If you love flourless cookie recipes, also try Oat Flour Chocolate Chip Cookies, made from ground oats or check out more of the best flourless cookie recipes! Thanks for your support! to use Monk Fruit or other sugar/sweet replacements? Learn how your comment data is processed. Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! The smell of these cookies baking in your oven is nothing short of heavenly! . If you can’t find any without salt, that will still work, just skip the called for salt in the recipe. Crispy edges, chewy everything else, tasty, not too sweet (as are the others), and peanut butter is my addiction. (An almond flour peanut butter cookie … Are Peanut Butter Cookies with Almond Flour Low Carb? I tried this recipe and I replaced the maple syrup with half honey and half unsweetened almond milk, as you suggested in response to another comment, and it still turned out amazing! However, the dough could be a little easier to handle when refrigerated. Divide dough into 6-8 large cookies. Hi Leada, sounds like too much flour. If you do a lot of baking with almond flour, like in almond flour muffins, brownies, or breads, you can make your own almond flour. Versatile peanut butter cookie dough morphs into so many different cookie possibilities! Once thoroughly mixed, divide your batter to make 16 portions. After the cookies have cooled completely, stack and store in an airtight container up to 3 days. Place each cookie ball on the prepared cookie … Yes, easy peanut butter almond flour cookies are naturally gluten free since none of the ingredients contain gluten. Increase the amount of almond flour by 25%, so for every 1 cup flour, use 1 1/4 cup almond flour. 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. Mix well. Greetings from Johannesburg, South Africa , Thanks very much Nyaki. (photos 5-6). After the 10 minute rest, transfer the cookies to a cooling rack for another 5-10 minutes. . But seriously, they probably won’t last that long. Best, Start by gathering your ingredients, and use the weight measurement for measuring the almond flour if possible. (photo 9), Now, using a fork, press each one down to make a crisscross pattern on top of each cookie. Alternatively, buy larger, more economical amounts from Costco or on sites like Amazon or Vitacost. It is super quick, does not need fancy ingredients, is oil free and leaves a lot of room for creativity. To offset the density of almond flour, both baking soda and baking powder are used to help with loft and leavening. Pour in almond flour, baking powder, baking soda, and salt. 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. They’re vegan friendly (yep, dairy free and egg free!) , Almond flour has a slightly sweeter flavour (and nuttier, of course). The dough will be thick, so use a bit of pressure to roll out smooth balls of cookie dough. 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. Hi, I would like to bake these cookies but cannot eat sugars. The 10 minute rest is crucial to your cookies!! Thanks so much for the glowing review Marquia! Wow. Stack in groups of 2 or 3 and wrap in plastic wrap. I adore the double-almond whammy of the almond flour combined with almond butter. Almond flour flavor is slightly sweeter and nuttier, which. Hi can you use oat flour instead of almond flour please…. (photos 1-2), In another small bowl, whisk together the almond flour, baking soda and salt. If you're having trouble mixing your batter with a spoon or spatula, use your hands to help get the ingredients mixed in. Date syrup would work as a straight swap. Hope you enjoy. I separate mine into an 8 “slice” pie shape (photo 7) and then use each wedge to make 2 balls of dough. Thank you for sharing Emilee, thrilled you enjoyed! This recipe is so good and so easy! If you don’t have a kitchen scale and must use volume, spoon and level your measuring cup, rather than scooping. This recipe is ridiculously easy and the results are yummy. I’m not sure as I haven’t tested these with oat flour, but feel free to experiment. We were all in awe. Baking Sheets  Cookie Scoop  Almond Flour. NOT LONGER! Divide the mixture into 16 balls of dough and place on your tray. Last, divide dough into 1 inch balls and place on ungreased baking sheets. Once dough becomes solid, transfer balls to an airtight freezer container. One cookie contains 9 grams of carbs. Thank you so much! I haven’t tested a keto, low carb peanut butter cookies recipe, but here are helpful baking tips for using sugar-free sweeteners. Crunchy edges and moist middles, these almond flour peanut butter cookies are bursting with deliciousness. Do I need a liquid sweetener? But you’ll need a liquid ingredient in these to balance out the dry and I haven’t tried without a liquid sweetener so I’m not sure what else might work. Adjust the amount as needed. You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates. They are SO delicious!! A few more ingredients than the 3 ingredient cookies, but so much better! And, no one will ever believe they’re healthy and vegan. They still had that soft, moist center and outside crunch!! You should get 16 cookie dough balls. I’m about 3 weeks in to plant based eating. I think I will add some spices next time as it is winter soon ;). In a large bowl, cream together the margarine, peanut butter, white sugar and brown sugar until … The way a perfect peanut butter cookie should be. Susan, Aw thank you Susan. I found the cookie dough very easy to work with. In a large mixing bowl, add all the ingredients: peanut butter, melted coconut oil, erythritol, almond … Best, 1 cookie serving contains 6g of sugar and 1g of fiber. Mix until well combined. I’m glad you enjoyed these cookies. Add chocolate chips to combined mixture and stir until just incorporated. But definitely avoid any added oil as the texture of your cookies will be affected. If necessary add more almond flour in order to get a nice cookie dough texture. Your email address will not be published. Place frozen cookie balls on ungreased baking sheets, 2 inches apart. I made them last night, they are easy to make and delicious. Is that 1 1/2 cups of flour? I used creamy peanut butter to mimic old school peanut butter taste, but almond butter may also be used. I haven’t tried these with monk fruit so I’m not sure, but you’ll need some liquid to hold these together. If you want to save some for later, I suggest freezing half the batch. 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! . Roll balls in additional granulated … Then add vanilla, baking soda, and salt and mix. Going to try this and wondering if there’s something else I can put in besides maple syrup? Hi Joanne, can you do date syrup? They taste almost the same as peanut butter cookies my mom used to make:) super good, and such can easy recipe to follow! No need to chill! This post may contain affiliate links. If it’s not forming a dough simply add a little more maple syrup 1-2tsp at a time. (photos 3-4), Now add your dry mixture to the bowl with the wet and mix well. Almond Flour Peanut Butter Cookies [Gluten Free]. Some links on our site are affiliate links. Almond Flour Peanut Butter Chocolate Chip Cookies - Mix in 1 cup chocolate chips … If you purchase using these links, we may earn a small commission at no additional cost to you. (photos 10-11). Melissa. Should Almond Flour Peanut Butter Cookie Dough Be Refrigerated? These keto cookies are INCREDIBLY soft + chewy, made with almond flour and just a few other ingredients and only take 15 minutes from start to finish! . The instructions were perfect, the cookies taste amazing! Bake as directed for 12 minutes. . Store bought gluten free flours contain a huge variance of flour combinations, so they don’t all perform equally. Make sure to spoon and level, rather than scoop to avoid adding too much flour. 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. Once the dough is all mixed together, we need to refrigerate it for about 20 minutes to let it firm up. Craving a peanut butter sweet treat? Just don’t go overboard! Made with almond flour and peanut butter (no sugar added), they are dairy-free, grain-free, gluten-free, refined sugar-free, low-carb, and with one ingredient swap, keto friendly as well. There are 12 T in 3/4 a cup. Almond Flour Cookies with soft and chewy centers and crisp edges loaded with chocolate and rolled oats. Too many side trails of other info when all I wanted was the reci In a large bowl, use an electric mixer to beat together erythritol, peanut butter and eggs. These Almond Flour Peanut Butter Cookies are quick and easy to make with just 8 ingredients. I just made these and they are delicious!! This is significantly lower than traditional peanut butter cookies, which contain around 20 carbs. Thanks very much for the review Gene. It takes a little trial and error substituting almond flour for all-purpose flour, but here are some general tricks to try. As an Amazon Associate I earn from qualifying purchases. If you loved chewy, soft peanut butter cookies as a kid, you are going to fall in love all over again with this almond flour version! Read More About Me…. Melissa, I’m so glad you enjoyed them. Thrilled you both enjoyed John, thanks so much for taking the time to leave your feedback. You want to use thick peanut butter that is unsweetened and unsalted. You can be noshing on warm, almond flour cookies in little as 15 minutes! The batter will be stiff. Thanks very much for taking the time to leave a review. Really delicious! Weight will always be most accurate. Freeze baking sheet. Cream together the peanut butter, butter, and erythritol in a large mixing bowl. Organize the recipe for the agenda. Do you have any suggestions for someone like me, who experiments (sometime accidentally) with a recipe? Is this a flour issue – too much maybe? The ingredients we need for these cookies are almond flour, baking soda, softened butter, unsweetened peanut butter, keto friendly brown sugar sweetener, egg, and vanilla. When you’re happy with how your peanut butter cookies look, bake them in your preheated oven for 10 minutes. dry roasted peanuts, Jif Creamy Peanut Butter, ground cinnamon We use them to add natural peanut butter to our oatmeal, so the accident was perfect! Bake for 10 minutes, then remove from the oven and let cool for 10 minutes and do not touch the cookies during this time. Freeze up to 3 months. Thanks for an amazing recipe. Form Cookies: Scoop 1 to 2 tablespoons of dough to form 1-inch ball, placing it onto baking sheet. Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper. Thanks very much for sharing your process. Almond flour peanut butter cookies soft on the inside chewy on the outside. I bet that works fabulous with almond flour! I also added 1/2 cup rolled oats, 1/2 tsp cinnamon, 1/4 tsp ground nutmeg. I just happened to come across this simple recipe and I had all the ingredients so I made them, spur of the moment. Ok, I had to try it after reading the reviews. I added some almond slivers. If you like, you can swap the same amount of peanut butter. Peanut butter: Use one with no added oils or sugar.Mine only has added salt. Wow this recipe is so amazing, thank you for sharing it! Use this basic recipe and try out these different versions. Maple syrup and 2tbs monk fruit. Thank you! . They are easy to make in one bowl with a handful of baking essentials. . It did not have an affect on how much the cookies spread or texture, so it does not have to be refrigerated. This recipe for vegan peanut butter cookies is amazing! Yes, 150g of almond flour is approx 1 1/2 cups worth. Add extra leavening to offset the density of almond flour. Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Received my 6-Box Case order today 06/21/2020. Preheat oven to 375 degrees and either spray a cookie sheet with non-stick spray or line it with a spill mat. 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. Add peanut butter, honey, vanilla and eggs, mix well. Hi Susan, I’m not sure how many cups you’ll get from a jar of peanut butter, so your best bet is to measure the peanut butter first and then determine how many batches you can make. In a separate, small bowl, whisk together the almond flour, baking soda and the salt. Combine the peanut butter, coconut oil, and sweetener together using an electric mixer. Notify me of follow-up comments by email. . No eggs, no rush if them going bad when left out, I’m in heaven!!!!!! Many thanks! So glad you loved the cookies! Hi Marie, In a medium mixing bowl, add the peanut butter, maple syrup and vanilla, and mix … The oil thins the chocolate so it’s more spreadable. Luckily, with the popularity of keto diet and low carb counts, it is easy to find at local grocery stores. Roll into cookie size dough balls or … I don’t have a scale to weight. It also contains more moisture, which changes the chemistry of baked goods. Then double, triple, or quadruple the remaining ingredients as needed. If perfectly round cookies is of no importance to you, use two teaspoons to scoop and scrape dough onto the baking sheet. Yes and no. This will help ensure you have uniform, same sized almond flour peanut butter cookies, but it is not crucial to the final result. If you’re willing to experiment, you could try some almond milk. Preheat oven to 350 F (176 C) Cream raw honey, peanut butter, and coconut oil together in a mixing bowl with a wooden spoon or spatula. The batter will be sticky and thick, but just keep mixing until incorporated. Hello, mine is need up being delicious but flaky and crumbly. I will try it with all almond milk next time. Make them in under 25 minutes. Now roll two balls out of every wedge. Freezing baked cookies: Bake and cool cookies completely. Your step-by-step instructions gave me the confidence to try baking. Glad you enjoyed, thanks for sharing Xavier. This is a great recipe – quick, easy and delicious! Since the sweetener will contain less bulk than the sugar / brown sugar blend, you will have to replace it with something else. Always made using wholesome ingredients, and always under 400 calories per serving. Versatile peanut butter cookie dough morphs into so many different cookie possibilities! Let me know if you do give thees a try. Looking forward to trying more recipes. for crunchier and crispy cookies … I have tried just about all the Simple Mills Cookie flavors except Peanut Butter. To a large mixing bowl, add the peanut butter, maple syrup and vanilla and mix very well. Additions for Almond Flour Peanut Butter Cookies Recipe, Chocolate Peanut Butter Almond Flour Cookies, Benefits of Using Almond Flour in Cookies. Once the chocolate is melted and smooth, dip one half of the cooled cookie in chocolate or spread on with a small knife. Adjust the amount as needed. Before baking use a drinking glass bottom dipped in sugar to press the cookies down, I tested the recipe both ways. and are also gluten free – yet these are still packed with rich flavor and sweetness in a perfectly soft cookie… They will be very soft when you take them out of the oven, but I promise they will harden and set into crunchy on the outside, perfectly moist, crumbly and soft in the middle. The full sized cookies are the best which is what these Almond Flour Snickerdoodles are. 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