These almond flour peanut butter cookies are the scrumptious way to enjoy a cookie treat without dairy, gluten or grains. They're super soft and chewy and a snap to prepare!
Preheat oven to 350F. Place sheets of parchment paper on cookie sheets. Set aside.
In the bowl of a stand mixer, cream butter, peanut butter and sugar. Mix on medium for 30 seconds until fully combined.
In a medium bowl, mix the almond flour, baking powder and salt. Set aside.
Add the egg and vanilla extract to the creamed mixture and mix on low for 15 seconds. Stop the machine and scrape down the sides. Mix on medium for 30 seconds until fully combined.
Add the flour mixture and beat on low speed for 15 seconds. Stop the machine and scrape down the sides. Mix on medium for 30 seconds.
Using a cookie scoop, place balls of dough on the cookie sheets.
Using a large fork, dip the back of the fork in the additional sugar. Make a criss-cross pattern on each cookie.
Bake each sheet of cookies for 10-12 minutes or until edges are barely brown.
Let cookies cool for 5 minutes on the pan on a wire rack.
Remove cookies from the baking sheet and enjoy.
Notes
The Jif brand of creamy peanut butter was used in this recipe. I do not recommend varieties where stirring is required.
Coconut sugar can be used in place of granulated sugar. For a sugar free cookie, Swerve replacement sugar can be used.
Instead of the egg, JUST egg can be used.
This recipe does not require a rest time since there is no starch.
All ingredients should be at room temperature.
Measure by weight where weight is given.
Cookies will stay fresh for up to 3 days in a well sealed plastic bag. I don't recommend freezing baked cookies as they do not taste fresh after defrosting.
Batter can be refrigerated after mixing, for baking later. Refrigerate up to 3 days. Freezing has not been tested.