat that will not last long once out of the oven!
These Almond Flour Peanut Butter Cookies are…
- Gluten-Free
- Dairy-Free
- Egg-Free
- Oil-Free
- Vegan-Friendly
- Simple Ingredients
Yum!
Ingredients
Chia Seed Egg – A chia seed egg is an alternative to a chicken egg when used in baking for binding ingredients. When combined with water, chia seeds create a gel that will help hold the cookies together in the oven. Chia seeds are also an amazing source of antioxidants and were an important part of the ancient diet of the Aztecs!
Peanut Butter – An American classic! Peanut butter pairs flawlessly with the almond flour to create a wonderful texture and mouthfeel. If you are peanut-sensitive or have an allergy, almond, sunflower or chia seed butter are excellent substitutes and make delicious cookies, as well! You can read more about chia seed butter here.
Applesauce – Applesauce helps to keep these cookies soft, while adding in a subtle flavor, as well as acting as an additional binder like the chia seed egg. A multi-tasking wonder!
Vanilla Extract – A teaspoon of vanilla extract adds just the right amount of vanilla flavor to compliment the nuttiness of the cookies. To add even more of a homemade touch to your baked goods, try this DIY Vanilla Extract recipe!
Maple Syrup – Cookies should be sweet and a few tablespoons of maple syrup makes them just right!
Almond Flour – Both blanched and unblanched almond flour go very well in this recipe. Unblanched almond flour will give a nuttier taste and slightly chewier texture, while blanched almond flour will be more delicate. Other flours can be used instead of almond, like coconut or all purpose, though keep in mind the cookies will have a different texture and flavor, as well as other allergens. You can learn about which of these flours to substitute in this article comparing coconut flour and all-purpose flour.
Baking Powder – Baking powder is a rising agent to lift the cookies up in the oven, keeping them from becoming too flat and crunchy.
Salt – Whichever your preferred table salt brand will work great! Make sure it is finely ground, rather than coarse.
How to Make Almond Flour Peanut Butter Cookies
Step One: Preheat oven to 350 degrees Fahrenheit and prep a baking tray with parchment paper.
Step Two: In a medium bowl, make a chia seed egg and set to the side for 5 minutes. It will congeal as it sits.
Step Three: In a large bowl, mix almond flour, baking powder, and salt.
Step Four: Stir in the peanut butter, applesauce, vanilla, and maple syrup into the same bowl as the chia seed egg.
Step Five: Scoop wet ingredients into the large bowl with the dry ingredients and mix until the dough just comes together. Be careful not to overmix!
Step Six: Scoop dollops of the dough onto the pan, about 1 tbs each, then press down lightly with a fork.
Step Seven: Bake for 10-13 minutes until the cookies are firm and bottoms are golden. Cool, then enjoy!
Flavor Variations
Chocolate: Press a few chocolate chips into each cookie prior to putting in the oven – it tastes just like a peanut butter cup!
Autumn: Mix ½ teaspoon cinnamon and a ¼ teaspoon cardamom into the batter to feel fall vibes with every bite!
Seedy: Add a tablespoon each of flax seeds and hemp seeds for an extra crunch and nutrition boost!
Berry: Grind up a teaspoon or two of freeze-dried strawberries then add into the dough before scooping onto the baking sheet. The cookies will taste like little peanut butter jelly sandwiches!
Tips for Success
Use a fork to remove lumps in your almond flour prior to mixing in the wet ingredients.
If your dough seems too dry, add a tablespoon of applesauce and remix. Keep adding applesauce by the tablespoon until it is a proper consistency.
Hand mix the dough rather than use a blender or food processor. Using a machine could overwork the dough and ruin the baking ability.
The cookies will be delicate, but firm up as they cool. If they fall apart too easily, they are still delicious crumbled on top of ice cream or oatmeal – yum!
If you have almonds, but no almond flour, simply scoop two cups of the almonds into a blender or food processor then blitz until finely ground. Use as directed in the recipe.
Storing Almond Flour Peanut Butter Cookies
Almond Flour Peanut Butter Cookies should be stored in an airtight container and can last up to two weeks in the fridge.
FAQ
Using almond flour gives cookies a nutty flavor and chewier texture compared to all-purpose flour. It is also naturally gluten-free so great for those eating a keto diet!
Almond flour does not have the natural binding agent of gluten that all-purpose flour has, so other agents, such as eggs or chia seeds, are used to keep the cookies together. Cooling the cookies is also a very important step as almond flour baked goods firm up as they cool.
It depends! Regular flour cookie recipes take the natural gluten binder into account when determining supporting ingredients, so swapping with almond flour will not yield the same results even if an additional binder is added (like an extra egg). It is best to find cookie recipes that are designed for almond flour specifically, like this one!
Related Recipes
PrintALMOND FLOUR PEANUT BUTTER COOKIES (YUM!)
Almond Flour Peanut Butter Cookies are sweet, chewy, and gluten-free! They are a delicious, vegan-friendly treat that will not last long once out of the oven!
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 20–24 cookies 1x
- Category: Dessert
- Method: Baking
Ingredients
1 chia seed egg (1 tbs chia seeds + 2 tbs water = 1 chia seed egg)
1/2 cup creamy peanut butter
1/2 cup applesauce
1 tsp vanilla extract
3 tbs maple syrup
2 cups almond flour
1 tsp baking powder
1/4 tsp salt
Instructions
Preheat oven to 350 degrees Fahrenheit and prep a baking tray with parchment paper.
In a medium bowl, make a chia seed egg and set to the side for 5 minutes. It will congeal as it sits.
In a large bowl, mix almond flour, baking powder, and salt.
Stir in the peanut butter, applesauce, vanilla, and maple syrup into the same bowl as the chia seed egg. Once thoroughly blended, pour into the large bowl with the dry ingredients and mix until the dough just comes together. Be careful not to overmix!
Scoop dollops of the dough onto the pan, about 1 tbs each, then press down lightly with a fork. Bake for 10-13 minutes until the cookies are firm and bottoms are golden.
Nutrition Facts
- Serving Size: 1
- Calories: 63
- Sugar: 2.6g
- Sodium: 55mg
- Fat: 4.5g
- Saturated Fat: 0.7g
- Carbohydrates: 4.1g
- Fiber: 0.9g
- Protein: 1.6g
- Cholesterol: 0mg
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