Try adding a couple additional tablespoons of almond flour. Hi Marie, I haven’t used arrowroot flour before, but I will give it a try. Pour in almond flour, baking powder, baking soda, and salt. (photos 5-6). (It should be moist and not too sticky). If you purchase using these links, we may earn a small commission at no additional cost to you. You want to use thick peanut butter that is unsweetened and unsalted. Opt for one where the only ingredients listed on the label are peanuts. Hi there! Please check your email for further instructions. Preheat oven to 180 degrees C/350 degrees F, Portion out cookie dough into 12 pieces. Almond Flour Peanut Butter Cookies are a top-notch cookie recipe that will tempt your taste buds. , Almond flour has a slightly sweeter flavour (and nuttier, of course). Freeze up to 3 months and thaw on counter when ready to eat. (photos 3-4), Now add your dry mixture to the bowl with the wet and mix well. I used creamy peanut butter to mimic old school peanut butter taste, but almond butter may also be used. If you’re having trouble mixing your batter with a spoon or spatula, use your hands to help get the ingredients mixed in. To a large mixing bowl, add the peanut butter, maple syrup and vanilla and mix very well. (photo 9), Now, using a fork, press each one down to make a crisscross pattern on top of each cookie. Alternatively, you can make your own homemade peanut butter. Required fields are marked *. I separate mine into an 8 “slice” pie shape (photo 7) and then use each wedge to make 2 balls of dough. Glad you enjoyed, thanks for sharing Xavier. Also, ensure that your cookies are as flat and shaped as you want them to be, as they will not spread much while baking. Use this basic recipe and try out these different versions, find more almond flour recipes here. Roll each into a ball and arrange onto a baking sheet/baking tray lined with paper. Bake for 10 minutes, then remove from the oven and let cool for 10 minutes and do not touch the cookies during this time. Make sure they are completely cooled to room temperature, and then freeze in an airtight container for up to 2 months. Should Almond Flour Peanut Butter Cookie Dough Be Refrigerated? They're firm on the outside, moist, soft and chewy with lots of nutty flavour and a hint of honey and vanilla. Moist with crunchy edges, and tons of nutty flavour, these almond flour peanut butter cookies are bursting with deliciousness. . Then using a slightly wet fork, press down on each ball to form a crisscross pattern on top of each cookie. Is it o.k. Your almond flour peanut butter cookies will keep in a sealed container, or tightly wrapped, at room temperature for up to 3 days, or you may refrigerate for up to 1 week. I’m not sure as I haven’t tested these with oat flour, but feel free to experiment. If you don’t have a cookie scoop, I recommend refrigerating the dough for 1 hour or freezing it for 30 minutes to chill the dough before rolling into balls. Stack in groups of 2 or 3 and wrap in plastic wrap. Here I share my recipes, tips, insights and wisdom for eating well, slowing down and reconnecting with the things that matter. First, mix together softened butter, peanut butter, brown sugar, and sugar together in a large mixing bowl until well combined. Learn how your comment data is processed. An all natural peanut butter that is rich and creamy is ideal. these really hold together. Trying To Get Off Sugar? Save my name, email, and website in this browser for the next time I comment. It did not have an affect on how much the cookies spread or texture, so it. Mix well. It takes a little trial and error substituting almond flour for all-purpose flour, but here are some general tricks to try. No need to chill! Place dipped cookies on wax paper to set before stacking or transferring. Absolutely. To the bowl add almond flour, baking soda, baking powder, and salt. Keep mixing until incorporated. For another foolproof almond flour cookie recipe, check out Almond Flour Chocolate Chip Cookies! Once dough becomes solid, transfer balls to an airtight freezer container. Weight is always most accurate, and especially important for baking. Preheat oven to 350°F. Mix until well combined. Now roll two balls out of every wedge. Notify me of follow-up comments by email. The oil thins the chocolate so it’s more spreadable. They taste like the peanut butter cookies I used to make with eggs and oil! Use less liquid in the recipe since almond flour adds more moisture. Peanut Butter Raisin Cookies – Mix in 1/2 teaspoon cinnamon and 1/4 cup nutmeg with dry ingredients. 1/4 – 1/2 teaspoon of baking powder, baking soda, or combination of both will help. to use Monk Fruit or other sugar/sweet replacements? Then , move to a wire rack, cover and let them come to room temperature. Place frozen cookie balls on ungreased baking sheets, 2 inches apart. Date syrup would work as a straight swap. Almond flour, on the other hand, is simply ground almonds so the results are more predictable. Your email address will not be published. They are fabulous and make a great gift for the GF sweet lover. Before baking use a drinking glass bottom dipped in sugar to press the cookies down, I tested the recipe both ways. Many thanks! Next, add an egg and vanilla extract. Mix well. Freeze baking sheet. Allow them to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. This is a great recipe – quick, easy and delicious! Then remove them from the oven and let them rest for 10 minutes before touching them. The batter will be stiff. Start by gathering your ingredients, and use the weight measurement for measuring the almond flour if possible. It did not have an affect on how much the cookies spread or texture, so it does not have to be refrigerated. I just happened to come across this simple recipe and I had all the ingredients so I made them, spur of the moment. This is my delicious spin on traditional peanut butter cookies, just like grandma used to make. I bet that works fabulous with almond flour! If you want to save some for later, I suggest freezing half the batch. Adjust the amount as needed. Monkfruit is the best natural granulated sweetener an there isn't any hint at all or aftertaste. Use a little tap water to dampen your hands, and also to moisten the fork when pressing down. But definitely avoid any added oil as the texture of your cookies will be affected. « Extra Creamy Spinach Artichoke Dip Recipe, baking tips for using sugar-free sweeteners. When you’re happy with how your peanut butter cookies look, bake them in your preheated oven for 10 minutes. Hi Joanne, can you do date syrup? (photo 12). Stir with a spatula until combined. (photos 1-2), In another small bowl, whisk together the almond flour, baking soda and salt. Hi, I would like to bake these cookies but cannot eat sugars. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you. Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper. Since almond flour has higher moisture and fat these soft and chewy peanut butter cookies store for a longer period of time than other cookies. Hello & Ciao, I’m Rosa! Bake for 12 minutes, and then remove from oven and let them rest on the tray for 5 minutes. You can be noshing on warm, almond flour cookies in little as 15 minutes! Soft Almond Flour Peanut Butter Cookies taste so much like chewy, old fashioned peanut butter cookies you won’t believe they are naturally gluten free! Almond flour weighs less than traditional flour, so a one to one conversion isn’t always possible. The 10 minute rest is crucial to your cookies!! Hi Malini, I haven’t tried them that way, but I think date syrup (not whole dates) would work as you’ll need a liquid ingredient. I used a cookie scoop to portion out the dough so it was easy regardless. TIP: I love using sugar free peanut butter in these peanut butter bliss balls, and this peanut sauce and meatballs! Make them in under 25 minutes. I always love hearing from you! There are plenty of options out there in supermarkets and online. After the 10 minutes, very gently transfer them to a cooling rack to continue to cool to room temperature for another 5-10 minutes before digging in! You should get 16 cookie dough balls. Last, divide dough into 1 inch balls and place on ungreased baking sheets. The only speciality ingredient required for this recipe is almond flour. One cookie contains 9 grams of carbs. Use a fork or silicone spatula to ensure the ingredients are well combined. But seriously, they probably won’t last that long. To make low carb peanut butter cookies you would have to replace the sugar with monk fruit or use a sugar free substitute, such as erythritol. Add egg and vanilla. As an Amazon Associate I earn from qualifying purchases. The dough will be thick, so use a bit of pressure to roll out smooth balls of cookie dough. Am highly allergic to wheat as well so these biscuits are just what I’m looking for. NOT LONGER! If you live by my motto that everything tastes better with chocolate, so naturally almond peanut butter cookies dipped in melted chocolate are the best thing ever! Hope you enjoy. Welcome to this healthy kitchen where you will find tasty and nutritious, plant based recipes with tons of gluten free and oil free options too!

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