Almond Flour Peanut Butter Cookies
These easy to make, gluten free and low carb Peanut Butter Almond Flour Cookies are totally delicious! They come together quickly with simple pantry & kitchen staples. Try these healthier for you, chewy peanut butter cookies with perfect, crispy edges!
Servings: 16 cookies
Calories: 191kcal
Ingredients
- 8 tablepsoons unsalted butter, softened (1 stick)
- 192 grams granular erythritol (1 cup)
- 264 grams creamy peanut butter (1 cup)
- 1 tablespoon vanilla extract
- 2 large eggs, room temperature
- 224 grams almond flour (2 cups)
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon xanthan gum
Instructions
- Preheat oven to 325°F. Line baking sheets with parchment paper. Sift dry ingredients into a medium bowl. Set aside. In a stand mixer, cream together sweetener and butter on medium speed for about 5 minutes, until nice and fluffy.
- Add in peanut butter and vanilla extract and continue creaming together until totally combined. Next, add in eggs one by one, and mix on medium speed until completely incorporated.On medium speed, add the dry ingredients to the wet ingredients and mix until completely combined. Scrape the bowl once or twice to make sure everything is combined.
- Using a medium sized cookie scooper, roll the cookie dough in roughly 16 balls. Place on a parchment lined baking sheet, leaving a bit of room for the cookies to spread out.
- Bake for a total of 12-15 minutes, until cookies are lightly browned and just set. If desired, take the tray of cookies out halfway though baking, and bang them on the counter top 5 times to get those nice crinkles on top.After baking, sprinkle with flakey sea salt if desired, and allow the cookies to cool for about 15 minutes on the baking sheet, then transfer to a cooling rack to allow to cool completely.
- Store in an airtight container for up to 5 days in the fridge.
Notes
- Creamy peanut butter is the best choice for a consistent texture.
- You can use any sweetener you prefer, but a granulated sweetener will give the cookies a nice crispy edge.
- Flakey sea salt is optional, but recommended!
- Room temperature butter and eggs will yield the best results.
Nutrition
Calories: 191kcal | Carbohydrates: 6g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 279mg | Potassium: 117mg | Fiber: 3g | Sugar: 2g | Vitamin A: 46IU | Calcium: 48mg | Iron: 1mg