Irresistibly Chewy Almond Flour Peanut Butter Cookies with Chocolate Chips (Gluten-Free!)

Welcome, peanut butter enthusiasts! Prepare to meet your new obsession: these incredibly delicious **almond flour peanut butter cookies**. Jam-packed with rich peanut butter flavor and studded with melty chocolate chips, these cookies are a true delight for anyone who loves the classic peanut butter and chocolate combination. And the best part? They’re naturally gluten-free, making them a perfect treat for a wider audience without sacrificing any flavor or texture.

Why These Almond Flour Peanut Butter Cookies Will Become Your Go-To Recipe

My adoration for peanut butter knows no bounds. I incorporate it into almost everything – from slathering it generously on waffles and stirring it into my morning cereal to, let’s be honest, enjoying it straight from the jar with a spoon. If you share this deep passion for peanut butter, then these almond flour peanut butter cookies are destined to become a beloved staple in your baking repertoire. They offer an unparalleled experience that regular peanut butter cookies simply can’t match.

These cookies are a masterpiece of texture and taste. Each bite delivers golden brown, slightly crisp edges that give way to a soft, incredibly chewy center. The tops are beautifully crackled, a signature characteristic of a perfectly baked peanut butter cookie, hinting at the delightful chewiness within. Beyond their irresistible appearance and texture, there are several compelling reasons why you’ll fall in love with this recipe:

• Naturally Gluten-Free Goodness: Say goodbye to all-purpose flour! By utilizing almond flour, these cookies are inherently gluten-free, making them an excellent option for those with gluten sensitivities or anyone looking to reduce gluten in their diet. You don’t need any special gluten-free flour blends, just pure almond goodness.
• Perfectly Proportioned Thickness: Achieving the ideal cookie thickness is an art, and these cookies nail it. They’re never too thin or too thick, striking that ‘just right’ balance that ensures a satisfying bite every single time. This perfect thickness contributes to their excellent chewy texture.
• Unforgettable Flavor Profile: These aren’t just any peanut butter cookies; they are a standout. The rich, nutty flavor of the peanut butter is enhanced and deepened by the subtle, yet distinct, nuttiness of the almond flour. The combination creates a complex and incredibly satisfying taste that will have you reaching for another, and another!
• Effortless to Make: Despite their gourmet taste and texture, this almond flour peanut butter cookie recipe is remarkably simple to follow. It uses straightforward steps and common baking techniques, making it accessible for bakers of all skill levels, even beginners.
• Customizable Delight: While the recipe includes delicious chocolate chips, they are entirely optional. You can easily adapt these cookies to your preference, making them a versatile treat for any occasion.

These almond flour peanut butter cookies are truly divine! If you don’t have almond flour on hand but are still craving a peanut butter fix, don’t worry. You can explore other delightful options such as classic chewy peanut butter cookies, hearty peanut butter oatmeal cookies, or wholesome oat flour peanut butter cookies.

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Essential Ingredients for Your Gluten-Free Peanut Butter Cookies

Crafting the perfect batch of almond flour peanut butter cookies starts with a selection of high-quality ingredients. Each component plays a vital role in achieving that incredible taste and texture. Here’s a closer look at what you’ll need to create these irresistible treats:

• Unsalted Butter (Room Temperature): Using unsalted butter is crucial as it gives you complete control over the total salt content in your recipe. Make sure it’s at room temperature for optimal creaming, which is essential for a light and fluffy cookie dough. If you only have salted butter, you can use it, but remember to omit the kosher salt from the recipe to prevent overly salty cookies.
• Granulated Sugar (White Sugar): White sugar contributes to the crispness of the cookie edges and helps with browning. It provides a foundational sweetness that balances the rich flavors of peanut butter and almond flour.
• Brown Sugar (Packed): Brown sugar is a game-changer for cookie texture. It contains molasses, which not only imparts a subtle caramel-like flavor but also adds moisture, resulting in a wonderfully soft and chewy cookie. Be sure to pack it tightly when measuring.
• Creamy Peanut Butter: For this specific almond flour peanut butter cookie recipe, I highly recommend using a conventional creamy peanut butter, such as Peter Pan. I have not tested this recipe with natural peanut butter, which tends to separate more readily and can sometimes lead to an oilier cookie with a different texture. The consistent texture of creamy peanut butter ensures a more reliable result.
• Large Egg: The egg acts as a primary binder, holding all the ingredients together to form a cohesive dough. It also adds moisture, richness, and contributes to the cookie’s structure and chewiness. Ensure your egg is also at room temperature for better incorporation.
• Finely Sifted Almond Flour: This is the star of our gluten-free show! Almond flour imparts a wonderfully subtle nutty flavor and a delicate texture that pairs beautifully with peanut butter. It’s essential to use finely sifted almond flour, not almond meal. Almond meal is coarser and will result in a grittier cookie, whereas finely ground almond flour yields a much softer and more tender crumb. This distinction is key for the desired texture of these almond flour cookies.
• Baking Soda: A small amount of baking soda provides a subtle lift to the cookies. We’re not looking for towering cookies; instead, it helps create those desirable crackled tops and contributes to the soft, chewy centers, preventing them from becoming too dense.
• Kosher Salt: Kosher salt has larger granules and a cleaner, less intense salty taste compared to table salt. It enhances all the flavors in the cookie, bringing out the best in both the peanut butter and chocolate. Do not substitute with table salt in equal amounts; if you only have table salt, reduce the quantity by half to avoid making the cookies excessively salty.
• Semisweet Chocolate Chips (Optional): As a fervent chocolate lover, I incorporate a generous 1 ¼ cups of semisweet chocolate chips into this recipe. The bittersweet notes of semisweet chocolate perfectly complement the richness of the peanut butter. However, this ingredient is entirely optional, and you can easily scale back the amount or even omit them if you prefer a pure peanut butter cookie. Alternatively, feel free to experiment with milk chocolate, white chocolate, or even M&M’s!

How to Master These Gluten-Free Almond Flour Peanut Butter Cookies

One of the many joys of making cookies is the straightforward and relatively quick process, especially when compared to more intricate desserts like layer cakes or quick breads. These almond flour peanut butter cookies are no exception, offering a simple yet rewarding baking experience. Here’s a detailed, step-by-step guide to achieving cookie perfection:

• Prepare Your Workspace and Oven: Begin by preheating your oven to 350°F (175°C). While the oven heats, line a large sheet pan (or two, if you plan to bake multiple batches simultaneously) with parchment paper or a silicone baking mat. This prevents sticking and ensures even baking, making cleanup a breeze.
• Cream the Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer in a large bowl), combine the room-temperature unsalted butter, creamy peanut butter, granulated sugar, and packed brown sugar. Beat on medium speed for a full 3 minutes. This crucial step incorporates air, making the mixture light in color and delightfully fluffy in texture. This aeration is key to a tender, chewy cookie.

• Incorporate the Egg: Add the large egg to the creamed mixture. Mix on low speed just until the egg is fully incorporated into the dough. Be careful not to overmix at this stage, as overmixing can develop gluten (even in almond flour to a lesser degree) and lead to tougher cookies.
• Scrape the Bowl: Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl. This ensures that all ingredients are thoroughly combined and no pockets of unmixed butter or sugar remain, promoting uniform cookie texture.

• Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, baking soda, and kosher salt. This ensures these dry ingredients are evenly distributed before adding them to the wet mixture.
• Form the Cookie Dough: Gradually add the dry ingredient mixture to the wet ingredients in the stand mixer. Mix on medium speed until a soft cookie dough forms. The dough will have a slightly softer consistency than traditional wheat-flour doughs, but this is perfectly normal for almond flour cookies. Don’t worry, you’re doing it right!
• Fold in Chocolate Chips: Finally, add the semisweet chocolate chips (if using) to the dough. Beat one last time on low speed, just until the chocolate chips are evenly dispersed throughout the dough. Avoid overmixing once the chocolate chips are in.

• Scoop and Bake: Using a portion scoop, drop uniform balls of cookie dough onto your prepared sheet pan. Leave about 2 inches between cookies to allow for spreading. For smaller cookies (around 1.5 tablespoons), bake for 12 minutes. For larger cookies (around 2 tablespoons), extend the baking time to 14 minutes. The edges should be golden brown, but the centers should still look slightly underbaked and soft when you pull them out of the oven – this is key to their chewy texture.
• Cool and Enjoy: This is a critical step! Allow the baked almond flour peanut butter cookies to cool on the sheet pan for at least 5 minutes before attempting to transfer them. Hot cookies are fragile and prone to breaking apart. As they cool, they will set up and firm up, making them easier to handle and ensuring they retain their perfect shape and chewiness. After 5 minutes, carefully transfer them to a wire rack to cool completely.

Expert Tips for Perfect Almond Flour Peanut Butter Cookies Every Time

Baking is a science, and a few key tips can elevate your almond flour peanut butter cookies from good to absolutely phenomenal. Follow these expert recommendations for consistent, delicious results:

• Invest in a Portion Scoop: For professional-looking and evenly baked cookies, a portion scoop is your best friend. Scooping uniform amounts of dough ensures that all cookies bake at the same rate, preventing some from being overdone while others are underbaked. Plus, it makes your cookies look consistently beautiful.
• Utilize a Silicone Baking Mat: If you’re a frequent baker, a silicone baking mat is an invaluable tool. These mats create a non-stick surface, ensuring your almond flour cookies release easily without tearing. They also promote even heat distribution and are reusable, making them an eco-friendly and convenient alternative to parchment paper. I use mine religiously and absolutely love the results!
• Patience is Key for Cooling: Resist the urge to move hot cookies immediately after baking. Cookies, especially those made with almond flour, are very delicate when warm. They continue to set and firm up as they cool on the baking sheet. Waiting at least 5 minutes before transferring them to a cooling rack prevents breakage and helps them develop their final chewy texture.
• No Chill Dough = Instant Gratification: One of the best features of this almond flour peanut butter cookie recipe is that the dough does not require refrigeration. This means no waiting around for hours! You can mix the dough and bake these delicious cookies almost immediately, satisfying those urgent cookie cravings much faster. Who wants to wait a whole day for delicious cookies?
• Customizable Chocolate Chips: While semisweet chocolate chips are a fantastic addition, they are entirely optional. Feel free to leave them out for a pure peanut butter experience, or get creative with other mix-ins. Milk chocolate chips, white chocolate chips, or colorful M&M’s can all add a fun twist to these already amazing cookies.
• Don’t Overmix the Dough: After adding the almond flour, mix just until the ingredients are combined. Overmixing can lead to a tougher cookie. For a tender and chewy result, stop mixing as soon as you no longer see streaks of dry ingredients.
• Ensure Room Temperature Ingredients: Butter and egg at room temperature cream together more smoothly and uniformly, creating an emulsified mixture that traps air effectively. This results in a lighter, more tender cookie.
• Know Your Oven: Ovens can vary widely in temperature. If you find your cookies are baking too quickly or too slowly, consider getting an oven thermometer to ensure your oven is accurately heated to 350°F (175°C).
• Look for the Right Cues: Your cookies are done when the edges are golden brown and the centers still look slightly soft or set but not fully baked through. They will continue to cook slightly from residual heat once removed from the oven.

Storage & Freezing Instructions for Maximum Freshness

These almond flour peanut butter cookies are so good, you might wonder how to make them last. Luckily, they store and freeze beautifully, allowing you to enjoy them for days or even months!

• Room Temperature Storage: First and foremost, ensure the cookies have cooled completely before storing them. Placing warm cookies in an airtight container will create condensation, leading to soggy cookies. Once fully cooled, store your almond flour peanut butter cookies in a zip-top plastic bag or an airtight container at room temperature for up to 4 days. This will keep them soft, chewy, and fresh.
• Freezing Baked Cookies: These cookies freeze exceptionally well once baked. Simply place the completely cooled almond flour cookies in a single layer in a zip-top freezer bag or an airtight freezer-safe container, separating layers with parchment paper if stacking. They can be frozen for up to 3 months. To enjoy, let them thaw at room temperature for an hour or two, or pop an individual cookie into the microwave for 10-second increments until warm and soft.
• Freezing Cookie Dough: For ultimate convenience, you can also freeze the raw cookie dough! Scoop the cookie dough balls onto a parchment-lined plate or a small baking pan. Place the plate in the freezer for about 1-2 hours, or until the cookie dough balls are solid. Once frozen, transfer the solid cookie dough balls to a zip-top freezer bag, removing as much air as possible, and freeze for up to 3 months. This way, you have pre-portioned cookies ready to bake whenever a craving strikes! When ready to bake, simply pull out the desired number of frozen cookie dough balls and bake as directed, adding an extra minute or two to the baking time if needed.

Freezing baked cookies or cookie dough is a fantastic way to always have a batch of these delicious treats on hand, making last-minute desserts or snack times effortlessly delightful.

Frequently Asked Questions About Almond Flour Peanut Butter Cookies

Here are some common questions about making these delightful gluten-free treats:

• Can I use natural peanut butter for these cookies?
  While conventional creamy peanut butter (like Peter Pan) is recommended for its consistent texture, natural peanut butter can sometimes work, but results may vary. Natural peanut butter tends to separate more and can make the cookies oilier or affect their spread. If you do use it, stir it very well before measuring to ensure it’s fully emulsified.
• What’s the difference between almond flour and almond meal?
  This is a crucial distinction! Almond flour is made from blanched almonds (skins removed) that are very finely ground, resulting in a light, powdery texture. Almond meal, on the other hand, is made from raw, unblanched almonds (skins on) and is more coarsely ground, similar to cornmeal. For these cookies, finely sifted almond flour is essential for the desired soft and tender crumb. Almond meal will result in a grittier texture.
• My cookies are too crumbly, what went wrong?
  Almond flour cookies can be more delicate than wheat-based cookies. Ensure your butter and egg were at room temperature and accurately measured. Over-baking can also lead to crumbly cookies, as it dries them out. Make sure you’re pulling them out when the edges are golden but the centers still look slightly soft. Allowing them to cool completely on the baking sheet is also critical for them to set properly.
• Can I add other mix-ins besides chocolate chips?
  Absolutely! These almond flour peanut butter cookies are wonderfully versatile. Besides chocolate chips, consider adding chopped nuts (like peanuts or walnuts), butterscotch chips, or even a sprinkle of sea salt on top before baking for a sweet and salty kick. Just be mindful not to overcrowd the dough.
• Do I have to use a stand mixer?
  While a stand mixer with a paddle attachment is ideal for creaming the butter and sugars efficiently, an electric hand mixer will also work perfectly fine. Just ensure you cream the mixture for the full 3 minutes to achieve that light and fluffy texture. If you’re mixing by hand, it will require more effort and arm strength but is still achievable.

Explore More Almond Flour Recipes You Might Love

If you’ve enjoyed the gluten-free goodness of these almond flour peanut butter cookies, you’ll be thrilled to discover the versatility of almond flour in other delicious recipes. Here are some of my other favorite almond flour creations:

• Almond Flour Chocolate Chip Cookies
• Almond Flour Pancakes [The Best]
• Chocolate Almond Flour Cookies
• Almond Flour Cornbread [With Cornmeal]
• Almond Flour Shortbread Cookies

Whether you’re new to baking with almond flour or already a fan, these recipes offer exciting ways to incorporate it into your kitchen. Enjoy your baking journey!

Almond Flour Peanut Butter Cookies

Carolyn

Jam packed with peanut butter and chocolate chips these almond flour peanut butter cookies are for peanut butter lovers everywhere!

5 from 1 vote

Print Recipe
Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Course Dessert

Cuisine American

Servings 28 cookies

Calories 182 kcal

Equipment

• Stand mixer with the paddle attachment or an electric hand mixer

Ingredients

  

• ½ cup unsalted butter, room temperature
• ½ cup sugar
• ½ cup brown sugar
• ¾ cup creamy peanut butter
• 1 large egg
• 1 ½ cup almond flour
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt
• 1 ¼ cup semisweet chocolate chips (optional) Note 1

Instructions

 

• Preheat oven to 350 degrees Fahrenheit. Line a sheet pan (or two) with parchment paper or a silicone baking mat.
• In the bowl of a stand mixer cream butter, both sugars, and peanut butter on medium speed for 3 minutes until light and fluffy.
• Add egg and mix until incorporated. Scrape the sides of the bowl with a spatula.
• Add the almond flour, baking soda, and kosher salt to the bowl and mix well until a cookie dough forms. The cookie dough will be soft.
• Add the semisweet chocolate chips and mix just until they’re dispersed throughout the dough.
• Use a small portion scoop to scoop 6 to 8 cookies onto a sheet pan and bake for 12 minutes until the edges are golden brown. The middles should still look underbaked.
• Let the cookies cool for at least 5 minutes before transferring to a cooling rack. Cookies set up as they cool! Repeat until all of the cookie dough is gone.

Notes

Note 1: You can omit the chocolate chips, reduce the amount, or swap them with peanut butter chips, white chocolate chips, or M&M’s.

Nutrition

Calories: 182kcalCarbohydrates: 14gProtein: 4gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 15mgSodium: 8346284mgPotassium: 807mgFiber: 2gSugar: 11gVitamin A: 114IUCalcium: 2169mgIron: 30mg

Keyword almond flour peanut butter cookies

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