You’ll want only one bowl and 4 easy components to make this simple vegan and gluten-free almond flour peanut butter cookie recipe. Excellent for peanut butter lovers!
Desk of Contents
In regards to the Recipe
These scrumptious cookies are made with almond flour for gluten-free peanut butter cookies which are completely moist and tender, identical to conventional peanut butter cookies.
Along with almond flour, you’ll want simply 3 different components: maple syrup, peanut butter and vanilla.
The cookies are tremendous fast and straightforward to make. You’ll be having fun with a flippantly sweetened and splendidly nutty peanut butter cookie in half-hour together with prep, baking and cooling time. For an additional deal with, don’t skip the chocolate dip!
Additional almond flour? You can too attempt these almond flour oatmeal cookies, matcha cookies, sesame tahini cookies and chocolate chip almond flour cookies. These peanut butter powder PB2 cookies are additionally gluten-free however made with oat flour.
Don’t really feel like baking? How about some edible cookie dough made with almond flour? Do that chocolate chip cookie dough or peanut butter cookie dough.
Why You’ll Love Them
- Vegan (dairy-free, no eggs).
- Gluten-free.
- Tremendous simple to make in 1-bowl.
- Simply 4 fundamental components.
- Naturally sweetened.
- Nutty peanut butter taste.
- Get pleasure from in below half-hour.
- Tender and moist.
- 5 g of protein per cookie.
Ingredient Notes
- Almond Flour: You’ll want blanched almond flour, not almond meal. You should use store-bought almond flour or make your personal by finely mixing blanched almonds. Don’t use almond meal or your cookies shall be darkish and gritty (you can use it, the cookies will simply be totally different).
- Peanut Butter: You’ll want pure easy peanut butter. It ought to be practically pourable/runny and never overly dry (don’t use the peanut butter on the finish of the jar). In case your peanut butter is unsalted, add slightly pinch of salt to the cookies.
- Maple Syrup: This may be substituted with agave syrup. Don’t substitute a granulated sweetener like coconut sugar as you want the moisture from the liquid sweetener.
- Vanilla: A should for for one of the best flavour!
Please scroll down the web page or use the Bounce to Recipe button on the high to see the full printable recipe card with ingredient quantities and directions.
Variations
- Peanut butter might be substituted with almond butter or some other nut or seed butter at a 1:1 ratio for peanut-free cookies.
- For mix-ins, attempt as much as 1/3 cup mini chocolate chips, raisins or nuts.
- When you’re not including chocolate chips to the cookie dough, attempt putting a bit of chocolate within the centre of every cookie.
- Add as much as 1 tsp cinnamon and/or a pinch of nutmeg.
- Create a nicely within the centre of every rolled cookie dough ball utilizing your thumb or a small measuring spoon and fill with jam to make PB & J thumbprint cookies.
Step-by-Step Directions
Put together to bake! Earlier than you begin, preheat the oven to 350 F and line a cookie sheet with parchment paper.
Step 1: Combine collectively the peanut butter, maple syrup and vanilla in a big mixing bowl till fully easy.
Step 2: Add the almond flour and blend till you have got a uniform dough.
If the components have been measured precisely, you must have the good consistency to roll the dough into balls. Nonetheless, if the dough appears too moist or dry chances are you’ll want to regulate it a bit.
If it’s too moist, add a sprinkle of almond flour. If it’s too dry, add 1 tsp plant-based milk or slightly further peanut butter.
Step 3: Scoop the dough into 12 roughly 1-heaping tablespoon scoops, then use your fingers to roll the scoops into balls.
Fast Tip: I discover it simpler to scoop all 12 cookies earlier than rolling them into balls. This fashion it’s simple to maneuver a bit a dough round if some are too large or too small.
Place the balls evenly on the lined baking sheet and press the highest of every cookie with the again of a fork to create a criss-cross sample.
Fast Tip: To forestall the from from sticking to the cookie dough, place a small glass or bowl of water close to by and dip the fork earlier than urgent every cookie.
Step 4: Bake the cookies for 10-12 minutes till the bottoms are simply golden brown. I baked mine for 11 minutes.
Take away them from the oven and allow them to cool on the pan for 10 minutes earlier than fastidiously transferring them to a wire rack to complete cooling.
Step 5: Dip in chocolate! This step is optionally available but it surely’s tremendous cute and yummy.
When you’d wish to dip your cookies, wait till the cookies are fully cooled, then place the chocolate chips and coconut oil in a microwave-safe bowl and microwave in 20-second increments till the chocolate is sort of all melted. Stir it to combine in any remaining items.
Dip every cookie midway into the chocolate then place it again on the cooling rack. When you’ve dipped all of them, you’ll be able to allow them to sit at room temperature for an hour to agency or switch them to the fridge so that they set quicker.
Fast Tip: Place a chunk of parchment paper below the cooling rack for straightforward clear up. I simply reserved the baking sheet I used to bake the cookies and positioned the cooling rack on high.
Recipe FAQs
Sure. To make these keto peanut butter cookies, use liquid monk fruit sweetener such because the one from Lakanto.
This may occasionally occur in case you didn’t use a digital scale to measure components and the ratios are off, or your peanut butter is just too dry.
If the cookie dough is just too dry, add almond milk 1 teaspoon at at time till you’ll be able to type the cookies. If the cookie dough is just too moist, add almond flour 1 tablespoon at a time till you’ll be able to type the cookies.
No. You possibly can substitute almond butter, cashew butter, tahini or sunflower butter.
Sure, you should utilize crunchy peanut butter to make these cookies.
Sure. This recipe is doubled for a double batch or reduce in half in case you solely need 6 cookies.
The cookies might be saved at room temperature, within the fridge or within the freezer. They very yummy chilled! Allow them to cool fully earlier than storing.
As soon as cooled, retailer them in an hermetic container at room temperature for 3-4 days or within the fridge for as much as 1 week.
Let cool fully then retailer in a freezer bag or hermetic container for as much as 4 months. Get pleasure from frozen or thaw briefly at room temperature earlier than serving.
Skilled Suggestions
- Use a digital scale. For finest outcomes, I recommend utilizing a digital scale to weigh your components for accuracy and recipe success!
- Cool earlier than dealing with. The cookies will fragile simply out of the oven. Allow them to cool for no less than 10 minutes earlier than dealing with. As soon as fully cooled, they’ll agency proper up.
- Don’t over-bake. Keep away from over-baking or the cookies shall be laborious and will burn. They’ll appear underdone and really gentle when them come out of the oven however they’ll agency as they cool.
- Moist the fork. The batter could be a bit sticky, wetting the fork earlier than urgent the cookies will assist.
- Salt. In case your peanut butter is unsalted, add as much as 1/2 tsp salt to the cookie dough. You could even need slightly further pinch even when your peanut butter is salted. When you’re dipping in chocolate, you might additionally go away the salt out and simply sprinkle slightly coarse sea salt on the chocolate.
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Description
Indulge your candy tooth with these gentle and tender peanut butter cookies with almond flour which are vegan, gluten-free, splendidly nutty and so scrumptious! Attempt dipping them in chocolate for an additional deal with.
- Put together: Preheat the oven to 350˚F (177˚C) and line a baking sheet with parchment paper.
- Combine Moist Elements: In a giant bowl, combine collectively the peanut butter, maple syrup, and vanilla extract till nicely mixed.
- Add Almond Flour: Combine within the almond flour till nicely mixed right into a uniform dough. If the components have been measured precisely, you must have the proper consistency to roll the dough into balls. Nonetheless, if the dough appears too moist or dry chances are you’ll want to regulate it a bit. If it’s too moist, add a sprinkle of almond flour. If it’s too dry, add 1 tsp plant-based milk or slightly further peanut butter.
- Form Cookies: Scoop 12 roughly 1-heaping tablespoon sized scoops utilizing a spoon or small cookie scoop and place them evenly unfold out on the baking tray. Regulate as wanted if some are larger than others. Use your fingers to roll every scoop right into a easy ball. Use a wetted fork to press down on every cookie twice, making a crisscross sample.
- Bake and Cool: Bake cookies at 350˚F (177˚C) for 10-12 minutes, till the bottoms are simply turning golden. Take away the cookies from the oven and let sit on the tray for 10 minutes earlier than transferring to a cooling rack. This helps the cookies agency up.
- Non-compulsory Chocolate Dip: When you’d like so as to add the optionally available chocolate dip, wait till the cookies have cooled for no less than half-hour. Soften collectively the chocolate chips and coconut oil, ideally in a small, deep bowl, within the microwave in 20-second increments till fully easy. Dip every cookie into the chocolate half-way then place again on the baking tray. Tip: Place the cooling rack on high of the baking sheet you used for baking (if lined with parchment paper) or place a chunk of parchment paper below it for straightforward clear up. Let the cookies set for at room temperature or switch to the fridge till the chocolate has set.
Notes
Retailer cookies in an air-tight container at room temperature for as much as 5 days or within the freezer for as much as 3 months.
In case your peanut butter is unsalted, add ¼ tsp salt into the dough.
The cookies aren’t overly candy by themselves. When you like a sweeter cookie, I like to recommend including the chocolate dip or including 1/2 cup chocolate chips to the recipe.
Vitamin
- Serving Measurement: 1 cookie
- Energy: 163
- Sugar: 7 g
- Sodium: 62 mg
- Fats: 9 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 5 g
